Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 91 g
Carbohydrate: 3.6 g
Protein: 2.5 g
Fat: 2.1 g
Dietary fibre: 1 g
Energy content
Fat: 41 E%
Carbohydrate: 32 E%
Protein: 22 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 189 kJ (45 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2092.1 g41%
CarbohydrateMI01813.6 g32%
Dietary fibre2091 g4%
Protein2092.5 g22%
Alcohol500 g0%
WaterMI014291 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3312.8 g
Sugar, totalMI_SUGAR_NO0.8 g
Sugar, added3310.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032540 µg-RE5 %
Beta-carotene209430 µg
Retinol2095 µg
Vitamin D200 µg0 %
Vitamin E2090.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2090.02 mg1 %
Vitamin B2 (riboflavin)200.03 mg1 %
Vitamin B3 (niacin)2090.5 mg
Vitamin B6 (pyridoxine)2090.09 mg5 %
Vitamin B9 (folate)2095 µg1 %
Vitamin B12 (cobalamin)2090.1 µg2 %
Vitamin C (askorbic acid)2091 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20911 mg0 %
Potassium (K)209113 mg3 %
Sodium (Na)209382 mg
Salt (NaCl)MI01201 g
Phosphorus (P)20934 mg5 %
Magnesium (Mg)2096 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2090.4 mg3 %
Copper (Cu)2090.03 mg3 %
Zinc (Zn)2090.3 mg2 %
Selenium (Se)2091 µg1 %
Iodine (I)3253 µg2 %

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
A0212Stew or hash (US CFR)
A0861Prepared food product (EUROFIR)
B1218Potato
C0240Root, tuber or bulb, without peel
E0110Semiliquid with solid pieces
F0014Fully heat-treated
G0014Boiled
H0151Spice or herb added
H0171Poultry added
H0191Meat added
J0123Sterilized by heat
K0003No packing medium used
M0204Can
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.
73p
Calculated as the sum of omega-3 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
74p
Calculated as the sum of omega-6 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
209
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
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])
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: