Saithe, fillet, rolled in flour, with fried onion, frozen, industrially made

Energy in 100 g

436 kJ (103 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition

Energy content

Fat

Carbohydrate

Dietary fibre

Protein

Alcohol

Water

Energy in 100 g: 436 kJ (103 kcal)
Edible part: 100 %

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Nutrient	Source	Quantity	Energi%
Fat	204	1.4 g	11%
Carbohydrate	MI0181	6.7 g	26%
Dietary fibre	20	0.6 g	1%
Protein	204	15.6 g	60%
Alcohol	50	0 g	0%
Water	MI0142	76 g	-

Carbohydrates

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Carbohydrate	Source	Quantity
Starch	331	6 g
Sugar, total	MI_SUGAR_NO	0.7 g
Sugar, added	331	0.4 g

Fatty acids

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Fat	Source	Quantity
Saturated fatty acids	204	0.3 g
Trans fatty acids	10	–
Monounsaturated fatty acids	204	0.2 g
Polyunsaturated fatty acids	204	0.9 g
Omega-3	73e	0.3 g
Omega-6	74e	0.1 g
Cholesterol	204	48 mg

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)	321d	0 g
C14:0 (myristic acid)	321d	0 g
C16:0 (palmitic acid)	321d	0.3 g
C18:0 (stearic acid)	321d	0.1 g

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)	321d	0 g
C18:1 sum (oleic acid)	321d	0.5 g

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)	321d	0.1 g
C18:3n-3 (alpha-linolenic acid)	321d	0 g
C20:3n-3 (eicosatrienoic acid)	321d	0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)	321d	0 g
C20:4n-3 (eicosatetraenoic acid)	321d	0 g
C20:4n-6 (arachidonic acid)	321d	0 g
C20:5n-3 (eicosapentaenoic acid, EPA)	321d	0.1 g
C22:5n-3 (docosapentaenoic acid, DPA)	321d	0 g
C22:6n-3 (docosahexaenoic acid, DHA)	321d	0.2 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity	% of RDA
Vitamin A	MI0325	10 µg-RE	1 %
Beta-carotene	103b	5 µg
Retinol	103b	10 µg
Vitamin D	20	0.7 µg	6 %
Vitamin E	204	0.6 mg-ATE	5 %

Water-soluble vitamins	Source	Quantity	% of RDA
Vitamin B1 (thiamin)	204	0.15 mg	11 %
Vitamin B2 (riboflavin)	204	0.21 mg	13 %
Vitamin B3 (niacin)	204	2.5 mg
Vitamin B6 (pyridoxine)	204	0.15 mg	8 %
Vitamin B9 (folate)	204	14 µg	4 %
Vitamin B12 (cobalamin)	204	5.4 µg	135 %
Vitamin C (askorbic acid)	103b	0 mg	0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity	% of RDA
Calcium (Ca)	204	14 mg	1 %
Potassium (K)	204	331 mg	9 %
Sodium (Na)	204	195 mg
Salt (NaCl)	MI0120	0.5 g
Phosphorus (P)	204	192 mg	30 %
Magnesium (Mg)	204	25 mg	8 %

Trace elements	Source	Quantity	% of RDA
Iron (Fe)	204	0.2 mg	1 %
Copper (Cu)	204	0.06 mg	6 %
Zinc (Zn)	204	0.5 mg	3 %
Selenium (Se)	204	20 µg	23 %
Iodine (I)	325	83 µg	59 %

Classification

Food ID: 04.071
Scientific name: Pollachius virens (Linnaeus, 1758)

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)
A0804	Seafood dish (EUROFIR)
B1440	Saithe
C0268	Skeletal meat part, without bone, without skin
E0152	Divided into pieces
F0014	Fully heat-treated
G0008	Griddled
H0150	Color added
H0151	Spice or herb added
H0319	Wheat added
H0349	Onion added
H0356	Other substance coated or covered
J0136	Preserved by freezing
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification
Z0112	Food industry prepared

Sources

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10: Missing value, content not known.
20: Estimated value.
50: Estimated as a naturally occurring zero value, not analysed.
73e: Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
74e: Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
103b: Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
204: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
325: University of Oslo (2018). Iodine project 2017-2018.
331: Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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))
MI_SUGAR_NO: Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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Saithe, fillet, rolled in flour, with fried onion, frozen, industrially made

Energy in 100 g

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Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

Sources

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