Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 81 g
Protein: 18.8 g
Fat: 0.2 g
Energy content
Protein: 98 E%
Fat: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 327 kJ (77 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat3080.2 g2%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein30818.8 g97%
Alcohol500 g0%
WaterMI014281 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032528 µg-RE3 %
Beta-carotene200 µg
Retinol400c28 µg
Vitamin D400c0.1 µg1 %
Vitamin E400c0.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)3080.02 mg1 %
Vitamin B2 (riboflavin)3080.04 mg2 %
Vitamin B3 (niacin)3080.4 mg
Vitamin B6 (pyridoxine)400c0.01 mg0 %
Vitamin B9 (folate)400c12 µg3 %
Vitamin B12 (cobalamin)400c0.6 µg15 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3085 mg0 %
Potassium (K)400c43 mg1 %
Sodium (Na)308226 mg
Salt (NaCl)MI01200.6 g
Phosphorus (P)400c23 mg3 %
Magnesium (Mg)400c2 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400c35.5 mg322 %
Copper (Cu)200.09 mg10 %
Zinc (Zn)400c0.4 mg2 %
Selenium (Se)400c9 µg10 %
Iodine (I)3255 µg3 %

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)
A0798Sausage or similar meat product (EUROFIR)
B1161Cattle
C0185Blood
E0139Liquid, high viscosity, with no visible particles
F0001Extent of heat treatment not known
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.
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.
308
Blaker B. Nutrient content of meat products, blood and liver. Internal report. National Association of Diet and Health. Oslo, 1991.
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.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
400f
Swedish National Food Agency. The food database, version 2016.02.17.
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))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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