| Composition | gram |
|---|---|
| Fat | 35.0 |
| Carbohydrate | 0.0 |
| Protein | 14.0 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 51.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 84 |
| Carbohydrate | 0 |
| Protein | 16 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 84% | ||
| Carbohydrate | 0% | ||
| Dietary fibre | 0% | ||
| Protein | 15% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 0 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 35 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 15.7 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 12.6 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 24 RE | 3 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 2 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 2 % | ||
| Sodium (Na) | |||
| Potassium (K) | 8 % | ||
| Magnesium (Mg) | 6 % | ||
| Phosphorus (P) | 26 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 22 % | ||
| Zinc (Zn) | 25 % | ||
| Selenium (Se) | 3 % | ||
| Copper (Cu) | 6 % | ||
| Iodine (I) | 2 % |
Food ID: 03.031
Scientific name: Ovis aries Linnaeus, 1758
| Facets | |
|---|---|
| F04 Ingredient | Salt (A042P) |
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.
| LanguaL | Classification |
|---|---|
| A0150 | Meat or meat product (FROM MAMMAL) (US CFR) |
| A0794 | Red meat (EUROFIR) |
| B1183 | Sheep |
| C0268 | Skeletal meat part, without bone, without skin |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0173 | Salted |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0018 | Cut of meat not known |
Missing value, content not known.
Estimated value.
Calculated value from a similar food item.
Estimated as a naturally occurring zero value, not analysed.
Calculated from the percentual content of fat in a similar food item.
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.
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.
Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
University of Oslo (2018). Iodine project 2017-2018.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method | Other method |