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Herring salad, with potatoes

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 80 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 322 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 77 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 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.5 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 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.02 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 1.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.04 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 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.21 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.56 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 10 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 9.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 5.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 2.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 3.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.7 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 2 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 14 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 2.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.15 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 2.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 16 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 297 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 292 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 10 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 82 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 4.1 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)
A0804 Seafood dish (EUROFIR)
B2940 Red beet
C0240 Root, tuber or bulb, without peel
E0110 Semiliquid with solid pieces
F0023 Heat-treated, multiple components, different degrees of treatment
G0014 Boiled
H0101 Lactic acid fermented
H0153 Seafood added
H0190 Pickled
H0212 Vegetable added
H0396 Marinaded
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
Z0109 Home prepared

Foods in Fish products, prepared

Food Groups