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Cod, slices, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 70 % 144 Rimestad AH and Pharo AK. Spiselig del av fisk [Edible portion of fish], Matvett No. 4, 1981
Water 80 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 319 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 75 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 0.3 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 58 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.
Carbohydrate, glycemic 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
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 18.1 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.
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 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.
Beta-carotene 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 1.4 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.
Vitamin E 1.1 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 0.05 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.
Riboflavin 0.11 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.
Niacin 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.
Vitamin B6 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.
Folate 12 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 B12 1 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.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 8 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 0.1 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 82 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 455 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 29 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 0.5 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 30 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 180 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.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0802 Fish or related organism (EUROFIR)
B1423 Cod
C0268 Skeletal meat part, without bone, without skin
E0152 Divided into pieces
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