Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 55 g
Protein: 16.5 g
Carbohydrate: 14.2 g
Fat: 12.9 g
Dietary fibre: 1 g
Energy content
Fat: 47 E%
Protein: 28 E%
Carbohydrate: 24 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,010 kJ (242 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat20912.9 g47%
CarbohydrateMI018114.2 g23%
Dietary fibre2091 g0%
Protein20916.5 g27%
Alcohol500 g0%
WaterMI014255 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33113.8 g
Sugar, totalMI_SUGAR_NO0.4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03257 µg-RE0 %
Beta-carotene60a0 µg
Retinol2097 µg
Vitamin D200 µg0 %
Vitamin E2090.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2090.19 mg14 %
Vitamin B2 (riboflavin)460a0.18 mg11 %
Vitamin B3 (niacin)2096.2 mg
Vitamin B6 (pyridoxine)2090.37 mg20 %
Vitamin B9 (folate)2098 µg2 %
Vitamin B12 (cobalamin)2090.2 µg5 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20924 mg2 %
Potassium (K)209298 mg8 %
Sodium (Na)209528 mg
Salt (NaCl)MI01201.3 g
Phosphorus (P)209258 mg40 %
Magnesium (Mg)20926 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2090.8 mg7 %
Copper (Cu)2090.08 mg8 %
Zinc (Zn)2090.9 mg6 %
Selenium (Se)20911 µg12 %
Iodine (I)3253 µg2 %

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)
A0799Meat dish (EUROFIR)
B1457Chicken
C0268Skeletal meat part, without bone, without skin
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0029Deep-fried
H0188Breaded or batter-coated
H0221Fat or oil added
H0319Wheat added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0111Fast food restaurant prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73p
Calculated as the sum of omega-3 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
74p
Calculated as the sum of omega-6 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
209
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460a
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 18 (2005).
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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