Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 48.8 g
Water: 33 g
Protein: 11 g
Fat: 4.1 g
Dietary fibre: 3 g
Energy content
Carbohydrate: 70 E%
Protein: 16 E%
Fat: 13 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,191 kJ (282 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2084.1 g12%
CarbohydrateMI018148.8 g69%
Dietary fibre2083 g2%
Protein20811 g15%
Alcohol500 g0%
WaterMI014233 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33146.7 g
Sugar, totalMI_SUGAR_NO2.1 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032522 µg-RE2 %
Beta-carotene500 µg
Retinol20822 µg
Vitamin D500 µg0 %
Vitamin E2082.2 mg-ATE18 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2080.17 mg13 %
Vitamin B2 (riboflavin)200.1 mg6 %
Vitamin B3 (niacin)2081.7 mg
Vitamin B6 (pyridoxine)2080.09 mg5 %
Vitamin B9 (folate)20814 µg4 %
Vitamin B12 (cobalamin)2080.4 µg10 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20849 mg4 %
Potassium (K)208231 mg6 %
Sodium (Na)208279 mg
Salt (NaCl)MI01200.7 g
Phosphorus (P)208187 mg29 %
Magnesium (Mg)20828 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2080.9 mg8 %
Copper (Cu)2080.18 mg20 %
Zinc (Zn)2081.2 mg8 %
Selenium (Se)2080 µg0 %
Iodine (I)32516 µg11 %

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
A0275Macaroni or noodle product (US CFR)
A0815Pasta and similar products (EUROFIR)
B1079Durum wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0023Heat-treated, multiple components, different degrees of treatment
G0003Cooking method not applicable
H0143Cheese added
H0186Egg added
H0191Meat added
H0207Filled or stuffed
J0100Preserved by adding chemicals
J0131Preserved by chilling
K0003No packing medium used
M0186Plastic container, flexible or film
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
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
208
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2001-2002. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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])

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