Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 88 g
Protein: 10.9 g
Fat: 0.7 g
Energy content
Protein: 88 E%
Fat: 12 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 211 kJ (50 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat1350.7 g12%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein13510.9 g87%
Alcohol500 g0%
WaterMI014288 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added200 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03257 µg-RE0 %
Beta-carotene1350 µg
Retinol1357 µg
Vitamin D1351.2 µg12 %
Vitamin E1350.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1350.04 mg3 %
Vitamin B2 (riboflavin)1350.03 mg1 %
Vitamin B3 (niacin)1351.1 mg
Vitamin B6 (pyridoxine)1350.07 mg3 %
Vitamin B9 (folate)1357 µg2 %
Vitamin B12 (cobalamin)1350.9 µg22 %
Vitamin C (askorbic acid)1350 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)1357 mg0 %
Potassium (K)135245 mg7 %
Sodium (Na)13530 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)135119 mg18 %
Magnesium (Mg)13514 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1350.1 mg0 %
Copper (Cu)1350.01 mg1 %
Zinc (Zn)1350.2 mg1 %
Selenium (Se)13513 µg15 %
Iodine (I)325170 µg121 %

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
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0206Alkalized
H0259Rehydrated
J0001Preservation method not known
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.
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
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
321d
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
325
University of Oslo (2018). Iodine project 2017-2018.
701G
Aggregated value from several food items
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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