Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 53 g
Protein: 18 g
Water: 15 g
Fat: 8.5 g
Dietary fibre: 6 g
Energy content
Carbohydrate: 57 E%
Fat: 20 E%
Protein: 19 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,569 kJ (372 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1008.5 g20%
CarbohydrateMI018153 g57%
Dietary fibre114a6 g3%
Protein114a18 g19%
Alcohol500 g0%
WaterMI014215 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33135.2 g
Sugar, totalMI_SUGAR_NO17.8 g
Sugar, added3316.7 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A10
Beta-carotene10
Retinol10
Vitamin D60a0 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1020.2 mg15 %
Vitamin B2 (riboflavin)1020.4 mg25 %
Vitamin B3 (niacin)10
Vitamin B6 (pyridoxine)10
Vitamin B9 (folate)10
Vitamin B12 (cobalamin)200 µg0 %
Vitamin C (askorbic acid)10

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)100240 mg20 %
Potassium (K)102700 mg20 %
Sodium (Na)114a3,960 mg
Salt (NaCl)MI01209.9 g
Phosphorus (P)10
Magnesium (Mg)10254 mg18 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1021.4 mg12 %
Copper (Cu)10
Zinc (Zn)1021.7 mg12 %
Selenium (Se)10
Iodine (I)10

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
A0198Soup (US CFR)
A0865Soup (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0136Disintegrated or ground
F0014Fully heat-treated
G0003Cooking method not applicable
H0138Water removed
H0146Starch added
H0153Seafood added
H0184Milk added
H0185Egg yolk added
H0227Flavoring, spice or herb added
H0317Carotenes added
J0116Dehydrated or dried
K0003No packing medium used
M0197Bag, sack or pouch
N0051Food contact surface from human-made material
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
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.
100
Data from the industry to the Food Composition Table 1992-2000, unspecified.
102
Data from the industry to the Food Composition Table 2001, unspecified.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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])
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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