Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 76 g
Protein: 17.9 g
Fat: 6.4 g
Energy content
Protein: 56 E%
Fat: 44 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 541 kJ (129 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat3126.4 g43%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein31217.9 g56%
Alcohol500 g0%
WaterMI014276 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol60a0 µg
Vitamin D209.1 µg90 %
Vitamin E3122 mg-ATE16 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)200.17 mg13 %
Vitamin B2 (riboflavin)3120.14 mg8 %
Vitamin B3 (niacin)3125.2 mg
Vitamin B6 (pyridoxine)3120.5 mg27 %
Vitamin B9 (folate)203 µg0 %
Vitamin B12 (cobalamin)3122 µg50 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3126 mg0 %
Potassium (K)312289 mg8 %
Sodium (Na)312100 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)312220 mg34 %
Magnesium (Mg)31218 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)3120.3 mg2 %
Copper (Cu)60a0 mg0 %
Zinc (Zn)3120.3 mg2 %
Selenium (Se)31220 µg23 %
Iodine (I)32542 µg30 %

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)
B1913Dogfish
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
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

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
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
312
Norwegian Seafood Export Council, Directorate for Fisheries, Fresh Fish Sales Association, Information Council for Fish and Norwegian National Council for Nutrition. Facts about fish. Tromsø, 1993.
321d
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
325
University of Oslo (2018). Iodine project 2017-2018.
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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