Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 67 g
Protein: 19.4 g
Fat: 13.2 g
Energy content
Fat: 60 E%
Protein: 40 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 819 kJ (197 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat32313.2 g59%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein32319.4 g40%
Alcohol500 g0%
WaterMI014267 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032522 µg-RE2 %
Beta-carotene32367 µg
Retinol32317 µg
Vitamin D3230.2 µg2 %
Vitamin E3230.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)3230.05 mg3 %
Vitamin B2 (riboflavin)3230.13 mg8 %
Vitamin B3 (niacin)3234.2 mg
Vitamin B6 (pyridoxine)3230.3 mg16 %
Vitamin B9 (folate)3234 µg1 %
Vitamin B12 (cobalamin)3232.9 µg72 %
Vitamin C (askorbic acid)MI02320 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3237 mg0 %
Potassium (K)323287 mg8 %
Sodium (Na)32367 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)323151 mg23 %
Magnesium (Mg)32318 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3232.1 mg19 %
Copper (Cu)MI02320 mg0 %
Zinc (Zn)3234.7 mg33 %
Selenium (Se)3238 µg9 %
Iodine (I)3252 µg1 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1161Cattle
C0268Skeletal meat part, without bone, without skin
E0144Semisolid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
323
Egelandsdal, B. et.al (2017). Identification of the healthiest beef meat (2013-2017).
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0232
Imputation of a component from one or more components from related food
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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