Mattilsynet

Sausage, meat

Energy in 100 g

833 kJ (201 kcal)

Fat →

16.5 g

Protein →

10.2 g

Carbohydrate →

2.3 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 70 g
Fat: 16.5 g
Protein: 10.2 g
Carbohydrate: 2.3 g
Dietary fibre: 1 g
Energy content
Fat: 73 E%
Protein: 21 E%
Carbohydrate: 5 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 833 kJ (201 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat228a16.5 g73%
CarbohydrateMI01812.3 g4%
Dietary fibre228a1 g0%
Protein228a10.2 g20%
Alcohol500 g0%
WaterMI014270 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3311.3 g
Sugar, totalMI_SUGAR_NO1 g
Sugar, added3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids228a5.9 g
Trans fatty acids10–
Monounsaturated fatty acids228a7.8 g
Polyunsaturated fatty acids228a2.2 g
Omega-3228a0.2 g
Omega-6228a1.9 g
Cholesterol228a44 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)228a0 g
C14:0 (myristic acid)228a0.3 g
C16:0 (palmitic acid)228a3.7 g
C18:0 (stearic acid)228a1.9 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)228a0.5 g
C18:1 sum (oleic acid)228a7.2 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)228a1.7 g
C18:3n-3 (alpha-linolenic acid)228a0.2 g
C20:3n-3 (eicosatrienoic acid)228a0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)228a0 g
C20:4n-3 (eicosatetraenoic acid)228a0 g
C20:4n-6 (arachidonic acid)228a0.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)228a0 g
C22:5n-3 (docosapentaenoic acid, DPA)228a0 g
C22:6n-3 (docosahexaenoic acid, DHA)228a0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03256 µg-RE0 %
Beta-carotene228a0 µg
Retinol228a6 µg
Vitamin D228a0 µg0 %
Vitamin E228a0.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)228a0.18 mg13 %
Vitamin B2 (riboflavin)228a0.1 mg6 %
Vitamin B3 (niacin)228a2.2 mg
Vitamin B6 (pyridoxine)228a0.11 mg6 %
Vitamin B9 (folate)228a4 µg1 %
Vitamin B12 (cobalamin)228a0.7 µg17 %
Vitamin C (askorbic acid)228a17 mg16 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)228a16 mg1 %
Potassium (K)228a405 mg11 %
Sodium (Na)228a890 mg
Salt (NaCl)MI01202.2 g
Phosphorus (P)228a190 mg29 %
Magnesium (Mg)228a13 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)228a0.6 mg5 %
Copper (Cu)228a0.04 mg4 %
Zinc (Zn)228a1 mg7 %
Selenium (Se)228a7 µg8 %
Iodine (I)228a2 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)
B1161Cattle
C0269Skeletal meat part, without bone and skin, with separable fat
E0151Solid
F0014Fully heat-treated
G0014Boiled
H0151Spice or herb added
H0184Milk 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.
50
Estimated as a naturally occurring zero value, not analysed.
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])
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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