Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Protein: 25.1 g
Fat: 1.1 g
Energy content
Protein: 91 E%
Fat: 9 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 467 kJ (110 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00021.1 g8%
CarbohydrateMI01810 g0%
Dietary fibreMI00020 g0%
ProteinMI000225.1 g91%
AlcoholMI00020 g0%
WaterMI014274 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI00020 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03252 µg-RE0 %
Beta-caroteneMI00020 µg
RetinolMI00022 µg
Vitamin DMI00021.8 µg18 %
Vitamin EMI00020.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.05 mg3 %
Vitamin B2 (riboflavin)MI00020.17 mg10 %
Vitamin B3 (niacin)MI00023.1 mg
Vitamin B6 (pyridoxine)MI00020.38 mg21 %
Vitamin B9 (folate)MI00022 µg0 %
Vitamin B12 (cobalamin)MI00020.7 µg17 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000221 mg1 %
Potassium (K)MI0002452 mg13 %
Sodium (Na)MI000287 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)MI0002239 mg37 %
Magnesium (Mg)MI000232 mg10 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.1 mg0 %
Copper (Cu)MI00020.01 mg1 %
Zinc (Zn)MI00020.5 mg3 %
Selenium (Se)MI000251 µg60 %
Iodine (I)MI000260 µg42 %

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)
A0802Fish or related organism (EUROFIR)
B2143Cusk
C0125Skeletal meat part, without bone or shell
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

MI0002
EuroFIR recipe calculation procedure
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))

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