Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat12.8
Carbohydrate16.3
Protein12.9
Dietary fibre4.0
Alcohol0.0
Water54.0
Energy content
Energy contentenergiprosent
Fat47
Carbohydrate28
Protein22
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,001 kJ (240 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat47%
Carbohydrate27%
Dietary fibre3%
Protein21%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource16.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource12.8 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource6 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource4.7 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)7 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E47 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)17 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents20 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)18 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)6 %
Sodium (Na)
Potassium (K)10 %
Magnesium (Mg)12 %
Phosphorus (P)26 %
Trace elementsSourceQuantity
Iron (Fe)12 %
Zinc (Zn)6 %
Selenium (Se)9 %
Copper (Cu)
Iodine (I)0 %

Classification

Food ID: 06.684

FoodEx2: Meat imitates (A03TE)

Facets
F02 Part-natureMeat imitate (as part-nature) (A06HN)
F22 Preparation-production-placeFood industry prepared (A07SH)
F27 Source-commoditiesWheat and similar- (A001M), Soyabeans for consumption (dry) (A0DCH)

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)
B1452Soybean
C0236Protein extract, concentrate or isolate
E0147Whole, shape achieved by forming
F0001Extent of heat treatment not known
G0001Cooking method not known
H0263Vegetable fat or oil added
J0142Preserved by chilling or freezing
K0003No packing medium used
M0172Plastic container
M0213Box
N0036Plastic
P0024Human consumer, no age specification
P0199Vegan/vegetarian or suitability for vegan/vegetarian claim or use

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

96

Calculated value from other components in the same food item

331

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

400j

Swedish National Food Agency. The food database, version 2022.05.24. Online version, soknaringsinnehall.livsmedelsverket.se

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])

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)

C16:0 (palmitic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Zinc (Zn) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin E in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Omega-3 in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sodium (Na) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Potassium (K) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B3 (niacin) in Plant-based schnitzel, soy and wheat protein

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Selenium (Se) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Salt (NaCl) in Plant-based schnitzel, soy and wheat protein

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)

Omega-6 in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Copper (Cu) in Plant-based schnitzel, soy and wheat protein

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

C18:1 sum (oleic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Protein in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Cholesterol in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Plant-based schnitzel, soy and wheat protein

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

Dietary fibre in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Monounsaturated fatty acids in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, total in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Phosphorus (P) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Carbohydrate in Plant-based schnitzel, soy and wheat protein

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])

Vitamin B6 (pyridoxine) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Plant-based schnitzel, soy and wheat protein

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

Starch in Plant-based schnitzel, soy and wheat protein

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

Retinol in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B9 (folate) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Fat in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, added in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components in the same food

Sugar, free in Plant-based schnitzel, soy and wheat protein

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

C16:1 sum (palmitoleic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Saturated fatty acids in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Polyunsaturated fatty acids in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C12:0 (lauric acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin A (RAE) in Plant-based schnitzel, soy and wheat protein

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))

C18:3n-3 (alpha-linolenic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B1 (thiamin) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-6 (arachidonic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Magnesium (Mg) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Alcohol in Plant-based schnitzel, soy and wheat protein

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

Vitamin D in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Plant-based schnitzel, soy and wheat protein

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iodine (I) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Trans fatty acids in Plant-based schnitzel, soy and wheat protein

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

Calcium (Ca) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B2 (riboflavin) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C14:0 (myristic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C18:2n-6 (linoleic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iron (Fe) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin C (askorbic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C18:0 (stearic acid) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Niacin equivalents in Plant-based schnitzel, soy and wheat protein

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)

Vitamin B12 (cobalamin) in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Water in Plant-based schnitzel, soy and wheat protein

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])

Beta-carotene in Plant-based schnitzel, soy and wheat protein

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

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