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Smoked picnic shoulder, Bayonne

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 63 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 949 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 228 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 15.9 g 20 Estimated value.
Saturated fatty acids 5.2 g 71 Calculated from the percentual content of fat in a similar food item.
C12:0 0.02 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C14:0 0.22 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C16:0 3.4 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:0 1.72 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Transunsaturated fatty acids 0.1 g 71 Calculated from the percentual content of fat in a similar food item.
Cis-mono unsaturated fatty acids 7.5 g 71 Calculated from the percentual content of fat in a similar food item.
C16:1 sum 0.4 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:1 sum 6.82 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids 2.2 g 71 Calculated from the percentual content of fat in a similar food item.
C18:2n-6 1.77 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:3n-3 0.16 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:3n-3 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:3n-6 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:4n-3 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:4n-6 0.06 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:5n-3 (EPA) 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C22:5n-3 (DPA) 0.02 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C22:6n-3 (DHA) 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids, n-3 0.21 g 73n Calculated as the sum of omega-3 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids, n-6 1.91 g 74n Calculated as the sum of omega-6 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cholesterol 72 mg 71 Calculated from the percentual content of fat in a similar food item.
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 21.2 g 20 Estimated value.
Salt 1.4 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 4 µg 20 Estimated value.
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E 0.3 mg-ATE 20 Estimated value.
Thiamin 0.37 mg 20 Estimated value.
Riboflavin 0.12 mg 20 Estimated value.
Niacin 4.9 mg 20 Estimated value.
Vitamin B6 0.29 mg 20 Estimated value.
Folate 2 µg 20 Estimated value.
Vitamin B12 0.4 µg 20 Estimated value.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 10 mg 20 Estimated value.
Iron 1.1 mg 20 Estimated value.
Sodium 540 mg 20 Estimated value.
Potassium 231 mg 20 Estimated value.
Magnesium 17 mg 20 Estimated value.
Zinc 1.6 mg 20 Estimated value.
Selenium 13 µg 20 Estimated value.
Copper 0.07 mg 20 Estimated value.
Phosphorus 210 mg 20 Estimated value.
Iodine 0 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR)
A0794 RED MEAT (EUROFIR)
B1136 SWINE
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0145 SLICED, THIN, BELOW 0.5 CM.
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0172 SMOKED OR SMOKE-FLAVORED
J0142 PRESERVED BY CHILLING OR FREEZING
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0043 SHOULDER (MEAT CUT)
Z0112 FOOD INDUSTRY PREPARED

Foods in Meat products, sandwich meats

Food Groups