Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.5
Carbohydrate10.0
Protein1.2
Dietary fibre78.0
Alcohol0.0
Water10.0
Energy content
Energy contentenergiprosent
Fat2
Carbohydrate20
Protein2
Dietary fibre75
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 834 kJ (206 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat2%
Carbohydrate20%
Dietary fibre74%
Protein2%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource10 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0 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)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)4 %
Vitamin B2 (riboflavin)0 %
Vitamin B3 (niacin)
Niacin equivalents3 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)17 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)19 %
Sodium (Na)
Potassium (K)27 %
Magnesium (Mg)7 %
Phosphorus (P)7 %
Trace elementsSourceQuantity
Iron (Fe)79 %
Zinc (Zn)2 %
Selenium (Se)0 %
Copper (Cu)
Iodine (I)0 %

Classification

Food ID: 05.465

Scientific name: Plantago ovata

FoodEx2: Nuts, oilseeds and oilfruits (A04RH)

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
A0305Seed or seed product (US CFR)
A0823Nut, seed or kernel (EUROFIR)
B1174Edible seed producing plant
C0155Seed
E0150Whole, natural shape
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
J0116Dehydrated or dried
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.

400i

Swedish National Food Agency. The food database, version 2021.05.03. Online version, soknaringsinnehall.livsmedelsverket.se

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])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0232

Imputation of a component from one or more components from related food

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)

C18:1 sum (oleic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B9 (folate) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Zinc (Zn) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Dietary fibre in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B12 (cobalamin) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iodine (I) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Trans fatty acids in Psyllium husk

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

Niacin equivalents in Psyllium husk

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)

Potassium (K) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Protein in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Water in Psyllium husk

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])

C16:0 (palmitic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Copper (Cu) in Psyllium husk

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Sodium (Na) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Saturated fatty acids in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

C18:0 (stearic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B2 (riboflavin) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C12:0 (lauric acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin A (RAE) in Psyllium husk

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))

Carbohydrate in Psyllium husk

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])

Calcium (Ca) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, total in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Retinol in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Fat in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Magnesium (Mg) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Salt (NaCl) in Psyllium husk

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)

C18:2n-6 (linoleic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin D in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Polyunsaturated fatty acids in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Omega-3 in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Monounsaturated fatty acids in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Alcohol in Psyllium husk

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

Vitamin B1 (thiamin) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C14:0 (myristic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Beta-carotene in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin E in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Cholesterol in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, free in Psyllium husk

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

Omega-6 in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Psyllium husk

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Sugar, added in Psyllium husk

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

C22:6n-3 (docosahexaenoic acid, DHA) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Starch in Psyllium husk

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

Vitamin B3 (niacin) in Psyllium husk

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Selenium (Se) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Iron (Fe) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Phosphorus (P) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

C18:3n-3 (alpha-linolenic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C16:1 sum (palmitoleic acid) in Psyllium husk

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

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