Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 75.7 g
Water: 14 g
Protein: 7.7 g
Fat: 1.2 g
Dietary fibre: 1 g
Energy content
Carbohydrate: 88 E%
Protein: 9 E%
Fat: 3 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,474 kJ (347 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2091.2 g3%
CarbohydrateMI018175.7 g87%
Dietary fibre2091 g0%
Protein2097.7 g8%
Alcohol500 g0%
WaterMI014214 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33175.3 g
Sugar, totalMI_SUGAR_NO0.4 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)2090.24 mg18 %
Vitamin B2 (riboflavin)460a0.05 mg3 %
Vitamin B3 (niacin)2094.7 mg
Vitamin B6 (pyridoxine)2090.51 mg28 %
Vitamin B9 (folate)2098 µg2 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)209178 mg15 %
Potassium (K)209166 mg4 %
Sodium (Na)2091 mg
Salt (NaCl)MI01200 g
Phosphorus (P)209182 mg28 %
Magnesium (Mg)20938 mg12 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2091.3 mg11 %
Copper (Cu)2090.27 mg30 %
Zinc (Zn)2090.8 mg5 %
Selenium (Se)2097 µg8 %
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
F0018Partially heat-treated
G0003Cooking method not applicable
H0138Water removed
H0220Parboiled (GRAIN)
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
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.
460a
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 18 (2005).
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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