Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 72 g
Protein: 19.1 g
Carbohydrate: 5 g
Fat: 4.1 g
Energy content
Protein: 58 E%
Fat: 27 E%
Carbohydrate: 15 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 561 kJ (133 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat420a4.1 g27%
CarbohydrateMI01815 g15%
Dietary fibre500 g0%
Protein420a19.1 g57%
Alcohol500 g0%
WaterMI014272 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3315 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03259,373 µg-RE1249 %
Beta-carotene450b21 µg
Retinol420a9,371 µg
Vitamin D450a0.2 µg2 %
Vitamin E450a0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.48 mg36 %
Vitamin B2 (riboflavin)450a2.16 mg135 %
Vitamin B3 (niacin)450a10.6 mg
Vitamin B6 (pyridoxine)450a0.82 mg45 %
Vitamin B9 (folate)450a995 µg310 %
Vitamin B12 (cobalamin)450a35 µg875 %
Vitamin C (askorbic acid)450a28 mg26 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a8 mg0 %
Potassium (K)450a260 mg7 %
Sodium (Na)450a76 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)450a280 mg43 %
Magnesium (Mg)450a19 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a9.2 mg83 %
Copper (Cu)450a0.5 mg55 %
Zinc (Zn)450a3.7 mg26 %
Selenium (Se)10
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
A0273Poultry or poultry product (US CFR)
A0796Offal (EUROFIR)
B1457Chicken
C0176Liver
E0150Whole, natural shape
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

10
Missing value, content not known.
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.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
450b
Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
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))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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