Sausage, chorizo

Energy in 100 g

1,494 kJ (360 kcal)

Fat →

29.1 g

Protein →

20.7 g

Carbohydrate →

3.4 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 46 g
Fat: 29.1 g
Protein: 20.7 g
Carbohydrate: 3.4 g
Dietary fibre: 1 g
Energy content
Fat: 72 E%
Protein: 24 E%
Carbohydrate: 4 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,494 kJ (360 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat470b29.1 g72%
CarbohydrateMI01813.4 g3%
Dietary fibre450c1 g0%
Protein470b20.7 g23%
Alcohol500 g0%
WaterMI014246 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310.4 g
Sugar, totalMI_SUGAR_NO3 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids470b11.3 g
Trans fatty acids470b0.1 g
Monounsaturated fatty acids470b12.9 g
Polyunsaturated fatty acids470b3.2 g
Omega-31360.1 g
Omega-61361 g
CholesterolMI0232142 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360.1 g
C14:0 (myristic acid)1360.9 g
C16:0 (palmitic acid)1366.5 g
C18:0 (stearic acid)1364.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)1361.6 g
C18:1 sum (oleic acid)13612.4 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)1361 g
C18:3n-3 (alpha-linolenic acid)1360.1 g
C20:3n-3 (eicosatrienoic acid)1360 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)1360 g
C20:4n-3 (eicosatetraenoic acid)1360 g
C20:4n-6 (arachidonic acid)1360 g
C20:5n-3 (eicosapentaenoic acid, EPA)1360 g
C22:5n-3 (docosapentaenoic acid, DPA)1360 g
C22:6n-3 (docosahexaenoic acid, DHA)1360 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032518 µg-RE
Vitamin A (RE)MI032218 µg-RE2 %
Beta-carotene470b5 µg
Retinol470b18 µg
Vitamin D470b0.6 µg6 %
Vitamin E470b0.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)470b0.21 mg16 %
Vitamin B2 (riboflavin)470b0.12 mg7 %
Vitamin B3 (niacin)470b5.5 mg
Niacin equivalentsMI04219.3 mg45 %
Vitamin B6 (pyridoxine)470b0.17 mg9 %
Vitamin B9 (folate)470b3 µg0 %
Vitamin B12 (cobalamin)470b0.9 µg22 %
Vitamin C (askorbic acid)470b9 mg8 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)470b29 mg2 %
Potassium (K)470b249 mg7 %
Sodium (Na)470b1,537 mg
Salt (NaCl)MI01203.8 g
Phosphorus (P)470b313 mg48 %
Magnesium (Mg)470b16 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)470b1.5 mg13 %
Copper (Cu)470b0.06 mg6 %
Zinc (Zn)470b2.3 mg16 %
Selenium (Se)470b11 µg12 %
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
A0221Sausage or luncheon meat (US CFR)
A0798Sausage or similar meat product (EUROFIR)
B1105Cattle and swine
C0268Skeletal meat part, without bone, without skin
E0105Whole, shape achieved by forming, thickness 1 5-7 cm
F0018Partially heat-treated
G0003Cooking method not applicable
H0138Water removed
H0151Spice or herb added
H0172Smoked or smoke-flavored
H0253Cured or aged
H0262Animal fat or oil added
J0116Dehydrated or dried
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.
50
Estimated as a naturally occurring zero value, not analysed.
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
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.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
470b
National Institute for Public Health and the Environment. NEVO online, version 2013/4.0.
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])
MI0232
Imputation of a component from one or more components from related food
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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