Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Protein: 22.5 g
Fat: 3.1 g
Energy content
Protein: 77 E%
Fat: 23 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 497 kJ (118 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat3303.1 g23%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein33022.5 g76%
Alcohol500 g0%
WaterMI014274 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total200 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03253 µg-RE0 %
Beta-carotene3155 µg
Retinol3153 µg
Vitamin D710 µg0 %
Vitamin E3300.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)3300.03 mg2 %
Vitamin B2 (riboflavin)3300.03 mg1 %
Vitamin B3 (niacin)3305.8 mg
Vitamin B6 (pyridoxine)3300.2 mg11 %
Vitamin B9 (folate)3306 µg1 %
Vitamin B12 (cobalamin)3300.9 µg22 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3305 mg0 %
Potassium (K)330355 mg10 %
Sodium (Na)33048 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)330160 mg25 %
Magnesium (Mg)33022 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3302.3 mg20 %
Copper (Cu)3300.07 mg7 %
Zinc (Zn)3303.7 mg26 %
Selenium (Se)3306 µg7 %
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
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0026Short loin

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.
315
Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
325
University of Oslo (2018). Iodine project 2017-2018.
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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