Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 75 g
Protein: 22.5 g
Fat: 3 g
Energy content
Protein: 78 E%
Fat: 22 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 494 kJ (117 kcal)
  • Edible part: 73 %

NutrientSourceQuantityEnergi%
Fat203 g22%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein2022.5 g77%
Alcohol500 g0%
WaterMI014275 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03252 µg-RE0 %
Beta-carotene200 µg
Retinol302 µg
Vitamin D710 µg0 %
Vitamin E200.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)200.09 mg6 %
Vitamin B2 (riboflavin)200.22 mg13 %
Vitamin B3 (niacin)205.1 mg
Vitamin B6 (pyridoxine)400a0.4 mg22 %
Vitamin B9 (folate)400a5 µg1 %
Vitamin B12 (cobalamin)400a1.3 µg32 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400a12 mg1 %
Potassium (K)400a320 mg9 %
Sodium (Na)400a68 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)400a198 mg30 %
Magnesium (Mg)400a20 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400a1.7 mg15 %
Copper (Cu)460b0.11 mg12 %
Zinc (Zn)400a4.3 mg30 %
Selenium (Se)400a6 µg7 %
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
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1349Calf
C0268Skeletal meat part, without bone, without skin
E0152Divided into pieces
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.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
71
Calculated from the percentual content of fat in a similar food item.
73q
Calculated as the sum of omega-3 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
74q
Calculated as the sum of omega-6 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
319
The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
325
University of Oslo (2018). Iodine project 2017-2018.
400a
Swedish National Food Agency. The food database, version 2008.05.05.
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
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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