Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 75 g
Protein: 14 g
Dietary fibre: 8 g
Fat: 1.4 g
Carbohydrate: 1.1 g
Energy content
Protein: 64 E%
Dietary fibre: 17 E%
Fat: 14 E%
Carbohydrate: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 375 kJ (90 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c1.4 g13%
CarbohydrateMI01811.1 g5%
Dietary fibre450c8 g17%
Protein450c14 g63%
Alcohol500 g0%
WaterMI014275 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310.7 g
Sugar, totalMI_SUGAR_NO0.4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450c0 µg
Retinol450c0 µg
Vitamin D450c0 µg0 %
Vitamin E450c0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.1 mg7 %
Vitamin B2 (riboflavin)450c0.39 mg24 %
Vitamin B3 (niacin)450c0.3 mg
Vitamin B6 (pyridoxine)450c0.08 mg4 %
Vitamin B9 (folate)450c21 µg6 %
Vitamin B12 (cobalamin)450c0.3 µg7 %
Vitamin C (askorbic acid)450c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)470c32 mg2 %
Potassium (K)450c120 mg3 %
Sodium (Na)450c300 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)450c237 mg37 %
Magnesium (Mg)450c37 mg12 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c0.6 mg5 %
Copper (Cu)450c0.1 mg11 %
Zinc (Zn)450c7 mg50 %
Selenium (Se)470c30 µg35 %
Iodine (I)10

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
A0132Meat product analog (US CFR)
A0800Meat analogue (EUROFIR)
B1261Fungus
C0236Protein extract, concentrate or isolate
E0147Whole, shape achieved by forming
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0151Spice or herb added
H0156Molasses added
H0205Egg white added
H0212Vegetable added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
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.
137
Calculated value from in-house recipe (to the Food Composition Table 2017).
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
470c
National Institute for Public Health and the Environment. NEVO online, version 2016/5.0. http://nevo-online.rivm.nl/
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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