Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 85 g
Carbohydrate: 15 g
Fat: 0.1 g
Protein: 0.1 g
Energy content
Carbohydrate: 98 E%
Fat: 1 E%
Protein: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 260 kJ (61 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1000.1 g1%
CarbohydrateMI018115 g97%
Dietary fibre500 g0%
Protein1000.1 g0%
Alcohol500 g0%
WaterMI014285 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314 g
Sugar, totalMI_SUGAR_NO11 g
Sugar, added33111 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03251 µg-RE0 %
Beta-carotene500 µg
Retinol400e1 µg
Vitamin D500 µg0 %
Vitamin E400e0.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400e0 mg0 %
Vitamin B2 (riboflavin)400e0 mg0 %
Vitamin B3 (niacin)400e0 mg
Vitamin B6 (pyridoxine)400e0 mg0 %
Vitamin B9 (folate)400e0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400e13 mg1 %
Potassium (K)400e21 mg0 %
Sodium (Na)100786 mg
Salt (NaCl)MI01202 g
Phosphorus (P)400e5 mg0 %
Magnesium (Mg)400e3 mg1 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400e0.5 mg4 %
Copper (Cu)200.01 mg1 %
Zinc (Zn)400e0 mg0 %
Selenium (Se)400e0 µg0 %
Iodine (I)3250 µg0 %

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
A0276Dressing for food (US CFR)
A0853Spice, condiment or other ingredient (EUROFIR)
B1275Lemon
C0300Juice
E0123Liquid, low viscosity, with no visible particles
F0003Not heat-treated
G0003Cooking method not applicable
H0234Diluted to 15-49% of single strength
H0749White sugar added
J0003No preservation method used
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.
100
Data from the industry to the Food Composition Table 1992-2000, unspecified.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
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.
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: