Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.7
Carbohydrate76.0
Protein2.3
Dietary fibre8.0
Alcohol0.0
Water13.0
Energy content
Energy contentenergiprosent
Fat2
Carbohydrate91
Protein3
Dietary fibre5
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,421 kJ (336 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat1%
Carbohydrate90%
Dietary fibre4%
Protein2%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource76 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.7 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.3 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)–
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)30 %
Vitamin B2 (riboflavin)35 %
Vitamin B3 (niacin)
Niacin equivalents29 %
Vitamin B6 (pyridoxine)12 %
Vitamin B9 (folate)12 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)4 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)3 %
Sodium (Na)
Potassium (K)1 %
Magnesium (Mg)4 %
Phosphorus (P)10 %
Trace elementsSourceQuantity
Iron (Fe)78 %
Zinc (Zn)3 %
Selenium (Se)2 %
Copper (Cu)8 %
Iodine (I)6 %

Classification

Food ID: 05.424

FoodEx2: Flour mix (like wheat/rye/barley/oats and other) (A004S)

Facets
F10 Qualitative-infoGluten free (A0B8L)
F22 Preparation-production-placeFood industry prepared (A07SH)
F27 Source-commoditiesMaize grain (A000T), Potatoes and similar- (A0DPP), Rice and similar- (A001C)

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
A0149Milled grain or starch product (US CFR)
A0813Cereal or cereal-like milling products and derivatives (EUROFIR)
B1232Corn
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0106Finely ground
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
H0321Rice added
J0001Preservation method not known
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
P0174Gluten free claim or use
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

96

Calculated value from other components in the same food item

226

Norwegian Food Safety Authority. Nutrient analysis 2017-2018. Rice products. Published report (2018): "Analyser av arsen, tungmetaller og næringsstoffer i risprodukter 2018". mattilsynet-xp7prod.enonic.cloud %20tungmetaller%20og%20n%C3%A6ringsstoffer%20i%20risprodukter.pdf

331

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

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])

MI0421

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

Magnesium (Mg) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Sugar, added in Flour, gluten-free, coarse, Semper

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components in the same food

Vitamin B6 (pyridoxine) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Copper (Cu) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Potassium (K) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Polyunsaturated fatty acids in Flour, gluten-free, coarse, Semper

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

Vitamin D in Flour, gluten-free, coarse, Semper

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

Alcohol in Flour, gluten-free, coarse, Semper

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

Vitamin B9 (folate) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Calcium (Ca) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Water in Flour, gluten-free, coarse, Semper

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])

Omega-6 in Flour, gluten-free, coarse, Semper

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

Iodine (I) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Iron (Fe) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Vitamin B3 (niacin) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Selenium (Se) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Phosphorus (P) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Vitamin B2 (riboflavin) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Omega-3 in Flour, gluten-free, coarse, Semper

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

Carbohydrate in Flour, gluten-free, coarse, Semper

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])

C20:4n-3 (eicosatetraenoic acid) in Flour, gluten-free, coarse, Semper

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Flour, gluten-free, coarse, Semper

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

Vitamin B1 (thiamin) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Saturated fatty acids in Flour, gluten-free, coarse, Semper

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

Retinol in Flour, gluten-free, coarse, Semper

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

Salt (NaCl) in Flour, gluten-free, coarse, Semper

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)

Monounsaturated fatty acids in Flour, gluten-free, coarse, Semper

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

C20:4n-6 (arachidonic acid) in Flour, gluten-free, coarse, Semper

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

C22:5n-3 (docosapentaenoic acid, DPA) in Flour, gluten-free, coarse, Semper

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

Sugar, free in Flour, gluten-free, coarse, Semper

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

C16:0 (palmitic acid) in Flour, gluten-free, coarse, Semper

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

Protein in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

C18:0 (stearic acid) in Flour, gluten-free, coarse, Semper

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

Cholesterol in Flour, gluten-free, coarse, Semper

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

C12:0 (lauric acid) in Flour, gluten-free, coarse, Semper

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

Sodium (Na) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Beta-carotene in Flour, gluten-free, coarse, Semper

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

C22:6n-3 (docosahexaenoic acid, DHA) in Flour, gluten-free, coarse, Semper

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

C16:1 sum (palmitoleic acid) in Flour, gluten-free, coarse, Semper

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

Vitamin B12 (cobalamin) in Flour, gluten-free, coarse, Semper

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

C20:3n-3 (eicosatrienoic acid) in Flour, gluten-free, coarse, Semper

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

Niacin equivalents in Flour, gluten-free, coarse, Semper

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)

Fat in Flour, gluten-free, coarse, Semper

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

Vitamin E in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

C18:2n-6 (linoleic acid) in Flour, gluten-free, coarse, Semper

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

Vitamin C (askorbic acid) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Flour, gluten-free, coarse, Semper

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

Trans fatty acids in Flour, gluten-free, coarse, Semper

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

Vitamin A (RAE) in Flour, gluten-free, coarse, Semper

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

C18:1 sum (oleic acid) in Flour, gluten-free, coarse, Semper

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

Starch in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Zinc (Zn) in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Flour, gluten-free, coarse, Semper

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

C14:0 (myristic acid) in Flour, gluten-free, coarse, Semper

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

Sugar, total in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

Dietary fibre in Flour, gluten-free, coarse, Semper

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodMethod not known

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