Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat13.4
Carbohydrate0.1
Protein18.4
Dietary fibre0.0
Alcohol0.0
Water68.0
Energy content
Energy contentenergiprosent
Fat61
Carbohydrate0
Protein39
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 809 kJ (194 kcal)
  • Edible part: 80 %
NutrientSourceQuantityEnergiprosent
Fat61%
Carbohydrate0%
Dietary fibre0%
Protein38%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource13.4 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 acidsSource4.9 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.7 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)15 RE2 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E4 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)4 %
Vitamin B2 (riboflavin)1 %
Vitamin B3 (niacin)
Niacin equivalents51 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)57 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)9 %
Magnesium (Mg)6 %
Phosphorus (P)33 %
Trace elementsSourceQuantity
Iron (Fe)9 %
Zinc (Zn)28 %
Selenium (Se)4 %
Copper (Cu)6 %
Iodine (I)0 %

Classification

Food ID: 03.218

Scientific name: Ovis aries Linnaeus, 1758

FoodEx2: Lamb fresh meat (A01RK)

Facets
F01 SourceSheep (as animal) (A057G)
F02 Part-natureMammals and birds meat (as part-nature) (A0BYZ)
F27 Source-commoditiesLamb fresh meat (A01RK)
F31 Animal-age-classYoung mammal less than 1 year old (A0C8X)

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)
B1183Sheep
C0269Skeletal meat part, without bone and skin, with separable fat
E0152Divided into pieces
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
Z0047Cut of meat, composite

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

60a

Estimated as zero value when the analysed value is below the limit of quantification.

60b

Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.

71

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

315

Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.

334

Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2023). Updating nutritional value of Norwegian lamb meat 2022-2023. Published report, animalia.no

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 B12 (cobalamin) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Water in Lamb, for mutton and cabbage stew (Fårikål), 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])

Alcohol in Lamb, for mutton and cabbage stew (Fårikål), raw

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

C18:1 sum (oleic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, added in Lamb, for mutton and cabbage stew (Fårikål), raw

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

Retinol in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Carbohydrate in Lamb, for mutton and cabbage stew (Fårikål), 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])

Vitamin B3 (niacin) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Lamb, for mutton and cabbage stew (Fårikål), 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))

C16:0 (palmitic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Potassium (K) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C18:2n-6 (linoleic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Fat in Lamb, for mutton and cabbage stew (Fårikål), raw

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

Copper (Cu) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C22:5n-3 (docosapentaenoic acid, DPA) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Cholesterol in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Omega-6 in Lamb, for mutton and cabbage stew (Fårikål), 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

Vitamin B9 (folate) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Zinc (Zn) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Beta-carotene in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBelow limit of detection or quantification
Acquisition typeValue created within host system
Method typeAnalytical, generic
MethodAnalytical method

Saturated fatty acids in Lamb, for mutton and cabbage stew (Fårikål), 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])

Dietary fibre in Lamb, for mutton and cabbage stew (Fårikål), raw

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

Calcium (Ca) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:0 (stearic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B2 (riboflavin) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Salt (NaCl) in Lamb, for mutton and cabbage stew (Fårikål), 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)

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:3n-3 (eicosatrienoic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, total in Lamb, for mutton and cabbage stew (Fårikål), raw

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

Magnesium (Mg) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin E in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C12:0 (lauric acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Polyunsaturated fatty acids in Lamb, for mutton and cabbage stew (Fårikål), 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])

C18:3n-3 (alpha-linolenic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin C (askorbic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

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

Starch in Lamb, for mutton and cabbage stew (Fårikål), raw

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

Trans fatty acids in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C16:1 sum (palmitoleic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Omega-3 in Lamb, for mutton and cabbage stew (Fårikål), 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

Iron (Fe) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Sugar, free in Lamb, for mutton and cabbage stew (Fårikål), raw

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Iodine (I) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B1 (thiamin) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Sodium (Na) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin D in Lamb, for mutton and cabbage stew (Fårikål), raw

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

Protein in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodDistillation titrimetry

Phosphorus (P) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Monounsaturated fatty acids in Lamb, for mutton and cabbage stew (Fårikål), 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])

Niacin equivalents in Lamb, for mutton and cabbage stew (Fårikål), 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)

Vitamin B6 (pyridoxine) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C20:4n-3 (eicosatetraenoic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C14:0 (myristic acid) in Lamb, for mutton and cabbage stew (Fårikål), raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

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