Næringsinnhold

Porsjonsstørrelse:

Energigivende næringsstoffer

Sammensetning
Vann: 79 g
Karbohydrat: 16,8 g
Kostfiber: 3 g
Protein: 1,6 g
Fett: 0,1 g
Energiinnhold
Karbohydrat: 84 E%
Protein: 8 E%
Kostfiber: 7 E%
Fett: 1 E%
Fett
Karbohydrat
Kostfiber
Protein
Alkohol
Vann
  • Energi i 100 g: 338 kJ (80 kcal)
  • Spiselig del: 72 %

NæringsstoffKildeMengdeEnergi%
Fett460e0,1 g1%
KarbohydratMI018116,8 g83%
Kostfiber460e3 g7%
Protein460e1,6 g7%
Alkohol500 g0%
VannMI014279 g-

Karbohydrater

KarbohydratKildeMengde
Stivelse33112,6 g
SukkerarterMI_SUGAR_NO4,2 g
Sukker, tilsatt500 g

Vitaminer

Anbefalt dagsinntak (AI)

Fettløselige vitaminerKildeMengde% av AI
Vitamin AMI0325551 µg-RE73 %
Betakaroten206 608 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460e0,3 mg-ATE2 %
Vannløselige vitaminerKildeMengde% av AI
Vitamin B1 (tiamin)460e0,08 mg6 %
Vitamin B2 (riboflavin)460e0,06 mg3 %
Vitamin B3 (niacin)460e0,6 mg
Vitamin B6 (pyridoksin)460e0,21 mg11 %
Vitamin B9 (folat)460e11 µg3 %
Vitamin B12 (kobalamin)500 µg0 %
Vitamin C (askorbinsyre)460e2 mg1 %

Mineraler og sporstoffer

Anbefalt dagsinntak (AI)

MineralerKildeMengde% av AI
Kalsium (Ca)460e30 mg2 %
Kalium (K)460e337 mg9 %
Natrium (Na)460e55 mg
Salt (NaCl)MI01200,1 g
Fosfor (P)460e47 mg7 %
Magnesium (Mg)460e25 mg8 %
SporstofferKildeMengde% av AI
Jern (Fe)460e0,6 mg5 %
Kobber (Cu)460e0,15 mg16 %
Sink (Zn)460e0,3 mg2 %
Selen (Se)450a1 µg1 %
Jod (I)3252 µg1 %

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
A0152Vegetable or vegetable product (US CFR)
A0829Starchy root or potato (EUROFIR)
B1106Sweet potato
C0239Root, tuber or bulb, with peel
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Kilder

20
Vurdert verdi.
50
Vurdert som naturlig forekommende nullverdi, ikke analysert.
73f
Beregnet sum av omega-3-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page
74f
Beregnet sum av omega-6-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page
325
Universitetet i Oslo (2018). Jodprosjekt 2017-2018.
331
Frydenberg, H og Carlsen MH. Sukkerprosjektet 2021-2022. Universitetet i Oslo, avdeling for ernæringsvitenskap.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460e
U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page
460g
U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 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])

Sammenlign matvarer

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