Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Protein: 18 g
Fat: 8.1 g
Energy content
Protein: 51 E%
Fat: 49 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 605 kJ (145 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat224b8.1 g49%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein224b18 g50%
Alcohol500 g0%
WaterMI014274 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032521 µg-RE2 %
Beta-carotene224b0 µg
Retinol224b21 µg
Vitamin D224b0 µg0 %
Vitamin E224b1.1 mg-ATE9 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)224b0.2 mg15 %
Vitamin B2 (riboflavin)224b0.2 mg12 %
Vitamin B3 (niacin)224b5.1 mg
Vitamin B6 (pyridoxine)224b0.35 mg19 %
Vitamin B9 (folate)224b12 µg3 %
Vitamin B12 (cobalamin)224b0.3 µg7 %
Vitamin C (askorbic acid)224b2 mg1 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)224b23 mg2 %
Potassium (K)224b327 mg9 %
Sodium (Na)224b66 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)224b215 mg33 %
Magnesium (Mg)224b26 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)224b0.7 mg6 %
Copper (Cu)224b0.05 mg5 %
Zinc (Zn)224b1.5 mg10 %
Selenium (Se)224b13 µg15 %
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
A0273Poultry or poultry product (US CFR)
A0795Poultry meat (EUROFIR)
B1457Chicken
C0268Skeletal meat part, without bone, without skin
E0144Semisolid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0142Preserved by chilling or freezing
K0003No packing medium used
M0172Plastic container
M0213Box
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
224b
Calculated mean value from reference 224a: Norwegian Food Safety Authority. Nutrient analysis 2016-2017. Egg and chicken. Published report (2017): "Analyse av egg og kylling. Næringsstoff- og miljøgiftanalyser". www.mattilsynet.no
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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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