Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 80 g
Water: 17 g
Protein: 3 g
Energy content
Fat: 98 E%
Protein: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 3,011 kJ (732 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat31980 g98%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein3193 g1%
Alcohol500 g0%
WaterMI014217 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total200 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032525 µg-RE3 %
Beta-carotene200 µg
Retinol31925 µg
Vitamin D3190.6 µg6 %
Vitamin E3191.3 mg-ATE10 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)3190.01 mg0 %
Vitamin B2 (riboflavin)3190.02 mg1 %
Vitamin B3 (niacin)3191.1 mg
Vitamin B6 (pyridoxine)3190.11 mg6 %
Vitamin B9 (folate)3191 µg0 %
Vitamin B12 (cobalamin)3190.7 µg17 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3192 mg0 %
Potassium (K)319132 mg3 %
Sodium (Na)31919 mg
Salt (NaCl)MI01200 g
Phosphorus (P)31958 mg9 %
Magnesium (Mg)3196 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3190.9 mg8 %
Copper (Cu)3190.02 mg2 %
Zinc (Zn)3191 mg7 %
Selenium (Se)3195 µg5 %
Iodine (I)3250 µg0 %

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
C0253Fat, trim
E0122Divided or disintegrated
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.
73q
Calculated as the sum of omega-3 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
74q
Calculated as the sum of omega-6 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
319
The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
325
University of Oslo (2018). Iodine project 2017-2018.
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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