Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat11.5
Carbohydrate0.0
Protein20.6
Dietary fibre0.0
Alcohol0.0
Water68.0
Energy content
Energy contentenergiprosent
Fat55
Carbohydrate0
Protein45
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 776 kJ (186 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat54%
Carbohydrate0%
Dietary fibre0%
Protein45%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource11.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource5.6 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource4.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.3 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 D1 %
Vitamin E2 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)2 %
Vitamin B2 (riboflavin)4 %
Vitamin B3 (niacin)
Niacin equivalents54 %
Vitamin B6 (pyridoxine)11 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)22 %
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)29 %
Trace elementsSourceQuantity
Iron (Fe)18 %
Zinc (Zn)45 %
Selenium (Se)9 %
Copper (Cu)7 %
Iodine (I)1 %

Classification

Food ID: 03.054

Scientific name: Bos taurus Linnaeus, 1758

FoodEx2: Cow, ox or bull fresh meat (A01QX)

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
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0023Rib (MEAT CUT)

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

71

Calculated from the percentual content of fat in a similar food item.

319

The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.

325

University of Oslo (2018). Iodine project 2017-2018.

330

Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2024). Updating nutritional value of Norwegian bovine meat 2020-2022. Published report, animalia.no

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)

Calcium (Ca) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Trans fatty acids in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Carbohydrate in Beef, rib-eye steak, 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])

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C14:0 (myristic acid) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B9 (folate) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Iron (Fe) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C18:1 sum (oleic acid) in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCalculation method

C20:4n-3 (eicosatetraenoic acid) in Beef, rib-eye steak, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCalculation method

Niacin equivalents in Beef, rib-eye steak, 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)

Potassium (K) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B3 (niacin) in Beef, rib-eye steak, raw

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Beef, rib-eye steak, raw

Value typeBelow limit of detection
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Beef, rib-eye steak, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, added in Beef, rib-eye steak, raw

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

Beta-carotene in Beef, rib-eye steak, raw

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

Vitamin A (RAE) in Beef, rib-eye steak, 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))

Phosphorus (P) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C16:0 (palmitic acid) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Iodine (I) in Beef, rib-eye steak, raw

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

Fat in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAcid hydrolysis with gravimetric quantification

Magnesium (Mg) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Beef, rib-eye steak, raw

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

Vitamin D in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components in the same food

C22:5n-3 (docosapentaenoic acid, DPA) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Dietary fibre in Beef, rib-eye steak, raw

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

Vitamin B6 (pyridoxine) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin E in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Monounsaturated fatty acids in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

Cholesterol in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Alcohol in Beef, rib-eye steak, raw

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

Polyunsaturated fatty acids in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C18:0 (stearic acid) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Saturated fatty acids in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C18:3n-3 (alpha-linolenic acid) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B1 (thiamin) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Salt (NaCl) in Beef, rib-eye steak, 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)

C12:0 (lauric acid) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-3 in Beef, rib-eye steak, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Selenium (Se) in Beef, rib-eye steak, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin B2 (riboflavin) in Beef, rib-eye steak, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Starch in Beef, rib-eye steak, raw

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

C22:6n-3 (docosahexaenoic acid, DHA) in Beef, rib-eye steak, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Beef, rib-eye steak, raw

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

Zinc (Zn) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C18:2n-6 (linoleic acid) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Water in Beef, rib-eye steak, 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])

Retinol in Beef, rib-eye steak, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Copper (Cu) in Beef, rib-eye steak, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin C (askorbic acid) in Beef, rib-eye steak, raw

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

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