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Skate (ray), raw

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 85 g 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Kilojoules 245 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 58 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 0.2 g 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Saturated fatty acids 0 g 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Cis-poly unsaturated fatty acids 0.1 g 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Cholesterol 50 mg 50 Estimated value.
Carbohydrate, glycemic 0 g 10 Estimated as a naturally occurring zero value, not analysed.
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 14 g 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Beta-carotene 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 50 Estimated value.
Vitamin E 0.7 alfa-TE 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Thiamin 0.12 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Riboflavin 0.2 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Niacin 2 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Vitamin B6 0.37 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Folate 11 µg 50 Estimated value.
Vitamin B12 6 µg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 83 mg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Iron 0.2 mg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Sodium 118 mg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Potassium 232 mg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Magnesium 18 mg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Zinc 0.3 mg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Selenium 40 µg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.
Copper 0 mg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Phosphorus 150 mg 101 The Norwegian seafood export council, the Directorate for Fisheries, The fresh fish sales association, The information council and the Norwegian national council for nutrition. Facts about fish. Tromsø, 1993.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0802 Fish or related organism (EUROFIR)
B1340 Skate
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0142 Preserved by chilling or freezing
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, raw

Food Groups