Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.2
Carbohydrate4.5
Protein1.1
Dietary fibre4.0
Alcohol0.0
Water91.0
Energy content
Energy contentenergiprosent
Fat5
Carbohydrate57
Protein14
Dietary fibre24
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 132 kJ (32 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat5%
Carbohydrate56%
Dietary fibre23%
Protein13%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource4.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.2 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 acidsSource0.1 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)365 RE48 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)3 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents5 %
Vitamin B6 (pyridoxine)6 %
Vitamin B9 (folate)12 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)14 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)3 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)3 %
Phosphorus (P)7 %
Trace elementsSourceQuantity
Iron (Fe)2 %
Zinc (Zn)2 %
Selenium (Se)0 %
Copper (Cu)7 %
Iodine (I)0 %

Classification

Food ID: 06.217

FoodEx2: Mixed vegetables (A16GB)

Facets
F02 Part-natureVegetable based dishes (as part-nature) (A06GK)
F04 IngredientCarrots (A00QH), Celeriacs (A00QJ), Parsnip roots (A00QR), Swedes (A00RD), Onions (A00HC)
F28 ProcessFreezing (A07KQ)

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
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1227Carrot
C0174Part of plant
E0151Solid
F0018Partially heat-treated
G0003Cooking method not applicable
H0212Vegetable added
J0136Preserved by freezing
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

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))

Sugar, free in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Potassium (K) in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Magnesium (Mg) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Iron (Fe) in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Cholesterol in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Dietary fibre in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Saturated fatty acids in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin C (askorbic acid) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Salt (NaCl) in Swede, carrot, celeriac root, onion, parsnip, frozen

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)

C20:4n-6 (arachidonic acid) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Copper (Cu) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Carbohydrate in Swede, carrot, celeriac root, onion, parsnip, frozen

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])

C16:0 (palmitic acid) in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Selenium (Se) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Beta-carotene in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin B2 (riboflavin) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Alcohol in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Omega-6 in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Monounsaturated fatty acids in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Sugar, total in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Iodine (I) in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Water in Swede, carrot, celeriac root, onion, parsnip, frozen

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 E in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Niacin equivalents in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Calcium (Ca) in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Zinc (Zn) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin B1 (thiamin) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Sugar, added in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin B9 (folate) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Protein in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin D in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Trans fatty acids in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin B6 (pyridoxine) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin A (RAE) in Swede, carrot, celeriac root, onion, parsnip, frozen

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))

Vitamin B3 (niacin) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Phosphorus (P) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Retinol in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Omega-3 in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Vitamin B12 (cobalamin) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Starch in Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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 Swede, carrot, celeriac root, onion, parsnip, frozen

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

Polyunsaturated fatty acids in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Fat in Swede, carrot, celeriac root, onion, parsnip, frozen

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

Sodium (Na) in Swede, carrot, celeriac root, onion, parsnip, frozen

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

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