Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 78.2 g
Water: 12 g
Protein: 7.9 g
Dietary fibre: 2 g
Fat: 0.2 g
Energy content
Carbohydrate: 89 E%
Protein: 9 E%
Dietary fibre: 1 E%
Fat: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,483 kJ (349 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2090.2 g0%
CarbohydrateMI018178.2 g89%
Dietary fibre2092 g1%
Protein2097.9 g9%
Alcohol500 g0%
WaterMI014212 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33178.1 g
Sugar, totalMI_SUGAR_NO0.1 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)2090.05 mg3 %
Vitamin B2 (riboflavin)60a0 mg0 %
Vitamin B3 (niacin)2090.8 mg
Vitamin B6 (pyridoxine)2090.35 mg19 %
Vitamin B9 (folate)2095 µg1 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20911 mg0 %
Potassium (K)20946 mg1 %
Sodium (Na)209279 mg
Salt (NaCl)MI01200.7 g
Phosphorus (P)209139 mg21 %
Magnesium (Mg)20915 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)60a0 mg0 %
Copper (Cu)2090.2 mg22 %
Zinc (Zn)2091.4 mg10 %
Selenium (Se)20913 µg15 %
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
F0014Fully heat-treated
G0003Cooking method not applicable
H0138Water removed
H0169Instantized
J0116Dehydrated or dried
K0003No packing medium used
M0156Paperboard container
M0213Box
N0039Paper or paperboard
P0024Human consumer, no age specification
Z0112Food industry prepared

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.
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])

Compare foods

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: