Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 70 g
Protein: 22.8 g
Fat: 7.1 g
Energy content
Protein: 60 E%
Fat: 40 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 651 kJ (155 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460b7.1 g40%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein460b22.8 g59%
Alcohol500 g0%
WaterMI014270 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032512 µg-RE1 %
Beta-carotene500 µg
Retinol460b12 µg
Vitamin D200 µg0 %
Vitamin E400a0.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460b0.13 mg10 %
Vitamin B2 (riboflavin)460b0.38 mg23 %
Vitamin B3 (niacin)460b4.3 mg
Vitamin B6 (pyridoxine)460b0.64 mg35 %
Vitamin B9 (folate)460b31 µg9 %
Vitamin B12 (cobalamin)460b0.5 µg12 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460b13 mg1 %
Potassium (K)460b420 mg12 %
Sodium (Na)460b87 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)460b312 mg48 %
Magnesium (Mg)460b24 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460b2.6 mg23 %
Copper (Cu)460b0.31 mg34 %
Zinc (Zn)460b2.3 mg16 %
Selenium (Se)460b17 µg20 %
Iodine (I)3251 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)
B1253Goose
C0268Skeletal meat part, without bone, without skin
E0151Solid
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

20
Estimated value.
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.
400a
Swedish National Food Agency. The food database, version 2008.05.05.
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
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))

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