Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 43 g
Water: 28 g
Protein: 14.1 g
Dietary fibre: 12 g
Fat: 3 g
Energy content
Carbohydrate: 62 E%
Protein: 20 E%
Fat: 9 E%
Dietary fibre: 8 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,179 kJ (280 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460b3 g9%
CarbohydrateMI018143 g62%
Dietary fibre460b12 g8%
Protein460b14.1 g20%
Alcohol500 g0%
WaterMI014228 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO43 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032544 µg-RE5 %
Beta-carotene460b524 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460b0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460b0.53 mg40 %
Vitamin B2 (riboflavin)460b0.49 mg30 %
Vitamin B3 (niacin)460b9.1 mg
Vitamin B6 (pyridoxine)460b0.33 mg18 %
Vitamin B9 (folate)460b68 µg21 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)460b39 mg37 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460b110 mg9 %
Potassium (K)460b3,427 mg100 %
Sodium (Na)460b2,095 mg
Salt (NaCl)MI01205.2 g
Phosphorus (P)460b356 mg55 %
Magnesium (Mg)460b194 mg64 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460b9.1 mg82 %
Copper (Cu)460b1.42 mg157 %
Zinc (Zn)460b2 mg14 %
Selenium (Se)460b6 µg7 %
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
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

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.
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
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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