Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 42.2 g
Dietary fibre: 27 g
Protein: 18.3 g
Water: 11 g
Carbohydrate: 1.6 g
Energy content
Fat: 74 E%
Protein: 15 E%
Dietary fibre: 10 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,116 kJ (514 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460e42.2 g73%
CarbohydrateMI01811.6 g1%
Dietary fibre460e27 g10%
Protein460e18.3 g14%
Alcohol500 g0%
WaterMI014211 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 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-carotene200 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460e0.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460e1.64 mg126 %
Vitamin B2 (riboflavin)460e0.16 mg10 %
Vitamin B3 (niacin)460e3.1 mg
Vitamin B6 (pyridoxine)460e0.47 mg26 %
Vitamin B9 (folate)460e87 µg27 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)460e1 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460e255 mg22 %
Potassium (K)460e813 mg23 %
Sodium (Na)460e30 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)460e642 mg100 %
Magnesium (Mg)460e392 mg130 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460e5.7 mg51 %
Copper (Cu)460e1.22 mg135 %
Zinc (Zn)460e4.3 mg30 %
Selenium (Se)410c3 µg3 %
Iodine (I)3250 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
A0305Seed or seed product (US CFR)
A0823Nut, seed or kernel (EUROFIR)
B1700Flax
C0158Pod or seed
E0117Medium ground
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
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.
410c
Finnish National Institute for Health and Welfare. Fineli food database, version 14 (2011).
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). 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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