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Sausage, meat, smoked and unsmoked

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 61 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 868 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 209 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 15.8 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 7.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C12:0 0.03 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C14:0 0.34 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 3.81 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 2.17 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Transunsaturated fatty acids 0.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-mono unsaturated fatty acids 6.7 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0.43 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:1 sum 6.55 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 1.4 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 1.31 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.14 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-6 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-6 0.07 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:5n-3 (EPA) 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:5n-3 (DPA) 0.03 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:6n-3 (DHA) 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 1.44 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 31 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 5.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.5 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Mono+Di saccharides 0.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Protein 11.5 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Salt 1.8 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 11 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 10 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 9 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 0.1 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 0.3 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.11 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.13 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Niacin 2.5 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B6 0.09 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 4 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 0.8 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin C 0 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Calcium 45 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 0.9 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sodium 716 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 198 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 16 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 2.1 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 6 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.05 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 111 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 5.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
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
E0151 Solid
F0014 Fully heat-treated
G0014 Boiled
H0151 Spice or herb added
H0184 Milk added
H0191 Meat added
H0262 Animal fat or oil added
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
Z0112 Food industry prepared

Food Groups