Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat17.4
Carbohydrate3.3
Protein11.2
Dietary fibre3.0
Alcohol0.0
Water65.0
Energy content
Energy contentenergiprosent
Fat70
Carbohydrate6
Protein21
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 915 kJ (221 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat70%
Carbohydrate6%
Dietary fibre2%
Protein20%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource3.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource17.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource5.8 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource9.1 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource3 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)13 RE1 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E12 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)15 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents28 %
Vitamin B6 (pyridoxine)7 %
Vitamin B9 (folate)2 %
Vitamin B12 (cobalamin)22 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)7 %
Magnesium (Mg)4 %
Phosphorus (P)26 %
Trace elementsSourceQuantity
Iron (Fe)9 %
Zinc (Zn)15 %
Selenium (Se)9 %
Copper (Cu)6 %
Iodine (I)1 %

Classification

Food ID: 03.456

FoodEx2: Meat balls (A03XG)

Facets
F02 Part-natureMeat based dishes (as part-nature) (A06GH)
F04 IngredientMammals and birds meat (A0EYH)
F07 Fat-content17 % fat (A073E)

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)
A0799Meat dish (EUROFIR)
B1105Cattle and swine
C0268Skeletal meat part, without bone, without skin
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0008Griddled
H0151Spice or herb added
J0142Preserved by chilling or freezing
K0003No packing medium used
M0166Plastic bag or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

228a

Norwegian Food Safety Authority. Nutrient analysis 2018-2019. Meat products. Published report (2019): «Næringsstoff- og tungmetallanalyser i kjøttprodukter». mattilsynet-xp7prod.enonic.cloud

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

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)

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])

C18:1 sum (oleic acid) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Trans fatty acids in Meat rissoles, Swedish, Coop

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

Beta-carotene in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Cholesterol in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

C14:0 (myristic acid) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Starch in Meat rissoles, Swedish, Coop

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

Potassium (K) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Phosphorus (P) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin C (askorbic acid) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Retinol in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodUltra-performance liquid chromatography

Sugar, added in Meat rissoles, Swedish, Coop

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

Iron (Fe) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:5n-3 (eicosapentaenoic acid, EPA) in Meat rissoles, Swedish, Coop

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Monounsaturated fatty acids in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
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 D in Meat rissoles, Swedish, Coop

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Omega-6 in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Carbohydrate in Meat rissoles, Swedish, Coop

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])

Saturated fatty acids in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
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])

Vitamin B3 (niacin) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Zinc (Zn) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B1 (thiamin) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C20:4n-3 (eicosatetraenoic acid) in Meat rissoles, Swedish, Coop

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin E in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodUltra-performance liquid chromatography

Salt (NaCl) in Meat rissoles, Swedish, Coop

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)

C18:2n-6 (linoleic acid) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

C22:5n-3 (docosapentaenoic acid, DPA) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B6 (pyridoxine) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodUltra-performance liquid chromatography

Vitamin B12 (cobalamin) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Meat rissoles, Swedish, Coop

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, free in Meat rissoles, Swedish, Coop

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

Calcium (Ca) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:4n-6 (arachidonic acid) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

C18:0 (stearic acid) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, total in Meat rissoles, Swedish, Coop

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

Niacin equivalents in Meat rissoles, Swedish, Coop

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)

Iodine (I) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B9 (folate) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B2 (riboflavin) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Copper (Cu) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Alcohol in Meat rissoles, Swedish, Coop

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

Polyunsaturated fatty acids in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
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-3 in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Selenium (Se) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:3n-3 (eicosatrienoic acid) in Meat rissoles, Swedish, Coop

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Water in Meat rissoles, Swedish, Coop

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])

Sodium (Na) in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Meat rissoles, Swedish, Coop

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Meat rissoles, Swedish, Coop

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

C16:0 (palmitic acid) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Dietary fibre in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Meat rissoles, Swedish, Coop

Value typeAverage
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

Protein in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

Fat in Meat rissoles, Swedish, Coop

Value typeWeighted
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodAnalytical method

C12:0 (lauric acid) in Meat rissoles, Swedish, Coop

Value typeBelow limit of quantification
Acquisition typeIn-house or affiliated laboratory
Method typeAnalytical results
MethodGas chromatography

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