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Mussel, blue, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 51 % 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Water 85 g 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Kilojoules 229 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 54 kcal 61b Calculated 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 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Saturated fatty acids 0.3 g 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
C12:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0.03 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0.2 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0.03 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0.3 g 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
C16:1 sum 0.11 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0.14 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 0.6 g 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
C18:2n-6 0.06 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0.03 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0.24 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0.16 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.5 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0.09 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 38 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Carbohydrate, glycemic 0 g 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 10.4 g 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Salt 1.4 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 14 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 14 µg 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E 0.8 alfa-TE 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Thiamin 0 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Riboflavin 0.27 mg 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Niacin 1.2 mg 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Vitamin B6 0.1 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Folate 42 µg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Vitamin B12 25 µg 316 Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
Vitamin C 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Calcium 30 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Iron 7.7 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Sodium 582 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Potassium 145 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Magnesium 39 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Zinc 3.4 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Selenium 46 µg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Copper 0.22 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Phosphorus 145 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Iodine 270 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0802 Fish or related organism (EUROFIR)
B2875 Blue mussel
C0173 Whole animal or most parts used
E0150 Whole, natural shape
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
N0053 Mollusk shell, food contact surface
P0024 Human consumer, no age specification

Food Groups