Næringsinnhold

Porsjonsstørrelse:

Energigivende næringsstoffer

Sammensetning
Vann: 64 g
Protein: 17,2 g
Fett: 10,5 g
Kostfiber: 7 g
Karbohydrat: 1,5 g
Energiinnhold
Fett: 51 E%
Protein: 38 E%
Kostfiber: 7 E%
Karbohydrat: 3 E%
Fett
Karbohydrat
Kostfiber
Protein
Alkohol
Vann
  • Energi i 100 g: 758 kJ (182 kcal)
  • Spiselig del: 100 %

NæringsstoffKildeMengdeEnergi%
Fett500a10,5 g50%
KarbohydratMI01811,5 g3%
Kostfiber500a7 g7%
Protein500a17,2 g38%
Alkohol500 g0%
VannMI014264 g-

Karbohydrater

KarbohydratKildeMengde
Stivelse3310,3 g
SukkerarterMI_SUGAR_NO1,2 g
Sukker, tilsatt3310 g

Vitaminer

Anbefalt dagsinntak (AI)

Fettløselige vitaminerKildeMengde% av AI
Vitamin AMI03252 µg-RE0 %
Betakaroten400f24 µg
Retinol500a0 µg
Vitamin D500a0 µg0 %
Vitamin E500a1,1 mg-ATE9 %
Vannløselige vitaminerKildeMengde% av AI
Vitamin B1 (tiamin)500a0,04 mg3 %
Vitamin B2 (riboflavin)500a0,12 mg7 %
Vitamin B3 (niacin)500a1,2 mg
Vitamin B6 (pyridoksin)500a0,13 mg7 %
Vitamin B9 (folat)500a54 µg16 %
Vitamin B12 (kobalamin)500a0 µg0 %
Vitamin C (askorbinsyre)500a0 mg0 %

Mineraler og sporstoffer

Anbefalt dagsinntak (AI)

MineralerKildeMengde% av AI
Kalsium (Ca)500a150 mg13 %
Kalium (K)500a930 mg27 %
Natrium (Na)500a4 300 mg
Salt (NaCl)MI012010,8 g
Fosfor (P)500a250 mg39 %
Magnesium (Mg)500a130 mg43 %
SporstofferKildeMengde% av AI
Jern (Fe)500a6,8 mg61 %
Kobber (Cu)500a0,66 mg73 %
Sink (Zn)500a2 mg14 %
Selen (Se)500a19 µg22 %
Jod (I)500a31 µg22 %

Klassifisering

Matvarene i Matvaretabellen beskrives ved hjelp av et klassifiseringssystem som heter LanguaL. LanguaL står for “Langua aLimentaria” eller “language of food”. Språket gjør det mulig å gi standardiserte beskrivelser av matvarene.

LanguaLKlassifisering
A0263Condiment sauce (US CFR)
A0858Condiment (EUROFIR)
B1452Soybean
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0119Semisolid with smooth consistency
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0119Microbially/enzymatically modified
H0173Salted
J0104Preserved by fermentation
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Kilder

50
Vurdert som naturlig forekommende nullverdi, ikke analysert.
331
Frydenberg, H og Carlsen MH. Sukkerprosjektet 2021-2022. Universitetet i Oslo, avdeling for ernæringsvitenskap.
400f
Livsmedelsverket. Livsmedelsdatabas, versjon 2016.02.17.
500a
Standard Tables of Food Composition in Japan. Versjon 7 (2015). Nettversjon, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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])

Sammenlign matvarer

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