Mattilsynet

Cod, filled, pre-fried, frozen

Energy in 100 g

598 kJ (143 kcal)

Fat →

6.8 g

Protein →

10.6 g

Carbohydrate →

9.6 g

More cod:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 73 g
Protein: 10.6 g
Carbohydrate: 9.6 g
Fat: 6.8 g
Dietary fibre: 0.4 g
Energy content
Fat: 42 E%
Protein: 30 E%
Carbohydrate: 27 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 598 kJ (143 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2046.8 g42%
CarbohydrateMI01819.6 g27%
Dietary fibre200.4 g0%
Protein20410.6 g30%
Alcohol500 g0%
WaterMI014273 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3319.1 g
Sugar, totalMI_SUGAR_NO0.5 g
Sugar, added3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2042.7 g
Trans fatty acids2040.1 g
Monounsaturated fatty acids2042.1 g
Polyunsaturated fatty acids2041 g
Omega-373e0.2 g
Omega-674e0.8 g
Cholesterol20439 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)321d0 g
C14:0 (myristic acid)321d0 g
C16:0 (palmitic acid)321d1.4 g
C18:0 (stearic acid)321d0.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)321d0 g
C18:1 sum (oleic acid)321d3 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)321d0.8 g
C18:3n-3 (alpha-linolenic acid)321d0.2 g
C20:3n-3 (eicosatrienoic acid)321d0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)321d0 g
C20:4n-3 (eicosatetraenoic acid)321d0 g
C20:4n-6 (arachidonic acid)321d0 g
C20:5n-3 (eicosapentaenoic acid, EPA)321d0 g
C22:5n-3 (docosapentaenoic acid, DPA)321d0 g
C22:6n-3 (docosahexaenoic acid, DHA)321d0.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032514 µg-RE1 %
Beta-carotene103b6 µg
Retinol103b13 µg
Vitamin D200.8 µg8 %
Vitamin E2040.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2040.11 mg8 %
Vitamin B2 (riboflavin)200.15 mg9 %
Vitamin B3 (niacin)2041.3 mg
Vitamin B6 (pyridoxine)2040.07 mg3 %
Vitamin B9 (folate)2047 µg2 %
Vitamin B12 (cobalamin)2041.2 µg30 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20441 mg3 %
Potassium (K)204222 mg6 %
Sodium (Na)204375 mg
Salt (NaCl)MI01200.9 g
Phosphorus (P)204122 mg19 %
Magnesium (Mg)20422 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2040.1 mg0 %
Copper (Cu)2040.04 mg4 %
Zinc (Zn)2040.5 mg3 %
Selenium (Se)20415 µg17 %
Iodine (I)32581 µg57 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0267Seafood or seafood product (US CFR)
A0803Seafood product (EUROFIR)
B1423Cod
C0268Skeletal meat part, without bone, without skin
E0122Divided or disintegrated
F0014Fully heat-treated
G0029Deep-fried
H0151Spice or herb added
H0188Breaded or batter-coated
H0207Filled or stuffed
H0221Fat or oil added
H0319Wheat added
J0136Preserved by freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73e
Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
74e
Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
103b
Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
204
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
321d
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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