Herring, pickled, marinated, with mustard sauce

Energy in 100 g

1,042 kJ (249 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 55 g
Carbohydrate: 25.6 g
Fat: 13.6 g
Protein: 6.1 g
Energy content
Fat: 48 E%
Carbohydrate: 42 E%
Protein: 10 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,042 kJ (249 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat116a13.6 g48%
CarbohydrateMI018125.6 g41%
Dietary fibre500 g0%
Protein116a6.1 g9%
Alcohol500 g0%
WaterMI014255 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch116a0.9 g
Sugar, total116a24.7 g
Sugar, added116a24.6 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03253 µg-RE0 %
Beta-carotene116a0 µg
Retinol116a3 µg
Vitamin D116a7.7 µg77 %
Vitamin E116a2 mg-ATE16 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)116a0.02 mg1 %
Vitamin B2 (riboflavin)116a0.1 mg6 %
Vitamin B3 (niacin)116a0.5 mg
Vitamin B6 (pyridoxine)116a0.03 mg1 %
Vitamin B9 (folate)116a1 µg0 %
Vitamin B12 (cobalamin)116a3.3 µg82 %
Vitamin C (askorbic acid)116a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)116a31 mg2 %
Potassium (K)116a71 mg2 %
Sodium (Na)116a1,111 mg
Salt (NaCl)MI01202.8 g
Phosphorus (P)701G67 mg10 %
Magnesium (Mg)116a30 mg10 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)116a0.6 mg5 %
Copper (Cu)116a0.07 mg7 %
Zinc (Zn)116a0.2 mg1 %
Selenium (Se)116a10 µg11 %
Iodine (I)116a10 µg7 %

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
H0151Spice or herb added
H0296Cream added
H0396Marinaded
J0100Preserved by adding chemicals
J0131Preserved by chilling
J0137Preserved by brining
K0033Packed in gravy or sauce, dairy or egg component
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
116a
Data from the industry to the Food Composition Table 2023, unspecified/verified value.
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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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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