| Sammensetning | gram |
|---|---|
| Fett | 0.5 |
| Karbohydrat | 11.3 |
| Protein | 0.7 |
| Kostfiber | 0.8 |
| Alkohol | 0.0 |
| Vann | 87.0 |
| Energiinnhold | energiprosent |
|---|---|
| Fett | 8 |
| Karbohydrat | 84 |
| Protein | 5 |
| Kostfiber | 3 |
| Alkohol | 0 |
| Næringsstoff | Kilde | Mengde | Energiprosent |
|---|---|---|---|
| Fett | 8% | ||
| Karbohydrat | 83% | ||
| Kostfiber | 2% | ||
| Protein | 5% | ||
| Alkohol | 0% | ||
| Vann | - |
| Karbohydrat | Kilde | 11,3 g |
|---|---|---|
| Stivelse | ||
| Sukkerarter | ||
| Sukker, tilsatt | ||
| Sukker, fritt |
| Fett | Kilde | 0,5 g |
|---|---|---|
| Mettede fettsyrer | ||
| Transfettsyrer | ||
| Enumettede fettsyrer | ||
| Flerumettede fettsyrer | ||
| Omega-3 | ||
| Omega-6 | ||
| Kolesterol |
| Mettede fettsyrer | Kilde | 0,1 g |
|---|---|---|
| C12:0 (laurinsyre) | ||
| C14:0 (myristinsyre) | ||
| C16:0 (palmitinsyre) | ||
| C18:0 (stearinsyre) |
| Enumettede fettsyrer | Kilde | 0,2 g |
|---|---|---|
| C16:1 sum (palmitoleinsyre) | ||
| C18:1 sum (oljesyre) |
| Fettløselige vitaminer | Kilde | Mengde | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Betakaroten | |||
| Vitamin D | 0 % | ||
| Vitamin E | 5 % |
| Mineraler | Kilde | Mengde | |
|---|---|---|---|
| Salt (NaCl) | |||
| Kalsium (Ca) | 0 % | ||
| Natrium (Na) | |||
| Kalium (K) | 1 % | ||
| Magnesium (Mg) | 0 % | ||
| Fosfor (P) | 3 % |
| Sporstoffer | Kilde | Mengde | |
|---|---|---|---|
| Jern (Fe) | 0 % | ||
| Sink (Zn) | 0 % | ||
| Selen (Se) | 0 % | ||
| Kobber (Cu) | |||
| Jod (I) | 0 % |
Matvare-ID: 13.103
| Fasetter | |
|---|---|
| F02 Part-nature | Dairy imitate (as part-nature) (A06HP) |
| F04 Ingredient | Orange flavour (A06RR), Oat grain (A000G), Mango flavour (A06QN) |
Matvarene i Matvaretabellen beskrives ved hjelp av et klassifiseringssystem som heter LanguaL. LanguaL står for “Langua aLimentaria” eller “language of food”. Språket gjør det mulig å gi standardiserte beskrivelser av matvarene.
| LanguaL | Klassifisering |
|---|---|
| A0182 | Milk analog (US CFR) |
| A0788 | Immitation milk products (EUROFIR) |
| B1219 | Common oat |
| C0133 | Seed, skin present, germ present |
| E0123 | Liquid, low viscosity, with no visible particles |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0147 | Fruit added |
| H0148 | Water added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0159 | Paperboard or paper container |
| M0213 | Box |
| N0039 | Paper or paperboard |
| P0024 | Human consumer, no age specification |
| P0171 | Lactose free food |
| Z0112 | Food industry prepared |
Manglende verdi, ukjent innhold.
Vurdert som naturlig forekommende nullverdi, ikke analysert.
Frydenberg, H, Urke EB og Carlsen MH. Sukkerprosjektet 2021-2024. Universitetet i Oslo, avdeling for ernæringsvitenskap.
Livsmedelsverket. Livsmedelsdatabas, versjon 2021-05-03. Nettversjon, soknaringsinnehall.livsmedelsverket.se
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])
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])
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])
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])
Imputation of a component from one or more components from related food
Vitamin A-aktivitet beregnet fra retinol og betakaroten (faktor 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 fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Logisk nullverdi |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Estimert som en logisk nullverdi |
| Metode | Imputation |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Vektet verdi |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Manglende verdi |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Ukjent metodetype |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Beregninger basert på omregningsfaktorer |
| Metode | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Summering av flere næringsstoffverdier |
| Metode | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Summering av flere næringsstoffverdier |
| Metode | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Lånt eller estimert fra lignende matvare |
| Metode | Imputation of a component from one or more components from related food |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | 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]) |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | 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]) |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Estimert verdi |
| Metode | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Beregninger basert på omregningsfaktorer |
| Metode | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | 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]) |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Lånt eller estimert fra lignende matvare |
| Metode | Imputation of a component from one or more components from related food |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Estimert verdi |
| Metode | Imputation |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Estimert verdi |
| Metode | Imputation |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Lånt eller estimert fra lignende matvare |
| Metode | Imputation of a component from one or more components from related food |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Manglende verdi |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Ukjent metodetype |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Summering av flere næringsstoffverdier |
| Metode | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |
| Verditype | Beste estimat |
| Kildetype | Verdien er beregnet/estimert i internt system |
| Metodetype | Estimert verdi |
| Metode | Imputation |
| Verditype | Beste estimat |
| Kildetype | Annen matvaredatabase |
| Metodetype | Estimert verdi |
| Metode | Method not known |