Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 91 g
Carbohydrate: 6.6 g
Dietary fibre: 2 g
Protein: 0.5 g
Fat: 0.2 g
Energy content
Carbohydrate: 78 E%
Dietary fibre: 11 E%
Protein: 6 E%
Fat: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 144 kJ (34 kcal)
  • Edible part: 98 %

NutrientSourceQuantityEnergi%
Fat2010.2 g5%
CarbohydrateMI01816.6 g77%
Dietary fibre2012 g11%
Protein2010.5 g5%
Alcohol500 g0%
WaterMI014291 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO6.6 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03251 µg-RE0 %
Beta-carotene400e10 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E2010.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2010.02 mg1 %
Vitamin B2 (riboflavin)2010.02 mg1 %
Vitamin B3 (niacin)2010.4 mg
Vitamin B6 (pyridoxine)2010.07 mg3 %
Vitamin B9 (folate)20149 µg15 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)20169 mg65 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20120 mg1 %
Potassium (K)201197 mg5 %
Sodium (Na)2011 mg
Salt (NaCl)MI01200 g
Phosphorus (P)20129 mg4 %
Magnesium (Mg)20114 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2010.3 mg2 %
Copper (Cu)2010.05 mg5 %
Zinc (Zn)2010.1 mg0 %
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
A0143Fruit or fruit product (US CFR)
A0833Fruit or fruit product (EUROFIR)
B1393Strawberry
C0140Fruit, peel present, core, pit or seed present
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
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.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
201
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1993. Fruits and vegetables. 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.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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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