Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Protein: 21.4 g
Fat: 3.4 g
Carbohydrate: 0.8 g
Energy content
Protein: 72 E%
Fat: 25 E%
Carbohydrate: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 503 kJ (119 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2093.4 g25%
CarbohydrateMI01810.8 g2%
Dietary fibre500 g0%
Protein20921.4 g72%
Alcohol500 g0%
WaterMI014274 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310.8 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03258,642 µg-RE1152 %
Beta-carotene200 µg
Retinol3268,642 µg
Vitamin D450a1.1 µg11 %
Vitamin E3241.4 mg-ATE11 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2090.43 mg33 %
Vitamin B2 (riboflavin)2092.9 mg181 %
Vitamin B3 (niacin)20911 mg
Vitamin B6 (pyridoxine)2090.64 mg35 %
Vitamin B9 (folate)209813 µg254 %
Vitamin B12 (cobalamin)20930 µg750 %
Vitamin C (askorbic acid)20915 mg14 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2095 mg0 %
Potassium (K)209287 mg8 %
Sodium (Na)20994 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)209411 mg64 %
Magnesium (Mg)20920 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)32418 mg163 %
Copper (Cu)2090.64 mg71 %
Zinc (Zn)2098.7 mg62 %
Selenium (Se)20946 µg54 %
Iodine (I)3253 µg2 %

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
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0796Offal (EUROFIR)
B1136Swine
C0176Liver
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
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

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73p
Calculated as the sum of omega-3 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
74p
Calculated as the sum of omega-6 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
209
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
324
Animalia. Utredningsprosjekt 2017. Analyses of 72 pork livers (composite samples of 308 pork livers) and 22 liver paste.
325
University of Oslo (2018). Iodine project 2017-2018.
326
Orkla, Nortura, Animalia. Utredningsprosjekt 2019. Analyses of vitamin A in 18 liver pastes, and calculation of vitamin A in pork liver.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
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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