Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 99.8 g
Protein: 0.1 g
Energy content
Fat: 100 E%
Protein: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 3,694 kJ (899 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat21599.8 g99%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein450c0.1 g0%
Alcohol500 g0%
WaterMI01420 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450c0 µg
Retinol450c0 µg
Vitamin D450c0 µg0 %
Vitamin E21510 mg-ATE83 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0 mg0 %
Vitamin B2 (riboflavin)450c0 mg0 %
Vitamin B3 (niacin)60a0 mg
Vitamin B6 (pyridoxine)60a0 mg0 %
Vitamin B9 (folate)450c0 µg0 %
Vitamin B12 (cobalamin)450c0 µg0 %
Vitamin C (askorbic acid)450c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)60a0 mg0 %
Potassium (K)60a0 mg0 %
Sodium (Na)60a0 mg
Salt (NaCl)MI01200 g
Phosphorus (P)60a0 mg0 %
Magnesium (Mg)60a0 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2150.5 mg4 %
Copper (Cu)60a0 mg0 %
Zinc (Zn)60a0 mg0 %
Selenium (Se)450c0 µg0 %
Iodine (I)10

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
A0129Refined or partially-refined food product (US CFR)
A0806Vegetable fat or oil (EUROFIR)
B1017Oil-producing plant
C0190Fat or oil
E0135Semiliquid with smooth consistency
F0018Partially heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
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.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
70
Calculated from a specific factor for fatty acids in total fat.
215
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2007-2008. Trans fat. Published report (2013); «Transfettsyrer i importerte oljer, vegetabilsk fett, kavring, kjeks og tillagede produkter». www.mattilsynet.no
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.
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))

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