Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 39.9 g
Water: 37 g
Fat: 16.9 g
Dietary fibre: 4 g
Protein: 3 g
Energy content
Carbohydrate: 49 E%
Fat: 45 E%
Protein: 4 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,382 kJ (331 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat20916.9 g45%
CarbohydrateMI018139.9 g48%
Dietary fibre2094 g2%
Protein2093 g3%
Alcohol500 g0%
WaterMI014237 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33139.6 g
Sugar, totalMI_SUGAR_NO0.3 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E2092 mg-ATE16 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2090.12 mg9 %
Vitamin B2 (riboflavin)200.05 mg3 %
Vitamin B3 (niacin)2091.9 mg
Vitamin B6 (pyridoxine)2090.28 mg15 %
Vitamin B9 (folate)20925 µg7 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)2095 mg4 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2096 mg0 %
Potassium (K)209487 mg14 %
Sodium (Na)209121 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)209116 mg18 %
Magnesium (Mg)20929 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2090.8 mg7 %
Copper (Cu)2090.19 mg21 %
Zinc (Zn)2090.4 mg2 %
Selenium (Se)2090 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
A0152Vegetable or vegetable product (US CFR)
A0830Potato dish (EUROFIR)
B1218Potato
C0240Root, tuber or bulb, without peel
E0152Divided into pieces
F0014Fully heat-treated
G0029Deep-fried
H0221Fat or oil added
H0241Previously frozen
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73p
Calculated as the sum of omega-3 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
74p
Calculated as the sum of omega-6 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
103a
Data from the industry to the Food Composition Table 2006, unspecified.
209
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. 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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