| Composition | gram |
|---|---|
| Fat | 9.1 |
| Carbohydrate | 59.6 |
| Protein | 13.6 |
| Dietary fibre | 3.0 |
| Alcohol | 0.0 |
| Water | 15.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 21 |
| Carbohydrate | 63 |
| Protein | 14 |
| Dietary fibre | 1 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 20% | ||
| Carbohydrate | 63% | ||
| Dietary fibre | 1% | ||
| Protein | 14% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 59.6 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 9.1 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 3.3 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 3.2 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 343 RE | 45 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 35 % | ||
| Vitamin E | 29 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 54 % | ||
| Sodium (Na) | |||
| Potassium (K) | 10 % | ||
| Magnesium (Mg) | 22 % | ||
| Phosphorus (P) | 59 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 111 % | ||
| Zinc (Zn) | 54 % | ||
| Selenium (Se) | 4 % | ||
| Copper (Cu) | 55 % | ||
| Iodine (I) | 21 % |
Food ID: 11.055
| Facets | |
|---|---|
| F03 Physical-state | Powder (A06JD) |
| F10 Qualitative-info | Lactose free (A0CQD), Gluten free (A0B8L) |
| F28 Process | Drying (dehydration) (A07KG) |
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.
| LanguaL | Classification |
|---|---|
| A0309 | Dietary or therapeutic formulation (US CFR) |
| A0873 | Food for infants (EUROFIR) |
| B1322 | Rice |
| C0134 | Seed, skin removed |
| E0162 | Powder |
| F0022 | Heat-treated |
| G0001 | Cooking method not known |
| H0138 | Water removed |
| H0162 | Calcium added |
| H0181 | Iron added |
| H0189 | Iodized |
| H0213 | Vitamin a or carotenes added |
| H0214 | Vitamin d added |
| H0215 | Vitamin c added |
| H0217 | Vitamin e added |
| H0267 | Carob added |
| H0273 | Zinc added |
| H0309 | Thiamine added |
| H0310 | Riboflavin added |
| H0311 | Niacin added |
| H0761 | Folic acid added |
| H0770 | Pantothenic acid added |
| H0771 | Vitamin b6 added |
| H0772 | Vitamin b12 added |
| H0773 | Biotin added |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0159 | Paperboard or paper container |
| M0166 | Plastic bag or pouch |
| N0036 | Plastic |
| P0020 | Infant or toddler food |
| P0171 | Lactose free food |
| P0174 | Gluten free claim or use |
| P0184 | Fortified claim or use |
| Z0112 | Food industry prepared |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Estimated as zero value when the analysed value is below the limit of quantification.
Calculated as the sum of omega-3 fatty acids from reference 218: Norwegian Food Safety Authority and Directorate of Health. Nutrient analysis 2012-2013. Baby porridges. Published report (2013); “Næringsstoffanalyser av utvalgte barnegrøter 2012”. www.mattilsynet.no
Calculated as the sum of omega-6 fatty acids from reference 218: Norwegian Food Safety Authority and Directorate of Health. Nutrient analysis 2012-2013. Baby porridges. Published report (2013); “Næringsstoffanalyser av utvalgte barnegrøter 2012”. www.mattilsynet.no
Norwegian Food Safety Authority and Directorate of Health. Nutrient analysis 2012-2013. Baby porridges. Published report (2013); “Næringsstoffanalyser av utvalgte barnegrøter 2012”. www.mattilsynet.no
University of Oslo (2018). Iodine project 2017-2018.
Aggregated value from several food items
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Not processed |
| Acquisition type | Value created within host system |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |