Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 226 | 73.9 g |
| Sugar, total | 226 | 3.5 g |
| Sugar, added | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 20 | 0.1 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 20 | 0.3 g |
| Polyunsaturated fatty acids | 20 | 0.1 g |
| Omega-3 | 20 | 0 g |
| Omega-6 | 20 | 0.2 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 20 | 0 g |
| C14:0 (myristic acid) | 20 | 0 g |
| C16:0 (palmitic acid) | 20 | 0.1 g |
| C18:0 (stearic acid) | 20 | 0 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 20 | 0.1 g |
| C18:1 sum (oleic acid) | 20 | 0.1 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | 10 | – | |
| Beta-carotene | 10 | – | |
| Retinol | 10 | – | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 226 | 0.1 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 226 | 0.03 mg | 2 % |
| Vitamin B2 (riboflavin) | 226 | 0.04 mg | 2 % |
| Vitamin B3 (niacin) | 226 | 0.5 mg | |
| Vitamin B6 (pyridoxine) | 226 | 0.04 mg | 2 % |
| Vitamin B9 (folate) | 226 | 14 µg | 4 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 226 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 226 | 12 mg | 1 % |
| Potassium (K) | 226 | 97 mg | 2 % |
| Sodium (Na) | 226 | 380 mg | |
| Salt (NaCl) | MI0120 | 1 g | |
| Phosphorus (P) | 226 | 56 mg | 8 % |
| Magnesium (Mg) | 226 | 16 mg | 5 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 226 | 0.6 mg | 5 % |
| Copper (Cu) | 226 | 0.07 mg | 7 % |
| Zinc (Zn) | 226 | 0.4 mg | 2 % |
| Selenium (Se) | 226 | 2 µg | 2 % |
| Iodine (I) | 226 | 2 µg | 1 % |
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.
| LanguaL | Classification |
|---|---|
| A0149 | Milled grain or starch product (US CFR) |
| A0813 | Cereal or cereal-like milling products and derivatives (EUROFIR) |
| B1232 | Corn |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0106 | Finely ground |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| H0321 | Rice added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0120 | Paper bag, sack or pouch |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| P0174 | Gluten free claim or use |
| Z0112 | Food industry prepared |