Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat80.0
Carbohydrate0.0
Protein3.0
Dietary fibre0.0
Alcohol0.0
Water17.0
Energy content
Energy contentenergiprosent
Fat98
Carbohydrate0
Protein2
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 3,011 kJ (732 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat98%
Carbohydrate0%
Dietary fibre0%
Protein1%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource80 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource37.4 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource31.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource3.4 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)25 RE3 %
Retinol
Beta-carotene
Vitamin D4 %
Vitamin E12 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)1 %
Vitamin B2 (riboflavin)1 %
Vitamin B3 (niacin)
Niacin equivalents10 %
Vitamin B6 (pyridoxine)6 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)17 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)3 %
Magnesium (Mg)1 %
Phosphorus (P)10 %
Trace elementsSourceQuantity
Iron (Fe)8 %
Zinc (Zn)9 %
Selenium (Se)6 %
Copper (Cu)2 %
Iodine (I)0 %

Classification

Food ID: 03.345

Scientific name: Bos taurus Linnaeus, 1758

FoodEx2: Cattle fresh fat tissue (A01TY)

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
C0253Fat, trim
E0122Divided or disintegrated
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.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

73q

Calculated as the sum of omega-3 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.

74q

Calculated as the sum of omega-6 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.

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.

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)

Vitamin B9 (folate) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Saturated fatty acids in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, free in Beef, trimmed fat, raw

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

Alcohol in Beef, trimmed fat, raw

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

Salt (NaCl) in Beef, trimmed fat, 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 C (askorbic acid) in Beef, trimmed fat, raw

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

C16:1 sum (palmitoleic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Copper (Cu) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sodium (Na) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Monounsaturated fatty acids in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B3 (niacin) in Beef, trimmed fat, raw

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Potassium (K) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin E in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:2n-6 (linoleic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B2 (riboflavin) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Fat in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C16:0 (palmitic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Beta-carotene in Beef, trimmed fat, raw

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

Vitamin B1 (thiamin) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, total in Beef, trimmed fat, raw

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

Selenium (Se) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Dietary fibre in Beef, trimmed fat, raw

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, added in Beef, trimmed fat, raw

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

Retinol in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Starch in Beef, trimmed fat, raw

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

Water in Beef, trimmed fat, 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])

C14:0 (myristic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Niacin equivalents in Beef, trimmed fat, 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)

C20:3n-3 (eicosatrienoic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Cholesterol in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Phosphorus (P) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C12:0 (lauric acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Calcium (Ca) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Magnesium (Mg) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-3 in Beef, trimmed fat, 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

C18:0 (stearic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Trans fatty acids in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin A (RAE) in Beef, trimmed fat, 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))

Iron (Fe) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Protein in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B12 (cobalamin) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iodine (I) in Beef, trimmed fat, raw

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

C18:1 sum (oleic acid) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Carbohydrate in Beef, trimmed fat, 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])

Polyunsaturated fatty acids in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-6 in Beef, trimmed fat, 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

Zinc (Zn) in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin D in Beef, trimmed fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

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