Liver paste, oven-baked, Mills
Energy in 100 g
Per 100 g
983 kJ (237 kcal)
983 kJ (237 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 116a | 3 g |
| Sugar, total | 116a | 1.8 g |
| Sugar, added | 116a | 0.9 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 2 g |
| Trans fatty acids | 116a | 0 g |
| Monounsaturated fatty acids | MI0210 | 12 g |
| Polyunsaturated fatty acids | MI0212 | 6 g |
| Omega-3 | 116a | 1.9 g |
| Omega-6 | 116a | 3.8 g |
| Cholesterol | 116a | 98 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 116a | 0 g |
| C14:0 (myristic acid) | 116a | 0 g |
| C16:0 (palmitic acid) | 116a | 1.1 g |
| C18:0 (stearic acid) | 116a | 0.6 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 116a | 0 g |
| C18:1 sum (oleic acid) | 116a | 11 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 3,500 µg-RE | 466 % |
| Beta-carotene | 116a | 0 µg | |
| Retinol | 116a | 3,500 µg | |
| Vitamin D | 116a | 0 µg | 0 % |
| Vitamin E | 116a | 5 mg-ATE | 41 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 116a | 0.07 mg | 5 % |
| Vitamin B2 (riboflavin) | 116a | 0.87 mg | 54 % |
| Vitamin B3 (niacin) | 116a | 4.1 mg | |
| Vitamin B6 (pyridoxine) | 116a | 0.14 mg | 7 % |
| Vitamin B9 (folate) | 116a | 300 µg | 93 % |
| Vitamin B12 (cobalamin) | 116a | 7 µg | 175 % |
| Vitamin C (askorbic acid) | 116a | 16 mg | 15 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 116a | 19 mg | 1 % |
| Potassium (K) | 116a | 160 mg | 4 % |
| Sodium (Na) | 116a | 580 mg | |
| Salt (NaCl) | MI0120 | 1.5 g | |
| Phosphorus (P) | 116a | 140 mg | 21 % |
| Magnesium (Mg) | 116a | 14 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 116a | 7.8 mg | 70 % |
| Copper (Cu) | 116a | 0.28 mg | 31 % |
| Zinc (Zn) | 116a | 2.8 mg | 20 % |
| Selenium (Se) | 116a | 19 µg | 22 % |
| Iodine (I) | 116a | 10 µg | 7 % |
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 |
|---|---|
| A0221 | Sausage or luncheon meat (US CFR) |
| A0798 | Sausage or similar meat product (EUROFIR) |
| B1136 | Swine |
| C0176 | Liver |
| E0144 | Semisolid |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0151 | Spice or herb added |
| H0191 | Meat added |
| H0262 | Animal fat or oil added |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0182 | Aluminum container |
| M0213 | Box |
| N0041 | Metal |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |