Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 69 g
Protein: 28.9 g
Fat: 2.5 g
Energy content
Protein: 84 E%
Fat: 16 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 583 kJ (138 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00022.5 g15%
CarbohydrateMI01810 g0%
Dietary fibreMI00020 g0%
ProteinMI000228.9 g84%
AlcoholMI00020 g0%
WaterMI014269 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI00020 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03252 µg-RE0 %
Beta-caroteneMI00023 µg
RetinolMI00022 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00020.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.03 mg2 %
Vitamin B2 (riboflavin)MI00020.06 mg3 %
Vitamin B3 (niacin)MI00026 mg
Vitamin B6 (pyridoxine)MI00020.14 mg7 %
Vitamin B9 (folate)MI000210 µg3 %
Vitamin B12 (cobalamin)MI00021.5 µg37 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI00024 mg0 %
Potassium (K)MI0002331 mg9 %
Sodium (Na)MI000245 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)MI0002188 mg29 %
Magnesium (Mg)MI000224 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00022.2 mg20 %
Copper (Cu)MI00020.08 mg8 %
Zinc (Zn)MI00024.5 mg32 %
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
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1161Cattle
C0268Skeletal meat part, without bone, without skin
E0122Divided or disintegrated
F0014Fully heat-treated
G0008Griddled
H0003No treatment applied
H0221Fat or oil added
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

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))

Compare foods

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