Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 83.1 g
Water: 13 g
Protein: 3.9 g
Energy content
Carbohydrate: 96 E%
Protein: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,479 kJ (348 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450a0 g0%
CarbohydrateMI018183.1 g95%
Dietary fibre500 g0%
Protein450a3.9 g4%
Alcohol500 g0%
WaterMI014213 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.5 g
Sugar, totalMI_SUGAR_NO78.6 g
Sugar, added33141.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E450a0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0 mg0 %
Vitamin B2 (riboflavin)450a0 mg0 %
Vitamin B3 (niacin)450b0 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)450a4 mg0 %
Potassium (K)450a2 mg0 %
Sodium (Na)450a29 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)450a4 mg0 %
Magnesium (Mg)450a2 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a0.3 mg2 %
Copper (Cu)60a0 mg0 %
Zinc (Zn)450b0 mg0 %
Selenium (Se)200 µg0 %
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
A0141Aerated confectionery (US CFR)
A0838Non-chocolate confectionery or other sugar product (EUROFIR)
B1048Carbohydrate-producing plant
C0271Sugar syrup or syrup solids
E0147Whole, shape achieved by forming
F0022Heat-treated
G0003Cooking method not applicable
H0150Color added
H0154Dextrose added
H0228Flavoring added, artificial
H0358Aerated by whipping
H0749White sugar added
J0001Preservation method not known
K0003No packing medium used
M0166Plastic bag or pouch
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
450b
Converted value from reference 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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