Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat16.5
Carbohydrate2.3
Protein10.2
Dietary fibre1.0
Alcohol0.0
Water70.0
Energy content
Energy contentenergiprosent
Fat73
Carbohydrate5
Protein21
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 833 kJ (201 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat73%
Carbohydrate4%
Dietary fibre0%
Protein20%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource2.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource16.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource5.9 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource7.8 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource2.2 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)6 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E8 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)18 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents25 %
Vitamin B6 (pyridoxine)6 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)17 %
Vitamin C (askorbic acid)16 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)11 %
Magnesium (Mg)4 %
Phosphorus (P)35 %
Trace elementsSourceQuantity
Iron (Fe)5 %
Zinc (Zn)9 %
Selenium (Se)8 %
Copper (Cu)4 %
Iodine (I)1 %

Classification

Food ID: 03.145

FoodEx2: Pre-cooked sausages to be cooked before consumption (A026A)

Facets
F04 IngredientBovine and pig, minced meat (A04GP)

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
A0221Sausage or luncheon meat (US CFR)
A0798Sausage or similar meat product (EUROFIR)
B1161Cattle
C0269Skeletal meat part, without bone and skin, with separable fat
E0151Solid
F0014Fully heat-treated
G0014Boiled
H0151Spice or herb added
H0184Milk added
H0191Meat added
H0262Animal fat or oil added
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

228a

Norwegian Food Safety Authority. Nutrient analysis 2018-2019. Meat products. Published report (2019): «Næringsstoff- og tungmetallanalyser i kjøttprodukter». mattilsynet-xp7prod.enonic.cloud

331

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

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)

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])

Sugar, added in Sausage, meat

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

Fat in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Sugar, total in Sausage, meat

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])

C16:0 (palmitic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Retinol in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodUltra-performance liquid chromatography

Vitamin B3 (niacin) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Iodine (I) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

C18:3n-3 (alpha-linolenic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Monounsaturated fatty acids in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Iron (Fe) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin A (RAE) in Sausage, meat

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 B2 (riboflavin) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodHigh-performance liquid chromatography

Protein in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Zinc (Zn) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Cholesterol in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Vitamin D in Sausage, meat

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

C18:0 (stearic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Saturated fatty acids in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

C16:1 sum (palmitoleic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Omega-6 in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Omega-3 in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Calcium (Ca) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

C14:0 (myristic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Copper (Cu) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin C (askorbic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodHigh-performance liquid chromatography

C18:1 sum (oleic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Potassium (K) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Sodium (Na) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Dietary fibre in Sausage, meat

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

Vitamin E in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodUltra-performance liquid chromatography

C18:2n-6 (linoleic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

C20:3n-3 (eicosatrienoic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Salt (NaCl) in Sausage, meat

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)

Sugar, free in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodImputation

Phosphorus (P) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Water in Sausage, meat

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])

C22:5n-3 (docosapentaenoic acid, DPA) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

C12:0 (lauric acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

C20:4n-3 (eicosatetraenoic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

C20:4n-6 (arachidonic acid) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Niacin equivalents in Sausage, meat

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)

Magnesium (Mg) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodInductively Coupled Plasma Mass Spectrometry

Beta-carotene in Sausage, meat

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Vitamin B12 (cobalamin) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Carbohydrate in Sausage, meat

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])

Alcohol in Sausage, meat

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

Starch in Sausage, meat

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

Trans fatty acids in Sausage, meat

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

Vitamin B6 (pyridoxine) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodUltra-performance liquid chromatography

Vitamin B9 (folate) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin B1 (thiamin) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodHigh-performance liquid chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodGas chromatography

Polyunsaturated fatty acids in Sausage, meat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

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