Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0 g |
| Sugar, total | 331 | 0.7 g |
| Sugar, added | 331 | 0.7 g |
| Sugar, free | 331 | 0.7 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 227a | 1 g |
| Trans fatty acids | 227a | 0 g |
| Monounsaturated fatty acids | 227a | 1.2 g |
| Polyunsaturated fatty acids | 227a | 0.5 g |
| Omega-3 | 227a | 0.1 g |
| Omega-6 | 227a | 0.5 g |
| Cholesterol | 227a | 40 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 701G | 0 g |
| C14:0 (myristic acid) | 227a | 0 g |
| C16:0 (palmitic acid) | 227a | 0.6 g |
| C18:0 (stearic acid) | 227a | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 227a | 0.1 g |
| C18:1 sum (oleic acid) | 227a | 1.2 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 1 µg-RE | |
| Vitamin A (RE) | MI0322 | 1 µg-RE | 0 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 227a | 1 µg | |
| Vitamin D | 20 | 0 µg | 0 % |
| Vitamin E | 227a | 0.2 mg-ATE | 1 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 227a | 1.4 mg | 107 % |
| Vitamin B2 (riboflavin) | 227a | 0.15 mg | 9 % |
| Vitamin B3 (niacin) | 227a | 5.6 mg | |
| Niacin equivalents | MI0421 | 8.6 mg | 42 % |
| Vitamin B6 (pyridoxine) | 227a | 0.25 mg | 13 % |
| Vitamin B9 (folate) | 227a | 2 µg | 0 % |
| Vitamin B12 (cobalamin) | 227a | 0.4 µg | 10 % |
| Vitamin C (askorbic acid) | 227a | 38 mg | 36 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 227a | 6 mg | 0 % |
| Potassium (K) | 227a | 707 mg | 20 % |
| Sodium (Na) | 701G | 953 mg | |
| Salt (NaCl) | MI0120 | 2.4 g | |
| Phosphorus (P) | 227a | 430 mg | 67 % |
| Magnesium (Mg) | 227a | 24 mg | 8 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 227a | 0.6 mg | 5 % |
| Copper (Cu) | 227a | 0.06 mg | 6 % |
| Zinc (Zn) | 227a | 1.4 mg | 10 % |
| Selenium (Se) | 227a | 14 µg | 16 % |
| Iodine (I) | 227a | 4 µg | 2 % |
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) |
| A0797 | Preserved meat (EUROFIR) |
| B1136 | Swine |
| C0268 | Skeletal meat part, without bone, without skin |
| E0145 | Sliced, thin, below 0 5 cm |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0172 | Smoked or smoke-flavored |
| J0108 | Preserved by treatment with chemicals |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0031 | Loin |
| Z0112 | Food industry prepared |