Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Protein: 21.1 g
Fat: 5 g
Energy content
Protein: 66 E%
Fat: 34 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 544 kJ (129 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat410c5 g34%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein410c21.1 g65%
Alcohol500 g0%
WaterMI014274 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-carotene200 µg
Retinol208 µg
Vitamin D410c0 µg0 %
Vitamin E410c0.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)410c0.09 mg6 %
Vitamin B2 (riboflavin)410c0.19 mg11 %
Vitamin B3 (niacin)410c4.4 mg
Vitamin B6 (pyridoxine)410c0.36 mg20 %
Vitamin B9 (folate)410c10 µg3 %
Vitamin B12 (cobalamin)410c1 µg25 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)410c13 mg1 %
Potassium (K)410c310 mg9 %
Sodium (Na)410c50 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)410c210 mg32 %
Magnesium (Mg)410c23 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)410c1.8 mg16 %
Copper (Cu)420a0.24 mg26 %
Zinc (Zn)410c1.7 mg12 %
Selenium (Se)410c4 µg4 %
Iodine (I)3252 µg1 %

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
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B2695Hare
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

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.
410c
Finnish National Institute for Health and Welfare. Fineli food database, version 14 (2011).
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
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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