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Salmon, fillet, pan-fried

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 58 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Kilojoules 1095 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 263 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 18.8 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Saturated fatty acids 3.5 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C12:0 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C14:0 0.67 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C16:0 2.14 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:0 0.47 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Transunsaturated fatty acids 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-mono unsaturated fatty acids 7 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C16:1 sum 0.85 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:1 sum 4.12 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids 5.9 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:2n-6 1.07 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:3n-3 0.35 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:3n-3 0.03 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:3n-6 0.03 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:4n-3 0.23 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:4n-6 0.1 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:5n-3 (EPA) 1.17 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C22:5n-3 (DPA) 0.6 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C22:6n-3 (DHA) 1.6 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids, n-3 4.27 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids, n-6 1.39 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cholesterol 94 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Mono+Di saccharides 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Sugar, added 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Dietary fibre 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Protein 23.5 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Salt 0.1 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 31 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 31 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Beta-carotene 0 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin D 11.8 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin E 1.6 alfa-TE 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Thiamin 0.14 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Riboflavin 0.13 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Niacin 8.6 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin B6 0.6 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Folate 8 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin B12 4.1 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin C 0 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Calcium 8 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Iron 0.4 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Sodium 54 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Potassium 531 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Magnesium 31 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Zinc 0.6 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Selenium 35 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Copper 0.05 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Phosphorus 267 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Iodine 6 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0803 Seafood product (EUROFIR)
B2250 Atlantic salmon
C0268 Skeletal meat part, without bone, without skin
E0122 Divided or disintegrated
F0014 Fully heat-treated
G0008 Griddled
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

Food Groups