Sausages, salami, Danish type
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight) |
| Water | 29 | g | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Kilojoules | 2058 | kJ | 60a | Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
| Kilocalories | 499 | kcal | 60b | Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
| Fat | 49 | g | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Saturated fatty acids | 18.5 | g | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Transunsaturated fatty acids | 0.1 | g | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Cis-mono unsaturated fatty acids | 22.1 | g | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Cis-poly unsaturated fatty acids | 3.7 | g | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Cholesterol | 85 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Carbohydrate, glycemic | 0.5 | g | 63 | Calculated from summation of mono/disaccharides and starch. |
| Starch | 0 | g | 50 | Estimated value. |
| Mono+Di saccharides | 0.5 | g | 525 | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
| Sugar, added | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Dietary fibre | 0 | g | 417 | Swedish National food agency. The food database, version 2008.05.05. Online edition, www.slv.se. |
| Protein | 13.9 | g | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Alcohol | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 6 | RAE | 61 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 4 | µg | 417 | Swedish National food agency. The food database, version 2008.05.05. Online edition, www.slv.se. |
| Beta-carotene | 22 | µg | 417 | Swedish National food agency. The food database, version 2008.05.05. Online edition, www.slv.se. |
| Vitamin D | 0.3 | µg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Vitamin E | 0 | alfa-TE | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Thiamin | 0.14 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Riboflavin | 0.18 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Niacin | 2.3 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Vitamin B6 | 0.15 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Folate | 3 | µg | 525 | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
| Vitamin B12 | 1.3 | µg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Vitamin C | 0 | mg | 50 | Estimated value. |
| Calcium | 11 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Iron | 1.1 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Sodium | 2000 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Potassium | 200 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Magnesium | 10 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Zinc | 1.7 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Selenium | 5 | µg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Copper | 0.11 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
| Phosphorus | 119 | mg | 469 | National Food Institute – Technical University of Danmark (DTU). Food database, version 7.01. Online edition, http//.www.foodcomp.dk/v7/fvb_default.asp |
Classifications
| LanguaL | Classification |
|---|---|
| A0279 | Cured meat (US CFR) |
| A0798 | Sausage or similar meat product (EUROFIR) |
| B1136 | Swine |
| C0269 | Skeletal meat part, without bone and skin, with separable fat |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| H0151 | Spice or herb added |
| H0191 | Meat added |
| H0253 | Cured or aged |
| H0367 | Salt added |
| 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 |
Foods in Meat products, sandwich meats
- Ham, boiled, Bayonne
- Pork loin, smoked
- Ham, boiled, smoked and cured
- Ham, roll, Westphalia, for sandwiches
- Ham, cured, dried, smoked, without bone
- Meat loaf, baked
- Meatball pork, fried
- Beef patty, raw
- Beef patty, fried
- Veal, meat roll, for sandwiches
- Liver paste
- Sausage, dry, fermented, Morr
- Beef, meat roll, for sandwiches
- Sausage, salami
- Sausage, cervelat
- Ham, boiled
- Sausage, dry, fermented, Stabbur
- Brawn
- Liver paste, fat reduced
- Sausage, salami, fat reduced
- Sausage, cervelat, fat reduced
- Lamb, meat roll, for sandwiches
- Liver paste, canned
- Ham, turkey, with spices, for sandwiches
- Ham, turkey, smoked, for sandwiches
- Ribbed Roll, sliced
- Roast beef, cold cuts, sliced
- Sausages, salami, Danish type
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2012
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2012. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
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