Nudler av ris, tørr
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Næringsinnhold
| Næringstoff | Verdi | Ref |
|---|---|---|
| Spiselig del (edible portion) |
100% | 0 |
| Vann (water (moisture)) |
12g | 460b |
| Kilojoule (energy, total metabolisable) |
1500kJ | 61a |
| Kilokalorier (energy, total metabolisable) |
350kcal | 61b |
| Fett (fat, total (total lipid)) |
0,56g | 460b |
| Mettede fettsyrer (fatty acids, total saturated fatty acids) |
0,15g | 450a |
| C12:0 (fatty acids) |
0,0g | 460g |
| C14:0 (fatty acids) |
0,0030g | 460g |
| C16:0 (fatty acids) |
0,14g | 460g |
| C18:0 (fatty acids) |
0,010g | 460g |
| Trans-umettede fettsyrer (fatty acids, total trans) |
0,0g | 50 |
| Cis-enumettede fettsyrer (fatty acids, total monounsaturated cis) |
0,18g | 460b |
| C16:1 sum (fatty acids) |
0,0020g | 460g |
| C18:1 sum (fatty acids, total monounsaturated cis) |
0,17g | 460g |
| Cis-flerumettede fettsyrer (fatty acids, total poly unsaturated cis) |
0,15g | 460b |
| C18:2n-6 (fatty acids) |
0,12g | 460g |
| C18:3n-3 (fatty acids) |
0,026g | 460g |
| C20:3n-3 (fatty acids) |
0,0g | 460g |
| C20:3n-6 (fatty acids) |
0,0g | 460g |
| C20:4n-3 (fatty acids) |
0,0g | 460g |
| C20:4n-6 (fatty acids) |
0,0g | 460g |
| C20:5n-3 (EPA) (fatty acids) |
0,0g | 460g |
| C22:5n-3 (DPA) (fatty acids) |
0,0g | 460g |
| C22:6n-3 (DHA) (fatty acids) |
0,0g | 460g |
| Omega-3 (fatty acids, total cis n-3) |
0,026g | 73f |
| Omega-6 (fatty acids, total cis n-6) |
0,12g | 74f |
| Kolesterol (cholesterol) |
0,0mg | 50 |
| Karbohydrat (carbohydrate) |
82g | 80 |
| Stivelse (starch, total) |
82g | 20 |
| Mono- og disakkarider (sugars, total) |
0,60g | 20 |
| Sukker, tilsatt (sugar, added) |
0,0g | 50 |
| Kostfiber (fibre, total dietary) |
1,6g | 460b |
| Protein (protein, total) |
3,4g | 460b |
| Salt (salt) |
0,46g | 83 |
| Alkohol (alcohol) |
0,0g | 50 |
| Vitamin A (vitamin A; retinol equiv) |
0,0RAE | 85 |
| Retinol (retinol (preformed vitamin A)) |
0,0µg | 50 |
| Beta-karoten (beta-carotene) |
0,0µg | 50 |
| Vitamin D (vitamin D) |
0,0µg | 50 |
| Vitamin E (vitamin E; a-tocoph equiv) |
0,0alfa-TE | 20 |
| Tiamin (thiamin) |
0,031mg | 460b |
| Riboflavin (riboflavin) |
0,017mg | 460b |
| Niacin (niacin, preformed) |
0,22mg | 460b |
| Vitamin B6 (vitamin B6, total) |
0,015mg | 460b |
| Folat (folate, total) |
3,0µg | 460b |
| Vitamin B12 (vitamin B12) |
0,0µg | 50 |
| Vitamin C (vitamin C (ascorbic acid)) |
0,0mg | 460b |
| Kalsium (calcium) |
18mg | 460b |
| Jern (iron, total) |
0,70mg | 460b |
| Natrium (sodium) |
180mg | 460b |
| Kalium (potassium) |
30mg | 460b |
| Magnesium (magnesium) |
12mg | 460b |
| Sink (zinc) |
0,74mg | 460b |
| Selen (selenium) |
15µg | 460b |
| Kopper (copper) |
0,078mg | 460b |
| Fosfor (phosphorus) |
150mg | 460b |
| Jod (iodine) |
3,0µg | 325 |
Kategorisering
LanguaL klassifisering:
- A0275
- Macaroni or noodle product (US CFR)
- A0815
- Pasta (EUROFIR)
- B1322
- Rice
- C0208
- Seed, skin removed, germ removed (endosperm)
- E0153
- Whole, shape achieved by forming, thickness <0.3 cm.
- F0001
- Extent of heat treatment not known
- G0003
- Cooking method not applicable
- H0138
- Water removed
- J0116
- Dehydrated or dried
- 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
Referanser
- 0
- Vurdert som 100 % spiselig (netto).
- 20
- Vurdert verdi.
- 50
- Vurdert som naturlig forekommende nullverdi, ikke analysert.
- 61a
- Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
- 61b
- Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
- 65
- Beregnet som summen av preformert niacin (varierer avhengig av matvaregruppe) og niacinaktivitet fra tryptofan.
- 73f
- Beregnet sum av omega-3-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
- 74f
- Beregnet sum av omega-6-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
- 80
- Beregnet ut fra summering av mono-/disakkarider og stivelse.
- 83
- Beregnet som innholdet av natrium x 2,5 /1000.
- 85
- Beregnet som summen av retinol + 1/12 betakaroten.
- 325
- Universitetet i Oslo (2018). Jodprosjekt 2017-2018.
- 450a
- Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
- 460b
- US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, versjon 23 (2010). Nettversjon, http://www.nal.usda.gov/fnic/foodcomp/search/
- 460g
- U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl