Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 47.1 g
Water: 31 g
Protein: 13.6 g
Fat: 4.6 g
Dietary fibre: 4 g
Energy content
Carbohydrate: 65 E%
Protein: 19 E%
Fat: 14 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,230 kJ (291 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2084.6 g13%
CarbohydrateMI018147.1 g64%
Dietary fibre2084 g2%
Protein20813.6 g18%
Alcohol500 g0%
WaterMI014231 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33145.1 g
Sugar, totalMI_SUGAR_NO2 g
Sugar, added3310.8 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032516 µg-RE2 %
Beta-carotene500 µg
Retinol20816 µg
Vitamin D500 µg0 %
Vitamin E2080.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2080.24 mg18 %
Vitamin B2 (riboflavin)400e0.06 mg3 %
Vitamin B3 (niacin)2083.1 mg
Vitamin B6 (pyridoxine)2080.13 mg7 %
Vitamin B9 (folate)20821 µg6 %
Vitamin B12 (cobalamin)2080.6 µg15 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20839 mg3 %
Potassium (K)208248 mg7 %
Sodium (Na)208527 mg
Salt (NaCl)MI01201.3 g
Phosphorus (P)208213 mg33 %
Magnesium (Mg)20842 mg14 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2081.4 mg12 %
Copper (Cu)2080.18 mg20 %
Zinc (Zn)2081.6 mg11 %
Selenium (Se)20850 µg58 %
Iodine (I)3257 µg5 %

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
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

50
Estimated as a naturally occurring zero value, not analysed.
70
Calculated from a specific factor for fatty acids in total fat.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
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.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
701G
Aggregated value from several food items
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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