Sausage, Frankfurter/Wiener, turkey and chicken, Prior

Energy in 100 g

599 kJ (144 kcal)

Fat →

8.9 g

Protein →

10.1 g

Carbohydrate →

5.5 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 75 g
Protein: 10.1 g
Fat: 8.9 g
Carbohydrate: 5.5 g
Dietary fibre: 0.6 g
Energy content
Fat: 55 E%
Protein: 29 E%
Carbohydrate: 16 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 599 kJ (144 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat228a8.9 g54%
CarbohydrateMI01815.5 g15%
Dietary fibre300.6 g0%
Protein228a10.1 g28%
Alcohol500 g0%
WaterMI014275 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.8 g
Sugar, totalMI_SUGAR_NO0.7 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI02082.7 g
Trans fatty acids10–
Monounsaturated fatty acidsMI02104 g
Polyunsaturated fatty acidsMI02122.4 g
Omega-3228a0.2 g
Omega-6228a2.1 g
Cholesterol228a60 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)228a0 g
C14:0 (myristic acid)228a0.1 g
C16:0 (palmitic acid)228a2 g
C18:0 (stearic acid)228a0.6 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)228a0.5 g
C18:1 sum (oleic acid)228a3.5 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)228a2 g
C18:3n-3 (alpha-linolenic acid)228a0.2 g
C20:3n-3 (eicosatrienoic acid)228a0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)228a0 g
C20:4n-3 (eicosatetraenoic acid)228a0 g
C20:4n-6 (arachidonic acid)228a0.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)228a0 g
C22:5n-3 (docosapentaenoic acid, DPA)228a0 g
C22:6n-3 (docosahexaenoic acid, DHA)228a0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032514 µg-RE
Vitamin A (RE)MI032214 µg-RE1 %
Beta-carotene200 µg
Retinol228a14 µg
Vitamin D300 µg0 %
Vitamin E228a1.3 mg-ATE10 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)228a0.06 mg4 %
Vitamin B2 (riboflavin)228a0.14 mg8 %
Vitamin B3 (niacin)228a3.2 mg
Niacin equivalentsMI04215.1 mg25 %
Vitamin B6 (pyridoxine)228a0.13 mg7 %
Vitamin B9 (folate)228a13 µg4 %
Vitamin B12 (cobalamin)228a1.8 µg45 %
Vitamin C (askorbic acid)228a36 mg34 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)228a43 mg3 %
Potassium (K)228a510 mg15 %
Sodium (Na)116c680 mg
Salt (NaCl)MI01201.7 g
Phosphorus (P)228a200 mg31 %
Magnesium (Mg)228a16 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)228a0.9 mg8 %
Copper (Cu)228a0.04 mg4 %
Zinc (Zn)228a1.2 mg8 %
Selenium (Se)228a11 µg12 %
Iodine (I)228a14 µg10 %

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)
B1563Poultry or game bird
C0269Skeletal meat part, without bone and skin, with separable fat
E0105Whole, shape achieved by forming, thickness 1 5-7 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0191Meat added
H0262Animal fat or oil added
J0142Preserved by chilling or freezing
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.
116c
Data from the industry to the Food Composition Table 2023, calculated value.
228a
Norwegian Food Safety Authority. Nutrient analysis 2018-2019. Meat products. Published report (2019): «Næringsstoff- og tungmetallanalyser i kjøttprodukter». mattilsynet-xp7prod.enonic.cloud
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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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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