Pork scratchings
Energy in 100 g
Per 100 g
2,520 kJ (606 kcal)
2,520 kJ (606 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 331 | 0 g |
Sugar, total | MI_SUGAR_NO | 0.2 g |
Sugar, added | 331 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 450a | 16.6 g |
Trans fatty acids | 450a | 0.2 g |
Monounsaturated fatty acids | 450a | 23.9 g |
Polyunsaturated fatty acids | 450a | 3.7 g |
Omega-3 | 221b | 0.2 g |
Omega-6 | 221b | 4.6 g |
Cholesterol | 600 | 119 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 221b | 0 g |
C14:0 (myristic acid) | 221b | 0 g |
C16:0 (palmitic acid) | 221b | 2.4 g |
C18:0 (stearic acid) | 221b | 1.3 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 221b | 0.1 g |
C18:1 sum (oleic acid) | 221b | 34 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 0 µg-RE | 0 % |
Beta-carotene | 450a | 0 µg | |
Retinol | 450a | 0 µg | |
Vitamin D | 450b | 0 µg | 0 % |
Vitamin E | 10 | – |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 450a | 0.56 mg | 43 % |
Vitamin B2 (riboflavin) | 450a | 0.2 mg | 12 % |
Vitamin B3 (niacin) | 450a | 4.2 mg | |
Vitamin B6 (pyridoxine) | 450a | 0.05 mg | 2 % |
Vitamin B9 (folate) | 20 | 0 µg | 0 % |
Vitamin B12 (cobalamin) | 20 | 0 µg | 0 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 450a | 32 mg | 2 % |
Potassium (K) | 450a | 300 mg | 8 % |
Sodium (Na) | 450a | 1,320 mg | |
Salt (NaCl) | MI0120 | 3.3 g | |
Phosphorus (P) | 450a | 180 mg | 28 % |
Magnesium (Mg) | 450a | 18 mg | 6 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 450a | 2.4 mg | 21 % |
Copper (Cu) | 450a | 0.2 mg | 22 % |
Zinc (Zn) | 450a | 1.6 mg | 11 % |
Selenium (Se) | 600 | 14 µg | 16 % |
Iodine (I) | 325 | 0 µg | 0 % |
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) |
A0868 | Savoury snack (EUROFIR) |
B1136 | Swine |
C0269 | Skeletal meat part, without bone and skin, with separable fat |
E0115 | Divided into pieces, thickness 0 3-1 5 cm |
F0014 | Fully heat-treated |
G0025 | Cooked with added fat or oil |
H0117 | Flavoring or taste ingredient 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 |