Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 82 g
Carbohydrate: 18.3 g
Energy content
Carbohydrate: 100 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 312 kJ (73 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00020 g0%
CarbohydrateMI018118.3 g100%
Dietary fibreMI00020 g0%
ProteinMI00020 g0%
AlcoholMI00020 g0%
WaterMI000282 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI000218.3 g
Sugar, addedMI000215.6 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-caroteneMI00020 µg
RetinolMI00020 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00020 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020 mg0 %
Vitamin B2 (riboflavin)MI00020.01 mg0 %
Vitamin B3 (niacin)MI00020 mg
Vitamin B6 (pyridoxine)MI00020.01 mg0 %
Vitamin B9 (folate)MI00020 µg0 %
Vitamin B12 (cobalamin)MI00020 µg0 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI00023 mg0 %
Potassium (K)MI000215 mg0 %
Sodium (Na)MI00021 mg
Salt (NaCl)MI01200 g
Phosphorus (P)MI00022 mg0 %
Magnesium (Mg)MI00021 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.1 mg0 %
Copper (Cu)MI00020 mg0 %
Zinc (Zn)MI00020 mg0 %
Selenium (Se)MI00020 µg0 %
Iodine (I)MI00020 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
A0245Sherbet (US CFR)
A0864Dessert (EUROFIR)
B1217Water
C0005Part of plant or animal not applicable
E0123Liquid, low viscosity, with no visible particles
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0362Fruit juice added
H0749White sugar added
J0136Preserved by freezing
K0003No packing medium used
M0197Bag, sack or pouch
N0035Wood
N0051Food contact surface from human-made material
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
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))

Compare foods

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