Lamb, leg, cured, dried, smoked

Energy in 100 g

1,098 kJ (263 kcal)

Fat →

16.8 g

Protein →

28 g

Carbohydrate →

0 g

More lamb:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 55 g
Protein: 28 g
Fat: 16.8 g
Energy content
Fat: 57 E%
Protein: 43 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,098 kJ (263 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat21416.8 g56%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein21428 g43%
Alcohol500 g0%
WaterMI014255 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added3310 g
Sugar, free500 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2176.7 g
Trans fatty acids2170.6 g
Monounsaturated fatty acids2177.2 g
Polyunsaturated fatty acids2170.6 g
Omega-373r0.3 g
Omega-674r3.7 g
Cholesterol21489 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2140 g
C14:0 (myristic acid)2140.3 g
C16:0 (palmitic acid)2143.5 g
C18:0 (stearic acid)2142.7 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2140.4 g
C18:1 sum (oleic acid)2146.8 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2140.3 g
C18:3n-3 (alpha-linolenic acid)2140.1 g
C20:3n-3 (eicosatrienoic acid)2140 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2140 g
C20:4n-3 (eicosatetraenoic acid)2140 g
C20:4n-6 (arachidonic acid)2140.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)2140 g
C22:5n-3 (docosapentaenoic acid, DPA)2140 g
C22:6n-3 (docosahexaenoic acid, DHA)2140 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03257 µg-RE
Vitamin A (RE)MI03227 µg-RE0 %
Beta-carotene500 µg
Retinol307 µg
Vitamin D60a0 µg0 %
Vitamin E2140.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2140.14 mg10 %
Vitamin B2 (riboflavin)2140.4 mg25 %
Vitamin B3 (niacin)2146.9 mg
Niacin equivalentsMI042112 mg59 %
Vitamin B6 (pyridoxine)2140.37 mg20 %
Vitamin B9 (folate)21414 µg4 %
Vitamin B12 (cobalamin)2143.2 µg80 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2147 mg0 %
Potassium (K)214440 mg12 %
Sodium (Na)116b3,200 mg
Salt (NaCl)MI01208 g
Phosphorus (P)214260 mg40 %
Magnesium (Mg)21432 mg10 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2143.9 mg35 %
Copper (Cu)2140.22 mg24 %
Zinc (Zn)2144.1 mg29 %
Selenium (Se)21412 µg14 %
Iodine (I)3253 µg2 %

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
A0279Cured meat (US CFR)
A0797Preserved meat (EUROFIR)
B1183Sheep
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0110Smoked by adding smoke concentrate
H0138Water removed
H0173Salted
H0253Cured or aged
J0106Preserved by smoking
J0116Dehydrated or dried
J0139Preserved by dry salting
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.
20
Estimated value.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73r
Calculated as the sum of omega-3 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
74r
Calculated as the sum of omega-6 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
116b
Data from the industry to the Food Composition Table 2023, analysed value.
214
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
217
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Vitamin D in meat products. Internal report.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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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