Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 69 g
Fat: 18 g
Protein: 10.8 g
Carbohydrate: 2.3 g
Energy content
Fat: 75 E%
Protein: 21 E%
Carbohydrate: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 889 kJ (214 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat228a18 g74%
CarbohydrateMI01812.3 g4%
Dietary fibre228a0 g0%
Protein228a10.8 g20%
Alcohol200 g0%
WaterMI014269 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310.6 g
Sugar, totalMI_SUGAR_NO1.7 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03259 µg-RE1 %
Beta-carotene228a37 µg
Retinol228a6 µg
Vitamin D228a0 µg0 %
Vitamin E228a0.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)228a0.18 mg13 %
Vitamin B2 (riboflavin)228a0.08 mg5 %
Vitamin B3 (niacin)228a2.6 mg
Vitamin B6 (pyridoxine)228a0.1 mg5 %
Vitamin B9 (folate)228a2 µg0 %
Vitamin B12 (cobalamin)228a0.7 µg17 %
Vitamin C (askorbic acid)228a31 mg29 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)228a9 mg0 %
Potassium (K)228a480 mg14 %
Sodium (Na)116c680 mg
Salt (NaCl)MI01201.7 g
Phosphorus (P)228a220 mg34 %
Magnesium (Mg)228a12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)228a0.7 mg6 %
Copper (Cu)228a0.04 mg4 %
Zinc (Zn)228a1.3 mg9 %
Selenium (Se)228a8 µg9 %
Iodine (I)228a1 µg0 %

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)
B1161Cattle
C0269Skeletal meat part, without bone and skin, with separable fat
E0105Whole, shape achieved by forming, thickness 1 5-7 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0191Meat added
H0262Animal fat or oil added
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
116c
Data from the industry to the Food Composition Table 2023, calculated value.
228a
Norwegian Food Safety Authority. Nutrient analysis 2018-2019. Meat products. Published report (2019): «Næringsstoff- og tungmetallanalyser i kjøttprodukter». 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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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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