Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 73 g
Protein: 21.6 g
Fat: 5.2 g
Energy content
Protein: 66 E%
Fat: 34 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 560 kJ (133 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450a5.2 g34%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein450a21.6 g65%
Alcohol500 g0%
WaterMI014273 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03257 µg-RE0 %
Beta-carotene450b0 µg
Retinol450a7 µg
Vitamin D450a0.4 µg4 %
Vitamin E400c0.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.07 mg5 %
Vitamin B2 (riboflavin)450a0.2 mg12 %
Vitamin B3 (niacin)450a7.5 mg
Vitamin B6 (pyridoxine)450a0.55 mg30 %
Vitamin B9 (folate)450a16 µg5 %
Vitamin B12 (cobalamin)450a1 µg25 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a6 mg0 %
Potassium (K)450a320 mg9 %
Sodium (Na)450a70 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)450a210 mg32 %
Magnesium (Mg)450a23 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a0.6 mg5 %
Copper (Cu)450a0.03 mg3 %
Zinc (Zn)450a1.8 mg12 %
Selenium (Se)450a12 µg14 %
Iodine (I)3256 µg4 %

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
A0273Poultry or poultry product (US CFR)
A0795Poultry meat (EUROFIR)
B1236Turkey (POULTRY)
C0267Skeletal meat part, without bone, with skin
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73c
Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
74c
Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
207
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
450b
Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
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))

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