Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 70 g
Protein: 20.7 g
Fat: 8.8 g
Dietary fibre: 0.2 g
Carbohydrate: 0.2 g
Energy content
Protein: 52 E%
Fat: 48 E%
Carbohydrate: 0 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 682 kJ (163 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00028.8 g47%
CarbohydrateMI01810.2 g0%
Dietary fibreMI00020.2 g0%
ProteinMI000220.7 g51%
AlcoholMI00020 g0%
WaterMI014270 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020.1 g
Sugar, totalMI00020.1 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03254 µg-RE0 %
Beta-caroteneMI00027 µg
RetinolMI00023 µg
Vitamin DMI00020.1 µg1 %
Vitamin EMI00020.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.02 mg1 %
Vitamin B2 (riboflavin)MI00020.05 mg3 %
Vitamin B3 (niacin)MI00023.1 mg
Vitamin B6 (pyridoxine)MI00020.09 mg5 %
Vitamin B9 (folate)MI00027 µg2 %
Vitamin B12 (cobalamin)MI00020.9 µg22 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000211 mg0 %
Potassium (K)MI0002177 mg5 %
Sodium (Na)116b760 mg
Salt (NaCl)MI01201.9 g
Phosphorus (P)MI0002118 mg18 %
Magnesium (Mg)MI000215 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00022 mg18 %
Copper (Cu)MI00020.06 mg6 %
Zinc (Zn)MI00023.4 mg24 %
Selenium (Se)MI00028 µg9 %
Iodine (I)MI00022 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
A0221Sausage or luncheon meat (US CFR)
A0797Preserved meat (EUROFIR)
B1161Cattle
C0270Skeletal meat part, without bone and skin, without separable fat
E0100Divided into pieces, thickness <0 3 cm
F0014Fully heat-treated
G0005Baked or roasted
H0151Spice or herb added
H0165Gelatin added
H0262Animal fat or oil added
H0368Stabilizer added
J0100Preserved by adding chemicals
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

116b
Data from the industry to the Food Composition Table 2023, analysed value.
MI0002
EuroFIR recipe calculation procedure
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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