Sausage, Frankfurter/Wiener, lean, Gilde

Energy in 100 g

566 kJ (135 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition

Energy content

Fat

Carbohydrate

Dietary fibre

Protein

Alcohol

Water

Energy in 100 g: 566 kJ (135 kcal)
Edible part: 100 %

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Nutrient	Source	Quantity	Energi%
Fat	228a	6.9 g	45%
Carbohydrate	MI0181	5.5 g	16%
Dietary fibre	30	0.6 g	0%
Protein	228a	12.5 g	37%
Alcohol	50	0 g	0%
Water	MI0142	75 g	-

Carbohydrates

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Carbohydrate	Source	Quantity
Starch	331	4.9 g
Sugar, total	MI_SUGAR_NO	0.6 g
Sugar, added	331	0 g
Sugar, free	331	0 g

Fatty acids

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Fat	Source	Quantity
Saturated fatty acids	MI0208	2.7 g
Trans fatty acids	10	–
Monounsaturated fatty acids	MI0210	3.1 g
Polyunsaturated fatty acids	MI0212	1.1 g
Omega-3	228a	0.1 g
Omega-6	228a	0.9 g
Cholesterol	228a	45 mg

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)	228a	0 g
C14:0 (myristic acid)	228a	0.1 g
C16:0 (palmitic acid)	228a	1.6 g
C18:0 (stearic acid)	228a	0.9 g

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)	228a	0.2 g
C18:1 sum (oleic acid)	228a	2.9 g

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)	228a	0.8 g
C18:3n-3 (alpha-linolenic acid)	228a	0.1 g
C20:3n-3 (eicosatrienoic acid)	228a	0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)	228a	0 g
C20:4n-3 (eicosatetraenoic acid)	228a	0 g
C20:4n-6 (arachidonic acid)	228a	0.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)	228a	0 g
C22:5n-3 (docosapentaenoic acid, DPA)	228a	0 g
C22:6n-3 (docosahexaenoic acid, DHA)	228a	0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity	% of RDA
Vitamin A (RAE)	MI0325	9 µg-RE
Vitamin A (RE)	MI0322	9 µg-RE	1 %
Beta-carotene	135	3 µg
Retinol	228a	9 µg
Vitamin D	20	0 µg	0 %
Vitamin E	228a	1 mg-ATE	8 %

Water-soluble vitamins	Source	Quantity	% of RDA
Vitamin B1 (thiamin)	228a	0.31 mg	23 %
Vitamin B2 (riboflavin)	228a	0.11 mg	6 %
Vitamin B3 (niacin)	701G	3.4 mg
Niacin equivalents	MI0421	5.7 mg	28 %
Vitamin B6 (pyridoxine)	228a	0.14 mg	7 %
Vitamin B9 (folate)	228a	4 µg	1 %
Vitamin B12 (cobalamin)	228a	0.9 µg	22 %
Vitamin C (askorbic acid)	228a	35 mg	33 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity	% of RDA
Calcium (Ca)	228a	11 mg	0 %
Potassium (K)	228a	510 mg	15 %
Sodium (Na)	116c	680 mg
Salt (NaCl)	MI0120	1.7 g
Phosphorus (P)	228a	200 mg	31 %
Magnesium (Mg)	228a	16 mg	5 %

Trace elements	Source	Quantity	% of RDA
Iron (Fe)	228a	0.7 mg	6 %
Copper (Cu)	228a	0.05 mg	5 %
Zinc (Zn)	228a	1.4 mg	10 %
Selenium (Se)	228a	11 µg	12 %
Iodine (I)	228a	2 µg	1 %

Classification

Food ID: 03.198

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.

LanguaL	Classification
A0221	Sausage or luncheon meat (US CFR)
A0798	Sausage or similar meat product (EUROFIR)
B1161	Cattle
C0269	Skeletal meat part, without bone and skin, with separable fat
E0105	Whole, shape achieved by forming, thickness 1 5-7 cm
F0014	Fully heat-treated
G0003	Cooking method not applicable
H0146	Starch added
H0191	Meat added
H0324	Fat partially removed, 50% or more remaining
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
P0040	Reduced fat food
Z0112	Food industry prepared

Sources

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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.
116c: Data from the industry to the Food Composition Table 2023, calculated value.
135: Calculated value from in-house recipe (to the Food Composition Table 2015).
228a: Norwegian Food Safety Authority. Nutrient analysis 2018-2019. Meat products. Published report (2019): «Næringsstoff- og tungmetallanalyser i kjøttprodukter». mattilsynet-xp7prod.enonic.cloud
331: Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
701G: Aggregated value from several food items
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])
MI0208: Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210: Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212: Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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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Sausage, Frankfurter/Wiener, lean, Gilde

Energy in 100 g

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Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

Sources

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