Sausage, cured, Morr

Energy in 100 g

1,729 kJ (417 kcal)

Fat →

34.5 g

Protein →

26.5 g

Carbohydrate →

0.1 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 39 g
Fat: 34.5 g
Protein: 26.5 g
Carbohydrate: 0.1 g
Energy content
Fat: 74 E%
Protein: 26 E%
Carbohydrate: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,729 kJ (417 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat21434.5 g73%
CarbohydrateMI01810.1 g0%
Dietary fibre500 g0%
Protein21426.5 g26%
Alcohol500 g0%
WaterMI014239 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.1 g
Sugar, added3310 g
Sugar, free3310.1 g

Fatty acids

FatSourceQuantity
Saturated fatty acids21715.7 g
Trans fatty acids2171.1 g
Monounsaturated fatty acids21712.9 g
Polyunsaturated fatty acids2171.8 g
Omega-373r0.4 g
Omega-674r1.4 g
Cholesterol214142 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2140 g
C14:0 (myristic acid)2140.9 g
C16:0 (palmitic acid)2147.3 g
C18:0 (stearic acid)2146.9 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2140.8 g
C18:1 sum (oleic acid)21411.9 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2141.2 g
C18:3n-3 (alpha-linolenic acid)2140.3 g
C20:3n-3 (eicosatrienoic acid)2140 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2140 g
C20:4n-3 (eicosatetraenoic acid)2140 g
C20:4n-6 (arachidonic acid)2140.2 g
C20:5n-3 (eicosapentaenoic acid, EPA)2140 g
C22:5n-3 (docosapentaenoic acid, DPA)2140.1 g
C22:6n-3 (docosahexaenoic acid, DHA)2140 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03259 µg-RE
Vitamin A (RE)MI03229 µg-RE1 %
Beta-carotene500 µg
Retinol309 µg
Vitamin D2170.3 µg3 %
Vitamin E2141.9 mg-ATE15 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2140.45 mg34 %
Vitamin B2 (riboflavin)2140.81 mg50 %
Vitamin B3 (niacin)2147.2 mg
Niacin equivalentsMI042112.1 mg59 %
Vitamin B6 (pyridoxine)2140.38 mg21 %
Vitamin B9 (folate)21416 µg5 %
Vitamin B12 (cobalamin)2147.1 µg177 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)21412 mg1 %
Potassium (K)214400 mg11 %
Sodium (Na)116c2,000 mg
Salt (NaCl)MI01205 g
Phosphorus (P)214300 mg46 %
Magnesium (Mg)21428 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2144.7 mg42 %
Copper (Cu)2140.37 mg41 %
Zinc (Zn)2142.7 mg19 %
Selenium (Se)21425 µg29 %
Iodine (I)3254 µg2 %

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
A0279Cured meat (US CFR)
A0798Sausage or similar meat product (EUROFIR)
B1183Sheep
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0119Microbially/enzymatically modified
H0138Water removed
H0151Spice or herb added
H0173Salted
H0191Meat added
H0307Organ meat added
J0100Preserved by adding chemicals
J0103Preserved by salting
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
73r
Calculated as the sum of omega-3 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
74r
Calculated as the sum of omega-6 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
116c
Data from the industry to the Food Composition Table 2023, calculated value.
214
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
217
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Vitamin D in meat products. Internal report.
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.
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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