Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 331 | 0.2 g |
Sugar, total | MI_SUGAR_NO | 6.5 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 283 | 0 g |
Trans fatty acids | 50 | 0 g |
Monounsaturated fatty acids | 283 | 0 g |
Polyunsaturated fatty acids | 283 | 0.1 g |
Omega-3 | 73f | 0 g |
Omega-6 | 74f | 0.1 g |
Cholesterol | 50 | 0 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 460g | 0 g |
C14:0 (myristic acid) | 460g | 0 g |
C16:0 (palmitic acid) | 460g | 0 g |
C18:0 (stearic acid) | 460g | 0 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 460g | 0 g |
C18:1 sum (oleic acid) | 460g | 0 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 438 µg-RE | 58 % |
Beta-carotene | 283 | 5,250 µg | |
Retinol | 50 | 0 µg | |
Vitamin D | 50 | 0 µg | 0 % |
Vitamin E | 283 | 0.6 mg-ATE | 5 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 283 | 0.05 mg | 3 % |
Vitamin B2 (riboflavin) | 283 | 0.02 mg | 1 % |
Vitamin B3 (niacin) | 283 | 0.8 mg | |
Vitamin B6 (pyridoxine) | 283 | 0.05 mg | 2 % |
Vitamin B9 (folate) | 283 | 15 µg | 4 % |
Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
Vitamin C (askorbic acid) | 283 | 4 mg | 3 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 283 | 28 mg | 2 % |
Potassium (K) | 283 | 298 mg | 8 % |
Sodium (Na) | 283 | 32 mg | |
Salt (NaCl) | MI0120 | 0.1 g | |
Phosphorus (P) | 283 | 29 mg | 4 % |
Magnesium (Mg) | 283 | 12 mg | 4 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 283 | 0.3 mg | 2 % |
Copper (Cu) | 283 | 0.05 mg | 5 % |
Zinc (Zn) | 283 | 0.3 mg | 2 % |
Selenium (Se) | 60a | 0 µg | 0 % |
Iodine (I) | 325 | 3 µg | 2 % |
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.
LanguaL | Classification |
---|---|
A0152 | Vegetable or vegetable product (US CFR) |
A0826 | Vegetable (EXCLUDING POTATO) (EUROFIR) |
B1227 | Carrot |
C0238 | Root, tuber or bulb |
E0150 | Whole, natural shape |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0003 | No treatment applied |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
R0316 | Norway |