Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 94 g
Carbohydrate: 2.8 g
Dietary fibre: 2 g
Protein: 0.8 g
Fat: 0.3 g
Energy content
Carbohydrate: 54 E%
Dietary fibre: 18 E%
Protein: 15 E%
Fat: 13 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 88 kJ (21 kcal)
  • Edible part: 85 %

NutrientSourceQuantityEnergi%
Fat450a0.3 g12%
CarbohydrateMI01812.8 g53%
Dietary fibre400a2 g18%
Protein450a0.8 g15%
Alcohol500 g0%
WaterMI014294 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310.1 g
Sugar, totalMI_SUGAR_NO2.7 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032522 µg-RE2 %
Beta-carotene450a265 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E450a0.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.01 mg0 %
Vitamin B2 (riboflavin)450a0.01 mg0 %
Vitamin B3 (niacin)450a0.1 mg
Vitamin B6 (pyridoxine)450a0.3 mg16 %
Vitamin B9 (folate)450a36 µg11 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450a120 mg114 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a8 mg0 %
Potassium (K)450a120 mg3 %
Sodium (Na)450a4 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450a19 mg2 %
Magnesium (Mg)450a10 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a0.4 mg3 %
Copper (Cu)450a0.02 mg2 %
Zinc (Zn)450a0.1 mg0 %
Selenium (Se)400a0 µg0 %
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
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B2629Green bell pepper
C0139Fruit, peel present, core, pit or seed removed
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
Z0051Unripe or immature

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
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.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
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.
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])

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: