Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat29.3
Carbohydrate50.5
Protein6.1
Dietary fibre6.0
Alcohol0.0
Water8.0
Energy content
Energy contentenergiprosent
Fat52
Carbohydrate41
Protein5
Dietary fibre2
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 2,093 kJ (502 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat51%
Carbohydrate40%
Dietary fibre2%
Protein4%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource50.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E62 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)15 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents35 %
Vitamin B6 (pyridoxine)36 %
Vitamin B9 (folate)11 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)15 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)34 %
Magnesium (Mg)21 %
Phosphorus (P)23 %
Trace elementsSourceQuantity
Iron (Fe)12 %
Zinc (Zn)8 %
Selenium (Se)0 %
Copper (Cu)26 %
Iodine (I)1 %

Classification

Food ID: 06.007

FoodEx2: Potato crisps or sticks (A011L)

Facets
F26 Generic-termUnspecified (A07XD)

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
A0228Snack food (US CFR)
A0868Savoury snack (EUROFIR)
B1218Potato
C0240Root, tuber or bulb, without peel
E0100Divided into pieces, thickness <0 3 cm
F0014Fully heat-treated
G0029Deep-fried
H0138Water removed
H0221Fat or oil added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

60a

Estimated as zero value when the analysed value is below the limit of quantification.

221a

Norwegian Food Safety Authority. Nutrient analysis 2014-2015. Chips and salted nuts. Published report (2015); "Næringsstoff- og tungmetallanalyser av chips og salte nøtter". www.mattilsynet.no

325

University of Oslo (2018). Iodine project 2017-2018.

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])

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))

MI0421

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

Monounsaturated fatty acids in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Salt (NaCl) in Potato crisps

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)

Zinc (Zn) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B2 (riboflavin) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C12:0 (lauric acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B12 (cobalamin) in Potato crisps

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

Water in Potato crisps

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])

Phosphorus (P) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B3 (niacin) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C16:0 (palmitic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Sugar, free in Potato crisps

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

Selenium (Se) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Starch in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodImputation

C20:5n-3 (eicosapentaenoic acid, EPA) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C18:1 sum (oleic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Polyunsaturated fatty acids in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Omega-6 in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin A (RAE) in Potato crisps

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))

Beta-carotene in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin D in Potato crisps

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

C18:3n-3 (alpha-linolenic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Magnesium (Mg) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Retinol in Potato crisps

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

C16:1 sum (palmitoleic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Trans fatty acids in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Calcium (Ca) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C14:0 (myristic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Omega-3 in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B1 (thiamin) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B9 (folate) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Iron (Fe) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Cholesterol in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Carbohydrate in Potato crisps

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])

Sugar, added in Potato crisps

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

C18:0 (stearic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B6 (pyridoxine) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C20:4n-6 (arachidonic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Potassium (K) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Sodium (Na) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Saturated fatty acids in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Copper (Cu) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Fat in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Protein in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C18:2n-6 (linoleic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Dietary fibre in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Niacin equivalents in Potato crisps

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)

C22:5n-3 (docosapentaenoic acid, DPA) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin E in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Sugar, total in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Alcohol in Potato crisps

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

Iodine (I) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin C (askorbic acid) in Potato crisps

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Compare foods

Suggestions: