Sushi, nigiri, tuna

Energy in 100 g

456 kJ (108 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 51 g
Carbohydrate: 16.8 g
Protein: 9 g
Fat: 0.5 g
Dietary fibre: 0.1 g
Energy content
Carbohydrate: 62 E%
Protein: 33 E%
Fat: 4 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 456 kJ (108 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00020.5 g4%
CarbohydrateMI018116.8 g62%
Dietary fibreMI00020.1 g0%
ProteinMI00029 g33%
AlcoholMI00020 g0%
WaterMI000251 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000216.6 g
Sugar, totalMI00020.2 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325113 µg-RE15 %
Beta-caroteneMI00020 µg
RetinolMI0002113 µg
Vitamin DMI00020.5 µg5 %
Vitamin EMI00020.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.05 mg3 %
Vitamin B2 (riboflavin)MI00020.05 mg3 %
Vitamin B3 (niacin)MI00022.9 mg
Vitamin B6 (pyridoxine)MI00020.39 mg21 %
Vitamin B9 (folate)MI00026 µg1 %
Vitamin B12 (cobalamin)MI00021.5 µg37 %
Vitamin C (askorbic acid)MI00022 mg1 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI00025 mg0 %
Potassium (K)MI0002163 mg4 %
Sodium (Na)MI000213 mg
Salt (NaCl)MI01200 g
Phosphorus (P)MI000297 mg15 %
Magnesium (Mg)MI000215 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.7 mg6 %
Copper (Cu)MI00020.06 mg6 %
Zinc (Zn)MI00020.5 mg3 %
Selenium (Se)MI000261 µg71 %
Iodine (I)MI00026 µg4 %

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)
B1269Tuna
C0268Skeletal meat part, without bone, without skin
E0152Divided into pieces
F0003Not heat-treated
G0003Cooking method not applicable
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))

Compare foods

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