Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 45 g
Fat: 38.6 g
Protein: 12.4 g
Carbohydrate: 2.1 g
Dietary fibre: 2 g
Energy content
Fat: 84 E%
Protein: 12 E%
Carbohydrate: 2 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,686 kJ (408 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat20838.6 g84%
CarbohydrateMI01812.1 g2%
Dietary fibre2082 g0%
Protein20812.4 g12%
Alcohol500 g0%
WaterMI014245 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3311.1 g
Sugar, totalMI_SUGAR_NO1 g
Sugar, added3311 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03252,400 µg-RE320 %
Beta-carotene500 µg
Retinol2082,400 µg
Vitamin D20839.1 µg391 %
Vitamin E2089.3 mg-ATE77 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2080.15 mg11 %
Vitamin B2 (riboflavin)200.25 mg15 %
Vitamin B3 (niacin)2081.5 mg
Vitamin B6 (pyridoxine)2080.07 mg3 %
Vitamin B9 (folate)20866 µg20 %
Vitamin B12 (cobalamin)2089.6 µg240 %
Vitamin C (askorbic acid)2081 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2084 mg0 %
Potassium (K)208190 mg5 %
Sodium (Na)208711 mg
Salt (NaCl)MI01201.8 g
Phosphorus (P)208233 mg36 %
Magnesium (Mg)20810 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2080.7 mg6 %
Copper (Cu)2080.21 mg23 %
Zinc (Zn)2081.9 mg13 %
Selenium (Se)20860 µg70 %
Iodine (I)325245 µg175 %

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
A0296Seafood-based sausage or luncheon meat (US CFR)
A0803Seafood product (EUROFIR)
B1423Cod
C0202Ovary, roe
E0119Semisolid with smooth consistency
F0014Fully heat-treated
G0003Cooking method not applicable
H0153Seafood added
H0342Soybean oil added
J0123Sterilized by heat
K0003No packing medium used
M0151Metal container
M0204Can
M0426Peel-off lid
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73d
Calculated as the sum of omega-3 fatty acids from reference 208: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2001-2002. Dif. food items. Internal notes.
74d
Calculated as the sum of omega-6 fatty acids from reference 208: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2001-2002. Dif. food items. Internal notes.
208
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2001-2002. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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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