Fish gratin, industrially made, Coop X-tra Fiskegrateng
Energy in 100 g
Per 100 g
490 kJ (117 kcal)
490 kJ (117 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 7.2 g |
| Sugar, total | MI_SUGAR_NO | 4 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 223a | 0.5 g |
| Trans fatty acids | 223a | 0 g |
| Monounsaturated fatty acids | 223a | 2.5 g |
| Polyunsaturated fatty acids | 223a | 1.3 g |
| Omega-3 | 223a | 0.5 g |
| Omega-6 | 223a | 0.9 g |
| Cholesterol | 223a | 25 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 223a | 0 g |
| C14:0 (myristic acid) | 223a | 0 g |
| C16:0 (palmitic acid) | 223a | 0.3 g |
| C18:0 (stearic acid) | 223a | 0.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 223a | 0 g |
| C18:1 sum (oleic acid) | 223a | 2.4 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 52 µg-RE | |
| Vitamin A (RE) | MI0322 | 53 µg-RE | 7 % |
| Beta-carotene | 223a | 12 µg | |
| Retinol | 223a | 51 µg | |
| Vitamin D | 60a | 0 µg | 0 % |
| Vitamin E | 223a | 0.7 mg-ATE | 5 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 223a | 0.09 mg | 6 % |
| Vitamin B2 (riboflavin) | 223a | 0.14 mg | 8 % |
| Vitamin B3 (niacin) | 223a | 0.6 mg | |
| Niacin equivalents | MI0421 | 1.9 mg | 9 % |
| Vitamin B6 (pyridoxine) | 223a | 0.07 mg | 3 % |
| Vitamin B9 (folate) | 223a | 6 µg | 1 % |
| Vitamin B12 (cobalamin) | 223a | 0.7 µg | 17 % |
| Vitamin C (askorbic acid) | 20 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 223a | 47 mg | 4 % |
| Potassium (K) | 223a | 220 mg | 6 % |
| Sodium (Na) | 223a | 300 mg | |
| Salt (NaCl) | MI0120 | 0.8 g | |
| Phosphorus (P) | 223a | 110 mg | 17 % |
| Magnesium (Mg) | 223a | 18 mg | 6 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 223a | 0.2 mg | 1 % |
| Copper (Cu) | 223a | 0.04 mg | 4 % |
| Zinc (Zn) | 223a | 0.3 mg | 2 % |
| Selenium (Se) | 223a | 8 µg | 9 % |
| Iodine (I) | 325 | 50 µg | 35 % |
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 |
|---|---|
| A0267 | Seafood or seafood product (US CFR) |
| A0804 | Seafood dish (EUROFIR) |
| B1440 | Saithe |
| C0268 | Skeletal meat part, without bone, without skin |
| E0134 | Semisolid with solid pieces |
| F0023 | Heat-treated, multiple components, different degrees of treatment |
| G0014 | Boiled |
| H0151 | Spice or herb added |
| H0184 | Milk added |
| H0221 | Fat or oil added |
| J0136 | Preserved by freezing |
| K0003 | No packing medium used |
| M0159 | Paperboard or paper container |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |