Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 50 g
Carbohydrate: 28.4 g
Protein: 11.7 g
Fat: 7.5 g
Dietary fibre: 2 g
Energy content
Carbohydrate: 50 E%
Fat: 28 E%
Protein: 20 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 979 kJ (233 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00027.5 g28%
CarbohydrateMI018128.4 g49%
Dietary fibreMI00022 g1%
ProteinMI000211.7 g20%
AlcoholMI00020 g0%
WaterMI014250 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000227 g
Sugar, totalMI00021.4 g
Sugar, addedMI00020.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032529 µg-RE3 %
Beta-caroteneMI000281 µg
RetinolMI000222 µg
Vitamin DMI00020.2 µg2 %
Vitamin EMI00020.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.14 mg10 %
Vitamin B2 (riboflavin)MI00020.09 mg5 %
Vitamin B3 (niacin)MI00021.3 mg
Vitamin B6 (pyridoxine)MI00020.08 mg4 %
Vitamin B9 (folate)MI000226 µg8 %
Vitamin B12 (cobalamin)MI00020.5 µg12 %
Vitamin C (askorbic acid)MI00022 mg1 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI0002105 mg9 %
Potassium (K)MI0002158 mg4 %
Sodium (Na)MI0002331 mg
Salt (NaCl)MI00020.9 g
Phosphorus (P)MI0002147 mg22 %
Magnesium (Mg)MI000224 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021.2 mg10 %
Copper (Cu)MI00020.11 mg12 %
Zinc (Zn)MI00022 mg14 %
Selenium (Se)MI00024 µg4 %
Iodine (I)MI00025 µg3 %

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
A0100Pie, unsweetened, or pizza (US CFR)
A0822Savoury cereal dish (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0143Cheese added
H0191Meat added
H0227Flavoring, spice or herb added
H0349Onion added
J0001Preservation method not known
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
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))

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