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Meat and offal

Meat, chopped (average of beef, veal, pork, poultry), raw

Meat and offal 111 kcal / 100 g FSVO V7.1

100 g of Meat, chopped (average of beef, veal, pork, poultry), raw provides 111 kcal (469 kJ). Its composition stands out for its content of protein (22.5 g), vitamin B12 (0.7 µg) and phosphorus (200 mg) per 100 g. This food belongs to the “Meat and offal” category (“Meat and offal” family) of the Swiss database.

Meat, chopped (average of beef, veal, pork, poultry), raw

The essentials for 100 g

Protein22.5 g 45%
Fat2.3 g 3%
Carbohydrates0.2 g 0%
Dietary fibre0 g 0%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy111 kcal (469 kJ)C6%
Protein22.5 gC45%
Fat2.3 gC3%
of which saturated fat0.7 gC3%
of which polyunsaturated0.3 gCn/a
of which omega-30 gCn/a
Carbohydrates0.2 gC0%
of which sugars0 gC0%
Dietary fibre0 gC0%
Water75.1 gCn/a
Alcohol0 gCn/a
Minerals
Calcium9 mgC1%
Iron0.7 mgC5%
Magnesium24 mgC6%
Phosphorus200 mgC29%
Potassium340 mgC17%
Sodium58 mgC2%
Zinc1.9 mgC19%
Vitamins
Vitamin D0.2 µgC4%
Vitamin B120.7 µgC29%
Vitamin C0 mgC0%
Folate7 µgC3%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein45%
Fat3%
Carbohydrates0%
Dietary fibre0%
Vitamin B1229%
Phosphorus29%
Zinc19%
Potassium17%
Magnesium6%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Chop (average of veal, pork, lamb), raw+ 1.2 g− 7.9 g− 66 kcal
vs Minced meat (average of beef, veal, pork, chicken), raw+ 2.4 g− 9.1 g− 72 kcal
vs Meat, chopped (average of beef, veal, pork, poultry), pan fried (without addition of fat and salt)− 7 g− 0.3 g− 31 kcal
vs Escalope (average of beef, veal, pork, poultry), pan fried (without addition of fat and salt)− 7.2 g− 0.1 g− 30 kcal
vs Liver (average of beef, veal, pork), raw+ 2.2 g− 1.9 g− 22 kcal

Similar foods

Within the “Meat and offal” family, selected by nutritional proximity (method v1.0).

Minced meat (average of beef, veal, pork, chicken), pan fried (without addition of fat and salt)Minced meat (average of beef, veal, pork, chicken), pan fried (without addition of fat and salt)205 kcalMinced meat (average of beef, veal, pork, chicken), rawMinced meat (average of beef, veal, pork, chicken), raw183 kcalChop (average of veal, pork, lamb), rawChop (average of veal, pork, lamb), raw177 kcalMeat, chopped (average of beef, veal, pork, poultry), pan fried (without addition of fat and salt)Meat, chopped (average of beef, veal, pork, poultry), pan fried (without addition of fat and salt)142 kcalEscalope (average of beef, veal, pork, poultry), pan fried (without addition of fat and salt)Escalope (average of beef, veal, pork, poultry), pan fried (without addition of fat and salt)141 kcalEscalope (average of beef, veal, pork, poultry), breaded, friedEscalope (average of beef, veal, pork, poultry), breaded, fried229 kcal

Frequently asked questions

How many calories in 100 g of Meat, chopped (average of beef, veal, pork, poultry), raw?
100 g of Meat, chopped (average of beef, veal, pork, poultry), raw provides 111 kcal, i.e. 469 kJ (FSVO data V7.1).
How much protein in 100 g of Meat, chopped (average of beef, veal, pork, poultry), raw?
100 g provides 22.5 g of protein, i.e. 45% of the adult reference value (50 g).
What is the fat content of 100 g of Meat, chopped (average of beef, veal, pork, poultry), raw?
100 g contains 2.3 g of fat, of which 0.7 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Meat, chopped (average of beef, veal, pork, poultry), raw” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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