The nutritional values are presented in the FCT for each of the food items in the form in which they are usually found in stores (mostly unprepared). The table also provides nutritional values of a variety of prepared foods and dishes.
All values in the table refer to the content per 100 grams of the edible portion of the food, i.e. after parts that are usually not eaten, such as peel, pits and shell, have been removed. The FCT is regularly updated as new food products are launched every year, and because ingredients in existing food products and methods of production change frequently.
The FCT’s nutritional values are compiled from:
- Chemical analyses performed in Norwegian quality-assured laboratories
- Values that are provided by the industry or borrowed from foreign food composition tables
- Values that are estimated based on similar food items and dishes
The use of the FCT?
The FCT is the fundamental tool for estimating intake of energy and nutrients among individuals and population groups. It is an important tool in governmental food policy and management, education and public health promotion and for health care workers and researchers. The table is also used by the food industry as the basis of nutrition declarations.
Search for food
When searching for food items, you can either use the search box on the home page, or choose one of the food groups and use the search box within that food group. All food names that include your exact search phrase will be presented in the search results.
Detail view of the nutrients
Click on a food item to see a detailed view of the nutrients. Click on the button Select nutrients to select which nutrients to be shown in the table. You have several choices:
- Common – the most common nutrients
- Nutrition labelling req – mandatory nutrients in the nutritional declaration
- Nutrition labelling incl opt – mandatory and voluntary nutrients in the nutritional declaration
- Select all – select all nutrients
- Deselect all – deselect all nutrients
My Food List
By using My Food List you can see and compare the nutritional content of several foods. Click on the green cross next to a food item to add it to My Food List. Click on the green box to see your list. If you want to save the list you can download it as a spreadsheet.
Each table value has a reference. The references will appear when you click on a food item and choose the References tab.
All food items are classfied with LanguaL-codes. LanguaL is a international framework for food description. Read more on www.langual.org.
The Norwegian Food Safety Authority and the Department of Nutrition at the University of Oslo have collaborated to publish the Norwegian Food Composition Table 2019 (MVT-19). The publishers provide the data in MVT-19 at the disposal of users of this website, free of charge. The content is protected pursuant to the law of intellectual property. Table values and texts from MVT-19 must not be copied or otherwise reproduced without specific reference to the source.
How to specify the reference of the Food Composition Table
"Norwegian Food Composition Database 2019. Norwegian Food Safety Authority. www.matvaretabellen.no".
Graphics may not be copied or otherwise reproduced without written permission from the editors working on Matportalen.no. Please contact Matportalen if you have any questions.
The purpose of the website is to make the information in the Norwegian Food Composition Table easily available. Table values are based on Norwegian analytical data, calculations, values from foreign food composition tables and from other sources. A reference for the table value can be found by clicking on the value itself.
The information on this website is intended for general use. The publishers cannot guarantee the accuracy or completeness of the values.
The publisher takes no form of responsibility for the table values and any use of these in other connections, for example in other food composition databases and nutrient calculation software. There can thus be no form of liability for direct or indirect loss, for example operational loss and loss of profit, in connection with the use of the table values.