Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 86 g
Protein: 7.1 g
Carbohydrate: 6.6 g
Fat: 0.6 g
Energy content
Protein: 47 E%
Carbohydrate: 44 E%
Fat: 9 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 255 kJ (60 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2070.6 g8%
CarbohydrateMI01816.6 g43%
Dietary fibre60a0 g0%
Protein2077.1 g47%
Alcohol500 g0%
WaterMI014286 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3316 g
Sugar, totalMI_SUGAR_NO0.6 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03258 µg-RE1 %
Beta-carotene60a0 µg
Retinol2078 µg
Vitamin D60a0 µg0 %
Vitamin E2040.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2040.01 mg0 %
Vitamin B2 (riboflavin)200.1 mg6 %
Vitamin B3 (niacin)2040.7 mg
Vitamin B6 (pyridoxine)2040.03 mg1 %
Vitamin B9 (folate)2042 µg0 %
Vitamin B12 (cobalamin)2040.5 µg12 %
Vitamin C (askorbic acid)103b0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20443 mg3 %
Potassium (K)20496 mg2 %
Sodium (Na)204441 mg
Salt (NaCl)MI01201.1 g
Phosphorus (P)20475 mg11 %
Magnesium (Mg)20411 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2040.1 mg0 %
Copper (Cu)2040.01 mg1 %
Zinc (Zn)2040.3 mg2 %
Selenium (Se)20414 µg16 %
Iodine (I)32526 µg18 %

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
A0267Seafood or seafood product (US CFR)
A0803Seafood product (EUROFIR)
B1222Fish
C0268Skeletal meat part, without bone, without skin
E0105Whole, shape achieved by forming, thickness 1 5-7 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0184Milk added
J0123Sterilized by heat
K0017Packed in water
M0151Metal container
M0194Can, bottle or jar
N0001Food contact surface not known
P0026Human, consumer group
Z0112Food industry prepared
Z0219Drained

Sources

20
Estimated value.
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.
103b
Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
204
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
207
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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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