Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat5.7
Carbohydrate68.7
Protein11.5
Dietary fibre6.0
Alcohol0.0
Water8.0
Energy content
Energy contentenergiprosent
Fat13
Carbohydrate72
Protein12
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,623 kJ (384 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat13%
Carbohydrate71%
Dietary fibre2%
Protein12%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource68.7 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource5.7 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource3.7 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.2 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 E6 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)18 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents20 %
Vitamin B6 (pyridoxine)4 %
Vitamin B9 (folate)5 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)4 %
Magnesium (Mg)11 %
Phosphorus (P)30 %
Trace elementsSourceQuantity
Iron (Fe)13 %
Zinc (Zn)9 %
Selenium (Se)7 %
Copper (Cu)17 %
Iodine (I)0 %

Classification

Food ID: 12.014

FoodEx2: Mixed cereal-based snacks (A00FH)

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)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0014Fully heat-treated
G0005Baked or roasted
H0256Carbohydrate fermented
H0263Vegetable fat or oil added
H0367Salt added
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

136

Calculated value from in-house recipe (to the Food Composition Table 2016).

400c

Swedish National Food Agency. The food database, version 2013.01.10.

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

621

Livsmedelsverket. Snacks, sweets and beverages 2022 Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.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])

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)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Niacin equivalents in Salted sticks

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)

Beta-carotene in Salted sticks

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

Starch in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodPolarimetry

C14:0 (myristic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B2 (riboflavin) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C18:3n-3 (alpha-linolenic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C22:5n-3 (docosapentaenoic acid, DPA) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin C (askorbic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Dietary fibre in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Salted sticks

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

Cholesterol in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C20:5n-3 (eicosapentaenoic acid, EPA) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B3 (niacin) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:1 sum (oleic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Fat in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:2n-6 (linoleic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Iodine (I) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Retinol in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Protein in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Salted sticks

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

C16:1 sum (palmitoleic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C20:4n-6 (arachidonic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Alcohol in Salted sticks

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

Magnesium (Mg) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Zinc (Zn) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B6 (pyridoxine) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Calcium (Ca) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B9 (folate) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Salted sticks

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))

C12:0 (lauric acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Phosphorus (P) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Salted sticks

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Vitamin B12 (cobalamin) in Salted sticks

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, added in Salted sticks

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

Carbohydrate in Salted sticks

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])

Omega-6 in Salted sticks

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

Monounsaturated fatty acids in Salted sticks

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])

Polyunsaturated fatty acids in Salted sticks

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])

Potassium (K) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin E in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C16:0 (palmitic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C20:4n-3 (eicosatetraenoic acid) in Salted sticks

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

C20:3n-3 (eicosatrienoic acid) in Salted sticks

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Trans fatty acids in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Omega-3 in Salted sticks

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

Iron (Fe) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C18:0 (stearic acid) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Water in Salted sticks

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])

Salt (NaCl) in Salted sticks

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)

Saturated fatty acids in Salted sticks

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])

Vitamin B1 (thiamin) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Copper (Cu) in Salted sticks

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin D in Salted sticks

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

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