Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat9.1
Carbohydrate0.1
Protein19.9
Dietary fibre0.0
Alcohol0.0
Water71.0
Energy content
Energy contentenergiprosent
Fat50
Carbohydrate0
Protein50
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 675 kJ (162 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat49%
Carbohydrate0%
Dietary fibre0%
Protein49%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource9.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource3.1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource4.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.1 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)8 RE1 %
Retinol
Beta-carotene
Vitamin D1 %
Vitamin E5 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)81 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents55 %
Vitamin B6 (pyridoxine)18 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)10 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)10 %
Magnesium (Mg)7 %
Phosphorus (P)36 %
Trace elementsSourceQuantity
Iron (Fe)7 %
Zinc (Zn)23 %
Selenium (Se)12 %
Copper (Cu)7 %
Iodine (I)0 %

Classification

Food ID: 03.348

Scientific name: Sus scrofa Linnaeus, 1758

FoodEx2: Pig minced meat (A04AC)

Facets
F01 SourcePig (as animal) (A057F)
F02 Part-natureMammals and birds meat (as part-nature) (A0BYZ)
F07 Fat-content9 % fat (A072K)
F27 Source-commoditiesPig minced meat (A04AC)
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
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1136Swine
C0268Skeletal meat part, without bone, without skin
E0144Semisolid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

60b

Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.

71

Calculated from the percentual content of fat in a similar food item.

318

The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”.

332

Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2024). Updating nutritional value of Norwegian pork meat. Published report, animalia.no

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])

Vitamin C (askorbic acid) in Pork, minced meat, 9 % fat, raw

Value typeLogical zero
Acquisition typeOther acquisition type
Method typeEstimated according to logical deduction
MethodOther method

C16:0 (palmitic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:4n-3 (eicosatetraenoic acid) in Pork, minced meat, 9 % fat, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Beta-carotene in Pork, minced meat, 9 % fat, raw

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

Vitamin B2 (riboflavin) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Polyunsaturated fatty acids in Pork, minced meat, 9 % fat, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C20:3n-3 (eicosatrienoic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B12 (cobalamin) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Retinol in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Fat in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAcid hydrolysis with gravimetric quantification

C12:0 (lauric acid) in Pork, minced meat, 9 % fat, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Magnesium (Mg) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Alcohol in Pork, minced meat, 9 % fat, raw

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

Zinc (Zn) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin A (RAE) in Pork, minced meat, 9 % fat, raw

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 B3 (niacin) in Pork, minced meat, 9 % fat, raw

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Potassium (K) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Iodine (I) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Iron (Fe) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Omega-6 in Pork, minced meat, 9 % fat, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C18:2n-6 (linoleic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin E in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C14:0 (myristic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:4n-6 (arachidonic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Saturated fatty acids in Pork, minced meat, 9 % fat, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C20:5n-3 (eicosapentaenoic acid, EPA) in Pork, minced meat, 9 % fat, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, added in Pork, minced meat, 9 % fat, raw

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

Omega-3 in Pork, minced meat, 9 % fat, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Phosphorus (P) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Monounsaturated fatty acids in Pork, minced meat, 9 % fat, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C22:5n-3 (docosapentaenoic acid, DPA) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C16:1 sum (palmitoleic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B6 (pyridoxine) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Water in Pork, minced meat, 9 % fat, raw

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])

Protein in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodDistillation titrimetry

Salt (NaCl) in Pork, minced meat, 9 % fat, raw

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)

Vitamin B1 (thiamin) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C18:0 (stearic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B9 (folate) in Pork, minced meat, 9 % fat, raw

Value typeAverage
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Calcium (Ca) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C18:3n-3 (alpha-linolenic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C18:1 sum (oleic acid) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Cholesterol in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Pork, minced meat, 9 % fat, raw

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

Carbohydrate in Pork, minced meat, 9 % fat, raw

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])

Trans fatty acids in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Starch in Pork, minced meat, 9 % fat, raw

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

Copper (Cu) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Sodium (Na) in Pork, minced meat, 9 % fat, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Sugar, total in Pork, minced meat, 9 % fat, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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 Pork, minced meat, 9 % fat, raw

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 D in Pork, minced meat, 9 % fat, raw

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

Dietary fibre in Pork, minced meat, 9 % fat, raw

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

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