Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 73 g
Protein: 23 g
Fat: 3.5 g
Carbohydrate: 0.2 g
Energy content
Protein: 75 E%
Fat: 25 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 522 kJ (124 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat3323.5 g24%
CarbohydrateMI01810.2 g0%
Dietary fibre500 g0%
Protein33223 g74%
Alcohol500 g0%
WaterMI014273 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0.2 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03256 µg-RE0 %
Beta-carotene200 µg
Retinol3326 µg
Vitamin D710.1 µg1 %
Vitamin E3320.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)3321.04 mg80 %
Vitamin B2 (riboflavin)3320.05 mg3 %
Vitamin B3 (niacin)3327.6 mg
Vitamin B6 (pyridoxine)3320.37 mg20 %
Vitamin B9 (folate)3181 µg0 %
Vitamin B12 (cobalamin)3320.4 µg10 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3324 mg0 %
Potassium (K)332395 mg11 %
Sodium (Na)33249 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)332210 mg32 %
Magnesium (Mg)33226 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3320.7 mg6 %
Copper (Cu)3320.07 mg7 %
Zinc (Zn)3321.5 mg10 %
Selenium (Se)33210 µg11 %
Iodine (I)60b0 µg0 %

Classification

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.

LanguaLClassification
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1136Swine
C0268Skeletal meat part, without bone, without skin
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0217Tenderloin

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60b
Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.
71
Calculated from the percentual content of fat in a similar food item.
318
The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”.
332
Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2023). Updating nutritional value of Norwegian lamb and pork meat. Internal notes.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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