Pepperoni
Energy in 100 g
Per 100 g
1,878 kJ (453 kcal)
1,878 kJ (453 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 701G | 0.8 g |
| Sugar, total | 701G | 0.4 g |
| Sugar, added | 10 | – |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 233 | 12.6 g |
| Trans fatty acids | 10 | – |
| Monounsaturated fatty acids | 233 | 17.2 g |
| Polyunsaturated fatty acids | 233 | 5.1 g |
| Omega-3 | 233 | 0.5 g |
| Omega-6 | 233 | 4.4 g |
| Cholesterol | 10 | – |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 233 | 0 g |
| C14:0 (myristic acid) | 233 | 0.5 g |
| C16:0 (palmitic acid) | 233 | 7.8 g |
| C18:0 (stearic acid) | 233 | 4.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 233 | 0.9 g |
| C18:1 sum (oleic acid) | 233 | 15.9 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 12 µg-RE | 1 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 233 | 12 µg | |
| Vitamin D | 233 | 0 µg | 0 % |
| Vitamin E | 233 | 1.9 mg-ATE | 15 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 233 | 0.7 mg | 53 % |
| Vitamin B2 (riboflavin) | 233 | 0.3 mg | 18 % |
| Vitamin B3 (niacin) | 233 | 7 mg | |
| Vitamin B6 (pyridoxine) | 233 | 0.42 mg | 23 % |
| Vitamin B9 (folate) | 233 | 5 µg | 1 % |
| Vitamin B12 (cobalamin) | 233 | 0.8 µg | 20 % |
| Vitamin C (askorbic acid) | 10 | – |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 233 | 243 mg | 21 % |
| Potassium (K) | 233 | 303 mg | 8 % |
| Sodium (Na) | 701G | 957 mg | |
| Salt (NaCl) | MI0120 | 2.4 g | |
| Phosphorus (P) | 233 | 257 mg | 40 % |
| Magnesium (Mg) | 233 | 34 mg | 11 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 233 | 1.4 mg | 12 % |
| Copper (Cu) | 233 | 0.11 mg | 12 % |
| Zinc (Zn) | 233 | 2.3 mg | 16 % |
| Selenium (Se) | 233 | 17 µg | 20 % |
| Iodine (I) | 233 | 0 µg | 0 % |
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) |
| A0798 | Sausage or similar meat product (EUROFIR) |
| B1136 | 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 |
| J0120 | Preserved by heat treatment |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |