Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.5
Carbohydrate18.7
Protein6.7
Dietary fibre3.0
Alcohol0.0
Water69.0
Energy content
Energy contentenergiprosent
Fat17
Carbohydrate58
Protein21
Dietary fibre4
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 549 kJ (130 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat16%
Carbohydrate57%
Dietary fibre4%
Protein20%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource18.7 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.7 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.8 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)2 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)9 %
Vitamin B2 (riboflavin)8 %
Vitamin B3 (niacin)
Niacin equivalents12 %
Vitamin B6 (pyridoxine)2 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)10 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)12 %
Sodium (Na)
Potassium (K)6 %
Magnesium (Mg)17 %
Phosphorus (P)38 %
Trace elementsSourceQuantity
Iron (Fe)8 %
Zinc (Zn)6 %
Selenium (Se)1 %
Copper (Cu)15 %
Iodine (I)8 %

Classification

Food ID: 10.176

FoodEx2: Porridge milk based (ready to eat) (A0F0T)

Facets
F02 Part-naturePorridge (ready to eat) (as part-nature) (A06DX)
F04 IngredientBuckwheat (A000N), Oat rolled grains (A00DH), Milk (A02LT)
F10 Qualitative-infoReady-to-eat (A07VP), Gluten free (A0B8L)

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
A0106Prepared grain or starch product (US CFR)
A0822Savoury cereal dish (EUROFIR)
B1219Common oat
C0133Seed, skin present, germ present
E0134Semisolid with solid pieces
F0014Fully heat-treated
G0018Boiled and undrained
H0152Grain added
H0184Milk added
H0239Rolled
H0259Rehydrated
H0333Seed added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
P0174Gluten free claim or use

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))

Omega-3 in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Alcohol in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Trans fatty acids in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Iodine (I) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Polyunsaturated fatty acids in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Salt (NaCl) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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)

C16:0 (palmitic acid) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Sugar, free in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin D in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Saturated fatty acids in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin B9 (folate) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Iron (Fe) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin B1 (thiamin) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Cholesterol in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin B6 (pyridoxine) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Sodium (Na) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Niacin equivalents in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Sugar, added in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Phosphorus (P) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Magnesium (Mg) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Protein in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Fat in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Starch in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Water in Porridge, prepared with oats, buck wheat and milk, gluten-free

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])

Vitamin C (askorbic acid) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Selenium (Se) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin B2 (riboflavin) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin A (RAE) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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))

Sugar, total in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Zinc (Zn) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Beta-carotene in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Calcium (Ca) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Dietary fibre in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

C18:0 (stearic acid) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin B3 (niacin) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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 Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Carbohydrate in Porridge, prepared with oats, buck wheat and milk, gluten-free

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])

Monounsaturated fatty acids in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Retinol in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin B12 (cobalamin) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Omega-6 in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Copper (Cu) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Vitamin E in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Potassium (K) in Porridge, prepared with oats, buck wheat and milk, gluten-free

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

Compare foods

Compare now
Suggestions: