| Composition | gram |
|---|---|
| Fat | 13.7 |
| Carbohydrate | 0.1 |
| Protein | 19.0 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 67.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 61 |
| Carbohydrate | 0 |
| Protein | 39 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 60 E% | ||
| Carbohydrate | 0 E% | ||
| Dietary fibre | 0 E% | ||
| Protein | 38 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 18 RE | 2 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 3 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 0 % | ||
| Sodium (Na) | |||
| Potassium (K) | 9 % | ||
| Magnesium (Mg) | 6 % | ||
| Phosphorus (P) | 30 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 10 % | ||
| Zinc (Zn) | 24 % | ||
| Selenium (Se) | 4 % | ||
| Copper (Cu) | 6 % | ||
| Iodine (I) | 0 % |
Food ID: 03.479
Scientific name: Ovis aries Linnaeus, 1758
| Facets | |
|---|---|
| F01 Source | Sheep (as animal) (A057G) |
| F02 Part-nature | Mammals and birds meat (as part-nature) (A0BYZ) |
| F27 Source-commodities | Sheep, minced meat (A04AL) |
| F28 Process | Mincing / chopping / cutting (A07KY) |
| LanguaL | Classification |
|---|---|
| A0150 | Meat or meat product (FROM MAMMAL) (US CFR) |
| A0794 | Red meat (EUROFIR) |
| B1669 | Lamb |
| C0268 | Skeletal meat part, without bone, without skin |
| E0144 | Semisolid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0001 | Treatment applied not known |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
The foods in the Food Composition Table are described using two classification systems.
FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.
LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.
Calculated from the percentual content of fat in a similar food item.
Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2023). Updating nutritional value of Norwegian lamb meat 2022-2023. Published report, animalia.no
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
Imputation of a component from one or more components from related food
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.
Calculated from the percentual content of fat in a similar food item.
Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2023). Updating nutritional value of Norwegian lamb meat 2022-2023. Published report, animalia.no
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
Imputation of a component from one or more components from related food
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Acid hydrolysis with gravimetric quantification |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Distillation titrimetry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Weighted |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method indicator | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |