Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 50 g
Fat: 37.3 g
Protein: 13.1 g
Energy content
Fat: 86 E%
Protein: 14 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,603 kJ (388 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450a37.3 g86%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein450a13.1 g13%
Alcohol500 g0%
WaterMI014250 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032550 µg-RE6 %
Beta-carotene450b0 µg
Retinol460e50 µg
Vitamin D460e0.7 µg6 %
Vitamin E400c0.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.14 mg10 %
Vitamin B2 (riboflavin)450a0.51 mg31 %
Vitamin B3 (niacin)450a3.5 mg
Vitamin B6 (pyridoxine)450a0.33 mg18 %
Vitamin B9 (folate)450a7 µg2 %
Vitamin B12 (cobalamin)450a2 µg50 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a8 mg0 %
Potassium (K)450a190 mg5 %
Sodium (Na)450a73 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)450a120 mg18 %
Magnesium (Mg)450a14 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a1.3 mg11 %
Copper (Cu)450a0.18 mg20 %
Zinc (Zn)450a1.3 mg9 %
Selenium (Se)400c20 µg23 %
Iodine (I)3254 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)
A0795Poultry meat (EUROFIR)
B1316Duck
C0267Skeletal meat part, without bone, with skin
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0003Meat color, undesignated or unknown

Sources

50
Estimated as a naturally occurring zero value, not analysed.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
450b
Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: