Salmon, ocean, simmered
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 | 906 | 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 | 217 | 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 | 13.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 2.1 | 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 | 0.4 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 1.26 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.28 | 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 | 5.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.5 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 2.43 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 2.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 0.63 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.21 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0.14 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0.06 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0.69 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0.35 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0.94 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 2.52 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 0.82 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 60 | 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 | 23.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0.2 | 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 | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | 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 | 9.5 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 1.6 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.24 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.18 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 8.3 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.71 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 15 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 8.2 | 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 | 10 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 0.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 75 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 574 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 36 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.5 | 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 | 312 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 5.5 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0267 | Seafood or seafood product (US CFR) |
A0802 | Fish or related organism (EUROFIR) |
B2250 | Atlantic salmon |
C0268 | Skeletal meat part, without bone, without skin |
E0125 | Divided into pieces, thickness more than 1.5 cm. |
F0014 | Fully heat-treated |
G0015 | Boiled and drained |
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 |
Z0153 | Wild or gathered |
Foods in Fatty fish, prepared
- Salmon, smoked
- Mackerel, warm smoked
- Herring, smoked, Bøkling
- Halibut, Atlantic, slices, simmered
- Halibut Atlantic, fillet, rolled in flour, fried in fat
- Salmon, ocean, simmered
- Salmon, farmed, slices, rolled in flour, fried in fat
- Mackerel, July-September, simmered
- Mackerel, July-September, fried in fat
- Mackerel, May-June, simmered
- Mackerel, May-June, fried in fat
- Char, fried without fat
- Char, rolled in flour, fried in fat
- Herring, summer, simmered
- Herring, summer, rolled in flour, fried in fat
- Herring, winter, simmered
- Herring, winter, rolled in flour, fried in fat
- Trout, farmed, simmered
- Trout, sea, rolled in flour, fried in fat
- Trout fillet, smoked
- Trout, farmed, slices, rolled in flour, fried in fat
- Herring, cured, soaked in water
- Mackerel, cold smoked
- Trout, sea, simmered
- Eel, smoked
- Salmon fillet, dry salted, with sugar and spices
- Herring, in spicy marinade
- Salmon, fillet, roasted
- Salmon, fillet, pan-fried
- Salmon, farmed, slices, simmered
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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