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Fish fingers, pre-fried, frozen

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 59 g 70 Data provided by the industry to The Food Composition Table 1995.
Kilojoules 829 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 198 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 8.3 g 70 Data provided by the industry to The Food Composition Table 1995.
Saturated fatty acids 3.4 g 70 Data provided by the industry to The Food Composition Table 1995.
Transunsaturated fatty acids M g 20 Missing value, content not known.
Cis-mono unsaturated fatty acids 3.4 g 70 Data provided by the industry to The Food Composition Table 1995.
Cis-poly unsaturated fatty acids 1.3 g 70 Data provided by the industry to The Food Composition Table 1995.
Cholesterol 37 mg 50 Estimated value.
Carbohydrate, glycemic 17.4 g 50 Estimated value.
Starch 16.6 g 50 Estimated value.
Mono+Di saccharides 0.8 g 420 Converted values from reference 419. Swedish National food agency. The food database, Uppsala 1996
Sugar, added 0 g 70 Data provided by the industry to The Food Composition Table 1995.
Dietary fibre 0.6 g 420 Converted values from reference 419. Swedish National food agency. The food database, Uppsala 1996
Protein 13 g 70 Data provided by the industry to The Food Composition Table 1995.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 2 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 2 µg 419 Swedish National food agency. The food database, Uppsala 1996
Beta-carotene 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0.8 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin E 1.6 alfa-TE 50 Estimated value.
Thiamin 0.12 mg 70 Data provided by the industry to The Food Composition Table 1995.
Riboflavin 0.08 mg 70 Data provided by the industry to The Food Composition Table 1995.
Niacin 1.6 mg 70 Data provided by the industry to The Food Composition Table 1995.
Vitamin B6 0.06 mg 50 Estimated value.
Folate 10 µg 50 Estimated value.
Vitamin B12 1 µg 50 Estimated value.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 24 mg 70 Data provided by the industry to The Food Composition Table 1995.
Iron 0.4 mg 70 Data provided by the industry to The Food Composition Table 1995.
Sodium 235 mg 70 Data provided by the industry to The Food Composition Table 1995.
Potassium 319 mg 70 Data provided by the industry to The Food Composition Table 1995.
Magnesium 24 mg 50 Estimated value.
Zinc 0.6 mg 50 Estimated value.
Selenium 18 µg 50 Estimated value.
Copper 0.06 mg 50 Estimated value.
Phosphorus 112 mg 50 Estimated value.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0803 Seafood product (EUROFIR)
B1835 Cod family
C0268 Skeletal meat part, without bone, without skin
E0105 Whole, shape achieved by forming, thickness 1.5-7 cm.
F0014 Fully heat-treated
G0029 Deep-fried
H0151 Spice or herb added
H0263 Vegetable fat or oil added
H0319 Wheat added
H0356 Other substance coated or covered
H0753 Yeast added
J0136 Preserved by freezing
K0003 No packing medium used
M0156 Paperboard container
M0213 Box
N0039 Paper or paperboard
P0026 Human, consumer group
Z0112 Food industry prepared

Foods in Fish products, sandwich fish

Food Groups