Sushi, maki, salmon

Energy in 100 g

537 kJ (128 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 73 g
Carbohydrate: 16.9 g
Protein: 5.2 g
Fat: 4.3 g
Dietary fibre: 0.5 g
Energy content
Carbohydrate: 53 E%
Fat: 30 E%
Protein: 16 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 537 kJ (128 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00024.3 g29%
CarbohydrateMI018116.9 g53%
Dietary fibreMI00020.5 g0%
ProteinMI00025.2 g16%
AlcoholMI00020 g0%
WaterMI000273 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000216.6 g
Sugar, totalMI00020.3 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03256 µg-RE0 %
Beta-caroteneMI000219 µg
RetinolMI00024 µg
Vitamin DMI00021.1 µg11 %
Vitamin EMI00020.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.04 mg3 %
Vitamin B2 (riboflavin)MI00020.04 mg2 %
Vitamin B3 (niacin)MI00021.5 mg
Vitamin B6 (pyridoxine)MI00020.19 mg10 %
Vitamin B9 (folate)MI00026 µg1 %
Vitamin B12 (cobalamin)MI00020.9 µg22 %
Vitamin C (askorbic acid)MI00023 mg2 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000220 mg1 %
Potassium (K)MI0002303 mg8 %
Sodium (Na)MI000271 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)MI000263 mg9 %
Magnesium (Mg)MI000211 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.2 mg1 %
Copper (Cu)MI00020.09 mg10 %
Zinc (Zn)MI00020.4 mg2 %
Selenium (Se)MI00023 µg3 %
Iodine (I)MI000245 µg32 %

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)
A0804Seafood dish (EUROFIR)
B1587Atlantic salmon
C0268Skeletal meat part, without bone, without skin
E0152Divided into pieces
F0003Not heat-treated
G0003Cooking method not applicable
H0212Vegetable added
H0321Rice added
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

MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
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))

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