Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 81 g
Alcohol: 16.8 g
Carbohydrate: 2.1 g
Energy content
Alcohol: 93 E%
Carbohydrate: 7 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 524 kJ (126 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat500 g0%
CarbohydrateMI01812.1 g6%
Dietary fibre500 g0%
Protein450b0 g0%
Alcohol701G16.8 g93%
WaterMI014281 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO2.1 g
Sugar, added3312.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450b0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E450b0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450b0 mg0 %
Vitamin B2 (riboflavin)450b0 mg0 %
Vitamin B3 (niacin)450b0 mg
Vitamin B6 (pyridoxine)450b0 mg0 %
Vitamin B9 (folate)450b0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450b0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450b0 mg0 %
Potassium (K)450b0 mg0 %
Sodium (Na)450b0 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450b0 mg0 %
Magnesium (Mg)450b0 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450b0 mg0 %
Copper (Cu)450b0 mg0 %
Zinc (Zn)450b0 mg0 %
Selenium (Se)450b0 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
A0200Distinctive distilled spirits (US CFR)
A0850Liqueur or spirits (EUROFIR)
B1347Plant used as food source
C0174Part of plant
E0123Liquid, low viscosity, with no visible particles
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0232Alcohol fermented
H0270Distilled
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450b
Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
701G
Aggregated value from several food items
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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