Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 57 g
Carbohydrate: 40.7 g
Dietary fibre: 2 g
Protein: 0.4 g
Fat: 0.1 g
Energy content
Carbohydrate: 96 E%
Dietary fibre: 2 E%
Protein: 1 E%
Fat: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 713 kJ (168 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00020.1 g0%
CarbohydrateMI018140.7 g96%
Dietary fibreMI00022 g2%
ProteinMI00020.4 g0%
AlcoholMI00020 g0%
WaterMI014257 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020.1 g
Sugar, totalMI000240.6 g
Sugar, addedMI000240 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03252 µg-RE0 %
Beta-caroteneMI000223 µg
RetinolMI00020 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00020.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.01 mg0 %
Vitamin B2 (riboflavin)MI00020.01 mg0 %
Vitamin B3 (niacin)MI00020.1 mg
Vitamin B6 (pyridoxine)MI00020.01 mg0 %
Vitamin B9 (folate)MI00022 µg0 %
Vitamin B12 (cobalamin)MI00020 µg0 %
Vitamin C (askorbic acid)MI00022 mg1 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000235 mg3 %
Potassium (K)MI0002113 mg3 %
Sodium (Na)MI00022 mg
Salt (NaCl)MI01200 g
Phosphorus (P)MI00026 mg0 %
Magnesium (Mg)MI00025 mg1 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.1 mg0 %
Copper (Cu)MI00020.01 mg1 %
Zinc (Zn)MI00020 mg0 %
Selenium (Se)MI00020 µg0 %
Iodine (I)MI00020 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
A0251Fruit preserve or jam (US CFR)
A0837Jam or marmalade (EUROFIR)
B1364Rhubarb
C0140Fruit, peel present, core, pit or seed present
E0134Semisolid with solid pieces
F0014Fully heat-treated
G0001Cooking method not known
H0749White sugar added
J0123Sterilized by heat
J0146Preserved by adding sugar
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

MI0002
EuroFIR recipe calculation procedure
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))

Compare foods

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