Herring, pickled, marinated, with mayonnaise and sour cream
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 47 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Kilojoules | 1283 | 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 | 309 | 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 | 22.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Saturated fatty acids | 5.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C12:0 | 0.13 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C14:0 | 0.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C16:0 | 2.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:0 | 0.59 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Transunsaturated fatty acids | 0.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-mono unsaturated fatty acids | 6.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C16:1 sum | 0.33 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:1 sum | 8.58 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids | 8.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:2n-6 | 2.68 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:3n-3 | 1.05 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:3n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:3n-6 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:4n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:4n-6 | 0.04 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:5n-3 (EPA) | 0.44 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C22:5n-3 (DPA) | 0.03 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C22:6n-3 (DHA) | 0.41 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-3 | 2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-6 | 2.61 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cholesterol | 32 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Carbohydrate, glycemic | 20.8 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
| Starch | 0.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Mono+Di saccharides | 20.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sugar, added | 18.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Dietary fibre | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Protein | 5.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Salt | 2.6 | 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 | 52 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 50 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Beta-carotene | 21 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin D | 7.9 | 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 | 0.01 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Riboflavin | 0.08 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Niacin | 0.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B6 | 0.04 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Folate | 4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B12 | 3.4 | 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 | 24 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iron | 0.4 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sodium | 1031 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Potassium | 53 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Magnesium | 7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Zinc | 0.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Selenium | 9 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Copper | 0.05 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Phosphorus | 51 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iodine | 12.2 | 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 |
| H0186 | Egg added |
| H0263 | Vegetable fat or oil added |
| H0396 | Marinaded |
| J0100 | Preserved by adding chemicals |
| J0131 | Preserved by chilling |
| J0137 | Preserved by brining |
| K0033 | Packed in gravy or sauce, dairy or egg component |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
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.
www.matvaretabellen.no
