Meat rissoles
Energy in 100 g
Per 100 g
839 kJ (202 kcal)
839 kJ (202 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 3.7 g |
| Sugar, total | MI_SUGAR_NO | 0.1 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 228a | 4.9 g |
| Trans fatty acids | 10 | – |
| Monounsaturated fatty acids | 228a | 7.5 g |
| Polyunsaturated fatty acids | 228a | 2.3 g |
| Omega-3 | 228a | 0.3 g |
| Omega-6 | 228a | 2 g |
| Cholesterol | 228a | 34 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 228a | 0 g |
| C14:0 (myristic acid) | 228a | 0.2 g |
| C16:0 (palmitic acid) | 228a | 2.9 g |
| C18:0 (stearic acid) | 228a | 1.6 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 228a | 0.4 g |
| C18:1 sum (oleic acid) | 228a | 7 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 8 µg-RE | |
| Vitamin A (RE) | MI0322 | 9 µg-RE | 1 % |
| Beta-carotene | 228a | 13 µg | |
| Retinol | 228a | 7 µg | |
| Vitamin D | 228a | 0 µg | 0 % |
| Vitamin E | 228a | 1.1 mg-ATE | 9 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 228a | 0.16 mg | 12 % |
| Vitamin B2 (riboflavin) | 228a | 0.12 mg | 7 % |
| Vitamin B3 (niacin) | 228a | 2.7 mg | |
| Niacin equivalents | MI0421 | 4.8 mg | 23 % |
| Vitamin B6 (pyridoxine) | 228a | 0.12 mg | 6 % |
| Vitamin B9 (folate) | 228a | 7 µg | 2 % |
| Vitamin B12 (cobalamin) | 228a | 0.8 µg | 20 % |
| Vitamin C (askorbic acid) | 228a | 1 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 228a | 29 mg | 2 % |
| Potassium (K) | 228a | 293 mg | 8 % |
| Sodium (Na) | 701G | 733 mg | |
| Salt (NaCl) | MI0120 | 1.8 g | |
| Phosphorus (P) | 228a | 160 mg | 25 % |
| Magnesium (Mg) | 228a | 16 mg | 5 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 228a | 1 mg | 9 % |
| Copper (Cu) | 228a | 0.05 mg | 5 % |
| Zinc (Zn) | 228a | 1.6 mg | 11 % |
| Selenium (Se) | 228a | 7 µg | 8 % |
| Iodine (I) | 228a | 2 µg | 1 % |
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 |
|---|---|
| A0150 | Meat or meat product (FROM MAMMAL) (US CFR) |
| A0799 | Meat dish (EUROFIR) |
| B1105 | Cattle and swine |
| C0268 | Skeletal meat part, without bone, without skin |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0008 | Griddled |
| H0151 | Spice or herb added |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0166 | Plastic bag or pouch |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |