Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat8.4
Carbohydrate48.6
Protein7.6
Dietary fibre26.0
Alcohol0.0
Water9.0
Energy content
Energy contentenergiprosent
Fat21
Carbohydrate56
Protein9
Dietary fibre14
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,477 kJ (353 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat21%
Carbohydrate56%
Dietary fibre14%
Protein8%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource48.6 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource8.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource2.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource1.6 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource2.3 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)618 RE82 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)1 %
Vitamin B2 (riboflavin)26 %
Vitamin B3 (niacin)
Niacin equivalents20 %
Vitamin B6 (pyridoxine)102 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)85 %
Sodium (Na)
Potassium (K)15 %
Magnesium (Mg)36 %
Phosphorus (P)20 %
Trace elementsSourceQuantity
Iron (Fe)398 %
Zinc (Zn)33 %
Selenium (Se)3 %
Copper (Cu)46 %
Iodine (I)

Classification

Food ID: 06.177

FoodEx2: Bay leaves, dry (A016Z)

LanguaL

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
A0113Spice or herb (US CFR)
A0857Herb or spice (EUROFIR)
B1197Bay
C0200Leaf
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

450c

Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.

460g

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 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])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

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])

Vitamin A (RAE) in Bay leaf, dried

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Vitamin D in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:4n-3 (eicosatetraenoic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B3 (niacin) in Bay leaf, dried

Value typeWeighted
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin E in Bay leaf, dried

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

Iron (Fe) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-3 in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Fat in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Selenium (Se) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Copper (Cu) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C14:0 (myristic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Trans fatty acids in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Omega-6 in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C16:0 (palmitic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Saturated fatty acids in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Iodine (I) in Bay leaf, dried

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Vitamin B9 (folate) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B1 (thiamin) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Salt (NaCl) in Bay leaf, dried

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Vitamin B6 (pyridoxine) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Alcohol in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C16:1 sum (palmitoleic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin C (askorbic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Carbohydrate in Bay leaf, dried

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Potassium (K) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:4n-6 (arachidonic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B12 (cobalamin) in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Dietary fibre in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Beta-carotene in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Protein in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Cholesterol in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:2n-6 (linoleic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, total in Bay leaf, dried

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

C18:0 (stearic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C12:0 (lauric acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Bay leaf, dried

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Sugar, free in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Water in Bay leaf, dried

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Zinc (Zn) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B2 (riboflavin) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Retinol in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Phosphorus (P) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Magnesium (Mg) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Niacin equivalents in Bay leaf, dried

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C18:1 sum (oleic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sodium (Na) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Calcium (Ca) in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, added in Bay leaf, dried

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Monounsaturated fatty acids in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Starch in Bay leaf, dried

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Polyunsaturated fatty acids in Bay leaf, dried

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

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