Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 44.5 g
Dietary fibre: 22 g
Water: 20 g
Protein: 7.3 g
Fat: 6.1 g
Energy content
Carbohydrate: 59 E%
Fat: 18 E%
Dietary fibre: 14 E%
Protein: 10 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,283 kJ (306 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat6126.1 g17%
CarbohydrateMI018144.5 g58%
Dietary fibre61222 g13%
Protein6127.3 g9%
Alcohol500 g0%
WaterMI014220 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33139.1 g
Sugar, totalMI_SUGAR_NO5.4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene1410 µg
Retinol1410 µg
Vitamin D1410 µg0 %
Vitamin E1412 mg-ATE16 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1410.04 mg3 %
Vitamin B2 (riboflavin)1410.02 mg1 %
Vitamin B3 (niacin)1411 mg
Vitamin B6 (pyridoxine)1410.1 mg5 %
Vitamin B9 (folate)1412 µg0 %
Vitamin B12 (cobalamin)1410 µg0 %
Vitamin C (askorbic acid)1410 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)61215 mg1 %
Potassium (K)612151 mg4 %
Sodium (Na)612311 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)61288 mg13 %
Magnesium (Mg)61221 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)6121 mg9 %
Copper (Cu)6120.16 mg17 %
Zinc (Zn)6120.8 mg5 %
Selenium (Se)6120 µg0 %
Iodine (I)6120 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
A0283Quick bread, unsweetened (US CFR)
A0819Unleavened bread, crisp bread and rusk (EUROFIR)
B1324Grain
C0155Seed
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0014Fully heat-treated
G0008Griddled
H0174Hydrogenated
H0263Vegetable fat or oil added
J0100Preserved by adding chemicals
J0111Preserved by storage in modified atmosphere
K0003No packing medium used
M0172Plastic container
N0036Plastic
P0024Human consumer, no age specification
P0174Gluten free claim or use
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
141
Calculated value from in-house recipe (to the Food Composition Table 2020).
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
612
Pastell, H., Kollander, B., Valsta, L., Järvinen, J. Are gluten-free products a healthier alternative? A pilot study on nutrients and heavy metals. Nordic Council of Ministers, 2021. Nettversjon, pub.norden.org
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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