Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 76.8 g
Water: 13 g
Protein: 9.2 g
Fat: 1.1 g
Dietary fibre: 0.5 g
Energy content
Carbohydrate: 87 E%
Protein: 10 E%
Fat: 3 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,505 kJ (354 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2091.1 g2%
CarbohydrateMI018176.8 g86%
Dietary fibre2090.5 g0%
Protein2099.2 g10%
Alcohol500 g0%
WaterMI014213 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33176.6 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-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E200 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2090.15 mg11 %
Vitamin B2 (riboflavin)200.05 mg3 %
Vitamin B3 (niacin)2091.3 mg
Vitamin B6 (pyridoxine)2090.42 mg23 %
Vitamin B9 (folate)2099 µg2 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20918 mg1 %
Potassium (K)20976 mg2 %
Sodium (Na)2090 mg
Salt (NaCl)MI01200 g
Phosphorus (P)209101 mg15 %
Magnesium (Mg)20926 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2090.4 mg3 %
Copper (Cu)2090.27 mg30 %
Zinc (Zn)2091.5 mg10 %
Selenium (Se)20914 µg16 %
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
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
J0116Dehydrated or dried
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification

Sources

20
Estimated value.
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
209
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
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))
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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