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Herring salad, with potatoes

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 81 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 349 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 83 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 2 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0.4 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.12 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.21 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.02 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 1 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.08 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.19 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.05 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.04 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.08 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.02 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.28 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.07 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 10 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 12.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3.3 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 9.3 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 2.3 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 3 g MI0002 EuroFIR recipe calculation procedure
Salt 0.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 2 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 1 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 14 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 2.6 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.03 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.08 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.3 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.15 mg MI0002 EuroFIR recipe calculation procedure
Folate 14 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 5 mg MI0002 EuroFIR recipe calculation procedure
Calcium 17 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.5 mg MI0002 EuroFIR recipe calculation procedure
Sodium 327 mg MI0002 EuroFIR recipe calculation procedure
Potassium 294 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 20 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 10 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.07 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 82 mg MI0002 EuroFIR recipe calculation procedure
Iodine 4 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 SEAFOOD OR SEAFOOD PRODUCT (US CFR)
A0804 SEAFOOD DISH (EUROFIR)
B2940 RED BEET
C0240 ROOT, TUBER OR BULB, WITHOUT PEEL
E0110 SEMILIQUID WITH SOLID PIECES
F0023 HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT
G0014 BOILED
H0101 LACTIC ACID FERMENTED
H0153 SEAFOOD ADDED
H0190 PICKLED
H0212 VEGETABLE ADDED
H0396 MARINADED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0109 HOME PREPARED

Food Groups