Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 61 g
Dietary fibre: 13 g
Fat: 12.5 g
Carbohydrate: 8.7 g
Protein: 5 g
Energy content
Fat: 58 E%
Carbohydrate: 19 E%
Dietary fibre: 13 E%
Protein: 11 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 797 kJ (193 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400c12.5 g57%
CarbohydrateMI01818.7 g18%
Dietary fibre400c13 g13%
Protein400c5 g10%
Alcohol500 g0%
WaterMI014261 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO8.7 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032554 µg-RE7 %
Beta-carotene400c615 µg
Retinol400c3 µg
Vitamin D400c0 µg0 %
Vitamin E400c9.1 mg-ATE75 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400c0.05 mg3 %
Vitamin B2 (riboflavin)400c0.06 mg3 %
Vitamin B3 (niacin)400c2.2 mg
Vitamin B6 (pyridoxine)400c0.2 mg11 %
Vitamin B9 (folate)400c29 µg9 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)400c12 mg11 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400c69 mg6 %
Potassium (K)400c882 mg25 %
Sodium (Na)400c1,238 mg
Salt (NaCl)MI01203.1 g
Phosphorus (P)400c103 mg16 %
Magnesium (Mg)400c62 mg20 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400c3.4 mg30 %
Copper (Cu)460e0.47 mg52 %
Zinc (Zn)400c0.6 mg4 %
Selenium (Se)400c5 µg5 %
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
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1276Tomato
C0140Fruit, peel present, core, pit or seed present
E0136Disintegrated or ground
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
H0263Vegetable fat or oil added
J0116Dehydrated or dried
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
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page
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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