Mutton, for stewing, cured, raw

Energy in 100 g

1,533 kJ (371 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 51 g
Fat: 35 g
Protein: 14 g
Energy content
Fat: 84 E%
Protein: 16 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,533 kJ (371 kcal)
  • Edible part: 83 %

NutrientSourceQuantityEnergi%
Fat2035 g84%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein2014 g15%
Alcohol500 g0%
WaterMI014251 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch200 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032524 µg-RE3 %
Beta-carotene200 µg
Retinol2024 µg
Vitamin D710.1 µg1 %
Vitamin E300.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)200.15 mg11 %
Vitamin B2 (riboflavin)200.19 mg11 %
Vitamin B3 (niacin)204.7 mg
Vitamin B6 (pyridoxine)3150.12 mg6 %
Vitamin B9 (folate)3152 µg0 %
Vitamin B12 (cobalamin)3151.3 µg32 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2025 mg2 %
Potassium (K)315310 mg9 %
Sodium (Na)201,600 mg
Salt (NaCl)MI01204 g
Phosphorus (P)315140 mg21 %
Magnesium (Mg)31520 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)202.4 mg21 %
Copper (Cu)3150.06 mg6 %
Zinc (Zn)3152.8 mg20 %
Selenium (Se)3153 µg3 %
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)
A0794Red meat (EUROFIR)
B1183Sheep
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0173Salted
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0018Cut of meat not known

Sources

20
Estimated value.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
71
Calculated from the percentual content of fat in a similar food item.
73q
Calculated as the sum of omega-3 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
74q
Calculated as the sum of omega-6 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
315
Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
319
The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
325
University of Oslo (2018). Iodine project 2017-2018.
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))

Compare foods

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: