Sausage, chorizo
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 46 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 1494 | 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 | 360 | 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 | 29.1 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Saturated fatty acids | 11.3 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
C12:0 | 0.06 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.95 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 6.51 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 4.17 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0.1 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Cis-mono unsaturated fatty acids | 12.9 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
C16:1 sum | 1.65 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 12.36 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 3.2 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
C18:2n-6 | 1.04 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-6 | 1.04 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cholesterol | 142 | mg | MI0232 | Imputation of a component from one or more components from related food |
Carbohydrate, glycemic | 3.4 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 0.4 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 3 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 1 | g | 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. |
Protein | 20.7 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Salt | 3.8 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 18 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 18 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Beta-carotene | 5 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Vitamin D | 0.6 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Vitamin E | 0.4 | mg-ATE | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Thiamin | 0.21 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Riboflavin | 0.12 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Niacin | 5.5 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Vitamin B6 | 0.17 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Folate | 3 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Vitamin B12 | 0.9 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Vitamin C | 9 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Calcium | 29 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Iron | 1.5 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Sodium | 1537 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Potassium | 249 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Magnesium | 16 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Zinc | 2.3 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Selenium | 11 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Copper | 0.06 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Phosphorus | 313 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
Iodine | 2 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0221 | SAUSAGE OR LUNCHEON MEAT (US CFR) |
A0798 | SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR) |
B1105 | CATTLE AND SWINE |
C0268 | SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN |
E0105 | WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM. |
F0018 | PARTIALLY HEAT-TREATED |
G0003 | COOKING METHOD NOT APPLICABLE |
H0138 | WATER REMOVED |
H0151 | SPICE OR HERB ADDED |
H0172 | SMOKED OR SMOKE-FLAVORED |
H0253 | CURED OR AGED |
H0262 | ANIMAL FAT OR OIL ADDED |
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 Sausages
- Sausage, grill
- Sausage, meat
- Sausage, Knakkpølse
- Sausage, pork, smoked and unsmoked
- Sausage, cocktail
- Sausage, Frankfurter/Wiener
- Sausage, reindeer
- Sausage, Frankfurter/Wiener, lean, Gilde
- Sausage, grill, lean, Gilde
- Sausage, Swedish, Falukorv
- Sausage, mutton, smoked
- Sausage, grill, turkey and chicken
- Sausage, chicken and turkey, lean
- Sausage, grill, with cheese
- Sausage, chicken and turkey, with cheese
- Sausage, chorizo
- Sausage, salsiccia
- Sausage, Frankfurter/Wiener, Finsbråten
- Sausage, Frankfurter/Wiener, Gilde
- Sausage, grill, Gilde
- Sausage, grill, Nordfjord
- Sausage, grill, X-tra
- Sausage, meat, Nordfjord
- Sausage, meat, Gilde
- Sausage, Frankfurter/Wiener, X-tra
- Sausage, Frankfurter/Wiener, turkey and chicken, Prior
- Sausage, grill, turkey and chicken, Solvinge
- Sausage, grill, turkey and chicken, Prior
- Sausage, meat, lean
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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