Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 80 g
Fat: 15.3 g
Dietary fibre: 3 g
Protein: 1 g
Carbohydrate: 0.5 g
Energy content
Fat: 92 E%
Dietary fibre: 4 E%
Protein: 3 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 619 kJ (151 kcal)
  • Edible part: 80 %

NutrientSourceQuantityEnergi%
Fat460e15.3 g91%
CarbohydrateMI01810.5 g1%
Dietary fibre460e3 g3%
Protein460e1 g2%
Alcohol500 g0%
WaterMI014280 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.5 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032519 µg-RE2 %
Beta-carotene460e231 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460e3.8 mg-ATE31 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460e0.02 mg1 %
Vitamin B2 (riboflavin)460e0.01 mg0 %
Vitamin B3 (niacin)460e0.2 mg
Vitamin B6 (pyridoxine)460e0.03 mg1 %
Vitamin B9 (folate)460e3 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)460e52 mg4 %
Potassium (K)460e42 mg1 %
Sodium (Na)460e1,556 mg
Salt (NaCl)MI01203.9 g
Phosphorus (P)460e4 mg0 %
Magnesium (Mg)460e11 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460e0.5 mg4 %
Copper (Cu)460e0.12 mg13 %
Zinc (Zn)460e0 mg0 %
Selenium (Se)400c1 µg1 %
Iodine (I)3255 µg3 %

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
A0271Vegetable pickle (US CFR)
A0827Vegetable product (EUROFIR)
B1169Green olive
C0139Fruit, peel present, core, pit or seed removed
E0151Solid
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0190Pickled
J0137Preserved by brining
K0001Packing medium not known
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0219Drained

Sources

50
Estimated as a naturally occurring zero value, not analysed.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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])

Compare foods

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: