Redfish, cured, raw
Energy in 100 g
Per 100 g
394 kJ (94 kcal)
More redfish:
394 kJ (94 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | 701G | 0 g |
| Sugar, added | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 30 | 0.5 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 30 | 1.2 g |
| Polyunsaturated fatty acids | 30 | 0.7 g |
| Omega-3 | 135 | 0.8 g |
| Omega-6 | 135 | 0.1 g |
| Cholesterol | 30 | 43 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 136 | 0 g |
| C14:0 (myristic acid) | 136 | 0.1 g |
| C16:0 (palmitic acid) | 136 | 0.4 g |
| C18:0 (stearic acid) | 136 | 0.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 136 | 0.1 g |
| C18:1 sum (oleic acid) | 136 | 0.5 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 3 µg-RE | 0 % |
| Beta-carotene | 30 | 0 µg | |
| Retinol | 30 | 3 µg | |
| Vitamin D | 30 | 0 µg | 0 % |
| Vitamin E | 30 | 1.4 mg-ATE | 11 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 30 | 0.1 mg | 7 % |
| Vitamin B2 (riboflavin) | 30 | 0.11 mg | 6 % |
| Vitamin B3 (niacin) | 30 | 2 mg | |
| Vitamin B6 (pyridoxine) | 30 | 0.2 mg | 11 % |
| Vitamin B9 (folate) | 30 | 5 µg | 1 % |
| Vitamin B12 (cobalamin) | 30 | 1 µg | 25 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 30 | 21 mg | 1 % |
| Potassium (K) | 30 | 378 mg | 11 % |
| Sodium (Na) | 100 | 690 mg | |
| Salt (NaCl) | MI0120 | 1.7 g | |
| Phosphorus (P) | 30 | 190 mg | 29 % |
| Magnesium (Mg) | 30 | 26 mg | 8 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 30 | 0.2 mg | 1 % |
| Copper (Cu) | 30 | 0.1 mg | 11 % |
| Zinc (Zn) | 30 | 0.3 mg | 2 % |
| Selenium (Se) | 30 | 50 µg | 58 % |
| Iodine (I) | 325 | 21 µg | 15 % |
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) |
| A0802 | Fish or related organism (EUROFIR) |
| B1153 | Redfish or ocean perch |
| C0175 | Skeletal meat part |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0173 | Salted |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |