Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.4
Carbohydrate0.1
Protein21.8
Dietary fibre0.0
Alcohol0.0
Water76.0
Energy content
Energy contentenergiprosent
Fat19
Carbohydrate0
Protein80
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 461 kJ (109 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat19%
Carbohydrate0%
Dietary fibre0%
Protein80%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource2.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.9 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.2 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)2 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)6 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents69 %
Vitamin B6 (pyridoxine)8 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)50 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)12 %
Magnesium (Mg)8 %
Phosphorus (P)41 %
Trace elementsSourceQuantity
Iron (Fe)13 %
Zinc (Zn)19 %
Selenium (Se)2 %
Copper (Cu)10 %
Iodine (I)0 %

Classification

Food ID: 03.213

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)
B1669Lamb
C0270Skeletal meat part, without bone and skin, without separable fat
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
Z0217Tenderloin

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 C (askorbic acid) in Lamb, tenderloin, raw

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

C16:0 (palmitic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Monounsaturated fatty acids in Lamb, tenderloin, 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])

Vitamin B12 (cobalamin) in Lamb, tenderloin, raw

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

Vitamin E in Lamb, tenderloin, raw

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

Polyunsaturated fatty acids in Lamb, tenderloin, 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])

Omega-6 in Lamb, tenderloin, 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

Selenium (Se) in Lamb, tenderloin, raw

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

Phosphorus (P) in Lamb, tenderloin, raw

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

Retinol in Lamb, tenderloin, raw

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

Vitamin B1 (thiamin) in Lamb, tenderloin, raw

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

Saturated fatty acids in Lamb, tenderloin, 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])

Potassium (K) in Lamb, tenderloin, raw

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

C18:0 (stearic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Beta-carotene in Lamb, tenderloin, raw

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

Water in Lamb, tenderloin, 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])

Starch in Lamb, tenderloin, raw

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

Omega-3 in Lamb, tenderloin, 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

Cholesterol in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Lamb, tenderloin, raw

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

C20:4n-6 (arachidonic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Alcohol in Lamb, tenderloin, raw

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

C22:5n-3 (docosapentaenoic acid, DPA) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:4n-3 (eicosatetraenoic acid) in Lamb, tenderloin, raw

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

Fat in Lamb, tenderloin, raw

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Lamb, tenderloin, raw

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

C18:3n-3 (alpha-linolenic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:3n-3 (eicosatrienoic acid) in Lamb, tenderloin, raw

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

Sugar, total in Lamb, tenderloin, 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])

Vitamin B6 (pyridoxine) in Lamb, tenderloin, raw

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

Vitamin B9 (folate) in Lamb, tenderloin, raw

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

Dietary fibre in Lamb, tenderloin, raw

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

Calcium (Ca) in Lamb, tenderloin, raw

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

Vitamin A (RAE) in Lamb, tenderloin, 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, added in Lamb, tenderloin, raw

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

C14:0 (myristic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Iron (Fe) in Lamb, tenderloin, raw

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

Vitamin B3 (niacin) in Lamb, tenderloin, raw

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C18:1 sum (oleic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Copper (Cu) in Lamb, tenderloin, raw

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

Sugar, free in Lamb, tenderloin, raw

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

Protein in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodDistillation titrimetry

Zinc (Zn) in Lamb, tenderloin, raw

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

C16:1 sum (palmitoleic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Carbohydrate in Lamb, tenderloin, 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])

C12:0 (lauric acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Iodine (I) in Lamb, tenderloin, raw

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

Vitamin D in Lamb, tenderloin, 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

Trans fatty acids in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Niacin equivalents in Lamb, tenderloin, 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)

C20:5n-3 (eicosapentaenoic acid, EPA) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C18:2n-6 (linoleic acid) in Lamb, tenderloin, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B2 (riboflavin) in Lamb, tenderloin, raw

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

Salt (NaCl) in Lamb, tenderloin, 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)

Sodium (Na) in Lamb, tenderloin, raw

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

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