Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 78.8 g
Water: 9 g
Protein: 5.6 g
Fat: 5.2 g
Dietary fibre: 1 g
Energy content
Carbohydrate: 82 E%
Fat: 12 E%
Protein: 6 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,637 kJ (387 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450a5.2 g11%
CarbohydrateMI018178.8 g81%
Dietary fibre104a1 g0%
Protein450a5.6 g5%
Alcohol500 g0%
WaterMI01429 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3318.5 g
Sugar, totalMI_SUGAR_NO70.3 g
Sugar, added33169.2 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450a0 µg
Retinol450a0 µg
Vitamin D450a0 µg0 %
Vitamin E450a0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0 mg0 %
Vitamin B2 (riboflavin)450a0 mg0 %
Vitamin B3 (niacin)450a0 mg
Vitamin B6 (pyridoxine)450a0 mg0 %
Vitamin B9 (folate)450a0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a170 mg14 %
Potassium (K)450a600 mg17 %
Sodium (Na)450a57 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)450a44 mg6 %
Magnesium (Mg)450a76 mg25 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a7.3 mg66 %
Copper (Cu)450a0.34 mg37 %
Zinc (Zn)450a0.5 mg3 %
Selenium (Se)410d1 µg1 %
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
A0293Soft candy (US CFR)
A0838Non-chocolate confectionery or other sugar product (EUROFIR)
B1012Sugar-producing plant
C0108Sugar
E0147Whole, shape achieved by forming
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0117Flavoring or taste ingredient added
H0136Sugar or sugar syrup added
H0263Vegetable fat or oil added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73g
Calculated as the sum of omega-3 fatty acids from reference 400e: Swedish National Food Agency. The food database, version 2015.03.09.
74g
Calculated as the sum of omega-6 fatty acids from reference 400e: Swedish National Food Agency. The food database, version 2015.03.09. Online version, www7.slv.se
104a
Data from the industry to the Food Composition Table 2011, unspecified.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
410d
Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013).
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth 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))
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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