Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 94 g
Carbohydrate: 4 g
Dietary fibre: 1 g
Protein: 0.8 g
Fat: 0.2 g
Energy content
Carbohydrate: 70 E%
Protein: 14 E%
Dietary fibre: 8 E%
Fat: 8 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 99 kJ (24 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat300.2 g7%
CarbohydrateMI01814 g70%
Dietary fibre6021 g8%
Protein6020.8 g14%
Alcohol500 g0%
WaterMI014294 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032529 µg-RE3 %
Beta-carotene602344 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E6021.9 mg-ATE15 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)6020.04 mg3 %
Vitamin B2 (riboflavin)6020.03 mg1 %
Vitamin B3 (niacin)6021 mg
Vitamin B6 (pyridoxine)6020.14 mg7 %
Vitamin B9 (folate)60230 µg9 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)60217 mg16 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)60213 mg1 %
Potassium (K)602300 mg8 %
Sodium (Na)6027 mg
Salt (NaCl)MI01200 g
Phosphorus (P)60222 mg3 %
Magnesium (Mg)60213 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)6020.5 mg4 %
Copper (Cu)6020.11 mg12 %
Zinc (Zn)6020.2 mg1 %
Selenium (Se)420a0 µg0 %
Iodine (I)3252 µg1 %

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)
B1276Tomato
C0230Fruit, peel removed, core, pit or seed present
E0151Solid
F0014Fully heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0123Sterilized by heat
K0016Packed in vegetable juice
M0156Paperboard container
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

30
Calculated value from a similar food item.
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.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
602
Pearson, M., Engman, J., Rundberg, B., von Malmborg, A., Wretling, S., Öhrvik V. Grönsaker och rotfrukter – analys av näringsämnen [Rapport 10-2013]. [Vegetables and roots - analyses of nutrients]. Livsmedelsverket, Uppsala, 2013. Online version, www.slv.se
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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