Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 72 g
Carbohydrate: 20.8 g
Protein: 3.2 g
Dietary fibre: 2 g
Fat: 1.7 g
Energy content
Carbohydrate: 73 E%
Fat: 13 E%
Protein: 11 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 488 kJ (116 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2021.7 g12%
CarbohydrateMI018120.8 g72%
Dietary fibre2122 g3%
Protein2023.2 g11%
Alcohol500 g0%
WaterMI014272 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33118.5 g
Sugar, totalMI_SUGAR_NO2.3 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03255 µg-RE0 %
Beta-carotene20255 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E2120.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2020.13 mg10 %
Vitamin B2 (riboflavin)2020.03 mg1 %
Vitamin B3 (niacin)2022.3 mg
Vitamin B6 (pyridoxine)2020.09 mg5 %
Vitamin B9 (folate)21291 µg28 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)2129 mg8 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2122 mg0 %
Potassium (K)212228 mg6 %
Sodium (Na)2120 mg
Salt (NaCl)MI01200 g
Phosphorus (P)202112 mg17 %
Magnesium (Mg)21224 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2120.4 mg3 %
Copper (Cu)2020.05 mg5 %
Zinc (Zn)2020.9 mg6 %
Selenium (Se)400a0 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
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1380Vegetable corn
C0133Seed, skin present, germ present
E0151Solid
F0018Partially heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0136Preserved by freezing
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.
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
202
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1994. Vegetables and berries. Internal notes.
212
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004. Vegetables - additional analyses. 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.
400a
Swedish National Food Agency. The food database, version 2008.05.05.
400b
Converted value from reference 400a: Swedish National Food Agency. The food database, version 2008.05.05.
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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