Caviar, capelin roe
Energy in 100 g
Per 100 g
1,812 kJ (438 kcal)
More caviar:
1,812 kJ (438 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0 g |
| Sugar, total | MI_SUGAR_NO | 13.7 g |
| Sugar, added | 331 | 13.7 g |
| Sugar, free | 331 | 13.7 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 3 g |
| Trans fatty acids | 116a | 0 g |
| Monounsaturated fatty acids | MI0210 | 23 g |
| Polyunsaturated fatty acids | MI0212 | 10 g |
| Omega-3 | 116a | 3.3 g |
| Omega-6 | MI0232 | – |
| Cholesterol | 116a | 101 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 116a | 0 g |
| C14:0 (myristic acid) | 116a | 0 g |
| C16:0 (palmitic acid) | 116a | 1.6 g |
| C18:0 (stearic acid) | 116a | 0.6 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 116a | 0.1 g |
| C18:1 sum (oleic acid) | 116a | 22 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 116a | 0 µg | |
| Retinol | 116a | 0 µg | |
| Vitamin D | 116a | 0 µg | 0 % |
| Vitamin E | 116a | 5.8 mg-ATE | 48 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 116a | 0.22 mg | 16 % |
| Vitamin B2 (riboflavin) | 116a | 0.27 mg | 16 % |
| Vitamin B3 (niacin) | 116a | 0.6 mg | |
| Niacin equivalents | MI0421 | 2.1 mg | 10 % |
| Vitamin B6 (pyridoxine) | 116a | 0.05 mg | 2 % |
| Vitamin B9 (folate) | 116a | 21 µg | 6 % |
| Vitamin B12 (cobalamin) | 116a | 6.7 µg | 167 % |
| Vitamin C (askorbic acid) | 116a | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 116a | 20 mg | 1 % |
| Potassium (K) | 116a | 117 mg | 3 % |
| Sodium (Na) | 116a | 2,200 mg | |
| Salt (NaCl) | MI0120 | 5.5 g | |
| Phosphorus (P) | 116a | 166 mg | 25 % |
| Magnesium (Mg) | 116a | 7 mg | 2 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 116a | 0.1 mg | 0 % |
| Copper (Cu) | 116a | 0.05 mg | 5 % |
| Zinc (Zn) | 116a | 2.6 mg | 18 % |
| Selenium (Se) | 116a | 41 µg | 48 % |
| Iodine (I) | 116a | 85 µg | 60 % |
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.
| LanguaL | Classification |
|---|---|
| A0296 | Seafood-based sausage or luncheon meat (US CFR) |
| A0803 | Seafood product (EUROFIR) |
| B1423 | Cod |
| C0202 | Ovary, roe |
| E0144 | Semisolid |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0150 | Color added |
| H0172 | Smoked or smoke-flavored |
| H0342 | Soybean oil added |
| H0749 | White sugar added |
| J0100 | Preserved by adding chemicals |
| J0123 | Sterilized by heat |
| 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 |
| Z0112 | Food industry prepared |