Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 92 g
Carbohydrate: 6.3 g
Dietary fibre: 0.6 g
Protein: 0.6 g
Fat: 0.2 g
Energy content
Carbohydrate: 83 E%
Protein: 8 E%
Fat: 6 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 130 kJ (31 kcal)
  • Edible part: 60 %

NutrientSourceQuantityEnergi%
Fat410d0.2 g5%
CarbohydrateMI01816.3 g82%
Dietary fibre410d0.6 g3%
Protein410d0.6 g7%
Alcohol500 g0%
WaterMI014292 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.6 g
Sugar, totalMI_SUGAR_NO1.7 g
Sugar, added701G0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene60a0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E60a0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)60a0 mg0 %
Vitamin B2 (riboflavin)410d0.01 mg0 %
Vitamin B3 (niacin)410d0.2 mg
Vitamin B6 (pyridoxine)410d0.06 mg3 %
Vitamin B9 (folate)410d4 µg1 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)410d2 mg1 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)410d10 mg0 %
Potassium (K)410d135 mg3 %
Sodium (Na)410d701 mg
Salt (NaCl)MI01201.8 g
Phosphorus (P)410d12 mg1 %
Magnesium (Mg)410d17 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)410d0.2 mg1 %
Copper (Cu)10
Zinc (Zn)410d0.1 mg0 %
Selenium (Se)410d0 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
A0152Vegetable or vegetable product (US CFR)
A0827Vegetable product (EUROFIR)
B1265Ginger
C0306Root
E0151Solid
F0014Fully heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0001Preservation method not known
K0011Packed in edible medium
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

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.
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.
410d
Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013).
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
701G
Aggregated value from several food items
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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