Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 66 g
Protein: 19.4 g
Fat: 14.8 g
Energy content
Fat: 62 E%
Protein: 38 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 877 kJ (211 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat470a14.8 g62%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein470a19.4 g37%
Alcohol500 g0%
WaterMI014266 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032533 µg-RE4 %
Beta-carotene200 µg
Retinol470a33 µg
Vitamin D470a5 µg50 %
Vitamin E470a0.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)470a0.06 mg4 %
Vitamin B2 (riboflavin)470a0.04 mg2 %
Vitamin B3 (niacin)470a6 mg
Vitamin B6 (pyridoxine)200.5 mg27 %
Vitamin B9 (folate)470a11 µg3 %
Vitamin B12 (cobalamin)470a1.4 µg35 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)470a13 mg1 %
Potassium (K)470a280 mg8 %
Sodium (Na)470a410 mg
Salt (NaCl)MI01201 g
Phosphorus (P)470a300 mg46 %
Magnesium (Mg)470a23 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)470a0.9 mg8 %
Copper (Cu)200 mg0 %
Zinc (Zn)470a0.5 mg3 %
Selenium (Se)2040 µg47 %
Iodine (I)32514 µg10 %

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)
B1877Atlantic halibut
C0268Skeletal meat part, without bone, without skin
E0152Divided into pieces
F0003Not heat-treated
G0003Cooking method not applicable
H0172Smoked or smoke-flavored
J0131Preserved by chilling
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.
73b
Calculated as the sum of omega-3 fatty acids from reference 216: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. www.mattilsynet.no
74b
Calculated as the sum of omega-6 fatty acids from reference 216: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. www.mattilsynet.no
216
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. www.mattilsynet.no
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.
325
University of Oslo (2018). Iodine project 2017-2018.
470a
National Institute for Public Health and the Environment. NEVO online, version 2010/2.0.
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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