Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 78 g
Water: 19 g
Protein: 3 g
Energy content
Carbohydrate: 96 E%
Protein: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,377 kJ (324 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400a0 g0%
CarbohydrateMI018178 g96%
Dietary fibre400a0 g0%
Protein400a3 g3%
Alcohol500 g0%
WaterMI014219 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO78 g
Sugar, added33178 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E200 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400a0 mg0 %
Vitamin B2 (riboflavin)400a0 mg0 %
Vitamin B3 (niacin)400a0 mg
Vitamin B6 (pyridoxine)400a0 mg0 %
Vitamin B9 (folate)400a0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)400a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)205 mg0 %
Potassium (K)400a210 mg6 %
Sodium (Na)400a25 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)400a100 mg15 %
Magnesium (Mg)400a29 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460b0.3 mg2 %
Copper (Cu)460b0.3 mg33 %
Zinc (Zn)400a0.1 mg0 %
Selenium (Se)400a0 µg0 %
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
A0216Hard candy (US CFR)
A0838Non-chocolate confectionery or other sugar product (EUROFIR)
B1012Sugar-producing plant
C0157White sugar
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0003Cooking method not applicable
H0117Flavoring or taste ingredient added
H0150Color added
J0001Preservation method not known
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.
400a
Swedish National Food Agency. The food database, version 2008.05.05.
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
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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