Fish gratin, industrially made, Coop X-tra Fiskegrateng

Energy in 100 g

490 kJ (117 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 76 g
Carbohydrate: 11.2 g
Protein: 7.3 g
Fat: 4.6 g
Dietary fibre: 0.7 g
Energy content
Carbohydrate: 39 E%
Fat: 35 E%
Protein: 25 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 490 kJ (117 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat223a4.6 g34%
CarbohydrateMI018111.2 g38%
Dietary fibre223a0.7 g1%
Protein223a7.3 g25%
Alcohol500 g0%
WaterMI014276 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3317.2 g
Sugar, totalMI_SUGAR_NO4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032552 µg-RE6 %
Beta-carotene223a12 µg
Retinol223a51 µg
Vitamin D60a0 µg0 %
Vitamin E223a0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)223a0.09 mg6 %
Vitamin B2 (riboflavin)223a0.14 mg8 %
Vitamin B3 (niacin)223a0.6 mg
Vitamin B6 (pyridoxine)223a0.07 mg3 %
Vitamin B9 (folate)223a6 µg1 %
Vitamin B12 (cobalamin)223a0.7 µg17 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)223a47 mg4 %
Potassium (K)223a220 mg6 %
Sodium (Na)223a300 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)223a110 mg17 %
Magnesium (Mg)223a18 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)223a0.2 mg1 %
Copper (Cu)223a0.04 mg4 %
Zinc (Zn)223a0.3 mg2 %
Selenium (Se)223a8 µg9 %
Iodine (I)32550 µg35 %

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)
A0804Seafood dish (EUROFIR)
B1440Saithe
C0268Skeletal meat part, without bone, without skin
E0134Semisolid with solid pieces
F0023Heat-treated, multiple components, different degrees of treatment
G0014Boiled
H0151Spice or herb added
H0184Milk added
H0221Fat or oil added
J0136Preserved by freezing
K0003No packing medium used
M0159Paperboard or paper container
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.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
223a
Norwegian Food Safety Authority. Nutrient analysis 2015-2016. Fish products. Published report (2016): "Næringsstoff- og tungmetallanalyser av fiskeprodukter". www.mattilsynet.no
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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