Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 64 g
Protein: 19.9 g
Fat: 15.9 g
Energy content
Fat: 63 E%
Protein: 37 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 927 kJ (223 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat321f15.9 g63%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein321f19.9 g36%
Alcohol500 g0%
WaterMI014264 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032526 µg-RE3 %
Beta-carotene500 µg
Retinol21626 µg
Vitamin D321f7 µg70 %
Vitamin E2161.4 mg-ATE11 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2160.12 mg9 %
Vitamin B2 (riboflavin)2160.11 mg6 %
Vitamin B3 (niacin)2167.3 mg
Vitamin B6 (pyridoxine)2160.51 mg28 %
Vitamin B9 (folate)321b7 µg2 %
Vitamin B12 (cobalamin)321f5.3 µg132 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2167 mg0 %
Potassium (K)216451 mg13 %
Sodium (Na)21646 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)216227 mg35 %
Magnesium (Mg)21626 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)321f0.3 mg2 %
Copper (Cu)321f0.04 mg4 %
Zinc (Zn)321f0.4 mg2 %
Selenium (Se)321f19 µg22 %
Iodine (I)321f4 µg2 %

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)
B1587Atlantic salmon
C0268Skeletal meat part, without bone, without skin
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
Z0154Domestic or cultivated

Sources

50
Estimated as a naturally occurring zero value, not analysed.
216
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. www.mattilsynet.no
321b
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010
321f
Institute of Marine Research, Seefood data, 2022, https://sjomatdata.hi.no
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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