Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.7
Carbohydrate77.4
Protein2.5
Dietary fibre5.0
Alcohol0.0
Water15.0
Energy content
Energy contentenergiprosent
Fat2
Carbohydrate92
Protein3
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,419 kJ (335 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat1%
Carbohydrate92%
Dietary fibre2%
Protein2%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource77.4 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 acidsSource0.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.1 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)3 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents5 %
Vitamin B6 (pyridoxine)2 %
Vitamin B9 (folate)4 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)2 %
Magnesium (Mg)4 %
Phosphorus (P)10 %
Trace elementsSourceQuantity
Iron (Fe)5 %
Zinc (Zn)3 %
Selenium (Se)2 %
Copper (Cu)7 %
Iodine (I)1 %

Classification

Food ID: 05.426

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

Facets
F10 Qualitative-infoGluten free (A0B8L)
F18 Packaging-formatBag, sack or pouch (A07NK)
F19 Packaging-materialLaminate (A07PS)
F22 Preparation-production-placeFood industry prepared (A07SH)
F27 Source-commoditiesMaize grain (A000T), Rice and similar- (A001C), Lupins (without pods) (A012N)

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
M0120Paper bag, sack or pouch
N0001Food contact surface not known
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.

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)

Dietary fibre in Flour, gluten-free, Schär

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

Starch in Flour, gluten-free, Schär

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

Vitamin B9 (folate) in Flour, gluten-free, Schär

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

Vitamin B3 (niacin) in Flour, gluten-free, Schär

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

Vitamin D in Flour, gluten-free, Schär

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

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

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

Omega-3 in Flour, gluten-free, Schär

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

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

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

Trans fatty acids in Flour, gluten-free, Schär

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

Vitamin B12 (cobalamin) in Flour, gluten-free, Schär

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

Calcium (Ca) in Flour, gluten-free, Schär

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

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

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

Phosphorus (P) in Flour, gluten-free, Schär

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

Retinol in Flour, gluten-free, Schär

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

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

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

Sugar, total in Flour, gluten-free, Schär

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

Saturated fatty acids in Flour, gluten-free, Schär

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

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

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

Potassium (K) in Flour, gluten-free, Schär

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

Cholesterol in Flour, gluten-free, Schär

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

Magnesium (Mg) in Flour, gluten-free, Schär

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

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

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

Vitamin E in Flour, gluten-free, Schär

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

Vitamin A (RAE) in Flour, gluten-free, Schär

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

Water in Flour, gluten-free, Schär

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])

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

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

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

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

Fat in Flour, gluten-free, Schär

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

Polyunsaturated fatty acids in Flour, gluten-free, Schär

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

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

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

Iodine (I) in Flour, gluten-free, Schär

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

Vitamin B6 (pyridoxine) in Flour, gluten-free, Schär

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

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

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

Carbohydrate in Flour, gluten-free, Schär

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])

Copper (Cu) in Flour, gluten-free, Schär

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

Sugar, free in Flour, gluten-free, Schär

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

Sodium (Na) in Flour, gluten-free, Schär

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

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

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

Vitamin B2 (riboflavin) in Flour, gluten-free, Schär

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

Alcohol in Flour, gluten-free, Schär

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

Omega-6 in Flour, gluten-free, Schär

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

Salt (NaCl) in Flour, gluten-free, Schär

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)

Selenium (Se) in Flour, gluten-free, Schär

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

Sugar, added in Flour, gluten-free, Schär

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

Monounsaturated fatty acids in Flour, gluten-free, Schär

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

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

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

Vitamin B1 (thiamin) in Flour, gluten-free, Schär

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

Niacin equivalents in Flour, gluten-free, Schär

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)

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

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

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

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

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

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

Beta-carotene in Flour, gluten-free, Schär

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

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

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

Zinc (Zn) in Flour, gluten-free, Schär

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

Protein in Flour, gluten-free, Schär

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

Iron (Fe) in Flour, gluten-free, Schär

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

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