Sausage, knakkpølse

Energy in 100 g

1,003 kJ (242 kcal)

Fat →

20.1 g

Protein →

10.2 g

Carbohydrate →

5.1 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 65 g
Fat: 20.1 g
Protein: 10.2 g
Carbohydrate: 5.1 g
Dietary fibre: 0.1 g
Energy content
Fat: 74 E%
Protein: 17 E%
Carbohydrate: 9 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,003 kJ (242 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI000220.1 g74%
CarbohydrateMI01815.1 g8%
Dietary fibreMI00020.1 g0%
ProteinMI000210.2 g17%
AlcoholMI00020 g0%
WaterMI014265 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00023.5 g
Sugar, totalMI00021.6 g
Sugar, addedMI00020 g
Sugar, freeMI00020 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI00029.1 g
Trans fatty acidsMI00020.2 g
Monounsaturated fatty acidsMI00028.6 g
Polyunsaturated fatty acidsMI00021.7 g
Omega-3MI00020.2 g
Omega-6MI00021.9 g
CholesterolMI000245 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)MI00020 g
C14:0 (myristic acid)MI00020.5 g
C16:0 (palmitic acid)MI00025.9 g
C18:0 (stearic acid)MI00023.4 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)MI00020.6 g
C18:1 sum (oleic acid)MI00028.3 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)MI00021.7 g
C18:3n-3 (alpha-linolenic acid)MI00020.2 g
C20:3n-3 (eicosatrienoic acid)MI00020 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)MI00020.1 g
C20:4n-3 (eicosatetraenoic acid)MI00020 g
C20:4n-6 (arachidonic acid)MI00020.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)MI00020 g
C22:5n-3 (docosapentaenoic acid, DPA)MI00020 g
C22:6n-3 (docosahexaenoic acid, DHA)MI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03257 µg-RE
Vitamin A (RE)MI03227 µg-RE0 %
Beta-caroteneMI00024 µg
RetinolMI00027 µg
Vitamin DMI00020.2 µg2 %
Vitamin EMI00020.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.08 mg6 %
Vitamin B2 (riboflavin)MI00020.08 mg5 %
Vitamin B3 (niacin)MI00021.8 mg
Niacin equivalentsMI00024 mg19 %
Vitamin B6 (pyridoxine)MI00020.06 mg3 %
Vitamin B9 (folate)MI00023 µg0 %
Vitamin B12 (cobalamin)MI00020.5 µg12 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000254 mg4 %
Potassium (K)MI0002191 mg5 %
Sodium (Na)MI0002819 mg
Salt (NaCl)MI01202 g
Phosphorus (P)MI0002103 mg16 %
Magnesium (Mg)MI000214 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.8 mg7 %
Copper (Cu)MI00020.04 mg4 %
Zinc (Zn)MI00021.6 mg11 %
Selenium (Se)MI00028 µg9 %
Iodine (I)MI00026 µg4 %

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)
B1105Cattle and swine
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
H0184Milk 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.
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])
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))

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