Herring, cured, soaked in water

Energy in 100 g

873 kJ (210 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 68 g
Protein: 16.5 g
Fat: 16 g
Energy content
Fat: 68 E%
Protein: 32 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 873 kJ (210 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400e16 g67%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein400e16.5 g32%
Alcohol500 g0%
WaterMI014268 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032510 µg-RE1 %
Beta-carotene200 µg
Retinol400e10 µg
Vitamin D400e5 µg50 %
Vitamin E400e1 mg-ATE8 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400e0.03 mg2 %
Vitamin B2 (riboflavin)400e0.17 mg10 %
Vitamin B3 (niacin)400e2.5 mg
Vitamin B6 (pyridoxine)400e0.12 mg6 %
Vitamin B9 (folate)400e5 µg1 %
Vitamin B12 (cobalamin)400e5.2 µg130 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400e18 mg1 %
Potassium (K)400e52 mg1 %
Sodium (Na)400e960 mg
Salt (NaCl)MI01202.4 g
Phosphorus (P)400e54 mg8 %
Magnesium (Mg)400e12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400e0.9 mg8 %
Copper (Cu)200.14 mg15 %
Zinc (Zn)400e0.7 mg5 %
Selenium (Se)400e22 µg25 %
Iodine (I)32516 µg11 %

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)
B1586Atlantic herring
C0268Skeletal meat part, without bone, without skin
E0152Divided into pieces
F0003Not heat-treated
G0003Cooking method not applicable
H0173Salted
J0103Preserved by salting
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
321d
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
325
University of Oslo (2018). Iodine project 2017-2018.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
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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