Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 85.1 g
Protein: 6.4 g
Water: 6 g
Fat: 1 g
Dietary fibre: 1 g
Energy content
Carbohydrate: 90 E%
Protein: 7 E%
Fat: 2 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,604 kJ (378 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c1 g2%
CarbohydrateMI018185.1 g90%
Dietary fibre450c1 g0%
Protein450c6.4 g6%
Alcohol500 g0%
WaterMI01426 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33184.9 g
Sugar, totalMI_SUGAR_NO0.2 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450c0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E450c0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.09 mg6 %
Vitamin B2 (riboflavin)60a0 mg0 %
Vitamin B3 (niacin)450c1.6 mg
Vitamin B6 (pyridoxine)450c0.11 mg6 %
Vitamin B9 (folate)450c13 µg4 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c5 mg0 %
Potassium (K)450c86 mg2 %
Sodium (Na)450c1 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450c125 mg19 %
Magnesium (Mg)450c30 mg10 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c0.2 mg1 %
Copper (Cu)450c0.2 mg22 %
Zinc (Zn)450c1.4 mg10 %
Selenium (Se)450c5 µg5 %
Iodine (I)3252 µg1 %

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
A0125Grain or starch product (US CFR)
A0814Rice or other grain (EUROFIR)
B1322Rice
C0133Seed, skin present, germ present
E0150Whole, natural shape
F0001Extent of heat treatment not known
G0001Cooking method not known
H0138Water removed
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
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.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400f
Swedish National Food Agency. The food database, version 2016.02.17.
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.
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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