Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat19.1
Carbohydrate6.0
Protein12.9
Dietary fibre0.0
Alcohol0.0
Water62.0
Energy content
Energy contentenergiprosent
Fat69
Carbohydrate10
Protein21
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,028 kJ (248 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat68%
Carbohydrate9%
Dietary fibre0%
Protein21%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource6 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource19.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource6.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource9.1 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource2.7 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)6 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E8 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)49 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents33 %
Vitamin B6 (pyridoxine)7 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)27 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)6 %
Magnesium (Mg)4 %
Phosphorus (P)28 %
Trace elementsSourceQuantity
Iron (Fe)13 %
Zinc (Zn)17 %
Selenium (Se)9 %
Copper (Cu)6 %
Iodine (I)2 %

Classification

Food ID: 03.441

FoodEx2: Meat burger (no sandwich) (A03XF)

Facets
F02 Part-natureMeat based dishes (as part-nature) (A06GH)
F04 IngredientMammals and birds meat (A0EYH)
F28 ProcessMincing / chopping / cutting (A07KY)

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)
A0799Meat dish (EUROFIR)
B1161Cattle
C0268Skeletal meat part, without bone, without skin
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0008Griddled
H0151Spice or herb added
J0142Preserved by chilling or freezing
K0003No packing medium used
M0166Plastic bag or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

125

Product information, information from nutrition labelling/internet sites, 2019.

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.

701G

Aggregated value from several food items

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])

Vitamin B9 (folate) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Magnesium (Mg) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Zinc (Zn) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B3 (niacin) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Water in Beef patties, X-tra

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])

C18:2n-6 (linoleic acid) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Omega-6 in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Copper (Cu) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Trans fatty acids in Beef patties, X-tra

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

Dietary fibre in Beef patties, X-tra

Value typeAs reported
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodImputation

Vitamin D in Beef patties, X-tra

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B2 (riboflavin) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Beef patties, X-tra

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Iodine (I) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C12:0 (lauric acid) in Beef patties, X-tra

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Protein in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Phosphorus (P) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beef patties, X-tra

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Cholesterol in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Omega-3 in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Beta-carotene in Beef patties, X-tra

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

Vitamin B12 (cobalamin) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Iron (Fe) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:4n-3 (eicosatetraenoic acid) in Beef patties, X-tra

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

C22:5n-3 (docosapentaenoic acid, DPA) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Calcium (Ca) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Sodium (Na) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Retinol in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodUltra-performance liquid chromatography

Sugar, total in Beef patties, X-tra

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])

Salt (NaCl) in Beef patties, X-tra

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)

Niacin equivalents in Beef patties, X-tra

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)

C18:1 sum (oleic acid) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Potassium (K) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin A (RAE) in Beef patties, X-tra

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))

Monounsaturated fatty acids in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodFatty 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])

C20:4n-6 (arachidonic acid) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Starch in Beef patties, X-tra

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

Polyunsaturated fatty acids in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodFatty 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])

C16:0 (palmitic acid) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin C (askorbic acid) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C16:1 sum (palmitoleic acid) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B1 (thiamin) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Saturated fatty acids in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodFatty 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])

Sugar, added in Beef patties, X-tra

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

C18:0 (stearic acid) in Beef patties, X-tra

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Alcohol in Beef patties, X-tra

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

Vitamin B6 (pyridoxine) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodUltra-performance liquid chromatography

C14:0 (myristic acid) in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

C20:3n-3 (eicosatrienoic acid) in Beef patties, X-tra

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Fat in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Beef patties, X-tra

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

Carbohydrate in Beef patties, X-tra

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])

Vitamin E in Beef patties, X-tra

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodUltra-performance liquid chromatography

C20:5n-3 (eicosapentaenoic acid, EPA) in Beef patties, X-tra

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

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