Sausage, bologna, lean, Gilde

Energy in 100 g

603 kJ (145 kcal)

Fat →

9 g

Protein →

11.4 g

Carbohydrate →

4.5 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 75 g
Protein: 11.4 g
Fat: 9 g
Carbohydrate: 4.5 g
Energy content
Fat: 55 E%
Protein: 32 E%
Carbohydrate: 13 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 603 kJ (145 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat227a9 g55%
CarbohydrateMI01814.5 g12%
Dietary fibre500 g0%
Protein227a11.4 g32%
Alcohol500 g0%
WaterMI014275 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.3 g
Sugar, totalMI_SUGAR_NO0.2 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids227a3.2 g
Trans fatty acids227a0 g
Monounsaturated fatty acids227a3.4 g
Polyunsaturated fatty acids227a0.6 g
Omega-3227a0.1 g
Omega-6227a0.5 g
Cholesterol227a30 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)227b0 g
C14:0 (myristic acid)227a0.2 g
C16:0 (palmitic acid)227a1.8 g
C18:0 (stearic acid)227a1.1 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)227a0.3 g
C18:1 sum (oleic acid)227a3 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)227a0.5 g
C18:3n-3 (alpha-linolenic acid)227a0.1 g
C20:3n-3 (eicosatrienoic acid)227b0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)227b0 g
C20:4n-3 (eicosatetraenoic acid)227b0 g
C20:4n-6 (arachidonic acid)227a0 g
C20:5n-3 (eicosapentaenoic acid, EPA)227b0 g
C22:5n-3 (docosapentaenoic acid, DPA)227a0 g
C22:6n-3 (docosahexaenoic acid, DHA)227b0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03256 µg-RE
Vitamin A (RE)MI03226 µg-RE0 %
Beta-carotene500 µg
Retinol227a6 µg
Vitamin D200 µg0 %
Vitamin E227a0.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)227a0.31 mg23 %
Vitamin B2 (riboflavin)227a0.16 mg10 %
Vitamin B3 (niacin)701G3.2 mg
Niacin equivalentsMI04215.3 mg26 %
Vitamin B6 (pyridoxine)227a0.14 mg7 %
Vitamin B9 (folate)227a3 µg0 %
Vitamin B12 (cobalamin)227a0.9 µg22 %
Vitamin C (askorbic acid)227a26 mg24 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)227a15 mg1 %
Potassium (K)227a620 mg18 %
Sodium (Na)116b760 mg
Salt (NaCl)MI01201.9 g
Phosphorus (P)227a150 mg23 %
Magnesium (Mg)227a15 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)227a1.1 mg10 %
Copper (Cu)227a0.05 mg5 %
Zinc (Zn)227a1.9 mg13 %
Selenium (Se)227a8 µg9 %
Iodine (I)3255 µg3 %

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
A0221Sausage or luncheon meat (US CFR)
A0798Sausage or similar meat product (EUROFIR)
B1161Cattle
C0268Skeletal meat part, without bone, without skin
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0146Starch added
H0151Spice or herb added
H0262Animal fat or oil added
H0324Fat partially removed, 50% or more remaining
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
P0040Reduced fat food
P0132""light"" label claim
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
116b
Data from the industry to the Food Composition Table 2023, analysed value.
227a
Norwegian Food Safety Authority. Nutrient analysis 2017-2018. Meat products. Published report (2018): "Næringsstoffer og tungmetaller i kjøttpålegg", mattilsynet-xp7prod.enonic.cloud
227b
Calculated mean value from reference 227a: Norwegian Food Safety Authority. Nutrient analysis 2017-2018. Meat products. Published report (2018): "Næringsstoffer og tungmetaller i kjøttpålegg", mattilsynet-xp7prod.enonic.cloud
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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)
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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