Mattilsynet

Sausage, salsiccia

Energy in 100 g

1,128 kJ (271 kcal)

Fat →

18.3 g

Protein →

21.8 g

Carbohydrate →

4.7 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 55 g
Protein: 21.8 g
Fat: 18.3 g
Carbohydrate: 4.7 g
Energy content
Fat: 60 E%
Protein: 33 E%
Carbohydrate: 7 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,128 kJ (271 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400j18.3 g60%
CarbohydrateMI01814.7 g7%
Dietary fibre400j0 g0%
Protein400j21.8 g32%
Alcohol500 g0%
WaterMI014255 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.7 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids400j6.4 g
Trans fatty acids10–
Monounsaturated fatty acids400j8.7 g
Polyunsaturated fatty acids400j2.2 g
Omega-3400j0.2 g
Omega-6400j1.8 g
Cholesterol400j61 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)400j0 g
C14:0 (myristic acid)400j0.2 g
C16:0 (palmitic acid)400j3.9 g
C18:0 (stearic acid)400j2.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)400j0.4 g
C18:1 sum (oleic acid)400j7.9 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)400j1.8 g
C18:3n-3 (alpha-linolenic acid)400j0.2 g
C20:3n-3 (eicosatrienoic acid)1360 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)1360 g
C20:4n-3 (eicosatetraenoic acid)1360 g
C20:4n-6 (arachidonic acid)400j0.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)400j0 g
C22:5n-3 (docosapentaenoic acid, DPA)400j0 g
C22:6n-3 (docosahexaenoic acid, DHA)400j0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032514 µg-RE1 %
Beta-carotene400j2 µg
Retinol400j13 µg
Vitamin D400j0.4 µg4 %
Vitamin E400j0.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400j0.83 mg63 %
Vitamin B2 (riboflavin)400j0.24 mg15 %
Vitamin B3 (niacin)400j6 mg
Vitamin B6 (pyridoxine)400j0.47 mg26 %
Vitamin B9 (folate)400j12 µg3 %
Vitamin B12 (cobalamin)400j0.7 µg17 %
Vitamin C (askorbic acid)400j74 mg70 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400j11 mg0 %
Potassium (K)400j368 mg10 %
Sodium (Na)400j1,079 mg
Salt (NaCl)MI01202.7 g
Phosphorus (P)400j189 mg29 %
Magnesium (Mg)400j24 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400j1.1 mg10 %
Copper (Cu)10–
Zinc (Zn)400j3.4 mg24 %
Selenium (Se)400j14 µg16 %
Iodine (I)400j2 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)
B1136Swine
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0014Fully heat-treated
G0003Cooking method not applicable
H0172Smoked or smoke-flavored
H0173Salted
H0229Flavoring, spice or herb added, natural
H0306Homogenized or emulsified
J0131Preserved by chilling
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.
50
Estimated as a naturally occurring zero value, not analysed.
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400j
Swedish National Food Agency. The food database, version 2022.05.24. Online version, soknaringsinnehall.livsmedelsverket.se
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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