Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 92 g
Carbohydrate: 6.1 g
Alcohol: 1.6 g
Energy content
Carbohydrate: 69 E%
Alcohol: 31 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 150 kJ (36 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1000 g0%
CarbohydrateMI01816.1 g69%
Dietary fibre1000 g0%
Protein1000 g0%
Alcohol1001.6 g30%
WaterMI014292 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO6.1 g
Sugar, added3316.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene1000 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E1000 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1000 mg0 %
Vitamin B2 (riboflavin)1000 mg0 %
Vitamin B3 (niacin)1000 mg
Vitamin B6 (pyridoxine)1000 mg0 %
Vitamin B9 (folate)1000 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)1000 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)1000 mg0 %
Potassium (K)10
Sodium (Na)10
Salt (NaCl)10
Phosphorus (P)1000 mg0 %
Magnesium (Mg)1000 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1000 mg0 %
Copper (Cu)1000 mg0 %
Zinc (Zn)1000 mg0 %
Selenium (Se)1000 µg0 %
Iodine (I)3250 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
A0295Alcoholic beverage analog (US CFR)
A0849Wine, fortified wine or wine-like beverage (EUROFIR)
B1329Grape
C0140Fruit, peel present, core, pit or seed present
E0123Liquid, low viscosity, with no visible particles
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0232Alcohol fermented
H0287Alcohol partially removed
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
100
Data from the industry to the Food Composition Table 1992-2000, 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.
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

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