Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 68 g
Protein: 21.3 g
Fat: 10.2 g
Carbohydrate: 0.3 g
Dietary fibre: 0.1 g
Energy content
Fat: 51 E%
Protein: 49 E%
Carbohydrate: 1 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 745 kJ (178 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI000210.2 g50%
CarbohydrateMI01810.3 g0%
Dietary fibreMI00020.1 g0%
ProteinMI000221.3 g48%
AlcoholMI00020 g0%
WaterMI014268 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI00020.2 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032513 µg-RE1 %
Beta-caroteneMI00026 µg
RetinolMI000213 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00020.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.03 mg2 %
Vitamin B2 (riboflavin)MI00020.04 mg2 %
Vitamin B3 (niacin)MI00024.5 mg
Vitamin B6 (pyridoxine)MI00020.09 mg5 %
Vitamin B9 (folate)MI00023 µg0 %
Vitamin B12 (cobalamin)MI00021.3 µg32 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000221 mg1 %
Potassium (K)MI0002292 mg8 %
Sodium (Na)116b960 mg
Salt (NaCl)MI01202.4 g
Phosphorus (P)MI0002156 mg24 %
Magnesium (Mg)MI000222 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021.1 mg10 %
Copper (Cu)MI00020.14 mg15 %
Zinc (Zn)MI00022.6 mg18 %
Selenium (Se)MI00024 µg4 %
Iodine (I)MI00020 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
A0221Sausage or luncheon meat (US CFR)
A0794Red meat (EUROFIR)
B1669Lamb
C0268Skeletal meat part, without bone, without skin
E0100Divided into pieces, thickness <0 3 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0165Gelatin added
J0131Preserved by chilling
K0003No packing medium used
M0172Plastic container
N0036Plastic
P0024Human consumer, no age specification
Z0047Cut of meat, composite

Sources

116b
Data from the industry to the Food Composition Table 2023, analysed value.
MI0002
EuroFIR recipe calculation procedure
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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