Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat35.5
Carbohydrate47.0
Protein8.5
Dietary fibre3.0
Alcohol0.0
Water6.0
Energy content
Energy contentenergiprosent
Fat58
Carbohydrate35
Protein6
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 2,279 kJ (547 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat57%
Carbohydrate35%
Dietary fibre1%
Protein6%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource47 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource35.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource5.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource25 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource3.7 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)109 RE14 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E173 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)2 %
Vitamin B2 (riboflavin)8 %
Vitamin B3 (niacin)
Niacin equivalents11 %
Vitamin B6 (pyridoxine)4 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)5 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)21 %
Sodium (Na)
Potassium (K)3 %
Magnesium (Mg)4 %
Phosphorus (P)43 %
Trace elementsSourceQuantity
Iron (Fe)1 %
Zinc (Zn)6 %
Selenium (Se)0 %
Copper (Cu)4 %
Iodine (I)0 %

Classification

Food ID: 12.016

FoodEx2: Corn curls (A00FE)

Facets
F07 Fat-content30 % fat (A073T)

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
A0228Snack food (US CFR)
A0868Savoury snack (EUROFIR)
B1232Corn
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0138Water removed
H0143Cheese added
H0263Vegetable fat or oil added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

135

Calculated value from in-house recipe (to the Food Composition Table 2015).

136

Calculated value from in-house recipe (to the Food Composition Table 2016).

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

621

Livsmedelsverket. Snacks, sweets and beverages 2022 Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.livsmedelsverket.se

701G

Aggregated value from several food items

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])

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)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Protein in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:0 (palmitic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C20:3n-3 (eicosatrienoic acid) in Cheese doodles

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

C14:0 (myristic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin A (RAE) in Cheese doodles

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))

Salt (NaCl) in Cheese doodles

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 D in Cheese doodles

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

C20:5n-3 (eicosapentaenoic acid, EPA) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Selenium (Se) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Iodine (I) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Carbohydrate in Cheese doodles

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])

C16:1 sum (palmitoleic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Niacin equivalents in Cheese doodles

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)

C12:0 (lauric acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Beta-carotene in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin C (askorbic acid) in Cheese doodles

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C18:3n-3 (alpha-linolenic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Monounsaturated fatty acids in Cheese doodles

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty 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])

Zinc (Zn) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B1 (thiamin) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C18:1 sum (oleic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, total in Cheese doodles

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Retinol in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Polyunsaturated fatty acids in Cheese doodles

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty 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])

Alcohol in Cheese doodles

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cheese doodles

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

C18:2n-6 (linoleic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Magnesium (Mg) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Potassium (K) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Saturated fatty acids in Cheese doodles

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty 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])

Trans fatty acids in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B3 (niacin) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:0 (stearic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Water in Cheese doodles

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])

C20:4n-3 (eicosatetraenoic acid) in Cheese doodles

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Calcium (Ca) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Phosphorus (P) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, free in Cheese doodles

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

Sugar, added in Cheese doodles

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

Omega-3 in Cheese doodles

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Dietary fibre in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Fat in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Starch in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodPolarimetry

Iron (Fe) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B6 (pyridoxine) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C20:4n-6 (arachidonic acid) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B2 (riboflavin) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin B12 (cobalamin) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Cheese doodles

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Vitamin B9 (folate) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin E in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Cholesterol in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Copper (Cu) in Cheese doodles

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

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