| Composition | gram |
|---|---|
| Fat | 8.6 |
| Carbohydrate | 1.4 |
| Protein | 17.2 |
| Dietary fibre | 6.0 |
| Alcohol | 0.0 |
| Water | 67.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 47 |
| Carbohydrate | 3 |
| Protein | 43 |
| Dietary fibre | 7 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 46% | ||
| Carbohydrate | 3% | ||
| Dietary fibre | 7% | ||
| Protein | 42% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 1.4 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 8.6 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0.6 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 5.4 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 19 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 11 % | ||
| Sodium (Na) | |||
| Potassium (K) | 17 % | ||
| Magnesium (Mg) | 26 % | ||
| Phosphorus (P) | 40 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 26 % | ||
| Zinc (Zn) | 9 % | ||
| Selenium (Se) | 4 % | ||
| Copper (Cu) | 33 % | ||
| Iodine (I) | 0 % |
Food ID: 06.678
| Facets | |
|---|---|
| F02 Part-nature | Meat imitate (as part-nature) (A06HN) |
| F27 Source-commodities | Soyabeans (oilseed) (A015P) |
| F28 Process | Freezing (A07KQ) |
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 |
|---|---|
| A0132 | Meat product analog (US CFR) |
| A0800 | Meat analogue (EUROFIR) |
| B1452 | Soybean |
| C0236 | Protein extract, concentrate or isolate |
| E0144 | Semisolid |
| F0001 | Extent of heat treatment not known |
| G0001 | Cooking method not known |
| H0263 | Vegetable fat or oil added |
| J0136 | Preserved by freezing |
| K0003 | No packing medium used |
| M0151 | Metal container |
| M0213 | Box |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
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
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Swedish National Food Agency. The food database, version 2017.12.15.
Aggregated value from several food items
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)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| 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 | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| 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 | Imputed/estimated, generic |
| Method | Imputation |
| 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, generic |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| 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 | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| 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 | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation 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 | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Ultra-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Gas chromatography |