Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 73 g
Carbohydrate: 16.3 g
Protein: 7.9 g
Dietary fibre: 2 g
Fat: 0.6 g
Energy content
Carbohydrate: 62 E%
Protein: 30 E%
Fat: 5 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 450 kJ (106 kcal)
  • Edible part: 79 %

NutrientSourceQuantityEnergi%
Fat450a0.6 g4%
CarbohydrateMI018116.3 g61%
Dietary fibre460f2 g3%
Protein450a7.9 g29%
Alcohol500 g0%
WaterMI014273 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33114.7 g
Sugar, totalMI_SUGAR_NO1.6 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450b0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E450a0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.13 mg10 %
Vitamin B2 (riboflavin)450a0.03 mg1 %
Vitamin B3 (niacin)450a0.3 mg
Vitamin B6 (pyridoxine)450c0.38 mg21 %
Vitamin B9 (folate)450a5 µg1 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450a17 mg16 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a19 mg1 %
Potassium (K)450a620 mg18 %
Sodium (Na)450a4 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450a170 mg26 %
Magnesium (Mg)450a25 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a1.9 mg17 %
Copper (Cu)450a0.06 mg6 %
Zinc (Zn)450a1 mg7 %
Selenium (Se)450a2 µg2 %
Iodine (I)3253 µg2 %

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
A0113Spice or herb (US CFR)
A0857Herb or spice (EUROFIR)
B1233Garlic
C0240Root, tuber or bulb, without peel
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
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.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
450b
Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
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.
460f
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page
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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