Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 56 g
Fat: 21.3 g
Carbohydrate: 11.3 g
Dietary fibre: 7 g
Protein: 4.7 g
Energy content
Fat: 71 E%
Carbohydrate: 17 E%
Protein: 7 E%
Dietary fibre: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,114 kJ (269 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c21.3 g70%
CarbohydrateMI018111.3 g17%
Dietary fibre450c7 g5%
Protein450c4.7 g7%
Alcohol500 g0%
WaterMI014256 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.3 g
Sugar, totalMI_SUGAR_NO7 g
Sugar, added10

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A10
Beta-carotene10
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.09 mg6 %
Vitamin B2 (riboflavin)450c0.13 mg8 %
Vitamin B3 (niacin)450c1.8 mg
Vitamin B6 (pyridoxine)10
Vitamin B9 (folate)10
Vitamin B12 (cobalamin)60a0 µg0 %
Vitamin C (askorbic acid)450c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c150 mg13 %
Potassium (K)450c520 mg15 %
Sodium (Na)450c1,520 mg
Salt (NaCl)MI01203.8 g
Phosphorus (P)450c110 mg17 %
Magnesium (Mg)450c75 mg25 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c12.8 mg116 %
Copper (Cu)450c0.29 mg32 %
Zinc (Zn)450c0.8 mg5 %
Selenium (Se)10
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
A0133Flavoring or seasoning (US CFR)
A0853Spice, condiment or other ingredient (EUROFIR)
B1017Oil-producing plant
C0190Fat or oil
E0144Semisolid
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0151Spice or herb added
H0367Salt added
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
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.
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
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])
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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