Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 331 | 0 g |
Sugar, total | 331 | 0.7 g |
Sugar, added | 331 | 0.7 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 227a | 1 g |
Trans fatty acids | 227a | 0 g |
Monounsaturated fatty acids | 227a | 1.2 g |
Polyunsaturated fatty acids | 227a | 0.5 g |
Omega-3 | 227a | 0.1 g |
Omega-6 | 227a | 0.5 g |
Cholesterol | 227a | 40 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 701G | 0 g |
C14:0 (myristic acid) | 227a | 0 g |
C16:0 (palmitic acid) | 227a | 0.6 g |
C18:0 (stearic acid) | 227a | 0.3 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 227a | 0.1 g |
C18:1 sum (oleic acid) | 227a | 1.2 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 1 µg-RE | 0 % |
Beta-carotene | 50 | 0 µg | |
Retinol | 227a | 1 µg | |
Vitamin D | 20 | 0 µg | 0 % |
Vitamin E | 227a | 0.2 mg-ATE | 1 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 227a | 1.4 mg | 107 % |
Vitamin B2 (riboflavin) | 227a | 0.15 mg | 9 % |
Vitamin B3 (niacin) | 227a | 5.6 mg | |
Vitamin B6 (pyridoxine) | 227a | 0.25 mg | 13 % |
Vitamin B9 (folate) | 227a | 2 µg | 0 % |
Vitamin B12 (cobalamin) | 227a | 0.4 µg | 10 % |
Vitamin C (askorbic acid) | 227a | 38 mg | 36 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 227a | 6 mg | 0 % |
Potassium (K) | 227a | 707 mg | 20 % |
Sodium (Na) | 701G | 953 mg | |
Salt (NaCl) | MI0120 | 2.4 g | |
Phosphorus (P) | 227a | 430 mg | 67 % |
Magnesium (Mg) | 227a | 24 mg | 8 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 227a | 0.6 mg | 5 % |
Copper (Cu) | 227a | 0.06 mg | 6 % |
Zinc (Zn) | 227a | 1.4 mg | 10 % |
Selenium (Se) | 227a | 14 µg | 16 % |
Iodine (I) | 227a | 4 µg | 2 % |
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.
LanguaL | Classification |
---|---|
A0221 | Sausage or luncheon meat (US CFR) |
A0797 | Preserved meat (EUROFIR) |
B1136 | Swine |
C0268 | Skeletal meat part, without bone, without skin |
E0145 | Sliced, thin, below 0 5 cm |
F0014 | Fully heat-treated |
G0003 | Cooking method not applicable |
H0172 | Smoked or smoke-flavored |
J0108 | Preserved by treatment with chemicals |
J0131 | Preserved by chilling |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0031 | Loin |
Z0112 | Food industry prepared |