Sausage, fermented, Stabbur

Energy in 100 g

1,935 kJ (467 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition

Energy content

Fat

Carbohydrate

Dietary fibre

Protein

Alcohol

Water

Energy in 100 g: 1,935 kJ (467 kcal)
Edible part: 100 %

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Nutrient	Source	Quantity	Energi%
Fat	MI0002	41.3 g	78%
Carbohydrate	MI0181	2.7 g	2%
Dietary fibre	MI0002	0.2 g	0%
Protein	MI0002	21.2 g	18%
Alcohol	MI0002	0 g	0%
Water	MI0142	35 g	-

Carbohydrates

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Carbohydrate	Source	Quantity
Starch	MI0002	0.2 g
Sugar, total	MI0002	2.5 g
Sugar, added	MI0002	2.5 g

Fatty acids

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Fat	Source	Quantity
Saturated fatty acids	MI0002	14.7 g
Trans fatty acids	MI0002	0.1 g
Monounsaturated fatty acids	MI0002	17.9 g
Polyunsaturated fatty acids	MI0002	5.8 g
Omega-3	MI0002	0.9 g
Omega-6	MI0002	4.8 g
Cholesterol	MI0002	82 mg

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)	MI0002	0.1 g
C14:0 (myristic acid)	MI0002	0.5 g
C16:0 (palmitic acid)	MI0002	9 g
C18:0 (stearic acid)	MI0002	4.3 g

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)	MI0002	1.1 g
C18:1 sum (oleic acid)	MI0002	16.9 g

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)	MI0002	4.4 g
C18:3n-3 (alpha-linolenic acid)	MI0002	0.8 g
C20:3n-3 (eicosatrienoic acid)	MI0002	0.1 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)	MI0002	0 g
C20:4n-3 (eicosatetraenoic acid)	MI0002	0 g
C20:4n-6 (arachidonic acid)	MI0002	0.2 g
C20:5n-3 (eicosapentaenoic acid, EPA)	MI0002	0 g
C22:5n-3 (docosapentaenoic acid, DPA)	MI0002	0.1 g
C22:6n-3 (docosahexaenoic acid, DHA)	MI0002	0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity	% of RDA
Vitamin A	MI0325	25 µg-RE	3 %
Beta-carotene	MI0002	23 µg
Retinol	MI0002	23 µg
Vitamin D	MI0002	0.3 µg	3 %
Vitamin E	MI0002	0.9 mg-ATE	7 %

Water-soluble vitamins	Source	Quantity	% of RDA
Vitamin B1 (thiamin)	MI0002	0.07 mg	5 %
Vitamin B2 (riboflavin)	MI0002	0.13 mg	8 %
Vitamin B3 (niacin)	MI0002	3.8 mg
Vitamin B6 (pyridoxine)	MI0002	0.33 mg	18 %
Vitamin B9 (folate)	MI0002	8 µg	2 %
Vitamin B12 (cobalamin)	MI0002	2.3 µg	57 %
Vitamin C (askorbic acid)	MI0002	0 mg	0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity	% of RDA
Calcium (Ca)	MI0002	12 mg	1 %
Potassium (K)	MI0002	311 mg	9 %
Sodium (Na)	116b	1,800 mg
Salt (NaCl)	MI0120	4.5 g
Phosphorus (P)	MI0002	191 mg	29 %
Magnesium (Mg)	MI0002	26 mg	8 %

Trace elements	Source	Quantity	% of RDA
Iron (Fe)	MI0002	4.9 mg	44 %
Copper (Cu)	MI0002	0.13 mg	14 %
Zinc (Zn)	MI0002	3 mg	21 %
Selenium (Se)	MI0002	19 µg	22 %
Iodine (I)	MI0002	2 µg	1 %

Classification

Food ID: 03.166

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.

LanguaL	Classification
A0279	Cured meat (US CFR)
A0798	Sausage or similar meat product (EUROFIR)
B1229	Horse
C0268	Skeletal meat part, without bone, without skin
E0151	Solid
F0003	Not heat-treated
G0003	Cooking method not applicable
H0138	Water removed
H0151	Spice or herb added
H0173	Salted
H0191	Meat added
H0262	Animal fat or oil added
J0100	Preserved by adding chemicals
J0116	Dehydrated or dried
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification

Sources

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116b: Data from the industry to the Food Composition Table 2023, analysed value.
MI0002: EuroFIR recipe calculation procedure
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])
MI0325: Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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Sausage, fermented, Stabbur

Energy in 100 g

Per 100 g

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Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

Sources

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