Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 82 g
Fat: 7.1 g
Protein: 7 g
Carbohydrate: 4 g
Energy content
Fat: 58 E%
Protein: 26 E%
Carbohydrate: 15 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 450 kJ (108 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a7.1 g58%
CarbohydrateMI01814 g15%
Dietary fibre112a0 g0%
Protein114a7 g26%
Alcohol500 g0%
WaterMI014282 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO4 g
Sugar, added3312.5 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032532 µg-RE4 %
Beta-carotene112a42 µg
Retinol114a29 µg
Vitamin D112a0 µg0 %
Vitamin E111a0.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)111a0 mg0 %
Vitamin B2 (riboflavin)112a0.2 mg12 %
Vitamin B3 (niacin)111a0.1 mg
Vitamin B6 (pyridoxine)111a0 mg0 %
Vitamin B9 (folate)112a26 µg8 %
Vitamin B12 (cobalamin)112a0.8 µg20 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a133 mg11 %
Potassium (K)112a140 mg4 %
Sodium (Na)114a34 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)114a150 mg23 %
Magnesium (Mg)112a12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)111a0 mg0 %
Copper (Cu)111a0.02 mg2 %
Zinc (Zn)112a0.6 mg4 %
Selenium (Se)112a3 µg3 %
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
A0185Uncured cheese (US CFR)
A0786Uncured cheese (EUROFIR)
B1201Cow
C0245Curd
E0119Semisolid with smooth consistency
F0018Partially heat-treated
G0003Cooking method not applicable
H0101Lactic acid fermented
J0131Preserved by chilling
J0135Pasteurized by heat
K0003No packing medium used
M0188Plastic container, rigid or semirigid, aluminum lid
M0213Box
N0036Plastic
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared
Z0186Fat content < 15%

Sources

50
Estimated as a naturally occurring zero value, not analysed.
111a
Data from the industry to the Food Composition Table 2018, unspecified/verified value.
112a
Data from the industry to the Food Composition Table 2019, unspecified/verified value.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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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