Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 80 g
Protein: 19.8 g
Fat: 0.6 g
Energy content
Protein: 94 E%
Fat: 6 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 359 kJ (85 kcal)
  • Edible part: 45 %

NutrientSourceQuantityEnergi%
Fat400e0.6 g6%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein400e19.8 g93%
Alcohol500 g0%
WaterMI014280 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total200 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032515 µg-RE2 %
Beta-carotene500 µg
Retinol400e15 µg
Vitamin D400e21.4 µg213 %
Vitamin E400e0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400e0.15 mg11 %
Vitamin B2 (riboflavin)400e0.11 mg6 %
Vitamin B3 (niacin)400e5.3 mg
Vitamin B6 (pyridoxine)400e0.47 mg26 %
Vitamin B9 (folate)400e12 µg3 %
Vitamin B12 (cobalamin)400e3.5 µg87 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400e16 mg1 %
Potassium (K)400e389 mg11 %
Sodium (Na)400e33 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)400e219 mg34 %
Magnesium (Mg)400e27 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400e0.2 mg1 %
Copper (Cu)420c0.02 mg2 %
Zinc (Zn)400e0.5 mg3 %
Selenium (Se)400e44 µg51 %
Iodine (I)32512 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)
B2336Eurasian perch
C0125Skeletal meat part, without bone or shell
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
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.
325
University of Oslo (2018). Iodine project 2017-2018.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
420c
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015).
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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