Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat10.5
Carbohydrate25.6
Protein7.8
Dietary fibre7.0
Alcohol0.0
Water49.0
Energy content
Energy contentenergiprosent
Fat38
Carbohydrate43
Protein13
Dietary fibre6
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,013 kJ (242 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat38%
Carbohydrate42%
Dietary fibre5%
Protein13%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource25.6 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource10.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource8.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.2 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)13 RE1 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E30 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)17 %
Vitamin B2 (riboflavin)4 %
Vitamin B3 (niacin)
Niacin equivalents17 %
Vitamin B6 (pyridoxine)11 %
Vitamin B9 (folate)11 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)4 %
Sodium (Na)
Potassium (K)12 %
Magnesium (Mg)14 %
Phosphorus (P)28 %
Trace elementsSourceQuantity
Iron (Fe)17 %
Zinc (Zn)8 %
Selenium (Se)10 %
Copper (Cu)24 %
Iodine (I)1 %

Classification

Food ID: 06.820

FoodEx2: Meat imitates (A03TE)

Facets
F02 Part-natureMeat imitate (as part-nature) (A06HN)
F22 Preparation-production-placeFood industry prepared (A07SH)
F27 Source-commoditiesPotatoes (A00ZT), Lentils (dry) (A013Q)
F28 ProcessMincing / chopping / cutting (A07KY)

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
A0132Meat product analog (US CFR)
A0800Meat analogue (EUROFIR)
B1218Potato
C0236Protein extract, concentrate or isolate
E0144Semisolid
F0001Extent of heat treatment not known
G0001Cooking method not known
H0212Vegetable added
H0263Vegetable fat or oil added
J0136Preserved by freezing
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
P0199Vegan/vegetarian or suitability for vegan/vegetarian claim or use

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

232

Norwegian Food Safety Authority. Nutrient analysis 2020-2021. Plant based products. Published report (2022): Analyse av næringsstoffer og uønskede stoffer i plantebaserte middagsprodukter og drikker. 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])

Calcium (Ca) in Plant-based burger, potato and lentils, Hoff

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

C20:4n-3 (eicosatetraenoic acid) in Plant-based burger, potato and lentils, Hoff

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

Copper (Cu) in Plant-based burger, potato and lentils, Hoff

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

Beta-carotene in Plant-based burger, potato and lentils, Hoff

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

Sodium (Na) in Plant-based burger, potato and lentils, Hoff

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

Protein in Plant-based burger, potato and lentils, Hoff

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

Salt (NaCl) in Plant-based burger, potato and lentils, Hoff

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)

Potassium (K) in Plant-based burger, potato and lentils, Hoff

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

Omega-3 in Plant-based burger, potato and lentils, Hoff

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 Plant-based burger, potato and lentils, Hoff

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

Sugar, total in Plant-based burger, potato and lentils, Hoff

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])

Phosphorus (P) in Plant-based burger, potato and lentils, Hoff

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

Fat in Plant-based burger, potato and lentils, Hoff

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

C18:0 (stearic acid) in Plant-based burger, potato and lentils, Hoff

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

Vitamin B9 (folate) in Plant-based burger, potato and lentils, Hoff

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

Sugar, added in Plant-based burger, potato and lentils, Hoff

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

Vitamin C (askorbic acid) in Plant-based burger, potato and lentils, Hoff

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

C18:2n-6 (linoleic acid) in Plant-based burger, potato and lentils, Hoff

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

Vitamin D in Plant-based burger, potato and lentils, Hoff

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

Iron (Fe) in Plant-based burger, potato and lentils, Hoff

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

Starch in Plant-based burger, potato and lentils, Hoff

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

Polyunsaturated fatty acids in Plant-based burger, potato and lentils, Hoff

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])

Carbohydrate in Plant-based burger, potato and lentils, Hoff

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])

C18:3n-3 (alpha-linolenic acid) in Plant-based burger, potato and lentils, Hoff

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

Vitamin B12 (cobalamin) in Plant-based burger, potato and lentils, Hoff

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

Omega-6 in Plant-based burger, potato and lentils, Hoff

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

C16:0 (palmitic acid) in Plant-based burger, potato and lentils, Hoff

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

C12:0 (lauric acid) in Plant-based burger, potato and lentils, Hoff

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

C18:1 sum (oleic acid) in Plant-based burger, potato and lentils, Hoff

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

Iodine (I) in Plant-based burger, potato and lentils, Hoff

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

Sugar, free in Plant-based burger, potato and lentils, Hoff

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

Water in Plant-based burger, potato and lentils, Hoff

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])

Monounsaturated fatty acids in Plant-based burger, potato and lentils, Hoff

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 B6 (pyridoxine) in Plant-based burger, potato and lentils, Hoff

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

C16:1 sum (palmitoleic acid) in Plant-based burger, potato and lentils, Hoff

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

Retinol in Plant-based burger, potato and lentils, Hoff

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

Trans fatty acids in Plant-based burger, potato and lentils, Hoff

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

Vitamin B1 (thiamin) in Plant-based burger, potato and lentils, Hoff

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

C22:6n-3 (docosahexaenoic acid, DHA) in Plant-based burger, potato and lentils, Hoff

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Plant-based burger, potato and lentils, Hoff

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

Vitamin A (RAE) in Plant-based burger, potato and lentils, Hoff

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))

Vitamin E in Plant-based burger, potato and lentils, Hoff

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

Vitamin B3 (niacin) in Plant-based burger, potato and lentils, Hoff

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

Dietary fibre in Plant-based burger, potato and lentils, Hoff

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

Saturated fatty acids in Plant-based burger, potato and lentils, Hoff

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])

C22:5n-3 (docosapentaenoic acid, DPA) in Plant-based burger, potato and lentils, Hoff

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Plant-based burger, potato and lentils, Hoff

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

Alcohol in Plant-based burger, potato and lentils, Hoff

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

C20:3n-3 (eicosatrienoic acid) in Plant-based burger, potato and lentils, Hoff

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

Niacin equivalents in Plant-based burger, potato and lentils, Hoff

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)

Zinc (Zn) in Plant-based burger, potato and lentils, Hoff

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

Magnesium (Mg) in Plant-based burger, potato and lentils, Hoff

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

Vitamin B2 (riboflavin) in Plant-based burger, potato and lentils, Hoff

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

Cholesterol in Plant-based burger, potato and lentils, Hoff

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

C20:4n-6 (arachidonic acid) in Plant-based burger, potato and lentils, Hoff

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

C14:0 (myristic acid) in Plant-based burger, potato and lentils, Hoff

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

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