Pork, roll, sliced

Energy in 100 g

806 kJ (194 kcal)

Fat →

13.5 g

Protein →

18 g

Carbohydrate →

0 g

More pork:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 69 g
Protein: 18 g
Fat: 13.5 g
Energy content
Fat: 62 E%
Protein: 38 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 806 kJ (194 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat21413.5 g62%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein21418 g37%
Alcohol500 g0%
WaterMI014269 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids304.9 g
Trans fatty acids300 g
Monounsaturated fatty acids305.6 g
Polyunsaturated fatty acids302.2 g
Omega-373r0.2 g
Omega-674r0.2 g
Cholesterol3048 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2140 g
C14:0 (myristic acid)2140.2 g
C16:0 (palmitic acid)2143 g
C18:0 (stearic acid)2141.6 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2140.3 g
C18:1 sum (oleic acid)2145.2 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2141.9 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)MI03256 µg-RE
Vitamin A (RE)MI03226 µg-RE0 %
Beta-carotene200 µg
Retinol306 µg
Vitamin D2170.3 µg3 %
Vitamin E2140.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2140.7 mg53 %
Vitamin B2 (riboflavin)2140.13 mg8 %
Vitamin B3 (niacin)2145.7 mg
Niacin equivalentsMI04219 mg44 %
Vitamin B6 (pyridoxine)2140.28 mg15 %
Vitamin B9 (folate)21412 µg3 %
Vitamin B12 (cobalamin)2141.4 µg35 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2147 mg0 %
Potassium (K)214400 mg11 %
Sodium (Na)116b840 mg
Salt (NaCl)MI01202.1 g
Phosphorus (P)214310 mg48 %
Magnesium (Mg)21420 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2140.9 mg8 %
Copper (Cu)2140.08 mg8 %
Zinc (Zn)2141.8 mg12 %
Selenium (Se)2148 µg9 %
Iodine (I)3250 µg0 %

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
A0221Sausage or luncheon meat (US CFR)
A0797Preserved meat (EUROFIR)
B1136Swine
C0268Skeletal meat part, without bone, without skin
E0145Sliced, thin, below 0 5 cm
F0022Heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0367Salt added
H0368Stabilizer added
J0131Preserved by chilling
K0003No packing medium used
M0172Plastic container
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

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.
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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