Mattilsynet

Sausage, reindeer

Energy in 100 g

1,764 kJ (427 kcal)

Fat →

38.5 g

Protein →

20 g

Carbohydrate →

0 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 42 g
Fat: 38.5 g
Protein: 20 g
Energy content
Fat: 81 E%
Protein: 19 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,764 kJ (427 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat13638.5 g80%
CarbohydrateMI01810 g0%
Dietary fibre200 g0%
Protein2020 g19%
Alcohol500 g0%
WaterMI014242 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids13617.5 g
Trans fatty acids10–
Monounsaturated fatty acids13612.4 g
Polyunsaturated fatty acids1368.6 g
Omega-33221.8 g
Omega-63226.6 g
Cholesterol10–
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360 g
C14:0 (myristic acid)1360.5 g
C16:0 (palmitic acid)1368.4 g
C18:0 (stearic acid)1368 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)1360.6 g
C18:1 sum (oleic acid)13611.7 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)1364.5 g
C18:3n-3 (alpha-linolenic acid)1360.4 g
C20:3n-3 (eicosatrienoic acid)1360 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)1360.3 g
C20:4n-3 (eicosatetraenoic acid)1360 g
C20:4n-6 (arachidonic acid)1362.2 g
C20:5n-3 (eicosapentaenoic acid, EPA)1360.4 g
C22:5n-3 (docosapentaenoic acid, DPA)1360.9 g
C22:6n-3 (docosahexaenoic acid, DHA)1360.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene200 µg
Retinol200 µg
Vitamin D200 µg0 %
Vitamin E10–
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)200.15 mg11 %
Vitamin B2 (riboflavin)200.3 mg18 %
Vitamin B3 (niacin)202.5 mg
Vitamin B6 (pyridoxine)10–
Vitamin B9 (folate)10–
Vitamin B12 (cobalamin)10–
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2010 mg0 %
Potassium (K)20285 mg8 %
Sodium (Na)201,920 mg
Salt (NaCl)MI01204.8 g
Phosphorus (P)10–
Magnesium (Mg)10–
Trace elementsSourceQuantity% of RDA
Iron (Fe)202.5 mg22 %
Copper (Cu)10–
Zinc (Zn)10–
Selenium (Se)10–
Iodine (I)3252 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)
B1619Reindeer
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0107Lactic acid-other agent fermented
H0138Water removed
H0151Spice or herb added
H0191Meat added
J0103Preserved by salting
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
322
Triumf, EC., Purchas, RW., Mielnik, M., Maehre, HK., Elvevoll, E., Slinde, E., Egelandsdal, B. Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer. Meat Science 90(2012), 122-129.
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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