Nutritional Information

Portion Size:

Macro nutrients

Composition
Dietary fibre: 34 g
Carbohydrate: 31.6 g
Water: 16 g
Fat: 13 g
Protein: 6 g
Energy content
Carbohydrate: 39 E%
Fat: 35 E%
Dietary fibre: 20 E%
Protein: 7 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,391 kJ (335 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460f13 g34%
CarbohydrateMI018131.6 g38%
Dietary fibre460f34 g19%
Protein460f6 g7%
Alcohol500 g0%
WaterMI014216 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33129.2 g
Sugar, totalMI_SUGAR_NO2.4 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03254 µg-RE0 %
Beta-carotene460f45 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460f8.8 mg-ATE73 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460f0.16 mg12 %
Vitamin B2 (riboflavin)460f0.22 mg13 %
Vitamin B3 (niacin)460f1.6 mg
Vitamin B6 (pyridoxine)460f0.39 mg21 %
Vitamin B9 (folate)460f25 µg7 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)460f0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460f632 mg54 %
Potassium (K)460f1,020 mg30 %
Sodium (Na)460f277 mg
Salt (NaCl)MI01200.7 g
Phosphorus (P)460f104 mg16 %
Magnesium (Mg)460f259 mg86 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460f11.8 mg107 %
Copper (Cu)460f0.37 mg41 %
Zinc (Zn)460f2.3 mg16 %
Selenium (Se)460f7 µg8 %
Iodine (I)3250 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
A0113Spice or herb (US CFR)
A0857Herb or spice (EUROFIR)
B1255Clove
C0289Bud
E0106Finely ground
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

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.
460f
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page
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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