Sausage, mutton, smoked

Energy in 100 g

1,448 kJ (349 kcal)

Fat →

27.1 g

Protein →

23.3 g

Carbohydrate →

2.9 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 47 g
Fat: 27.1 g
Protein: 23.3 g
Carbohydrate: 2.9 g
Energy content
Fat: 69 E%
Protein: 27 E%
Carbohydrate: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,448 kJ (349 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat21427.1 g69%
CarbohydrateMI01812.9 g3%
Dietary fibre2140 g0%
Protein21423.3 g27%
Alcohol500 g0%
WaterMI014247 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO2.9 g
Sugar, added3312.9 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids21413 g
Trans fatty acids2140.9 g
Monounsaturated fatty acids21411.4 g
Polyunsaturated fatty acids2141.3 g
Omega-32140.3 g
Omega-62140.9 g
Cholesterol21480 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)10–
C14:0 (myristic acid)2140.7 g
C16:0 (palmitic acid)2146.2 g
C18:0 (stearic acid)2145.5 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2140.8 g
C18:1 sum (oleic acid)21410.4 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2140.8 g
C18:3n-3 (alpha-linolenic acid)2140.2 g
C20:3n-3 (eicosatrienoic acid)60a0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)60a0 g
C20:4n-3 (eicosatetraenoic acid)60a0 g
C20:4n-6 (arachidonic acid)2140.1 g
C20:5n-3 (eicosapentaenoic acid, EPA)60a0 g
C22:5n-3 (docosapentaenoic acid, DPA)2140.1 g
C22:6n-3 (docosahexaenoic acid, DHA)60a0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03259 µg-RE
Vitamin A (RE)MI03229 µg-RE1 %
Beta-carotene2140 µg
Retinol2149 µg
Vitamin D2140.2 µg2 %
Vitamin E2141 mg-ATE8 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2140.25 mg19 %
Vitamin B2 (riboflavin)2140.23 mg14 %
Vitamin B3 (niacin)2145.7 mg
Niacin equivalentsMI042110 mg49 %
Vitamin B6 (pyridoxine)2140.32 mg17 %
Vitamin B9 (folate)2144 µg1 %
Vitamin B12 (cobalamin)2142.6 µg65 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2148 mg0 %
Potassium (K)214380 mg11 %
Sodium (Na)116b1,920 mg
Salt (NaCl)MI01204.8 g
Phosphorus (P)214220 mg34 %
Magnesium (Mg)21422 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2142.3 mg20 %
Copper (Cu)2140.15 mg16 %
Zinc (Zn)2143.7 mg26 %
Selenium (Se)21413 µg15 %
Iodine (I)3253 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
A0221Sausage or luncheon meat (US CFR)
A0798Sausage or similar meat product (EUROFIR)
B2244Cattle and sheep
C0269Skeletal meat part, without bone and skin, with separable fat
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
H0151Spice or herb added
H0157Lactose added
H0172Smoked or smoke-flavored
H0191Meat added
H0253Cured or aged
H0262Animal fat or oil added
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.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
116b
Data from the industry to the Food Composition Table 2023, analysed value.
214
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. 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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