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Beef, short loin, with bone, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 79 % 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Water 72 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Kilojoules 692 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 165 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 9 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Saturated fatty acids 4 g 71 Calculated from the percentual content of fat in a similar food item.
C12:0 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C14:0 0.22 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C16:0 2.14 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:0 1.46 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Transunsaturated fatty acids 0.1 g 71 Calculated from the percentual content of fat in a similar food item.
Cis-mono unsaturated fatty acids 3.4 g 71 Calculated from the percentual content of fat in a similar food item.
C16:1 sum 0.24 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:1 sum 2.98 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids 0.4 g 71 Calculated from the percentual content of fat in a similar food item.
C18:2n-6 0.19 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:3n-3 0.05 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:3n-3 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:3n-6 0.01 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:4n-3 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:4n-6 0.04 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:5n-3 (EPA) 0.01 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:5n-3 (DPA) 0.02 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:6n-3 (DHA) 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids, n-3 0.12 g 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.
Cis-poly unsaturated fatty acids, n-6 0.24 g 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.
Cholesterol 38 mg 30 Calculated value from a similar food item.
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 20 Estimated value.
Mono+Di saccharides 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 21.1 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Salt 0.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 7 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 6 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Beta-carotene 8 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin D 0.1 µg 71 Calculated from the percentual content of fat in a similar food item.
Vitamin E 0.2 alfa-TE 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Thiamin 0.03 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Riboflavin 0.11 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Niacin 4.1 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin B6 0.15 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Folate 3 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin B12 1 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 7 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Iron 1.6 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Sodium 54 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Potassium 270 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Magnesium 16 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Zinc 3.4 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Selenium 4 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Copper 0.04 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Phosphorus 140 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Iodine 1.8 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)
B1161 Cattle
C0268 Skeletal meat part, without bone, without skin
E0122 Divided or disintegrated
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
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
Z0026 Short loin

Foods in Beef, veal, raw

Food Groups