Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat15.0
Carbohydrate7.9
Protein4.0
Dietary fibre5.0
Alcohol0.0
Water68.0
Energy content
Energy contentenergiprosent
Fat70
Carbohydrate17
Protein9
Dietary fibre5
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 797 kJ (193 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat69%
Carbohydrate16%
Dietary fibre5%
Protein8%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource7.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource15 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource7.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource6.1 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)99 RE13 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E56 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)7 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents7 %
Vitamin B6 (pyridoxine)6 %
Vitamin B9 (folate)11 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)2 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)7 %
Magnesium (Mg)10 %
Phosphorus (P)15 %
Trace elementsSourceQuantity
Iron (Fe)10 %
Zinc (Zn)6 %
Selenium (Se)2 %
Copper (Cu)14 %
Iodine (I)0 %

Classification

Food ID: 06.789

FoodEx2: Beans and vegetables meal (A03VS)

Facets
F02 Part-natureLegumes based dishes (as part-nature) (A06GG)
F04 IngredientBroccoli (A00FN), Beans (fresh seeds without pods) and similar- (A011Z)
F18 Packaging-formatDrum (container) (A07NX)
F19 Packaging-materialAluminium (A07PH)
F22 Preparation-production-placeFood industry prepared (A07SH)
F28 ProcessRoasting (A07GY), Mincing / chopping / cutting (A07KY)

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
A0172Prepared food product (US CFR)
A0828Vegetable dish (EUROFIR)
B1172Garbanzo bean
C0155Seed
E0151Solid
F0014Fully heat-treated
G0001Cooking method not known
H0212Vegetable added
H0263Vegetable fat or oil added
J0001Preservation method not known
K0003No packing medium used
M0182Aluminum container
M0213Box
N0041Metal
P0024Human consumer, no age specification
P0199Vegan/vegetarian or suitability for vegan/vegetarian claim or use
Z0112Food industry prepared

10

Missing value, content not known.

117a

Data from the industry to the Food Composition Table 2024, unspecified/verified value.

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))

Selenium (Se) in Vegetable spread, Vita hjertego

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

Phosphorus (P) in Vegetable spread, Vita hjertego

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

Copper (Cu) in Vegetable spread, Vita hjertego

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

Iron (Fe) in Vegetable spread, Vita hjertego

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 Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Sugar, total in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Sugar, free in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Vitamin B6 (pyridoxine) in Vegetable spread, Vita hjertego

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 Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Fat in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C18:1 sum (oleic acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Polyunsaturated fatty acids in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

Retinol in Vegetable spread, Vita hjertego

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

Omega-3 in Vegetable spread, Vita hjertego

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

Vitamin B1 (thiamin) in Vegetable spread, Vita hjertego

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 Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Potassium (K) in Vegetable spread, Vita hjertego

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

Vitamin D in Vegetable spread, Vita hjertego

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

Salt (NaCl) in Vegetable spread, Vita hjertego

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)

C20:3n-3 (eicosatrienoic acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Sodium (Na) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Beta-carotene in Vegetable spread, Vita hjertego

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

Monounsaturated fatty acids in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C12:0 (lauric acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin B12 (cobalamin) in Vegetable spread, Vita hjertego

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

Protein in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Carbohydrate in Vegetable spread, Vita hjertego

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])

C18:2n-6 (linoleic acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C22:5n-3 (docosapentaenoic acid, DPA) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Niacin equivalents in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

C16:0 (palmitic acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Zinc (Zn) in Vegetable spread, Vita hjertego

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

Vitamin B2 (riboflavin) in Vegetable spread, Vita hjertego

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 Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Starch in Vegetable spread, Vita hjertego

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

Alcohol in Vegetable spread, Vita hjertego

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

Cholesterol in Vegetable spread, Vita hjertego

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

Vitamin B9 (folate) in Vegetable spread, Vita hjertego

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

Sugar, added in Vegetable spread, Vita hjertego

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 Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Saturated fatty acids in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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 E in Vegetable spread, Vita hjertego

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

Calcium (Ca) in Vegetable spread, Vita hjertego

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

Dietary fibre in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin A (RAE) in Vegetable spread, Vita hjertego

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))

Iodine (I) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

C20:4n-3 (eicosatetraenoic acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C16:1 sum (palmitoleic acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C20:4n-6 (arachidonic acid) in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Omega-6 in Vegetable spread, Vita hjertego

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

Trans fatty acids in Vegetable spread, Vita hjertego

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

Vitamin C (askorbic acid) in Vegetable spread, Vita hjertego

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

Water in Vegetable spread, Vita hjertego

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 B3 (niacin) in Vegetable spread, Vita hjertego

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

Magnesium (Mg) in Vegetable spread, Vita hjertego

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

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