| Composition | gram |
|---|---|
| Fat | 0.9 |
| Carbohydrate | 85.2 |
| Protein | 4.3 |
| Dietary fibre | 3.0 |
| Alcohol | 0.0 |
| Water | 7.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 2 |
| Carbohydrate | 92 |
| Protein | 5 |
| Dietary fibre | 2 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 2% | ||
| Carbohydrate | 91% | ||
| Dietary fibre | 1% | ||
| Protein | 4% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 85.2 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 0.9 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0.2 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0.2 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 1 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 0 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 0 % | ||
| Sodium (Na) | |||
| Potassium (K) | 2 % | ||
| Magnesium (Mg) | 2 % | ||
| Phosphorus (P) | 4 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 2 % | ||
| Zinc (Zn) | 0 % | ||
| Selenium (Se) | 2 % | ||
| Copper (Cu) | 4 % | ||
| Iodine (I) | 1 % |
Food ID: 05.239
| Facets | |
|---|---|
| F04 Ingredient | Sucrose (common sugar) (A032H) |
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 |
|---|---|
| A0258 | Breakfast cereal (US CFR) |
| A0816 | Breakfast cereal (EUROFIR) |
| B1379 | Field corn |
| C0155 | Seed |
| E0153 | Whole, shape achieved by forming, thickness <0 3 cm |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0100 | Flavoring or spice extract or concentrate added |
| H0138 | Water removed |
| H0158 | Sucrose added |
| H0274 | Flaked |
| H0354 | Sugar coated or covered |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Swedish National Food Agency. The food database, version 2015.03.09.
Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se
Livsmedelsverket. Cereal and potato products 2022. Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.livsmedelsverket.se
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)
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])
| 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 | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Calculation method |
| 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 | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| 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 | 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 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| 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 | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Calculation method |
| 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 | 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 | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| 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 | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | 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]) |
| 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 | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| 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 | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Independent 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 | 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 | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| 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 | 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 | 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 | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Polarimetry |