Mattilsynet

Sausage, bologna, Folkets

Energy in 100 g

821 kJ (197 kcal)

Fat →

14 g

Protein →

9.6 g

Carbohydrate →

8.2 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 68 g
Fat: 14 g
Protein: 9.6 g
Carbohydrate: 8.2 g
Energy content
Fat: 63 E%
Protein: 20 E%
Carbohydrate: 17 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 821 kJ (197 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat227a14 g63%
CarbohydrateMI01818.2 g16%
Dietary fibre500 g0%
Protein227a9.6 g19%
Alcohol500 g0%
WaterMI014268 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3316.8 g
Sugar, totalMI_SUGAR_NO1.4 g
Sugar, added3311.3 g

Fatty acids

FatSourceQuantity
Saturated fatty acids227a5 g
Trans fatty acids227a0 g
Monounsaturated fatty acids227a6.5 g
Polyunsaturated fatty acids227a1.7 g
Omega-3227a0.2 g
Omega-6227a1.5 g
Cholesterol227a36 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)227a0 g
C14:0 (myristic acid)227a0.3 g
C16:0 (palmitic acid)227a3 g
C18:0 (stearic acid)227a1.6 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)227a0.4 g
C18:1 sum (oleic acid)227a6 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)227a1.4 g
C18:3n-3 (alpha-linolenic acid)227a0.1 g
C20:3n-3 (eicosatrienoic acid)60a0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)60a0 g
C20:4n-3 (eicosatetraenoic acid)60a0 g
C20:4n-6 (arachidonic acid)227a0.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)60a0 g
C22:5n-3 (docosapentaenoic acid, DPA)227a0 g
C22:6n-3 (docosahexaenoic acid, DHA)60a0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03259 µg-RE1 %
Beta-carotene500 µg
Retinol227a9 µg
Vitamin D200 µg0 %
Vitamin E227a0.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)227a0.37 mg28 %
Vitamin B2 (riboflavin)227a0.15 mg9 %
Vitamin B3 (niacin)227a2.6 mg
Vitamin B6 (pyridoxine)227a0.12 mg6 %
Vitamin B9 (folate)227a3 µg0 %
Vitamin B12 (cobalamin)227a0.5 µg12 %
Vitamin C (askorbic acid)227a53 mg50 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)227a11 mg0 %
Potassium (K)227a720 mg21 %
Sodium (Na)227a1,100 mg
Salt (NaCl)MI01202.8 g
Phosphorus (P)227a250 mg39 %
Magnesium (Mg)227a12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)227a0.7 mg6 %
Copper (Cu)227a0.06 mg6 %
Zinc (Zn)227a1.3 mg9 %
Selenium (Se)227a6 µg7 %
Iodine (I)227a2 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
A0221Sausage or luncheon meat (US CFR)
A0798Sausage or similar meat product (EUROFIR)
B1105Cattle and swine
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0191Meat added
J0100Preserved by adding chemicals
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
227a
Norwegian Food Safety Authority. Nutrient analysis 2017-2018. Meat products. Published report (2018): "Næringsstoffer og tungmetaller i kjøttpålegg", www.mattilsynet.no
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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