Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat33.6
Carbohydrate0.0
Protein15.9
Dietary fibre0.0
Alcohol0.0
Water51.0
Energy content
Energy contentenergiprosent
Fat82
Carbohydrate0
Protein18
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,514 kJ (366 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat82%
Carbohydrate0%
Dietary fibre0%
Protein17%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource33.6 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource9.8 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource17.8 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource3.8 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)17 RE2 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E4 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)9 %
Vitamin B2 (riboflavin)15 %
Vitamin B3 (niacin)
Niacin equivalents40 %
Vitamin B6 (pyridoxine)22 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)7 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)5 %
Phosphorus (P)44 %
Trace elementsSourceQuantity
Iron (Fe)23 %
Zinc (Zn)15 %
Selenium (Se)16 %
Copper (Cu)30 %
Iodine (I)2 %

Classification

Food ID: 03.002

Scientific name: Branta spp.

FoodEx2: Goose fresh meat (A01SS)

Facets
F20 Part-consumed-analysedWith skin (A07QQ)

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
A0273Poultry or poultry product (US CFR)
A0795Poultry meat (EUROFIR)
B1253Goose
C0267Skeletal meat part, without bone, with skin
E0151Solid
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.

73f

Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

74f

Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

325

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

400c

Swedish National Food Agency. The food database, version 2013.01.10.

460e

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page

460g

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

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)

Dietary fibre in Goose, meat and skin, raw

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

Potassium (K) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Copper (Cu) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B12 (cobalamin) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C12:0 (lauric acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B9 (folate) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:4n-6 (arachidonic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sodium (Na) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Phosphorus (P) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B6 (pyridoxine) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-3 in Goose, meat and skin, 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

Niacin equivalents in Goose, meat and skin, 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)

C14:0 (myristic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Monounsaturated fatty acids in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Beta-carotene in Goose, meat and skin, raw

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

Polyunsaturated fatty acids in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Magnesium (Mg) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:1 sum (oleic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Saturated fatty acids in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Trans fatty acids in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Sugar, free in Goose, meat and skin, raw

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

Iron (Fe) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin C (askorbic acid) in Goose, meat and skin, raw

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

Zinc (Zn) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B2 (riboflavin) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin D in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Vitamin E in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Starch in Goose, meat and skin, raw

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

Salt (NaCl) in Goose, meat and skin, 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 A (RAE) in Goose, meat and skin, 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))

Sugar, total in Goose, meat and skin, raw

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

C18:3n-3 (alpha-linolenic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, added in Goose, meat and skin, raw

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

Water in Goose, meat and skin, 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])

Iodine (I) in Goose, meat and skin, raw

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

C22:5n-3 (docosapentaenoic acid, DPA) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Fat in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Calcium (Ca) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C16:1 sum (palmitoleic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:2n-6 (linoleic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-6 in Goose, meat and skin, 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

Carbohydrate in Goose, meat and skin, 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])

C16:0 (palmitic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B1 (thiamin) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Alcohol in Goose, meat and skin, raw

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

Vitamin B3 (niacin) in Goose, meat and skin, raw

Value typeWeighted
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Retinol in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Cholesterol in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Protein in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Selenium (Se) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:0 (stearic acid) in Goose, meat and skin, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

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