Herring, cured, soaked in water
Energy in 100 g
Per 100 g
873 kJ (210 kcal)
873 kJ (210 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | 50 | 0 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 400e | 3.6 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 400e | 6.7 g |
| Polyunsaturated fatty acids | 400e | 4.1 g |
| Omega-3 | 73e | 3.6 g |
| Omega-6 | 74e | 0.4 g |
| Cholesterol | 400e | 80 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 321d | 0 g |
| C14:0 (myristic acid) | 321d | 1.1 g |
| C16:0 (palmitic acid) | 321d | 1.9 g |
| C18:0 (stearic acid) | 321d | 0.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 321d | 0 g |
| C18:1 sum (oleic acid) | 321d | 1 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 10 µg-RE | |
| Vitamin A (RE) | MI0322 | 10 µg-RE | 1 % |
| Beta-carotene | 20 | 0 µg | |
| Retinol | 400e | 10 µg | |
| Vitamin D | 400e | 5 µg | 50 % |
| Vitamin E | 400e | 1 mg-ATE | 8 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 400e | 0.03 mg | 2 % |
| Vitamin B2 (riboflavin) | 400e | 0.17 mg | 10 % |
| Vitamin B3 (niacin) | 400e | 2.5 mg | |
| Niacin equivalents | MI0421 | 5.5 mg | 27 % |
| Vitamin B6 (pyridoxine) | 400e | 0.12 mg | 6 % |
| Vitamin B9 (folate) | 400e | 5 µg | 1 % |
| Vitamin B12 (cobalamin) | 400e | 5.2 µg | 130 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 400e | 18 mg | 1 % |
| Potassium (K) | 400e | 52 mg | 1 % |
| Sodium (Na) | 400e | 960 mg | |
| Salt (NaCl) | MI0120 | 2.4 g | |
| Phosphorus (P) | 400e | 54 mg | 8 % |
| Magnesium (Mg) | 400e | 12 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 400e | 0.9 mg | 8 % |
| Copper (Cu) | 20 | 0.14 mg | 15 % |
| Zinc (Zn) | 400e | 0.7 mg | 5 % |
| Selenium (Se) | 400e | 22 µg | 25 % |
| Iodine (I) | 325 | 16 µg | 11 % |
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) |
| A0803 | Seafood product (EUROFIR) |
| B1586 | Atlantic herring |
| C0268 | Skeletal meat part, without bone, without skin |
| E0152 | Divided into pieces |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0173 | Salted |
| J0103 | Preserved by salting |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |