Herring, pickled, drained
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 54 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Kilojoules | 793 | 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 | 190 | 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 | 11.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Saturated fatty acids | 2.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C12:0 | 0.01 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C14:0 | 0.62 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C16:0 | 1.16 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C18:0 | 0.1 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| Transunsaturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-mono unsaturated fatty acids | 4.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C16:1 sum | 0.38 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C18:1 sum | 1.05 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| Cis-poly unsaturated fatty acids | 2.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:2n-6 | 0.12 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C18:3n-3 | 0.08 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C20:3n-3 | 0 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C20:3n-6 | 0 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C20:4n-3 | 0.03 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C20:4n-6 | 0.02 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C20:5n-3 (EPA) | 0.47 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C22:5n-3 (DPA) | 0.05 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| C22:6n-3 (DHA) | 0.65 | g | 108b | Data from the industry to the Food Composition Table 2015, analysed value. |
| Cis-poly unsaturated fatty acids, n-3 | 1.48 | g | 73a | Calculated as the sum of omega-3 fatty acids from reference 108b: Data from the industry to the Food Composition Table 2015, analysed value. |
| Cis-poly unsaturated fatty acids, n-6 | 0.18 | g | 74a | Calculated as the sum of omega-6 fatty acids from reference 108b: Data from the industry to the Food Composition Table 2015, analysed value. |
| Cholesterol | 41 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Carbohydrate, glycemic | 11.1 | 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 | 11.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sugar, added | 10 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Dietary fibre | 0.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Protein | 9.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Salt | 10 | 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 | 4 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Beta-carotene | 1 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin D | 6.9 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin E | 0.4 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Thiamin | 0.03 | 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 | 2.4 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B6 | 0.31 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Folate | 7 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B12 | 7.2 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin C | 1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Calcium | 27 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iron | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sodium | 4001 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Potassium | 327 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Magnesium | 25 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Zinc | 0.4 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Selenium | 30 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Copper | 0.02 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Phosphorus | 182 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iodine | 10 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| 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 |
| H0151 | Spice or herb added |
| H0158 | Sucrose added |
| H0173 | Salted |
| H0190 | Pickled |
| H0396 | Marinaded |
| J0103 | Preserved by salting |
| K0017 | Packed in water |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0219 | Drained |
Foods in Fish products, sandwich fish
- Fish patties, lean fish
- Fish pudding
- Anchovies, canned
- Fish balls, canned, drained
- Anchovy fillets, canned
- Caviar spread, cod roe
- Caviar, capelin roe
- Mackerel fillet, in tomato sauce, 70 % mackerel, canned
- Cod roe, compressed, canned
- Roe paste, canned
- Tuna, in jelly, canned
- Tuna, in oil, drained, canned
- Fish balls, refrigerated
- Fish patties, saithe
- Fish pudding, with cream
- Fish, lean, minced, milk added, raw
- Fish patties, mackerel
- Fish patties, salmon
- Fish patties, herring
- Fish paté, lean fish
- Fish paté, salmon
- Tuna, in oil, canned
- Saithe, in oil, canned, drained
- Herring, pickled, marinated, with mayonnaise and sour cream
- Herring, pickled, marinated, with mustard sauce
- Herring, pickled, cured, marinated, drained
- Herring, pickled, drained
- Caviar, cod roe with mayonnaise
- Sprat in tomato sauce, canned
- Sprat in oil, drained, canned
- Mackerel fillet, in tomato sauce, 60 % mackerel, canned
- Mackerel fillet, in tomato sauce, 50 %
- Salmon spread, 70 % salmon, Stabbur-Laks
- Surimi, LobNobs
- Fish cakes, industrially made
- Tuna in water, drained, canned
- Fish fingers, pre-fried, industrially made, Findus
- Fish cakes, industrially made, Lofoten
- Fish cakes, industrially made, Godehav
- Fish cakes, industrially made, Fiskemannen
- Fish cakes, industrially made, Coop
- Fish patties, industrially made, Godehav
- Fish patties, industrially made, Fiskemannen
- Fish patties, industrially made, Berggren
- Fish patties, industrially made
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 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
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