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Sushi, maki, halibut, Atlantic

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 73 g MI0002 EuroFIR recipe calculation procedure
Kilojoules 478 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 113 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 2.4 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 0.02 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.34 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.03 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 1.4 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.13 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 1.17 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.4 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.23 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.02 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 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.05 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.01 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.06 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.16 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.25 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 10 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 17.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 17.4 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0.3 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 5 g MI0002 EuroFIR recipe calculation procedure
Salt 0.2 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 3 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 2 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 19 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.03 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.4 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.18 mg MI0002 EuroFIR recipe calculation procedure
Folate 7 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 3 mg MI0002 EuroFIR recipe calculation procedure
Calcium 20 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 72 mg MI0002 EuroFIR recipe calculation procedure
Potassium 304 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 11 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 7 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.09 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 61 mg MI0002 EuroFIR recipe calculation procedure
Iodine 48 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)
B1877 ATLANTIC HALIBUT
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0152 DIVIDED INTO PIECES
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0212 VEGETABLE ADDED
H0321 RICE ADDED
J0142 PRESERVED BY CHILLING OR FREEZING
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups