Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Protein: 15.6 g
Fat: 10.1 g
Energy content
Fat: 58 E%
Protein: 42 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 637 kJ (153 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
FatMI000210.1 g58%
CarbohydrateMI01810 g0%
Dietary fibreMI00020 g0%
ProteinMI000215.6 g41%
AlcoholMI00020 g0%
WaterMI014274 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020 g
Sugar, totalMI00020 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03251 µg-RE0 %
Beta-caroteneMI00020 µg
RetinolMI00021 µg
Vitamin DMI000213.3 µg133 %
Vitamin EMI00020.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.04 mg3 %
Vitamin B2 (riboflavin)MI00020.25 mg15 %
Vitamin B3 (niacin)MI00023.3 mg
Vitamin B6 (pyridoxine)MI00020.42 mg23 %
Vitamin B9 (folate)MI00029 µg2 %
Vitamin B12 (cobalamin)MI00020.1 µg2 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000260 mg5 %
Potassium (K)MI0002330 mg9 %
Sodium (Na)MI000289 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)MI0002263 mg41 %
Magnesium (Mg)MI000232 mg10 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.9 mg8 %
Copper (Cu)MI00020.1 mg11 %
Zinc (Zn)MI00020.7 mg5 %
Selenium (Se)MI000238 µg44 %
Iodine (I)MI000212 µg8 %

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)
A0802Fish or related organism (EUROFIR)
B1414Herring
C0268Skeletal meat part, without bone, without skin
E0150Whole, natural shape
F0014Fully heat-treated
G0014Boiled
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

MI0002
EuroFIR recipe calculation procedure
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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