Mackerel fillet, in tomato sauce, 50 %
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 65 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Kilojoules | 737 | 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 | 177 | 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 | 11.9 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Saturated fatty acids | 2.3 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.69 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 1.51 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.3 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Cis-mono unsaturated fatty acids | 5 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C16:1 sum | 0.33 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 1.64 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 4.1 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C18:2n-6 | 1.18 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.25 | 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 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0.12 | 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) | 0.65 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0.13 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 1.19 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 2.86 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-6 | 1.27 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cholesterol | 40 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Carbohydrate, glycemic | 6.7 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0.7 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Mono+Di saccharides | 6 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Sugar, added | 2 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Dietary fibre | 2.3 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Protein | 9.7 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Salt | 1.2 | 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 | 43 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 7 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Beta-carotene | 435 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin D | 2.4 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin E | 1 | alfa-TE | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Thiamin | 0.13 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Riboflavin | 0.18 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Niacin | 5.4 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin B6 | 0.46 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Folate | 26 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin B12 | 3.8 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin C | 1 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Calcium | 17 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Iron | 1.6 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Sodium | 500 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Potassium | 582 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Magnesium | 30 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Zinc | 0.5 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Selenium | 29 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Copper | 0.14 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Phosphorus | 131 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Iodine | 11.1 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0267 | Seafood or seafood product (US CFR) |
A0803 | Seafood product (EUROFIR) |
B1790 | Atlantic mackerel |
C0268 | Skeletal meat part, without bone, without skin |
E0122 | Divided or disintegrated |
F0014 | Fully heat-treated |
G0003 | Cooking method not applicable |
H0151 | Spice or herb added |
H0350 | Tomato added |
J0123 | Sterilized by heat |
K0037 | Packed in gravy or sauce, vegetable |
M0151 | Metal container |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |
Z0220 | Not 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
- 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
- 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
- Caviar, cod roe with mayonnaise
- Herring, pickled, drained
- Caviar, capelin roe
- Caviar, polar
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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