Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 90 g
Carbohydrate: 6.5 g
Dietary fibre: 2 g
Protein: 1.2 g
Fat: 0.2 g
Energy content
Carbohydrate: 72 E%
Protein: 13 E%
Dietary fibre: 10 E%
Fat: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 155 kJ (37 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat420h0.2 g4%
CarbohydrateMI01816.5 g71%
Dietary fibre420h2 g10%
Protein420h1.2 g13%
Alcohol500 g0%
WaterMI014290 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch450a3.2 g
Sugar, total420h3.2 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032594 µg-RE12 %
Beta-carotene420h1,130 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E420h0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)420h0 mg0 %
Vitamin B2 (riboflavin)420h0.07 mg4 %
Vitamin B3 (niacin)420h0.4 mg
Vitamin B6 (pyridoxine)420h0.11 mg6 %
Vitamin B9 (folate)420h32 µg10 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)420h0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)420h19 mg1 %
Potassium (K)420h304 mg8 %
Sodium (Na)420h0 mg
Salt (NaCl)MI01200 g
Phosphorus (P)420h24 mg3 %
Magnesium (Mg)420h9 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)420h0.3 mg2 %
Copper (Cu)420h0.04 mg4 %
Zinc (Zn)420h0.2 mg1 %
Selenium (Se)420h0 µg0 %
Iodine (I)420h0 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
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1456Pumpkin
C0229Fruit, peel removed, core, pit or seed removed
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

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
420h
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
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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