Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 65.6 g
Fat: 17.8 g
Water: 9 g
Dietary fibre: 4 g
Protein: 3.7 g
Energy content
Carbohydrate: 60 E%
Fat: 35 E%
Protein: 3 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,866 kJ (445 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat20717.8 g35%
CarbohydrateMI018165.6 g59%
Dietary fibre2074 g1%
Protein2073.7 g3%
Alcohol500 g0%
WaterMI01429 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3317 g
Sugar, totalMI_SUGAR_NO58.6 g
Sugar, added33155 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene60a0 µg
Retinol60a0 µg
Vitamin D500 µg0 %
Vitamin E2071.9 mg-ATE15 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2070.05 mg3 %
Vitamin B2 (riboflavin)200.19 mg11 %
Vitamin B3 (niacin)2070.5 mg
Vitamin B6 (pyridoxine)2070.02 mg1 %
Vitamin B9 (folate)2077 µg2 %
Vitamin B12 (cobalamin)2070.2 µg5 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20756 mg4 %
Potassium (K)207178 mg5 %
Sodium (Na)20729 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)207118 mg18 %
Magnesium (Mg)20749 mg16 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2072.2 mg20 %
Copper (Cu)2070.34 mg37 %
Zinc (Zn)2070.7 mg5 %
Selenium (Se)60a0 µg0 %
Iodine (I)3253 µg2 %

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
A0272Cacao or chocolate product (US CFR)
A0839Chocolate or chocolate product (EUROFIR)
B1012Sugar-producing plant
C0108Sugar
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0018Partially heat-treated
G0003Cooking method not applicable
H0150Color added
H0151Spice or herb added
H0184Milk added
H0231Chocolate or cocoa added
H0263Vegetable fat or oil added
H0280Sugar syrup or sugar syrup solids added
H0408Agar added
J0100Preserved by adding chemicals
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73c
Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
74c
Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
207
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. 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.
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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