Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 90 g
Protein: 7.6 g
Fat: 1.7 g
Carbohydrate: 0.3 g
Energy content
Protein: 66 E%
Fat: 32 E%
Carbohydrate: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 197 kJ (47 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400c1.7 g31%
CarbohydrateMI01810.3 g2%
Dietary fibre500 g0%
Protein400c7.6 g65%
Alcohol500 g0%
WaterMI014290 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.3 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E500 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400c0 mg0 %
Vitamin B2 (riboflavin)400c0 mg0 %
Vitamin B3 (niacin)400c0 mg
Vitamin B6 (pyridoxine)400c0 mg0 %
Vitamin B9 (folate)400c0 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)400c3,180 mg276 %
Potassium (K)400c2,040 mg60 %
Sodium (Na)400c30,000 mg
Salt (NaCl)MI012075 g
Phosphorus (P)400c139 mg21 %
Magnesium (Mg)400c0 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400c0 mg0 %
Copper (Cu)200.14 mg15 %
Zinc (Zn)400c0 mg0 %
Selenium (Se)400c0 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
A0134Salt or salt substitute (US CFR)
A0856Seasoning or extract (EUROFIR)
B1655Sodium chloride
C0005Part of plant or animal not applicable
E0106Finely ground
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
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

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
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.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
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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