Chorizo, pølse
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Næringsinnhold
| Næringstoff | Verdi | Ref |
|---|---|---|
| Spiselig del (edible portion) |
100% | 0 |
| Vann (water (moisture)) |
37g | 470b |
| Kilojoule (energy, total metabolisable) |
1500kJ | 61a |
| Kilokalorier (energy, total metabolisable) |
360kcal | 61b |
| Fett (fat, total (total lipid)) |
29g | 470b |
| Mettede fettsyrer (fatty acids, total saturated fatty acids) |
11g | 470b |
| C12:0 (fatty acids) |
0,065g | 136 |
| C14:0 (fatty acids) |
0,95g | 136 |
| C16:0 (fatty acids) |
6,5g | 136 |
| C18:0 (fatty acids) |
4,2g | 136 |
| Trans-umettede fettsyrer (fatty acids, total trans) |
0,10g | 470b |
| Cis-enumettede fettsyrer (fatty acids, total monounsaturated cis) |
13g | 470b |
| C16:1 sum (fatty acids) |
1,7g | 136 |
| C18:1 sum (fatty acids, total monounsaturated cis) |
12g | 136 |
| Cis-flerumettede fettsyrer (fatty acids, total poly unsaturated cis) |
3,2g | 470b |
| C18:2n-6 (fatty acids) |
1,0g | 136 |
| C18:3n-3 (fatty acids) |
0,097g | 136 |
| C20:3n-3 (fatty acids) |
0,0g | 136 |
| C20:3n-6 (fatty acids) |
0,0g | 136 |
| C20:4n-3 (fatty acids) |
0,0g | 136 |
| C20:4n-6 (fatty acids) |
0,0g | 136 |
| C20:5n-3 (EPA) (fatty acids) |
0,0g | 136 |
| C22:5n-3 (DPA) (fatty acids) |
0,0g | 136 |
| C22:6n-3 (DHA) (fatty acids) |
0,0g | 136 |
| Omega-3 (fatty acids, total cis n-3) |
0,097g | 136 |
| Omega-6 (fatty acids, total cis n-6) |
1,0g | 136 |
| Kolesterol (cholesterol) |
0,0mg | 10 |
| Karbohydrat (carbohydrate) |
3,4g | 80 |
| Stivelse (starch, total) |
0,40g | 470b |
| Mono- og disakkarider (sugars, total) |
3,0g | 470b |
| Sukker, tilsatt (sugar, added) |
0,0g | 20 |
| Kostfiber (fibre, total dietary) |
1,0g | 450c |
| Protein (protein, total) |
21g | 470b |
| Salt (salt) |
3,8g | 83 |
| Alkohol (alcohol) |
0,0g | 50 |
| Vitamin A (vitamin A; retinol equiv) |
18RAE | 85 |
| Retinol (retinol (preformed vitamin A)) |
18µg | 470b |
| Beta-karoten (beta-carotene) |
5,0µg | 470b |
| Vitamin D (vitamin D) |
0,60µg | 470b |
| Vitamin E (vitamin E; a-tocoph equiv) |
0,40alfa-TE | 470b |
| Tiamin (thiamin) |
0,21mg | 470b |
| Riboflavin (riboflavin) |
0,12mg | 470b |
| Niacin (niacin, preformed) |
5,5mg | 470b |
| Vitamin B6 (vitamin B6, total) |
0,17mg | 470b |
| Folat (folate, total) |
2,5µg | 470b |
| Vitamin B12 (vitamin B12) |
0,92µg | 470b |
| Vitamin C (vitamin C (ascorbic acid)) |
9,0mg | 470b |
| Kalsium (calcium) |
29mg | 470b |
| Jern (iron, total) |
1,5mg | 470b |
| Natrium (sodium) |
1500mg | 470b |
| Kalium (potassium) |
250mg | 470b |
| Magnesium (magnesium) |
16mg | 470b |
| Sink (zinc) |
2,3mg | 470b |
| Selen (selenium) |
11µg | 470b |
| Kopper (copper) |
0,060mg | 470b |
| Fosfor (phosphorus) |
310mg | 470b |
| Jod (iodine) |
2,0µg | 325 |
Kategorisering
LanguaL klassifisering:
- A0221
- Sausage or luncheon meat (US CFR)
- A0798
- Sausage or similar meat product (EUROFIR)
- B1105
- Cattle and swine
- C0268
- Skeletal meat part, without bone, without skin
- E0105
- Whole, shape achieved by forming, thickness 1.5-7 cm.
- F0018
- Partially heat-treated
- G0003
- Cooking method not applicable
- H0138
- Water removed
- H0151
- Spice or herb added
- H0172
- Smoked or smoke-flavored
- H0253
- Cured or aged
- H0262
- Animal fat or oil added
- 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
Referanser
- 0
- Vurdert som 100 % spiselig (netto).
- 10
- Manglende verdi, ukjent innhold.
- 20
- Vurdert verdi.
- 50
- Vurdert som naturlig forekommende nullverdi, ikke analysert.
- 61a
- Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
- 61b
- Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
- 65
- Beregnet som summen av preformert niacin (varierer avhengig av matvaregruppe) og niacinaktivitet fra tryptofan.
- 80
- Beregnet ut fra summering av mono-/disakkarider og stivelse.
- 83
- Beregnet som innholdet av natrium x 2,5 /1000.
- 85
- Beregnet som summen av retinol + 1/12 betakaroten.
- 136
- Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
- 325
- Universitetet i Oslo (2018). Jodprosjekt 2017-2018.
- 450c
- Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
- 470b
- National Institute for Public Health and the Environment. NEVO online, versjon 2013/4.0. http://nevo-online.rivm.nl/