Ptarmigan, meat, raw

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	2.0
Carbohydrate	0.0
Protein	23.5
Dietary fibre	0.0
Alcohol	0.0
Water	75.0

Energy content

Energy content	energiprosent
Fat	16
Carbohydrate	0
Protein	84
Dietary fibre	0
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 474 kJ (112 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			15 E%
Carbohydrate			0 E%
Dietary fibre			0 E%
Protein			84 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	0 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		6 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			0 %
Vitamin B2 (riboflavin)			33 %
Vitamin B3 (niacin)
Niacin equivalents			71 %
Vitamin B6 (pyridoxine)			37 %
Vitamin B9 (folate)			7 %
Vitamin B12 (cobalamin)			20 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			4 %
Sodium (Na)
Potassium (K)			11 %
Magnesium (Mg)			11 %
Phosphorus (P)			54 %

Trace elements	Source	Quantity
Iron (Fe)			69 %
Zinc (Zn)			13 %
Selenium (Se)			15 %
Copper (Cu)			43 %
Iodine (I)			5 %

Classification

Food ID: 03.008

Scientific name: Lagopus Brisson, 1760

FoodEx2: Grouse fresh meat (A01TJ)

Facets
F20 Part-consumed-analysed	W/o skin (A07QR)

LanguaL

LanguaL	Classification
A0217	Meat, poultry, seafood or related product (US CFR)
A0795	Poultry meat (EUROFIR)
B1251	Grouse
C0268	Skeletal meat part, without bone, without skin
E0151	Solid
F0003	Not heat-treated
G0003	Cooking method not applicable
H0003	No treatment applied
J0142	Preserved by chilling or freezing
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification
Z0158	Breast (POULTRY MEAT CUT)

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

400c

Swedish National Food Agency. The food database, version 2013.01.10.

410d

Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013).

420h

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk

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])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method indicator	Imputation

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method indicator	Method not known

Value type	Best estimate
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method indicator	Method not known

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method indicator	Method not known

Value type	Weighted
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method indicator	Method not known

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Grouse fresh meat (A01TJ)

LanguaL

Sources

10

20

50

400c

410d

420h

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

10

20

50

400c

410d

420h

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

Dietary fibre in Ptarmigan, meat, raw

C20:3n-3 (eicosatrienoic acid) in Ptarmigan, meat, raw

C18:3n-3 (alpha-linolenic acid) in Ptarmigan, meat, raw

Vitamin E in Ptarmigan, meat, raw

Zinc (Zn) in Ptarmigan, meat, raw

Sugar, added in Ptarmigan, meat, raw

Beta-carotene in Ptarmigan, meat, raw

Monounsaturated fatty acids in Ptarmigan, meat, raw

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Ptarmigan, meat, raw

Omega-6 in Ptarmigan, meat, raw

C18:2n-6 (linoleic acid) in Ptarmigan, meat, raw

Saturated fatty acids in Ptarmigan, meat, raw

Carbohydrate in Ptarmigan, meat, raw

Copper (Cu) in Ptarmigan, meat, raw

Polyunsaturated fatty acids in Ptarmigan, meat, raw

Vitamin B9 (folate) in Ptarmigan, meat, raw

C20:4n-3 (eicosatetraenoic acid) in Ptarmigan, meat, raw

Selenium (Se) in Ptarmigan, meat, raw

C16:0 (palmitic acid) in Ptarmigan, meat, raw

Salt (NaCl) in Ptarmigan, meat, raw

C12:0 (lauric acid) in Ptarmigan, meat, raw

Trans fatty acids in Ptarmigan, meat, raw

Protein in Ptarmigan, meat, raw

Sugar, total in Ptarmigan, meat, raw

Retinol in Ptarmigan, meat, raw

Iron (Fe) in Ptarmigan, meat, raw

Vitamin D in Ptarmigan, meat, raw

Vitamin B6 (pyridoxine) in Ptarmigan, meat, raw

Alcohol in Ptarmigan, meat, raw

Omega-3 in Ptarmigan, meat, raw

C14:0 (myristic acid) in Ptarmigan, meat, raw

Water in Ptarmigan, meat, raw

C22:6n-3 (docosahexaenoic acid, DHA) in Ptarmigan, meat, raw

Vitamin A (RAE) in Ptarmigan, meat, raw

C16:1 sum (palmitoleic acid) in Ptarmigan, meat, raw

Calcium (Ca) in Ptarmigan, meat, raw

Magnesium (Mg) in Ptarmigan, meat, raw

Vitamin B1 (thiamin) in Ptarmigan, meat, raw

C22:5n-3 (docosapentaenoic acid, DPA) in Ptarmigan, meat, raw

Fat in Ptarmigan, meat, raw

Sugar, free in Ptarmigan, meat, raw

Phosphorus (P) in Ptarmigan, meat, raw

Sodium (Na) in Ptarmigan, meat, raw

C18:1 sum (oleic acid) in Ptarmigan, meat, raw

Starch in Ptarmigan, meat, raw

Potassium (K) in Ptarmigan, meat, raw