Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 67.2 g
Water: 11 g
Dietary fibre: 9 g
Carbohydrate: 6.4 g
Protein: 6.3 g
Energy content
Fat: 90 E%
Carbohydrate: 4 E%
Protein: 4 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,775 kJ (674 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat61467.2 g89%
CarbohydrateMI01816.4 g3%
Dietary fibre6149 g2%
Protein6146.3 g3%
Alcohol500 g0%
WaterMI014211 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO6.4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene6140 µg
Retinol460f0 µg
Vitamin D500 µg0 %
Vitamin E6140 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)6140.03 mg2 %
Vitamin B2 (riboflavin)6140 mg0 %
Vitamin B3 (niacin)6141.4 mg
Vitamin B6 (pyridoxine)6140.12 mg6 %
Vitamin B9 (folate)6146 µg1 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)6140 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)61412 mg1 %
Potassium (K)614793 mg23 %
Sodium (Na)61425 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)614185 mg28 %
Magnesium (Mg)614109 mg36 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)6142.4 mg21 %
Copper (Cu)6140.71 mg78 %
Zinc (Zn)6141.2 mg8 %
Selenium (Se)6140 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
A0260Nut or nut product (US CFR)
A0824Nut or seed product (EUROFIR)
B1536Coconut palm
C0134Seed, skin removed
E0100Divided into pieces, thickness <0 3 cm
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
J0116Dehydrated or dried
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.
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
614
Axelsson, C., Sipinen, JP. Nötter, frön och gryn 2018 - analys av näringsämnen. [Nuts, seeds and grain - analyses of nutrients] Livsmedelsverket, Uppsala, 2018. Online version, www.livsmedelsverket.se Livsmedelsverkets PM. Uppsala
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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