Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat13.2
Carbohydrate0.0
Protein19.4
Dietary fibre0.0
Alcohol0.0
Water67.0
Energy content
Energy contentenergiprosent
Fat60
Carbohydrate0
Protein40
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 819 kJ (197 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat59%
Carbohydrate0%
Dietary fibre0%
Protein40%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource13.2 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource6.4 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource6.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.6 g
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

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)28 RE3 %
Retinol
Beta-carotene
Vitamin D1 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)5 %
Vitamin B2 (riboflavin)8 %
Vitamin B3 (niacin)
Niacin equivalents48 %
Vitamin B6 (pyridoxine)17 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)72 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)5 %
Phosphorus (P)28 %
Trace elementsSourceQuantity
Iron (Fe)19 %
Zinc (Zn)42 %
Selenium (Se)9 %
Copper (Cu)0 %
Iodine (I)1 %

Classification

Food ID: 03.397

Scientific name: Bos taurus Linnaeus, 1758

FoodEx2: Bovine, minced meat (A049S)

Facets
F10 Qualitative-infoWithout added salt (A0CQE)

LanguaL

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
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1161Cattle
C0268Skeletal meat part, without bone, without skin
E0144Semisolid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

323

Egelandsdal, B. et.al (2017). Identification of the healthiest beef meat (2013-2017).

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])

MI0232

Imputation of a component from one or more components from related food

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])

C16:1 sum (palmitoleic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Dietary fibre in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B3 (niacin) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Carbohydrate in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Phosphorus (P) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Beta-carotene in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iron (Fe) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C14:0 (myristic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Cholesterol in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, free in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:2n-6 (linoleic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Niacin equivalents in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Magnesium (Mg) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-6 in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Potassium (K) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Trans fatty acids in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Saturated fatty acids in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Selenium (Se) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin D in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Protein in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iodine (I) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeType not known
Acquisition typeNot known
Method typeMethod type not known
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Starch in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin E in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Sugar, total in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

C20:4n-6 (arachidonic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:0 (stearic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin A (RAE) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Zinc (Zn) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Salt (NaCl) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Vitamin B1 (thiamin) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B12 (cobalamin) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Retinol in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C16:0 (palmitic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-3 in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Sugar, added in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Calcium (Ca) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Alcohol in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Sodium (Na) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C12:0 (lauric acid) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Water in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Polyunsaturated fatty acids in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Fat in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Copper (Cu) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Monounsaturated fatty acids in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B2 (riboflavin) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B9 (folate) in Beef, minced meat, 13 % fat, without salt and water, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

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