Ham, turkey, with spices
Energy in 100 g
Per 100 g
420 kJ (100 kcal)
420 kJ (100 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 50 | 0 g |
Sugar, total | 50 | 0 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 208 | 1 g |
Trans fatty acids | 208 | 0 g |
Monounsaturated fatty acids | 208 | 1.1 g |
Polyunsaturated fatty acids | 208 | 0.9 g |
Omega-3 | 73d | 0.1 g |
Omega-6 | 74d | 0.8 g |
Cholesterol | 208 | 69 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 208 | 0 g |
C14:0 (myristic acid) | 208 | 0 g |
C16:0 (palmitic acid) | 208 | 0.8 g |
C18:0 (stearic acid) | 208 | 0.3 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 208 | 0.2 g |
C18:1 sum (oleic acid) | 208 | 0.9 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 8 µg-RE | 1 % |
Beta-carotene | 50 | 0 µg | |
Retinol | 208 | 8 µg | |
Vitamin D | 50 | 0 µg | 0 % |
Vitamin E | 208 | 0.5 mg-ATE | 4 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 208 | 0.09 mg | 6 % |
Vitamin B2 (riboflavin) | 20 | 0.1 mg | 6 % |
Vitamin B3 (niacin) | 208 | 4.6 mg | |
Vitamin B6 (pyridoxine) | 208 | 0.19 mg | 10 % |
Vitamin B9 (folate) | 208 | 10 µg | 3 % |
Vitamin B12 (cobalamin) | 208 | 1.9 µg | 47 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 208 | 5 mg | 0 % |
Potassium (K) | 208 | 334 mg | 9 % |
Sodium (Na) | 116b | 720 mg | |
Salt (NaCl) | MI0120 | 1.8 g | |
Phosphorus (P) | 208 | 455 mg | 71 % |
Magnesium (Mg) | 208 | 22 mg | 7 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 208 | 1 mg | 9 % |
Copper (Cu) | 208 | 0.09 mg | 10 % |
Zinc (Zn) | 208 | 2.6 mg | 18 % |
Selenium (Se) | 60a | 0 µg | 0 % |
Iodine (I) | 325 | 0 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 |
---|---|
A0131 | Poultry-based sausage or luncheon meat (US CFR) |
A0795 | Poultry meat (EUROFIR) |
B1236 | Turkey (POULTRY) |
C0268 | Skeletal meat part, without bone, without skin |
E0145 | Sliced, thin, below 0 5 cm |
F0014 | Fully heat-treated |
G0003 | Cooking method not applicable |
H0151 | Spice or herb added |
H0171 | Poultry added |
H0368 | Stabilizer added |
J0100 | Preserved by adding chemicals |
J0131 | Preserved by chilling |
K0003 | No packing medium used |
M0186 | Plastic container, flexible or film |
N0036 | Plastic |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |