Herring, pickled, marinated, with mustard sauce
Energy in 100 g
Per 100 g
1,042 kJ (249 kcal)
1,042 kJ (249 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 116a | 0.9 g |
| Sugar, total | 116a | 24.7 g |
| Sugar, added | 116a | 24.6 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 1.9 g |
| Trans fatty acids | 116a | 0 g |
| Monounsaturated fatty acids | MI0210 | 7.1 g |
| Polyunsaturated fatty acids | MI0212 | 3.3 g |
| Omega-3 | 116a | 1.4 g |
| Omega-6 | 116a | 1.6 g |
| Cholesterol | 116a | 10 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 116a | 0 g |
| C14:0 (myristic acid) | 116a | 0.5 g |
| C16:0 (palmitic acid) | 116a | 1.1 g |
| C18:0 (stearic acid) | 116a | 0.2 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 116a | 0.3 g |
| C18:1 sum (oleic acid) | 116a | 3.8 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 3 µg-RE | 0 % |
| Beta-carotene | 116a | 0 µg | |
| Retinol | 116a | 3 µg | |
| Vitamin D | 116a | 7.7 µg | 77 % |
| Vitamin E | 116a | 2 mg-ATE | 16 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 116a | 0.02 mg | 1 % |
| Vitamin B2 (riboflavin) | 116a | 0.1 mg | 6 % |
| Vitamin B3 (niacin) | 116a | 0.5 mg | |
| Vitamin B6 (pyridoxine) | 116a | 0.03 mg | 1 % |
| Vitamin B9 (folate) | 116a | 1 µg | 0 % |
| Vitamin B12 (cobalamin) | 116a | 3.3 µg | 82 % |
| Vitamin C (askorbic acid) | 116a | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 116a | 31 mg | 2 % |
| Potassium (K) | 116a | 71 mg | 2 % |
| Sodium (Na) | 116a | 1,111 mg | |
| Salt (NaCl) | MI0120 | 2.8 g | |
| Phosphorus (P) | 701G | 67 mg | 10 % |
| Magnesium (Mg) | 116a | 30 mg | 10 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 116a | 0.6 mg | 5 % |
| Copper (Cu) | 116a | 0.07 mg | 7 % |
| Zinc (Zn) | 116a | 0.2 mg | 1 % |
| Selenium (Se) | 116a | 10 µg | 11 % |
| Iodine (I) | 116a | 10 µg | 7 % |
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.
| LanguaL | Classification |
|---|---|
| A0267 | Seafood or seafood product (US CFR) |
| A0803 | Seafood product (EUROFIR) |
| B1586 | Atlantic herring |
| C0268 | Skeletal meat part, without bone, without skin |
| E0152 | Divided into pieces |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0151 | Spice or herb added |
| H0296 | Cream added |
| H0396 | Marinaded |
| J0100 | Preserved by adding chemicals |
| J0131 | Preserved by chilling |
| J0137 | Preserved by brining |
| K0033 | Packed in gravy or sauce, dairy or egg component |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |