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Herring, winter, simmered

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part M % 10 Missing value, content not known.
Water 60 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 926 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 223 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 16.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.87 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.58 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.17 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 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.97 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 1.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 3.32 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.25 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 81 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 18.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.4 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 7 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 13.7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.36 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 4.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 13 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 14.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 45 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 143 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 551 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 45 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 60 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 345 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 15.9 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)
B1414 Herring
C0175 Skeletal meat part
E0151 Solid
F0014 Fully heat-treated
G0014 Boiled
H0001 Treatment applied not known
J0001 Preservation method not known
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 Fatty fish, prepared

Food Groups