Ham, smoke-cured, Gilde
Energy in 100 g
Per 100 g
853 kJ (203 kcal)
853 kJ (203 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | 50 | 0 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 227a | 3 g |
| Trans fatty acids | 227a | 0 g |
| Monounsaturated fatty acids | 227a | 4 g |
| Polyunsaturated fatty acids | 227a | 1.3 g |
| Omega-3 | 227a | 0.1 g |
| Omega-6 | 227a | 1.2 g |
| Cholesterol | 227a | 83 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 60a | 0 g |
| C14:0 (myristic acid) | 227a | 0.1 g |
| C16:0 (palmitic acid) | 227a | 1.9 g |
| C18:0 (stearic acid) | 227a | 1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 227a | 0.2 g |
| C18:1 sum (oleic acid) | 227a | 3.7 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 2 µg-RE | |
| Vitamin A (RE) | MI0322 | 2 µg-RE | 0 % |
| Beta-carotene | 60a | 0 µg | |
| Retinol | 227a | 2 µg | |
| Vitamin D | 20 | 0 µg | 0 % |
| Vitamin E | 227a | 0.3 mg-ATE | 2 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 227a | 0.71 mg | 54 % |
| Vitamin B2 (riboflavin) | 227a | 0.3 mg | 18 % |
| Vitamin B3 (niacin) | 227a | 10 mg | |
| Niacin equivalents | MI0421 | 15.7 mg | 77 % |
| Vitamin B6 (pyridoxine) | 227a | 0.44 mg | 24 % |
| Vitamin B9 (folate) | 227a | 4 µg | 1 % |
| Vitamin B12 (cobalamin) | 227a | 0.6 µg | 15 % |
| Vitamin C (askorbic acid) | 60a | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 227a | 12 mg | 1 % |
| Potassium (K) | 227a | 460 mg | 13 % |
| Sodium (Na) | 116b | 2,600 mg | |
| Salt (NaCl) | MI0120 | 6.5 g | |
| Phosphorus (P) | 227a | 290 mg | 45 % |
| Magnesium (Mg) | 227a | 40 mg | 13 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 227a | 0.8 mg | 7 % |
| Copper (Cu) | 227a | 0.09 mg | 10 % |
| Zinc (Zn) | 227a | 2.3 mg | 16 % |
| Selenium (Se) | 227a | 21 µg | 24 % |
| Iodine (I) | 227a | 1 µg | 0 % |
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 |
|---|---|
| A0279 | Cured meat (US CFR) |
| A0797 | Preserved meat (EUROFIR) |
| B1136 | Swine |
| C0125 | Skeletal meat part, without bone or shell |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| H0173 | Salted |
| J0103 | Preserved by salting |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0172 | Plastic container |
| M0197 | Bag, sack or pouch |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |