Caviar, cod roe with mayonnaise
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 29 | g | MI0002 | EuroFIR recipe calculation procedure |
| Kilojoules | 2159 | 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 | 523 | 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 | 51.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 7.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 5.62 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 1.73 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 12.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.07 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 12.23 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 29.6 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 25.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 2.8 | 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 | 0.04 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0.07 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0.16 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 3.06 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 25.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 108 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 8 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 6 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 4 | 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 | 24 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 24 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 1.5 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 8.9 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.18 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.17 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 0.3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.07 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 11 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 4.7 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 4 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 8 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 0.4 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 1603 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 72 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 7 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 1.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 26 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.04 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 114 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 48 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0296 | SEAFOOD-BASED SAUSAGE OR LUNCHEON MEAT (US CFR) |
| A0803 | SEAFOOD PRODUCT (EUROFIR) |
| B1017 | OIL-PRODUCING PLANT |
| C0307 | SEED OIL |
| E0144 | SEMISOLID |
| F0014 | FULLY HEAT-TREATED |
| G0003 | COOKING METHOD NOT APPLICABLE |
| H0150 | COLOR ADDED |
| H0153 | SEAFOOD ADDED |
| H0172 | SMOKED OR SMOKE-FLAVORED |
| H0185 | EGG YOLK ADDED |
| H0749 | WHITE SUGAR ADDED |
| J0100 | PRESERVED BY ADDING CHEMICALS |
| J0123 | STERILIZED BY HEAT |
| K0003 | NO PACKING MEDIUM USED |
| M0151 | METAL CONTAINER |
| M0200 | TUBE |
| M0237 | PLASTIC SCREW CAP OR LID |
| N0036 | PLASTIC |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| Z0112 | FOOD INDUSTRY PREPARED |
Foods in Fish products, sandwich fish
- Anchovies, canned
- Fish patties, lean fish
- Fish pudding
- Fish balls, canned, drained
- Anchovy fillets, canned
- Caviar spread, cod roe
- Caviar, capelin roe
- Mackerel fillet, in tomato sauce, 70 % mackerel, canned, Stabburet
- Cod roe, compressed, canned
- Roe paste, canned
- Tuna, in jelly, canned
- Tuna, in oil, drained, canned
- Fish balls, refrigerated
- Fish patties, saithe
- Fish pudding, with cream
- Fish, lean, minced, milk added, raw
- Fish patties, mackerel
- Fish patties, salmon
- Fish patties, herring
- Fish paté, lean fish
- Fish paté, salmon
- Tuna, in oil, canned
- Saithe, in oil, canned, drained
- Caviar, cod roe with mayonnaise
- Sprat in tomato sauce, canned
- Sprat in oil, drained, canned
- Mackerel fillet, in tomato sauce, 60 % mackerel, canned, Stabburet
- Salmon spread, 70 % salmon, Stabbur-Laks
- Surimi, LobNobs
- Fish cakes, industrially made
- Tuna in water, drained, canned
- Fish fingers, pre-fried, industrially made, Findus
- Fish cakes, industrially made, Lofoten
- Fish cakes, industrially made, Godehav
- Fish cakes, industrially made, Fiskemannen
- Fish cakes, industrially made, Coop
- Fish patties, industrially made, Godehav
- Fish patties, industrially made, Fiskemannen
- Fish patties, industrially made, Berggren
- Fish patties, industrially made
- Herring, pickled, drained
- Caviar, polar
- Salmon spread, with spring onion and lemon
- Mackerel fillet, in tomato sauce, canned, King Oscar
- Mackerel fillet, in tomato sauce, 60 % mackerel, canned, First Price
- Mackerel fillet, in tomato sauce, canned
- Herring, pickled, marinated, with mayonnaise and sour cream
- Herring, pickled, marinated, with mustard sauce
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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