Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 62 g
Fat: 18.4 g
Protein: 14.6 g
Carbohydrate: 4.2 g
Dietary fibre: 0.5 g
Energy content
Fat: 68 E%
Protein: 25 E%
Carbohydrate: 7 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,004 kJ (242 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI000218.4 g67%
CarbohydrateMI01814.2 g7%
Dietary fibreMI00020.5 g0%
ProteinMI000214.6 g24%
AlcoholMI00020 g0%
WaterMI014262 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020.9 g
Sugar, totalMI00023.3 g
Sugar, addedMI00020.3 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325211 µg-RE28 %
Beta-caroteneMI0002239 µg
RetinolMI0002191 µg
Vitamin DMI00020.5 µg5 %
Vitamin EMI00021.1 mg-ATE9 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.11 mg8 %
Vitamin B2 (riboflavin)MI00020.1 mg6 %
Vitamin B3 (niacin)MI00023.1 mg
Vitamin B6 (pyridoxine)MI00020.09 mg5 %
Vitamin B9 (folate)MI000210 µg3 %
Vitamin B12 (cobalamin)MI00020.7 µg17 %
Vitamin C (askorbic acid)MI00024 mg3 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000240 mg3 %
Potassium (K)MI0002291 mg8 %
Sodium (Na)MI0002256 mg
Salt (NaCl)MI01200.6 g
Phosphorus (P)MI0002118 mg18 %
Magnesium (Mg)MI000222 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021.5 mg13 %
Copper (Cu)MI00020.08 mg8 %
Zinc (Zn)MI00022.2 mg15 %
Selenium (Se)MI00024 µg4 %
Iodine (I)MI00026 µg4 %

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
A0212Stew or hash (US CFR)
A0799Meat dish (EUROFIR)
B1161Cattle
C0270Skeletal meat part, without bone and skin, without separable fat
E0110Semiliquid with solid pieces
F0014Fully heat-treated
G0014Boiled
G0026Cooked in small amount of fat or oil
H0296Cream added
H0349Onion added
H0350Tomato added
J0001Preservation method not known
K0034Packed in gravy or sauce
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0220Not drained

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))

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