Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 62.7 g
Water: 19 g
Fat: 9.3 g
Protein: 6.9 g
Dietary fibre: 2 g
Energy content
Carbohydrate: 69 E%
Fat: 22 E%
Protein: 8 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,545 kJ (367 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00029.3 g22%
CarbohydrateMI018162.7 g69%
Dietary fibreMI00022 g1%
ProteinMI00026.9 g7%
AlcoholMI00020 g0%
WaterMI014219 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000234.5 g
Sugar, totalMI000228.3 g
Sugar, addedMI000227.2 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032565 µg-RE8 %
Beta-caroteneMI000240 µg
RetinolMI000262 µg
Vitamin DMI00021 µg10 %
Vitamin EMI00020.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.1 mg7 %
Vitamin B2 (riboflavin)MI00020.05 mg3 %
Vitamin B3 (niacin)MI00020.6 mg
Vitamin B6 (pyridoxine)MI00020.06 mg3 %
Vitamin B9 (folate)MI00024 µg1 %
Vitamin B12 (cobalamin)MI00020.1 µg2 %
Vitamin C (askorbic acid)MI00021 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000237 mg3 %
Potassium (K)MI0002132 mg3 %
Sodium (Na)MI0002245 mg
Salt (NaCl)MI01200.6 g
Phosphorus (P)MI000286 mg13 %
Magnesium (Mg)MI000220 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.6 mg5 %
Copper (Cu)MI00020.09 mg10 %
Zinc (Zn)MI00020.5 mg3 %
Selenium (Se)MI00021 µg1 %
Iodine (I)MI00026 µg4 %

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
A0203Cookie (US CFR)
A0821Fine bakery ware (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0014Fully heat-treated
G0005Baked or roasted
H0136Sugar or sugar syrup added
H0184Milk added
H0271Butter added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

MI0002
EuroFIR recipe calculation procedure
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))

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