Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 89 g
Carbohydrate: 7 g
Protein: 2.8 g
Dietary fibre: 1 g
Fat: 0.4 g
Energy content
Carbohydrate: 63 E%
Protein: 25 E%
Fat: 8 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 192 kJ (45 kcal)
  • Edible part: 95 %

NutrientSourceQuantityEnergi%
Fat460g0.4 g7%
CarbohydrateMI01817 g62%
Dietary fibre470b1 g4%
Protein460g2.8 g25%
Alcohol500 g0%
WaterMI014289 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3317 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032540 µg-RE5 %
Beta-carotene20480 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E470b0.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460g0.11 mg8 %
Vitamin B2 (riboflavin)460g0.11 mg6 %
Vitamin B3 (niacin)460g0.4 mg
Vitamin B6 (pyridoxine)460g0.02 mg1 %
Vitamin B9 (folate)460g62 µg19 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)460g19 mg18 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460g50 mg4 %
Potassium (K)460g240 mg7 %
Sodium (Na)460g4 mg
Salt (NaCl)MI01200 g
Phosphorus (P)460g59 mg9 %
Magnesium (Mg)460g44 mg14 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460g0.5 mg4 %
Copper (Cu)460g0.05 mg5 %
Zinc (Zn)460g0.4 mg2 %
Selenium (Se)460g2 µg2 %
Iodine (I)10

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)
A0831Pulse or pulse product (EUROFIR)
B1724Yardlong bean
C0169Pod containing small, immature seed
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
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.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
470b
National Institute for Public Health and the Environment. NEVO online, version 2013/4.0.
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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