Salmon fillet, dry salted, with sugar and spices

Energy in 100 g

748 kJ (179 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 67 g
Protein: 21.2 g
Fat: 9.2 g
Carbohydrate: 2.8 g
Energy content
Protein: 48 E%
Fat: 45 E%
Carbohydrate: 6 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 748 kJ (179 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400e9.2 g45%
CarbohydrateMI01812.8 g6%
Dietary fibre500 g0%
Protein400e21.2 g48%
Alcohol500 g0%
WaterMI014267 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO2.8 g
Sugar, added3312.8 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032530 µg-RE4 %
Beta-carotene500 µg
Retinol400e30 µg
Vitamin D400e12.5 µg125 %
Vitamin E400e2.2 mg-ATE18 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400e0.18 mg13 %
Vitamin B2 (riboflavin)400e0.08 mg5 %
Vitamin B3 (niacin)400e6 mg
Vitamin B6 (pyridoxine)400e0.78 mg43 %
Vitamin B9 (folate)400e26 µg8 %
Vitamin B12 (cobalamin)400e5 µg125 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400e26 mg2 %
Potassium (K)400e295 mg8 %
Sodium (Na)400e1,930 mg
Salt (NaCl)MI01204.8 g
Phosphorus (P)400e210 mg32 %
Magnesium (Mg)400e24 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400e0.4 mg3 %
Copper (Cu)420d0.04 mg4 %
Zinc (Zn)400e0.4 mg2 %
Selenium (Se)400e26 µg30 %
Iodine (I)3258 µg5 %

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)
A0803Seafood product (EUROFIR)
B1587Atlantic salmon
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0173Salted
H0253Cured or aged
J0103Preserved by salting
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

50
Estimated as a naturally occurring zero value, not analysed.
70
Calculated from a specific factor for fatty acids in total fat.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
420d
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 2. (2016).
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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