Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 71 g
Carbohydrate: 23.6 g
Dietary fibre: 4 g
Protein: 1 g
Fat: 0.4 g
Energy content
Carbohydrate: 86 E%
Dietary fibre: 7 E%
Protein: 4 E%
Fat: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 464 kJ (110 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1020.4 g3%
CarbohydrateMI018123.6 g86%
Dietary fibre400k4 g6%
Protein400k1 g3%
Alcohol500 g0%
WaterMI014271 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.2 g
Sugar, totalMI051219.4 g
Sugar, added33115.2 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032527 µg-RE3 %
Beta-carotene400k319 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E400k1.5 mg-ATE12 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400k0.05 mg3 %
Vitamin B2 (riboflavin)400k0.03 mg1 %
Vitamin B3 (niacin)400k1.2 mg
Vitamin B6 (pyridoxine)400k0.1 mg5 %
Vitamin B9 (folate)400k27 µg8 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)400k1 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400k13 mg1 %
Potassium (K)400k265 mg7 %
Sodium (Na)400k678 mg
Salt (NaCl)MI01201.7 g
Phosphorus (P)400k22 mg3 %
Magnesium (Mg)400k13 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400k0.4 mg3 %
Copper (Cu)420c0.15 mg16 %
Zinc (Zn)400k0.2 mg1 %
Selenium (Se)400k0 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
A0179Condiment or relish (US CFR)
A0858Condiment (EUROFIR)
B1276Tomato
C0138Fruit, peel removed
E0135Semiliquid with smooth consistency
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0158Sucrose added
J0123Sterilized by heat
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
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
102
Data from the industry to the Food Composition Table 2001, unspecified.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400k
Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se
420c
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015).
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))
MI0512
Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

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