Jump to content

Stockfish, dried fish

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 85 % 419 Swedish National food agency. The food database, Uppsala 1996
Water 15 g 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Kilojoules 1386 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 327 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 1.4 g 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Saturated fatty acids 0.2 g 50 Estimated value.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0.2 g 50 Estimated value.
Cis-poly unsaturated fatty acids 0.8 g 50 Estimated value.
Cholesterol 152 mg 50 Estimated value.
Carbohydrate, glycemic 0 g 50 Estimated value.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Protein 78.5 g 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 40 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 40 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 2.4 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin E 0.5 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.03 mg 419 Swedish National food agency. The food database, Uppsala 1996
Riboflavin 0.24 mg 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Niacin 7.5 mg 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Vitamin B6 0.2 mg 419 Swedish National food agency. The food database, Uppsala 1996
Folate 0 µg 50 Estimated value.
Vitamin B12 10 µg 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 160 mg 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Iron 2.5 mg 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.
Sodium 240 mg 419 Swedish National food agency. The food database, Uppsala 1996
Potassium 1400 mg 419 Swedish National food agency. The food database, Uppsala 1996
Magnesium 120 mg 419 Swedish National food agency. The food database, Uppsala 1996
Zinc 2 mg 419 Swedish National food agency. The food database, Uppsala 1996
Selenium 20 µg 419 Swedish National food agency. The food database, Uppsala 1996
Copper 0.18 mg 50 Estimated value.
Phosphorus 950 mg 109 Taarland T, Mathiesen E, Øvsthus Ø og Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, the Directorate of fisheries' Chemical technical research institute. Reprint of the journal for the canning industry. No. 11:405-412, 1958.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0803 Seafood product (EUROFIR)
B1423 Cod
C0268 Skeletal meat part, without bone, without skin
E0122 Divided or disintegrated
F0003 Not heat-treated
G0003 Cooking method not applicable
H0138 Water removed
J0141 Naturally dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Lean fish, prepared

Food Groups