Ham, turkey, with spices

Energy in 100 g

420 kJ (100 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 79 g
Protein: 17.1 g
Fat: 3.5 g
Energy content
Protein: 69 E%
Fat: 31 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 420 kJ (100 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2083.5 g30%
CarbohydrateMI01810 g0%
Dietary fibre60a0 g0%
Protein20817.1 g69%
Alcohol500 g0%
WaterMI014279 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03258 µg-RE1 %
Beta-carotene500 µg
Retinol2088 µg
Vitamin D500 µg0 %
Vitamin E2080.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2080.09 mg6 %
Vitamin B2 (riboflavin)200.1 mg6 %
Vitamin B3 (niacin)2084.6 mg
Vitamin B6 (pyridoxine)2080.19 mg10 %
Vitamin B9 (folate)20810 µg3 %
Vitamin B12 (cobalamin)2081.9 µg47 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2085 mg0 %
Potassium (K)208334 mg9 %
Sodium (Na)116b720 mg
Salt (NaCl)MI01201.8 g
Phosphorus (P)208455 mg71 %
Magnesium (Mg)20822 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2081 mg9 %
Copper (Cu)2080.09 mg10 %
Zinc (Zn)2082.6 mg18 %
Selenium (Se)60a0 µg0 %
Iodine (I)3250 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
A0131Poultry-based sausage or luncheon meat (US CFR)
A0795Poultry meat (EUROFIR)
B1236Turkey (POULTRY)
C0268Skeletal meat part, without bone, without skin
E0145Sliced, thin, below 0 5 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0171Poultry added
H0368Stabilizer added
J0100Preserved by adding chemicals
J0131Preserved by chilling
K0003No packing medium used
M0186Plastic container, flexible or film
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73d
Calculated as the sum of omega-3 fatty acids from reference 208: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2001-2002. Dif. food items. Internal notes.
74d
Calculated as the sum of omega-6 fatty acids from reference 208: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2001-2002. Dif. food items. Internal notes.
116b
Data from the industry to the Food Composition Table 2023, analysed value.
208
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2001-2002. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
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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