Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 68.3 g
Protein: 12.6 g
Water: 9 g
Dietary fibre: 8 g
Fat: 2.5 g
Energy content
Carbohydrate: 76 E%
Protein: 14 E%
Fat: 6 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,533 kJ (362 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c2.5 g6%
CarbohydrateMI018168.3 g75%
Dietary fibre450c8 g4%
Protein450c12.6 g13%
Alcohol500 g0%
WaterMI01429 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch450c64.4 g
Sugar, total450c3.9 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450c0 µg
Retinol500 µg
Vitamin D450c0 µg0 %
Vitamin E450c0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.33 mg25 %
Vitamin B2 (riboflavin)450c0.06 mg3 %
Vitamin B3 (niacin)450c5.6 mg
Vitamin B6 (pyridoxine)450c0.31 mg17 %
Vitamin B9 (folate)450c29 µg9 %
Vitamin B12 (cobalamin)450c0 µg0 %
Vitamin C (askorbic acid)450c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c39 mg3 %
Potassium (K)450c426 mg12 %
Sodium (Na)450c3 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450c333 mg52 %
Magnesium (Mg)450c103 mg34 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c3.6 mg32 %
Copper (Cu)450c0.54 mg60 %
Zinc (Zn)450c2.8 mg20 %
Selenium (Se)450c15 µg17 %
Iodine (I)3251 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
A0275Macaroni or noodle product (US CFR)
A0815Pasta and similar products (EUROFIR)
B1079Durum wheat
C0133Seed, skin present, germ present
E0147Whole, shape achieved by forming
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
H0366Flattened
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

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.
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.
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.
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))

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