Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 92 g
Protein: 3.2 g
Dietary fibre: 3 g
Carbohydrate: 2 g
Fat: 0.3 g
Energy content
Protein: 44 E%
Carbohydrate: 28 E%
Dietary fibre: 19 E%
Fat: 9 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 123 kJ (29 kcal)
  • Edible part: 86 %

NutrientSourceQuantityEnergi%
Fat300.3 g8%
CarbohydrateMI01812 g27%
Dietary fibre303 g19%
Protein303.2 g44%
Alcohol500 g0%
WaterMI014292 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO2 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 E300.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)300.06 mg4 %
Vitamin B2 (riboflavin)300.09 mg5 %
Vitamin B3 (niacin)300.6 mg
Vitamin B6 (pyridoxine)300.06 mg3 %
Vitamin B9 (folate)3068 µg21 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)3067 mg63 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3047 mg4 %
Potassium (K)30416 mg12 %
Sodium (Na)3011 mg
Salt (NaCl)MI01200 g
Phosphorus (P)3072 mg11 %
Magnesium (Mg)3023 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)300.6 mg5 %
Copper (Cu)300.05 mg5 %
Zinc (Zn)300.5 mg3 %
Selenium (Se)300 µg0 %
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
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
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
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])

Compare foods

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