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Redfish, cured, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 45 % 40 Old data, unknown origin.
Water 79 g 30 Calculated value from a similar food item.
Kilojoules 394 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 94 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 2.8 g 30 Calculated value from a similar food item.
Saturated fatty acids 0.5 g 30 Calculated value from a similar food item.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.39 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 1.2 g 30 Calculated value from a similar food item.
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 30 Calculated value from a similar food item.
C18:2n-6 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.19 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.76 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.11 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 43 mg 30 Calculated value from a similar food item.
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 20 Estimated value.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 17.1 g 30 Calculated value from a similar food item.
Salt 1.7 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
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 3 µg 30 Calculated value from a similar food item.
Beta-carotene 0 µg 30 Calculated value from a similar food item.
Vitamin D 0 µg 30 Calculated value from a similar food item.
Vitamin E 1.4 mg-ATE 30 Calculated value from a similar food item.
Thiamin 0.1 mg 30 Calculated value from a similar food item.
Riboflavin 0.11 mg 30 Calculated value from a similar food item.
Niacin 2 mg 30 Calculated value from a similar food item.
Vitamin B6 0.2 mg 30 Calculated value from a similar food item.
Folate 5 µg 30 Calculated value from a similar food item.
Vitamin B12 1 µg 30 Calculated value from a similar food item.
Vitamin C 0 mg 20 Estimated value.
Calcium 21 mg 30 Calculated value from a similar food item.
Iron 0.2 mg 30 Calculated value from a similar food item.
Sodium 690 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Potassium 378 mg 30 Calculated value from a similar food item.
Magnesium 26 mg 30 Calculated value from a similar food item.
Zinc 0.3 mg 30 Calculated value from a similar food item.
Selenium 50 µg 30 Calculated value from a similar food item.
Copper 0.1 mg 30 Calculated value from a similar food item.
Phosphorus 190 mg 30 Calculated value from a similar food item.
Iodine 21 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 SEAFOOD OR SEAFOOD PRODUCT (US CFR)
A0802 FISH OR RELATED ORGANISM (EUROFIR)
B1153 REDFISH OR OCEAN PERCH
C0175 SKELETAL MEAT PART
E0151 SOLID
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0173 SALTED
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

Foods in Lean fish, raw

Food Groups