Sausage, fermented, Stabbur
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 35 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 1935 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
| Kilocalories | 467 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
| Fat | 41.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 14.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.52 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 9 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 4.35 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 17.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 1.15 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 16.93 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 5.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 4.43 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.79 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-3 | 0.08 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-6 | 0.17 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.89 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 4.83 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 82 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 2.7 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 2.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 2.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 21.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 4.7 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin A | 25 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 23 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 23 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0.3 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 0.9 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.07 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.13 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 3.8 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.33 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 8 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 2.3 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 0 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 12 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 4.9 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 1883 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 311 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 26 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 19 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.13 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 191 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 2 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0279 | CURED MEAT (US CFR) |
| A0798 | SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR) |
| B1229 | HORSE |
| C0268 | SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN |
| E0151 | SOLID |
| F0003 | NOT HEAT-TREATED |
| G0003 | COOKING METHOD NOT APPLICABLE |
| H0138 | WATER REMOVED |
| H0151 | SPICE OR HERB ADDED |
| H0173 | SALTED |
| H0191 | MEAT ADDED |
| H0262 | ANIMAL FAT OR OIL ADDED |
| J0100 | PRESERVED BY ADDING CHEMICALS |
| J0116 | DEHYDRATED OR DRIED |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Foods in Meat products, sandwich meats
- Smoked picnic shoulder, Bayonne
- Pork loin, smoked
- Ham, cured
- Meat loaf, baked
- Pork patties, fried
- Beef patties, raw
- Beef patties, industrially made
- Sausage, cured, Morr
- Beef, rolled
- Sausage, fermented, Stabbur
- Head cheese
- Ham, turkey, with spices
- Ham, turkey, smoked
- Pork, roll, sliced
- Sausage, bologna, lean, Gilde
- Ham, boiled
- Ham, smoke-cured
- Sausage, bologna
- Sausage, salami
- Liver paste, oven-baked
- Liver paste, canned
- Liver paste, chicken, roasted, Prior
- Ham, boiled, Gilde
- Ham, boiled, Nordjord
- Ham, boiled, First Price
- Sausage, bologna, Nordfjord
- Sausage, bologna, Folkets
- Sausage, bologna, X-tra
- Sausage, salami, Grilstad jubelsalami
- Sausage, salami, Gilde spesialsalami
- Sausage, salami, Danish, Tulip
- Sausage, salami, lean, Gilde
- Sausage, salami, Danish, First Price
- Ham, smoke-cured, Strandaskinke, Grilstad
- Ham, smoke-cured, Gilde
- Liver paste, oven-baked, Gilde
- Liver paste, oven-baked, Mills
- Liver paste, canned, Stabburet
- Liver paste, chicken, canned, Stabburet
- Liver paste, chicken
- Beef patties, Gilde
- Beef patties, Prima
- Meat rissoles, meat, Nordfjord
- Meat rissoles, meat, Gilde
- Meat rissoles, turkey and chicken, Prior
- Meat balls, chicken, Coop
- Meat rissoles, Swedish, Coop
- Meat rissoles, First Price
- Meat rissoles, Swedish, Gilde
- Meat rissoles
- Beef patties, X-tra
- Beef patties, First Price
- Liver paste, Stabburet
- Liver paste, coarse, Danish type, Stryhns
- Liver paste, oven-baked, Vita hjertego
- Liver paste, unspecified
- Sausage spread, pork, high fat content
- Veal, roll
- Pepperoni, Gilde
- Pepperoni, Peppes
- Pepperoni, Grilstad
- Pepperoni
- Liver paste, with bacon
- Lamb, roll
- Roast beef, cold cuts, sliced
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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