| Composition | gram |
|---|---|
| Fat | 0.4 |
| Carbohydrate | 23.6 |
| Protein | 1.0 |
| Dietary fibre | 4.0 |
| Alcohol | 0.0 |
| Water | 71.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 3 |
| Carbohydrate | 86 |
| Protein | 4 |
| Dietary fibre | 7 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 3% | ||
| Carbohydrate | 86% | ||
| Dietary fibre | 6% | ||
| Protein | 3% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 23.6 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 0.4 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0.1 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0.1 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 53 RE | 7 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 14 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 1 % | ||
| Sodium (Na) | |||
| Potassium (K) | 7 % | ||
| Magnesium (Mg) | 4 % | ||
| Phosphorus (P) | 4 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 3 % | ||
| Zinc (Zn) | 1 % | ||
| Selenium (Se) | 0 % | ||
| Copper (Cu) | 16 % | ||
| Iodine (I) | 0 % |
Food ID: 06.079
| Facets | |
|---|---|
| F22 Preparation-production-place | Food industry prepared (A07SH) |
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.
| LanguaL | Classification |
|---|---|
| A0179 | Condiment or relish (US CFR) |
| A0858 | Condiment (EUROFIR) |
| B1276 | Tomato |
| C0138 | Fruit, peel removed |
| E0135 | Semiliquid with smooth consistency |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0151 | Spice or herb added |
| H0158 | Sucrose added |
| J0123 | Sterilized by heat |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
Data from the industry to the Food Composition Table 2001, unspecified.
University of Oslo (2018). Iodine project 2017-2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015).
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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])
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | 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]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |