Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Protein: 22 g
Fat: 4 g
Energy content
Protein: 72 E%
Fat: 28 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 522 kJ (124 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400c4 g28%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein400c22 g71%
Alcohol500 g0%
WaterMI014274 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032510 µg-RE1 %
Beta-carotene500 µg
Retinol400c10 µg
Vitamin D400c0.4 µg4 %
Vitamin E400c0.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400c0.12 mg9 %
Vitamin B2 (riboflavin)400c0.14 mg8 %
Vitamin B3 (niacin)400c10 mg
Vitamin B6 (pyridoxine)400c0.6 mg33 %
Vitamin B9 (folate)400c5 µg1 %
Vitamin B12 (cobalamin)400c10 µg250 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400c13 mg1 %
Potassium (K)400c310 mg9 %
Sodium (Na)400c56 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)400c210 mg32 %
Magnesium (Mg)400c23 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400c1.8 mg16 %
Copper (Cu)420a0.15 mg16 %
Zinc (Zn)400c1.7 mg12 %
Selenium (Se)400c10 µg11 %
Iodine (I)3252 µg1 %

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)
B1323Rabbit
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
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.
50
Estimated as a naturally occurring zero value, not analysed.
71
Calculated from the percentual content of fat in a similar food item.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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))

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