Mutton, for stewing, cured, raw
Energy in 100 g
Per 100 g
1,533 kJ (371 kcal)
1,533 kJ (371 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 20 | 0 g |
Sugar, total | 50 | 0 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 71 | 15.7 g |
Trans fatty acids | 71 | 1.2 g |
Monounsaturated fatty acids | 71 | 12.6 g |
Polyunsaturated fatty acids | 30 | 2.1 g |
Omega-3 | 73q | 1 g |
Omega-6 | 74q | 1.1 g |
Cholesterol | 30 | 52 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 319 | 0.1 g |
C14:0 (myristic acid) | 319 | 1.4 g |
C16:0 (palmitic acid) | 319 | 7 g |
C18:0 (stearic acid) | 319 | 6.3 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 319 | 0.6 g |
C18:1 sum (oleic acid) | 319 | 11.5 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 24 µg-RE | 3 % |
Beta-carotene | 20 | 0 µg | |
Retinol | 20 | 24 µg | |
Vitamin D | 71 | 0.1 µg | 1 % |
Vitamin E | 30 | 0.3 mg-ATE | 2 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 20 | 0.15 mg | 11 % |
Vitamin B2 (riboflavin) | 20 | 0.19 mg | 11 % |
Vitamin B3 (niacin) | 20 | 4.7 mg | |
Vitamin B6 (pyridoxine) | 315 | 0.12 mg | 6 % |
Vitamin B9 (folate) | 315 | 2 µg | 0 % |
Vitamin B12 (cobalamin) | 315 | 1.3 µg | 32 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 20 | 25 mg | 2 % |
Potassium (K) | 315 | 310 mg | 9 % |
Sodium (Na) | 20 | 1,600 mg | |
Salt (NaCl) | MI0120 | 4 g | |
Phosphorus (P) | 315 | 140 mg | 21 % |
Magnesium (Mg) | 315 | 20 mg | 6 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 20 | 2.4 mg | 21 % |
Copper (Cu) | 315 | 0.06 mg | 6 % |
Zinc (Zn) | 315 | 2.8 mg | 20 % |
Selenium (Se) | 315 | 3 µg | 3 % |
Iodine (I) | 325 | 3 µg | 2 % |
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 |
---|---|
A0150 | Meat or meat product (FROM MAMMAL) (US CFR) |
A0794 | Red meat (EUROFIR) |
B1183 | Sheep |
C0268 | Skeletal meat part, without bone, without skin |
E0151 | Solid |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0173 | Salted |
J0142 | Preserved by chilling or freezing |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0018 | Cut of meat not known |