Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 92 g
Carbohydrate: 5.1 g
Dietary fibre: 2 g
Protein: 1.4 g
Energy content
Carbohydrate: 69 E%
Protein: 19 E%
Dietary fibre: 13 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 124 kJ (29 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat60a0 g0%
CarbohydrateMI01815.1 g68%
Dietary fibre400e2 g12%
Protein3001.4 g18%
Alcohol500 g0%
WaterMI014292 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO5.1 g
Sugar, added3315.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03252 µg-RE0 %
Beta-carotene450c18 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E400e0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.04 mg3 %
Vitamin B2 (riboflavin)450c0.01 mg0 %
Vitamin B3 (niacin)450c0.2 mg
Vitamin B6 (pyridoxine)450c0.15 mg8 %
Vitamin B9 (folate)450c16 µg5 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450c10 mg9 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c50 mg4 %
Potassium (K)450c180 mg5 %
Sodium (Na)450c590 mg
Salt (NaCl)MI01201.5 g
Phosphorus (P)450c23 mg3 %
Magnesium (Mg)450c10 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c1.2 mg10 %
Copper (Cu)450c0.05 mg5 %
Zinc (Zn)450c0.3 mg2 %
Selenium (Se)60a0 µg0 %
Iodine (I)3251 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
A0271Vegetable pickle (US CFR)
A0827Vegetable product (EUROFIR)
B1406Cabbage
C0151Head (PLANT)
E0100Divided into pieces, thickness <0 3 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0158Sucrose added
J0123Sterilized by heat
K0030Packed in slightly sweetened water or juice
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0220Not drained

Sources

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.
300
Nordnes T and Offergaard E. Næringsinnholdet i frukt, bær og grønnsaker [Nutrient content of fruits, berries and vegetables]. Forskning og forsøk i landbruket [Research and experiments in agriculture], 1958.
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.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
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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