Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 2.8 g |
| Sugar, total | MI_SUGAR_NO | 1.5 g |
| Sugar, added | 331 | 1.3 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 5.9 g |
| Trans fatty acids | 30 | 0 g |
| Monounsaturated fatty acids | MI0210 | 9.6 g |
| Polyunsaturated fatty acids | MI0212 | 3.7 g |
| Omega-3 | 30 | 0.6 g |
| Omega-6 | 30 | 3.1 g |
| Cholesterol | 30 | 90 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 30 | 0 g |
| C14:0 (myristic acid) | 30 | 0.2 g |
| C16:0 (palmitic acid) | 30 | 3.6 g |
| C18:0 (stearic acid) | 30 | 1.9 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 30 | 0.4 g |
| C18:1 sum (oleic acid) | 30 | 9 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 2,428 µg-RE | 323 % |
| Beta-carotene | 60a | 0 µg | |
| Retinol | 326 | 2,428 µg | |
| Vitamin D | 30 | 0 µg | 0 % |
| Vitamin E | 30 | 1.7 mg-ATE | 14 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 30 | 0.29 mg | 22 % |
| Vitamin B2 (riboflavin) | 30 | 0.99 mg | 61 % |
| Vitamin B3 (niacin) | 30 | 4.8 mg | |
| Vitamin B6 (pyridoxine) | 30 | 0.12 mg | 6 % |
| Vitamin B9 (folate) | 30 | 190 µg | 59 % |
| Vitamin B12 (cobalamin) | 30 | 7.3 µg | 182 % |
| Vitamin C (askorbic acid) | 30 | 20 mg | 19 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 30 | 6 mg | 0 % |
| Potassium (K) | 30 | 150 mg | 4 % |
| Sodium (Na) | 30 | 700 mg | |
| Salt (NaCl) | MI0120 | 1.8 g | |
| Phosphorus (P) | 30 | 140 mg | 21 % |
| Magnesium (Mg) | 30 | 10 mg | 3 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 30 | 5.7 mg | 51 % |
| Copper (Cu) | 30 | 0.3 mg | 33 % |
| Zinc (Zn) | 30 | 2.8 mg | 20 % |
| Selenium (Se) | 30 | 19 µg | 22 % |
| Iodine (I) | 30 | 2 µg | 1 % |
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.
| LanguaL | Classification |
|---|---|
| A0221 | Sausage or luncheon meat (US CFR) |
| A0798 | Sausage or similar meat product (EUROFIR) |
| B1136 | Swine |
| C0176 | Liver |
| E0144 | Semisolid |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0151 | Spice or herb added |
| H0191 | Meat added |
| H0262 | Animal fat or oil added |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0182 | Aluminum container |
| M0213 | Box |
| N0041 | Metal |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |