Mattilsynet

Sausage, chicken and turkey, lean

Energy in 100 g

700 kJ (168 kcal)

Fat →

10.6 g

Protein →

13.1 g

Carbohydrate →

5 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 71 g
Protein: 13.1 g
Fat: 10.6 g
Carbohydrate: 5 g
Energy content
Fat: 56 E%
Protein: 32 E%
Carbohydrate: 12 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 700 kJ (168 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat21310.6 g56%
CarbohydrateMI01815 g12%
Dietary fibre2130 g0%
Protein21313.1 g31%
Alcohol500 g0%
WaterMI014271 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch2134.1 g
Sugar, total2130.9 g
Sugar, added200 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2133.4 g
Trans fatty acids2130.1 g
Monounsaturated fatty acids2134.9 g
Polyunsaturated fatty acids2132 g
Omega-373d0.2 g
Omega-674d1.8 g
Cholesterol21379 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2080 g
C14:0 (myristic acid)2080.2 g
C16:0 (palmitic acid)2082.3 g
C18:0 (stearic acid)2080.7 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2080.5 g
C18:1 sum (oleic acid)2084 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2081.7 g
C18:3n-3 (alpha-linolenic acid)2080.1 g
C20:3n-3 (eicosatrienoic acid)2080 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2080 g
C20:4n-3 (eicosatetraenoic acid)2080 g
C20:4n-6 (arachidonic acid)2080 g
C20:5n-3 (eicosapentaenoic acid, EPA)2080 g
C22:5n-3 (docosapentaenoic acid, DPA)2080 g
C22:6n-3 (docosahexaenoic acid, DHA)2080 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032540 µg-RE5 %
Beta-carotene2136 µg
Retinol21339 µg
Vitamin D10–
Vitamin E2131.1 mg-ATE9 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2130.08 mg6 %
Vitamin B2 (riboflavin)2130.2 mg12 %
Vitamin B3 (niacin)2133.4 mg
Vitamin B6 (pyridoxine)2130.14 mg7 %
Vitamin B9 (folate)21311 µg3 %
Vitamin B12 (cobalamin)2130.9 µg22 %
Vitamin C (askorbic acid)21329 mg27 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)21357 mg4 %
Potassium (K)213200 mg5 %
Sodium (Na)213910 mg
Salt (NaCl)MI01202.3 g
Phosphorus (P)213150 mg23 %
Magnesium (Mg)21317 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2131.2 mg10 %
Copper (Cu)2130.05 mg5 %
Zinc (Zn)2131 mg7 %
Selenium (Se)21311 µg12 %
Iodine (I)32518 µg12 %

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
A0131Poultry-based sausage or luncheon meat (US CFR)
A0798Sausage or similar meat product (EUROFIR)
B1236Turkey (POULTRY)
B1457Chicken
C0268Skeletal meat part, without bone, without skin
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0003Cooking method not applicable
H0146Starch added
H0151Spice or herb added
H0171Poultry added
H0184Milk added
H0324Fat partially removed, 50% or more remaining
J0142Preserved by chilling or freezing
K0003No packing medium used
M0186Plastic container, flexible or film
N0036Plastic
P0024Human consumer, no age specification
P0040Reduced fat food
Z0112Food industry prepared

Sources

10
Missing value, content not known.
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.
213
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
325
University of Oslo (2018). Iodine project 2017-2018.
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))

Compare foods

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Compare now<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: