| Composition | gram |
|---|---|
| Fat | 4.2 |
| Carbohydrate | 0.2 |
| Protein | 21.0 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 75.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 30 |
| Carbohydrate | 1 |
| Protein | 69 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 30% | ||
| Carbohydrate | 0% | ||
| Dietary fibre | 0% | ||
| Protein | 69% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 0.2 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 4.2 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 1.4 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 2.1 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 7 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 4 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 0 % | ||
| Sodium (Na) | |||
| Potassium (K) | 10 % | ||
| Magnesium (Mg) | 7 % | ||
| Phosphorus (P) | 37 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 7 % | ||
| Zinc (Zn) | 17 % | ||
| Selenium (Se) | 10 % | ||
| Copper (Cu) | 6 % | ||
| Iodine (I) | 0 % |
Food ID: 03.493
Scientific name: Sus scrofa Linnaeus, 1758
| Facets | |
|---|---|
| F01 Source | Pig (as animal) (A057F) |
| F02 Part-nature | Mammals and birds meat (as part-nature) (A0BYZ) |
| F27 Source-commodities | Pig fresh meat (A01RG) |
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) |
| B1136 | Swine |
| C0268 | Skeletal meat part, without bone, without skin |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| 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 |
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.
Calculated from the percentual content of fat in a similar food item.
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
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])
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])
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])
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])
Imputation of a component from one or more components from related food
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 | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| 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 | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| 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 | Value created within host system |
| Method type | Summation from constituent components |
| Method | 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]) |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| 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 | Summation from constituent components |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| 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 | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | 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]) |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| 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 | Summation from constituent components |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| 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 | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Weighted |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | 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]) |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Acid hydrolysis with gravimetric quantification |
| 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 | 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 | 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 | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Distillation titrimetry |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Below limit of quantification |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Mean |
| Acquisition type | Industry laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| 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]) |