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Cod roe, compressed, canned

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part M % 20 Missing value, content not known.
Water 74 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 531 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 126 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 1.9 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Saturated fatty acids 0.4 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Transunsaturated fatty acids 0 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-mono unsaturated fatty acids 0.4 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-poly unsaturated fatty acids 0.6 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cholesterol 330 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Carbohydrate, glycemic 0 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 27.1 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 79 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 79 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-carotene 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 18 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 6.2 alfa-TE 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 0.78 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0.26 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.5 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.32 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 12 µg 417 Swedish National Food Agency. The food database, version 2008.05.05. Online edition, www.slv.se
Vitamin B12 10 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin C 0 mg 526 Converted value from reference 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 11 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 1 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 110 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 170 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 9 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 3.5 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 20 µg 417 Swedish National Food Agency. The food database, version 2008.05.05. Online edition, www.slv.se
Copper 0.24 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 320 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0803 Seafood product (EUROFIR)
B1423 Cod
C0202 Ovary, roe
E0151 Solid
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0146 Starch added
H0263 Vegetable fat or oil added
J0123 Sterilized by heat
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Fish products, sandwich fish

Food Groups