Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 84 g
Carbohydrate: 14.8 g
Dietary fibre: 1 g
Protein: 0.4 g
Energy content
Carbohydrate: 94 E%
Dietary fibre: 3 E%
Protein: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 266 kJ (63 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat60a0 g0%
CarbohydrateMI018114.8 g94%
Dietary fibre201 g3%
Protein450c0.4 g2%
Alcohol500 g0%
WaterMI014284 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO14.8 g
Sugar, added33111.4 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03255 µg-RE0 %
Beta-carotene450c54 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.02 mg1 %
Vitamin B2 (riboflavin)450c0.01 mg0 %
Vitamin B3 (niacin)450c0.4 mg
Vitamin B6 (pyridoxine)450c0.03 mg1 %
Vitamin B9 (folate)450c5 µg1 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450c4 mg3 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c5 mg0 %
Potassium (K)450c95 mg2 %
Sodium (Na)450c3 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450c9 mg1 %
Magnesium (Mg)450c5 mg1 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c0.3 mg2 %
Copper (Cu)450c0.02 mg2 %
Zinc (Zn)450c0.1 mg0 %
Selenium (Se)60a0 µg0 %
Iodine (I)3251 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
A0143Fruit or fruit product (US CFR)
A0834Processed fruit product (EUROFIR)
B1350Peach
C0229Fruit, peel removed, core, pit or seed removed
E0104Whole and pieces
F0014Fully heat-treated
G0003Cooking method not applicable
H0136Sugar or sugar syrup added
H0147Fruit added
J0123Sterilized by heat
K0023Packed in sweetened liquid
M0194Can, bottle or jar
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
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.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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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