Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 75 g
Protein: 20.7 g
Fat: 4.5 g
Energy content
Protein: 68 E%
Fat: 32 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 518 kJ (123 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat3304.5 g32%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein33020.7 g67%
Alcohol500 g0%
WaterMI014275 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03255 µg-RE0 %
Beta-caroteneMI02327 µg
RetinolMI02325 µg
Vitamin D710.1 µg1 %
Vitamin E3300.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)3300.03 mg2 %
Vitamin B2 (riboflavin)3300.04 mg2 %
Vitamin B3 (niacin)3304.6 mg
Vitamin B6 (pyridoxine)3300.1 mg5 %
Vitamin B9 (folate)3306 µg1 %
Vitamin B12 (cobalamin)3301.8 µg45 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3303 mg0 %
Potassium (K)330350 mg10 %
Sodium (Na)33053 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)330165 mg25 %
Magnesium (Mg)33022 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3302.2 mg20 %
Copper (Cu)3300.09 mg10 %
Zinc (Zn)3305.1 mg36 %
Selenium (Se)3308 µg9 %
Iodine (I)MI02322 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
C0270Skeletal meat part, without bone and skin, without separable fat
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

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
71
Calculated from the percentual content of fat in a similar food item.
330
Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2022). Updating nutritional value of Norwegian bovine meat. Internal notes.
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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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))

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