Sausage, meat, industrially made

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	16.5
Carbohydrate	2.3
Protein	10.2
Dietary fibre	1.0
Alcohol	0.0
Water	70.0

Energy content

Energy content	energiprosent
Fat	73
Carbohydrate	5
Protein	21
Dietary fibre	1
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 833 kJ (201 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			73 E%
Carbohydrate			4 E%
Dietary fibre			0 E%
Protein			20 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

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

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	6 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		8 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			18 %
Vitamin B2 (riboflavin)			6 %
Vitamin B3 (niacin)
Niacin equivalents			25 %
Vitamin B6 (pyridoxine)			6 %
Vitamin B9 (folate)			1 %
Vitamin B12 (cobalamin)			17 %
Vitamin C (askorbic acid)			16 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			1 %
Sodium (Na)
Potassium (K)			11 %
Magnesium (Mg)			4 %
Phosphorus (P)			35 %

Trace elements	Source	Quantity
Iron (Fe)			5 %
Zinc (Zn)			9 %
Selenium (Se)			8 %
Copper (Cu)			4 %
Iodine (I)			1 %

Classification

Food ID: 03.145

FoodEx2: Pre-cooked sausages to be cooked before consumption (A026A)

Facets
F04 Ingredient	Bovine and pig, minced meat (A04GP)

LanguaL

LanguaL	Classification
A0221	Sausage or luncheon meat (US CFR)
A0798	Sausage or similar meat product (EUROFIR)
B1161	Cattle
C0269	Skeletal meat part, without bone and skin, with separable fat
E0151	Solid
F0014	Fully heat-treated
G0014	Boiled
H0151	Spice or herb added
H0184	Milk added
H0191	Meat added
H0262	Animal fat or oil added
J0142	Preserved by chilling or freezing
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification
Z0112	Food industry prepared

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

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])

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])

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method indicator	Method not known

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	Calculation method

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	High-performance liquid chromatography

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	Ultra-performance liquid chromatography

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method indicator	Gas chromatography

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method indicator	Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Value type	Average
Acquisition type	In-house or affiliated laboratory
Method type	Analytical results
Method indicator	Analytical method

Value type	Below limit of quantification
Acquisition type	In-house or affiliated laboratory
Method type	Analytical results
Method indicator	Analytical method

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Pre-cooked sausages to be cooked before consumption (A026A)

LanguaL

Sources

10

50

228a

331

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

10

50

228a

331

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

Trans fatty acids in Sausage, meat, industrially made

Polyunsaturated fatty acids in Sausage, meat, industrially made

Vitamin B2 (riboflavin) in Sausage, meat, industrially made

Vitamin E in Sausage, meat, industrially made

C18:2n-6 (linoleic acid) in Sausage, meat, industrially made

Vitamin B1 (thiamin) in Sausage, meat, industrially made

Salt (NaCl) in Sausage, meat, industrially made

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Sausage, meat, industrially made

Iodine (I) in Sausage, meat, industrially made

Vitamin B3 (niacin) in Sausage, meat, industrially made

Copper (Cu) in Sausage, meat, industrially made

Carbohydrate in Sausage, meat, industrially made

Retinol in Sausage, meat, industrially made

Water in Sausage, meat, industrially made

C16:0 (palmitic acid) in Sausage, meat, industrially made

Fat in Sausage, meat, industrially made

Vitamin A (RAE) in Sausage, meat, industrially made

Niacin equivalents in Sausage, meat, industrially made

Sugar, added in Sausage, meat, industrially made

Potassium (K) in Sausage, meat, industrially made

C14:0 (myristic acid) in Sausage, meat, industrially made

C20:5n-3 (eicosapentaenoic acid, EPA) in Sausage, meat, industrially made

Dietary fibre in Sausage, meat, industrially made

Vitamin B6 (pyridoxine) in Sausage, meat, industrially made

C22:6n-3 (docosahexaenoic acid, DHA) in Sausage, meat, industrially made

Selenium (Se) in Sausage, meat, industrially made

Cholesterol in Sausage, meat, industrially made

Vitamin D in Sausage, meat, industrially made

Vitamin B9 (folate) in Sausage, meat, industrially made

C20:3n-3 (eicosatrienoic acid) in Sausage, meat, industrially made

Protein in Sausage, meat, industrially made

C12:0 (lauric acid) in Sausage, meat, industrially made

C16:1 sum (palmitoleic acid) in Sausage, meat, industrially made

Monounsaturated fatty acids in Sausage, meat, industrially made

Calcium (Ca) in Sausage, meat, industrially made

Omega-6 in Sausage, meat, industrially made

Vitamin B12 (cobalamin) in Sausage, meat, industrially made

Sugar, total in Sausage, meat, industrially made

C18:1 sum (oleic acid) in Sausage, meat, industrially made

Phosphorus (P) in Sausage, meat, industrially made

C20:4n-6 (arachidonic acid) in Sausage, meat, industrially made

C18:0 (stearic acid) in Sausage, meat, industrially made

Beta-carotene in Sausage, meat, industrially made

Sodium (Na) in Sausage, meat, industrially made

Magnesium (Mg) in Sausage, meat, industrially made

C20:4n-3 (eicosatetraenoic acid) in Sausage, meat, industrially made

C18:3n-3 (alpha-linolenic acid) in Sausage, meat, industrially made

Iron (Fe) in Sausage, meat, industrially made