Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 92 g
Dietary fibre: 3 g
Protein: 2.8 g
Carbohydrate: 1.9 g
Fat: 0.3 g
Energy content
Protein: 41 E%
Carbohydrate: 28 E%
Dietary fibre: 21 E%
Fat: 10 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 113 kJ (27 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat200.3 g9%
CarbohydrateMI01811.9 g28%
Dietary fibre2123 g20%
Protein202.8 g41%
Alcohol500 g0%
WaterMI014292 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO1.9 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032530 µg-RE4 %
Beta-carotene30360 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E2121.3 mg-ATE10 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)300.04 mg3 %
Vitamin B2 (riboflavin)300.06 mg3 %
Vitamin B3 (niacin)300.5 mg
Vitamin B6 (pyridoxine)200.18 mg10 %
Vitamin B9 (folate)212190 µg59 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)21268 mg64 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)21232 mg2 %
Potassium (K)212224 mg6 %
Sodium (Na)21210 mg
Salt (NaCl)MI01200 g
Phosphorus (P)3066 mg10 %
Magnesium (Mg)21217 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2120.6 mg5 %
Copper (Cu)300.05 mg5 %
Zinc (Zn)300.4 mg2 %
Selenium (Se)303 µg3 %
Iodine (I)3251 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1443Broccoli
C0144Plant above surface, excluding fruit and seed
E0107Divided into segments or wedges
F0018Partially heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0136Preserved by freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
70
Calculated from a specific factor for fatty acids in total fat.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
212
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004. Vegetables - additional analyses. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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