Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 331 | 3.7 g |
Sugar, total | 331 | 2 g |
Sugar, added | 331 | 0.8 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 701G | 3.1 g |
Trans fatty acids | 701G | 0 g |
Monounsaturated fatty acids | 701G | 9.1 g |
Polyunsaturated fatty acids | 701G | 5.4 g |
Omega-3 | 701G | 1 g |
Omega-6 | 701G | 4.2 g |
Cholesterol | 701G | 96 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 701G | 0 g |
C14:0 (myristic acid) | 701G | 0.1 g |
C16:0 (palmitic acid) | 701G | 1.9 g |
C18:0 (stearic acid) | 701G | 1 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 701G | 0.2 g |
C18:1 sum (oleic acid) | 701G | 8.5 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 3,718 µg-RE | 495 % |
Beta-carotene | 701G | 6 µg | |
Retinol | 701G | 3,718 µg | |
Vitamin D | 701G | 0 µg | 0 % |
Vitamin E | 701G | 2.7 mg-ATE | 22 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 701G | 0.11 mg | 8 % |
Vitamin B2 (riboflavin) | 701G | 0.92 mg | 57 % |
Vitamin B3 (niacin) | 701G | 4.4 mg | |
Vitamin B6 (pyridoxine) | 701G | 0.15 mg | 8 % |
Vitamin B9 (folate) | 701G | 235 µg | 73 % |
Vitamin B12 (cobalamin) | 701G | 7.3 µg | 182 % |
Vitamin C (askorbic acid) | 701G | 43 mg | 40 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 701G | 12 mg | 1 % |
Potassium (K) | 701G | 149 mg | 4 % |
Sodium (Na) | 701G | 597 mg | |
Salt (NaCl) | MI0120 | 1.5 g | |
Phosphorus (P) | 701G | 144 mg | 22 % |
Magnesium (Mg) | 701G | 12 mg | 4 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 701G | 7.2 mg | 65 % |
Copper (Cu) | 701G | 0.31 mg | 34 % |
Zinc (Zn) | 701G | 2.8 mg | 20 % |
Selenium (Se) | 701G | 20 µg | 23 % |
Iodine (I) | 701G | 5 µg | 3 % |
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 |
H0184 | Milk added |
H0191 | Meat added |
H0262 | Animal fat or oil added |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |