Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 331 | 0 g |
Sugar, total | MI_SUGAR_NO | 4 g |
Sugar, added | 331 | 2.5 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 114a | 4.5 g |
Trans fatty acids | 114a | 0.2 g |
Monounsaturated fatty acids | 114a | 1.7 g |
Polyunsaturated fatty acids | 114a | 0.2 g |
Omega-3 | 114a | 0 g |
Omega-6 | 114a | 0 g |
Cholesterol | 114a | 17 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 114a | 0.2 g |
C14:0 (myristic acid) | 114a | 0.7 g |
C16:0 (palmitic acid) | 114a | 2 g |
C18:0 (stearic acid) | 114a | 0.7 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 114a | 0.2 g |
C18:1 sum (oleic acid) | 114a | 1.4 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 32 µg-RE | 4 % |
Beta-carotene | 112a | 42 µg | |
Retinol | 114a | 29 µg | |
Vitamin D | 112a | 0 µg | 0 % |
Vitamin E | 111a | 0.2 mg-ATE | 1 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 111a | 0 mg | 0 % |
Vitamin B2 (riboflavin) | 112a | 0.2 mg | 12 % |
Vitamin B3 (niacin) | 111a | 0.1 mg | |
Vitamin B6 (pyridoxine) | 111a | 0 mg | 0 % |
Vitamin B9 (folate) | 112a | 26 µg | 8 % |
Vitamin B12 (cobalamin) | 112a | 0.8 µg | 20 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 114a | 133 mg | 11 % |
Potassium (K) | 112a | 140 mg | 4 % |
Sodium (Na) | 114a | 34 mg | |
Salt (NaCl) | MI0120 | 0.1 g | |
Phosphorus (P) | 114a | 150 mg | 23 % |
Magnesium (Mg) | 112a | 12 mg | 4 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 111a | 0 mg | 0 % |
Copper (Cu) | 111a | 0.02 mg | 2 % |
Zinc (Zn) | 112a | 0.6 mg | 4 % |
Selenium (Se) | 112a | 3 µg | 3 % |
Iodine (I) | 325 | 16 µg | 11 % |
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.
LanguaL | Classification |
---|---|
A0185 | Uncured cheese (US CFR) |
A0786 | Uncured cheese (EUROFIR) |
B1201 | Cow |
C0245 | Curd |
E0119 | Semisolid with smooth consistency |
F0018 | Partially heat-treated |
G0003 | Cooking method not applicable |
H0101 | Lactic acid fermented |
J0131 | Preserved by chilling |
J0135 | Pasteurized by heat |
K0003 | No packing medium used |
M0188 | Plastic container, rigid or semirigid, aluminum lid |
M0213 | Box |
N0036 | Plastic |
P0024 | Human consumer, no age specification |
R0316 | Norway |
Z0112 | Food industry prepared |
Z0186 | Fat content < 15% |