Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 76.8 g
Water: 18 g
Protein: 4.1 g
Dietary fibre: 1 g
Fat: 0.5 g
Energy content
Carbohydrate: 93 E%
Protein: 5 E%
Fat: 1 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,403 kJ (330 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat104d0.5 g1%
CarbohydrateMI018176.8 g93%
Dietary fibre104a1 g0%
Protein104d4.1 g4%
Alcohol500 g0%
WaterMI014218 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33118.4 g
Sugar, totalMI_SUGAR_NO58.4 g
Sugar, added33156 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E200 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)200 mg0 %
Vitamin B2 (riboflavin)200 mg0 %
Vitamin B3 (niacin)200 mg
Vitamin B6 (pyridoxine)200 mg0 %
Vitamin B9 (folate)200 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)200 mg0 %
Potassium (K)420a11 mg0 %
Sodium (Na)420a22 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)2044 mg6 %
Magnesium (Mg)420a26 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)420a0.4 mg3 %
Copper (Cu)420a0.05 mg5 %
Zinc (Zn)200 mg0 %
Selenium (Se)201 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
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.
73l
Calculated as the sum of omega-3 fatty acids from reference 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
74l
Calculated as the sum of omega-6 fatty acids from reference 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
104a
Data from the industry to the Food Composition Table 2011, unspecified.
104d
Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
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
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
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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