Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat20.7
Carbohydrate47.4
Protein5.2
Dietary fibre2.0
Alcohol0.0
Water25.0
Energy content
Energy contentenergiprosent
Fat46
Carbohydrate48
Protein5
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,674 kJ (400 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat45%
Carbohydrate48%
Dietary fibre0%
Protein5%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource47.4 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource20.7 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource8.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource7.6 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource3.4 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)152 RE20 %
Retinol
Beta-carotene
Vitamin D12 %
Vitamin E34 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)8 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents8 %
Vitamin B6 (pyridoxine)2 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)3 %
Sodium (Na)
Potassium (K)3 %
Magnesium (Mg)4 %
Phosphorus (P)12 %
Trace elementsSourceQuantity
Iron (Fe)3 %
Zinc (Zn)2 %
Selenium (Se)1 %
Copper (Cu)6 %
Iodine (I)3 %

Classification

Food ID: 05.082

FoodEx2: Scones and similar (A00CM)

Facets
F04 IngredientTraditional margarine (A039D), Wheat flour white (A003Y), Cow milk, whole (A02LY), White sugar (A032J)
F28 ProcessFilling (A07MA)

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
A0194Pancake or waffle (US CFR)
A0821Fine bakery ware (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0147Whole, shape achieved by forming
F0023Heat-treated, multiple components, different degrees of treatment
G0008Griddled
H0117Flavoring or taste ingredient added
H0158Sucrose added
H0186Egg added
H0207Filled or stuffed
H0272Margarine added
J0100Preserved by adding chemicals
K0003No packing medium used
M0166Plastic bag or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

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))

Zinc (Zn) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:3n-3 (alpha-linolenic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Magnesium (Mg) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:1 sum (palmitoleic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Alcohol in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Salt (NaCl) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

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)

Phosphorus (P) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Trans fatty acids in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-3 in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:6n-3 (docosahexaenoic acid, DHA) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Water in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

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])

Sugar, total in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B3 (niacin) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Polyunsaturated fatty acids in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B9 (folate) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Monounsaturated fatty acids in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iodine (I) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin D in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Cholesterol in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C12:0 (lauric acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Saturated fatty acids in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iron (Fe) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sodium (Na) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-6 (arachidonic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B6 (pyridoxine) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Fat in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-6 in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin E in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin A (RAE) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

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))

C18:0 (stearic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:5n-3 (docosapentaenoic acid, DPA) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Selenium (Se) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Calcium (Ca) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:2n-6 (linoleic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin C (askorbic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:5n-3 (eicosapentaenoic acid, EPA) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B2 (riboflavin) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, free in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B12 (cobalamin) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Copper (Cu) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, added in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Protein in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:0 (palmitic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:1 sum (oleic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Retinol in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C14:0 (myristic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Beta-carotene in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B1 (thiamin) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-3 (eicosatetraenoic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Starch in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Dietary fibre in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Carbohydrate in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

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])

Niacin equivalents in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Potassium (K) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-3 (eicosatrienoic acid) in Flatbread, soft, Norwegian, lefse, thick, filled, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

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