Salmon spread, 70 % salmon, Stabbur-Laks
Energy in 100 g
Per 100 g
884 kJ (213 kcal)
More salmon spread:
884 kJ (213 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | MI0002 | 0 g |
| Sugar, total | MI0002 | 0 g |
| Sugar, added | MI0002 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0002 | 2.1 g |
| Trans fatty acids | MI0002 | 0 g |
| Monounsaturated fatty acids | MI0002 | 8.3 g |
| Polyunsaturated fatty acids | MI0002 | 5.1 g |
| Omega-3 | MI0002 | 2.4 g |
| Omega-6 | MI0002 | 2.7 g |
| Cholesterol | MI0002 | 67 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | MI0002 | 0 g |
| C14:0 (myristic acid) | MI0002 | 0.3 g |
| C16:0 (palmitic acid) | MI0002 | 1.3 g |
| C18:0 (stearic acid) | MI0002 | 0.4 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | MI0002 | 0.3 g |
| C18:1 sum (oleic acid) | MI0002 | 7.2 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 22 µg-RE | 2 % |
| Beta-carotene | MI0002 | 0 µg | |
| Retinol | MI0002 | 22 µg | |
| Vitamin D | MI0002 | 5.8 µg | 57 % |
| Vitamin E | MI0002 | 2 mg-ATE | 16 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | MI0002 | 0.1 mg | 7 % |
| Vitamin B2 (riboflavin) | MI0002 | 0.09 mg | 5 % |
| Vitamin B3 (niacin) | MI0002 | 6.1 mg | |
| Vitamin B6 (pyridoxine) | MI0002 | 0.43 mg | 23 % |
| Vitamin B9 (folate) | MI0002 | 6 µg | 1 % |
| Vitamin B12 (cobalamin) | MI0002 | 4.5 µg | 112 % |
| Vitamin C (askorbic acid) | MI0002 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | MI0002 | 6 mg | 0 % |
| Potassium (K) | MI0002 | 377 mg | 11 % |
| Sodium (Na) | MI0002 | 38 mg | |
| Salt (NaCl) | MI0120 | 0.1 g | |
| Phosphorus (P) | MI0002 | 190 mg | 29 % |
| Magnesium (Mg) | MI0002 | 22 mg | 7 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | MI0002 | 0.2 mg | 1 % |
| Copper (Cu) | MI0002 | 0.03 mg | 3 % |
| Zinc (Zn) | MI0002 | 0.3 mg | 2 % |
| Selenium (Se) | MI0002 | 16 µg | 18 % |
| Iodine (I) | MI0002 | 3 µg | 2 % |
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) |
| A0803 | Seafood product (EUROFIR) |
| B1587 | Atlantic salmon |
| C0268 | Skeletal meat part, without bone, without skin |
| E0122 | Divided or disintegrated |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0151 | Spice or herb added |
| H0263 | Vegetable fat or oil added |
| H0378 | Guar gum added |
| H0388 | Xanthan gum added |
| J0123 | Sterilized by heat |
| K0003 | No packing medium used |
| M0151 | Metal container |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |