1. Norsk nynorsk

Download the Norwegian Food Composition Table

You can download the data in Excel and Open The current version was published in January 2026. The next version will be available in 2027.

Last reviewed

The Norwegian food composition table 2026 contains 97 new foods, 395 foods with updated values, and 113 foods have been deleted.

News in the 2026 version are new nutrient values for vegetables such as spinach, cucumber, red cabbage, celery stalk, celeriac root, iceberg lettuce and swede.  Several foods have updated iodine values. We have included more beverages and  dinner dishes.

List of all new, changed and deleted foods in 2026.

Files

You can download the data in Excel and Open Document format. All documents are in Norwegian.

The Norwegian Food Composition Table 2024 (in Norwegian)

The Norwegian Food Composition Table 2024 (in Norwegian)

References The Norwegian Food Composition Table (in Norwegian)

The Norwegian Food Composition Table (data.norge.no) 

Copyright

Information about the use of data from the Norwegian Food Composition Table.

The content is protected by the Norwegian copyright law (lovdata.no)

Table values and texts from the Norwegian Food Composition Table may not be copied or otherwise published without use of reference. 

You can refer to the Norwegian Food Composition Table by using: 

Norwegian Food Composition Table 2026. The Norwegian Food Safety Authority. www.matvaretabellen.no»

Disclaimer

The aim of the website is to make the information in the Norwegian Food Composition Table easily accessible. Table values are obtained based on Norwegian analytical values, calculations, values from other food composition tables and other sources. 

The information on this website is intended for general use only. The publishers cannot guarantee the accuracy or completeness of the values. 

The publishers do not assume any responsibility for the table values and their possible use in other contexts, including in other databases and programs. Therefore, no liability can be claimed for direct or indirect losses, such as operating losses and profit losses, in connection with the use of the table values in the Norwegian Food Composition Table.