Nutritional Information

Portion Size:

Macro nutrients

Composition
Protein: 47.9 g
Fat: 46 g
Water: 6 g
Carbohydrate: 0.2 g
Energy content
Fat: 68 E%
Protein: 32 E%
Carbohydrate: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,520 kJ (606 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450a46 g67%
CarbohydrateMI01810.2 g0%
Dietary fibre500 g0%
Protein450a47.9 g32%
Alcohol500 g0%
WaterMI01426 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.2 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450a0 µg
Retinol450a0 µg
Vitamin D450b0 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.56 mg43 %
Vitamin B2 (riboflavin)450a0.2 mg12 %
Vitamin B3 (niacin)450a4.2 mg
Vitamin B6 (pyridoxine)450a0.05 mg2 %
Vitamin B9 (folate)200 µg0 %
Vitamin B12 (cobalamin)200 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a32 mg2 %
Potassium (K)450a300 mg8 %
Sodium (Na)450a1,320 mg
Salt (NaCl)MI01203.3 g
Phosphorus (P)450a180 mg28 %
Magnesium (Mg)450a18 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a2.4 mg21 %
Copper (Cu)450a0.2 mg22 %
Zinc (Zn)450a1.6 mg11 %
Selenium (Se)60014 µg16 %
Iodine (I)3250 µg0 %

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)
A0868Savoury snack (EUROFIR)
B1136Swine
C0269Skeletal meat part, without bone and skin, with separable fat
E0115Divided into pieces, thickness 0 3-1 5 cm
F0014Fully heat-treated
G0025Cooked with added fat or oil
H0117Flavoring or taste ingredient added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
221b
Calculated mean value from reference 221a: Norwegian Food Safety Authority. Nutrient analysis 2014-2015. Chips and salted nuts. Published report (2015); "Næringsstoff- og tungmetallanalyser av chips og salte nøtter". www.mattilsynet.no
325
University of Oslo (2018). Iodine project 2017-2018.
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.
450b
Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
600
Hansen K, Knuthsen P, Saxholt, E. Næringsstofindhold i chips [Nutrient content of chips]. Fødevaredirektoratet, Søborg, 2001.
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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