Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 85 g
Fat: 10.2 g
Carbohydrate: 2.9 g
Protein: 0.9 g
Energy content
Fat: 85 E%
Carbohydrate: 11 E%
Protein: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 442 kJ (107 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat10210.2 g85%
Carbohydrate202.9 g11%
Dietary fibre500 g0%
Protein1020.9 g3%
Alcohol500 g0%
Water2085 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch200 g
Sugar, total202.9 g
Sugar, added202.9 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A10
Beta-carotene200 µg
Retinol10
Vitamin D10
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)10
Vitamin B2 (riboflavin)10
Vitamin B3 (niacin)10
Vitamin B6 (pyridoxine)10
Vitamin B9 (folate)10
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20160 mg13 %
Potassium (K)20500 mg14 %
Sodium (Na)20530 mg
Salt (NaCl)MI01201.3 g
Phosphorus (P)200 mg0 %
Magnesium (Mg)10
Trace elementsSourceQuantity% of RDA
Iron (Fe)10
Copper (Cu)10
Zinc (Zn)10
Selenium (Se)10
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
A0123Cream product analog (US CFR)
A0788Immitation milk products (EUROFIR)
B1017Oil-producing plant
C0190Fat or oil
E0130Liquid
F0014Fully heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0148Ultra pasteurized (UP) by heat
K0003No packing medium used
M0156Paperboard container
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
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
102
Data from the industry to the Food Composition Table 2001, unspecified.
325
University of Oslo (2018). Iodine project 2017-2018.
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)

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