Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 70 g
Protein: 22.5 g
Fat: 7.8 g
Energy content
Protein: 57 E%
Fat: 43 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 672 kJ (160 kcal)
  • Edible part: 82 %

NutrientSourceQuantityEnergi%
FatMI00027.8 g43%
CarbohydrateMI01810 g0%
Dietary fibreMI00020 g0%
ProteinMI000222.5 g56%
AlcoholMI00020 g0%
WaterMI014270 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI00020 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032520 µg-RE2 %
Beta-caroteneMI00020 µg
RetinolMI000220 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00021.3 mg-ATE10 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.14 mg10 %
Vitamin B2 (riboflavin)MI00020.23 mg14 %
Vitamin B3 (niacin)MI00024.6 mg
Vitamin B6 (pyridoxine)MI00020.26 mg14 %
Vitamin B9 (folate)MI00026 µg1 %
Vitamin B12 (cobalamin)MI00020.2 µg5 %
Vitamin C (askorbic acid)MI00023 mg2 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000211 mg0 %
Potassium (K)MI0002231 mg6 %
Sodium (Na)MI0002102 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)MI0002190 mg29 %
Magnesium (Mg)MI000224 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.8 mg7 %
Copper (Cu)MI00020.04 mg4 %
Zinc (Zn)MI00021.8 mg12 %
Selenium (Se)MI000216 µg18 %
Iodine (I)MI00021 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
E0133Divided into halves, quarters or segments
F0014Fully heat-treated
G0005Baked or roasted
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0160Thigh (POULTRY MEAT CUT)

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))

Compare foods

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