Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.8
Carbohydrate0.2
Protein22.8
Dietary fibre0.0
Alcohol0.0
Water74.0
Energy content
Energy contentenergiprosent
Fat21
Carbohydrate1
Protein78
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 492 kJ (117 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat20%
Carbohydrate0%
Dietary fibre0%
Protein78%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.2 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.8 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.9 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource1.4 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.4 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)4 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E4 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)84 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents71 %
Vitamin B6 (pyridoxine)24 %
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)11 %
Magnesium (Mg)8 %
Phosphorus (P)41 %
Trace elementsSourceQuantity
Iron (Fe)5 %
Zinc (Zn)15 %
Selenium (Se)15 %
Copper (Cu)6 %
Iodine (I)0 %

Classification

Food ID: 03.491

Scientific name: Sus scrofa Linnaeus, 1758

FoodEx2: Pig fresh meat (A01RG)

Facets
F01 SourcePig (as animal) (A057F)
F02 Part-natureMammals and birds meat (as part-nature) (A0BYZ)
F27 Source-commoditiesPig fresh meat (A01RG)

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
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
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.

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])

MI0232

Imputation of a component from one or more components from related food

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])

Protein in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodDistillation titrimetry

Vitamin B6 (pyridoxine) in Svin, bottom round, raw

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

C16:1 sum (palmitoleic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Magnesium (Mg) in Svin, bottom round, raw

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

Sugar, added in Svin, bottom round, raw

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

Omega-3 in Svin, bottom round, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B2 (riboflavin) in Svin, bottom round, raw

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

C22:6n-3 (docosahexaenoic acid, DHA) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin D in Svin, bottom round, 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

Calcium (Ca) in Svin, bottom round, raw

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

C18:2n-6 (linoleic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B1 (thiamin) in Svin, bottom round, raw

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

Vitamin C (askorbic acid) in Svin, bottom round, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

C20:3n-3 (eicosatrienoic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Niacin equivalents in Svin, bottom round, 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)

C22:5n-3 (docosapentaenoic acid, DPA) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C18:0 (stearic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin E in Svin, bottom round, raw

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

Phosphorus (P) in Svin, bottom round, raw

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

C18:3n-3 (alpha-linolenic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Polyunsaturated fatty acids in Svin, bottom round, 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])

Iron (Fe) in Svin, bottom round, raw

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

C20:4n-6 (arachidonic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C14:0 (myristic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Carbohydrate in Svin, bottom round, 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])

Vitamin B12 (cobalamin) in Svin, bottom round, raw

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

Sugar, total in Svin, bottom round, 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])

Selenium (Se) in Svin, bottom round, raw

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

Saturated fatty acids in Svin, bottom round, 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])

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Retinol in Svin, bottom round, raw

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

Cholesterol in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Water in Svin, bottom round, 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])

C12:0 (lauric acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:4n-3 (eicosatetraenoic acid) in Svin, bottom round, raw

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

Dietary fibre in Svin, bottom round, raw

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

Copper (Cu) in Svin, bottom round, raw

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

Trans fatty acids in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Svin, bottom round, 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

Zinc (Zn) in Svin, bottom round, raw

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

Salt (NaCl) in Svin, bottom round, 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)

Sugar, free in Svin, bottom round, raw

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

Fat in Svin, bottom round, raw

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

C16:0 (palmitic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:5n-3 (eicosapentaenoic acid, EPA) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Sodium (Na) in Svin, bottom round, raw

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

Vitamin A (RAE) in Svin, bottom round, 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))

Iodine (I) in Svin, bottom round, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Monounsaturated fatty acids in Svin, bottom round, 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])

Vitamin B3 (niacin) in Svin, bottom round, raw

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

C18:1 sum (oleic acid) in Svin, bottom round, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Starch in Svin, bottom round, raw

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

Potassium (K) in Svin, bottom round, raw

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

Beta-carotene in Svin, bottom round, raw

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

Vitamin B9 (folate) in Svin, bottom round, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Alcohol in Svin, bottom round, raw

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

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