Reindeer, meat, smoked

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	3.0
Carbohydrate	0.0
Protein	24.7
Dietary fibre	0.0
Alcohol	0.0
Water	72.0

Energy content

Energy content	energiprosent
Fat	21
Carbohydrate	0
Protein	79
Dietary fibre	0
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 528 kJ (125 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			20 E%
Carbohydrate			0 E%
Dietary fibre			0 E%
Protein			79 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)	3 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		6 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			32 %
Vitamin B2 (riboflavin)			49 %
Vitamin B3 (niacin)
Niacin equivalents			80 %
Vitamin B6 (pyridoxine)			25 %
Vitamin B9 (folate)			1 %
Vitamin B12 (cobalamin)			85 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			0 %
Sodium (Na)
Potassium (K)			10 %
Magnesium (Mg)			8 %
Phosphorus (P)			49 %

Trace elements	Source	Quantity
Iron (Fe)			40 %
Zinc (Zn)			39 %
Selenium (Se)			26 %
Copper (Cu)			31 %
Iodine (I)			4 %

Classification

Food ID: 03.260

Scientific name: Rangifer tarandus (Linnaeus, 1758)

FoodEx2: Raw cured (or seasoned) meat (A022R)

Facets
F27 Source-commodities	Reindeer meat (A01SF)
F28 Process	Smoking (A07JV)

LanguaL

LanguaL	Classification
A0150	Meat or meat product (FROM MAMMAL) (US CFR)
A0794	Red meat (EUROFIR)
B1619	Reindeer
C0268	Skeletal meat part, without bone, without skin
E0151	Solid
F0003	Not heat-treated
G0003	Cooking method not applicable
H0172	Smoked or smoke-flavored
J0106	Preserved by smoking
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

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.

322

Triumf, EC., Purchas, RW., Mielnik, M., Maehre, HK., Elvevoll, E., Slinde, E., Egelandsdal, B. Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer. Meat Science 90(2012), 122-129.

400c

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

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

603

Öhrvik, V., Engman, J., von Malmborg, A., Wretling, S. Kött - analys av näringsämnen - hjort, lamm, nötdjur, ren, rådjur, vildsvin och kalkon [Rapport 24-2013]. [Meat - nutrient analysis - deer, lamb, beef, reindeer, roe deer, wildboar and turkey]. Livsmedelsverket, Uppsala, 2013. Online version, www.livsmedelsverket.se

701G

Aggregated value from several food items

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	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	Analytical method

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	Calculation method

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

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	Analytical method

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method indicator	Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Value type	Below limit of quantification
Acquisition type	Independent laboratory
Method type	Analytical results
Method indicator	Analytical method

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Raw cured (or seasoned) meat (A022R)

LanguaL

Sources

10

20

50

322

400c

400k

603

701G

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

10

20

50

322

400c

400k

603

701G

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

Fat in Reindeer, meat, smoked

Polyunsaturated fatty acids in Reindeer, meat, smoked

Sugar, free in Reindeer, meat, smoked

Omega-6 in Reindeer, meat, smoked

Vitamin B2 (riboflavin) in Reindeer, meat, smoked

Salt (NaCl) in Reindeer, meat, smoked

Trans fatty acids in Reindeer, meat, smoked

Vitamin E in Reindeer, meat, smoked

Omega-3 in Reindeer, meat, smoked

Zinc (Zn) in Reindeer, meat, smoked

C22:6n-3 (docosahexaenoic acid, DHA) in Reindeer, meat, smoked

Sugar, added in Reindeer, meat, smoked

C18:2n-6 (linoleic acid) in Reindeer, meat, smoked

Vitamin B1 (thiamin) in Reindeer, meat, smoked

Niacin equivalents in Reindeer, meat, smoked

Copper (Cu) in Reindeer, meat, smoked

Water in Reindeer, meat, smoked

C14:0 (myristic acid) in Reindeer, meat, smoked

Magnesium (Mg) in Reindeer, meat, smoked

Protein in Reindeer, meat, smoked

Phosphorus (P) in Reindeer, meat, smoked

C20:4n-3 (eicosatetraenoic acid) in Reindeer, meat, smoked

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

Sodium (Na) in Reindeer, meat, smoked

Vitamin C (askorbic acid) in Reindeer, meat, smoked

C18:0 (stearic acid) in Reindeer, meat, smoked

Cholesterol in Reindeer, meat, smoked

C16:1 sum (palmitoleic acid) in Reindeer, meat, smoked

C18:3n-3 (alpha-linolenic acid) in Reindeer, meat, smoked

C22:5n-3 (docosapentaenoic acid, DPA) in Reindeer, meat, smoked

Calcium (Ca) in Reindeer, meat, smoked

Alcohol in Reindeer, meat, smoked

Potassium (K) in Reindeer, meat, smoked

Vitamin B9 (folate) in Reindeer, meat, smoked

Vitamin A (RAE) in Reindeer, meat, smoked

C20:4n-6 (arachidonic acid) in Reindeer, meat, smoked

Retinol in Reindeer, meat, smoked

Dietary fibre in Reindeer, meat, smoked

Iodine (I) in Reindeer, meat, smoked

Saturated fatty acids in Reindeer, meat, smoked

Monounsaturated fatty acids in Reindeer, meat, smoked

Starch in Reindeer, meat, smoked