Jump to content

Sausage, fermented, Stabbur

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1967 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 475 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 14.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C14:0 0.68 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C16:0 8.91 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:0 4.75 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 18.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 1.19 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:1 sum 15.41 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids 5.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 4.25 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:3n-3 0.62 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:3n-3 0.06 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:3n-6 0.04 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:4n-3 0 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:4n-6 0.11 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:5n-3 (EPA) 0 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C22:5n-3 (DPA) 0.06 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C22:6n-3 (DHA) 0 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids, n-3 0.74 g 73r Calculated as the sum of omega-3 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids, n-6 4.58 g 74r Calculated as the sum of omega-6 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cholesterol 85 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 3.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 2.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 2.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 20.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 4.7 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 26 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 24 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 22 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.8 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 3.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1.8 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 4.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 1867 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 177 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 23 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 14 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 125 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0279 Cured meat (US CFR)
A0798 Sausage or similar meat product (EUROFIR)
B1229 Horse
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0138 Water removed
H0151 Spice or herb added
H0173 Salted
H0191 Meat added
H0262 Animal fat or oil added
J0100 Preserved by adding chemicals
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups