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Cod, fillet, simmered

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 75 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Kilojoules 448 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 106 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 1.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0 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 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) 0.11 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) 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.34 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 77 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 20 Estimated value.
Mono+Di saccharides 0 g 20 Estimated value.
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 20 Estimated value.
Protein 23.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Salt 0.2 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 20 Estimated value.
Vitamin A 14 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 14 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 2.3 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin E 0.9 alfa-TE 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Thiamin 0.06 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Riboflavin 0.06 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Niacin 2.7 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B6 0.18 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Folate 14 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B12 1.8 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin C 0 mg 20 Estimated value.
Calcium 17 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iron 0.2 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sodium 69 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Potassium 526 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Magnesium 31 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Zinc 0.5 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Selenium 30 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Copper 0.02 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Phosphorus 254 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iodine 279 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)
A0803 Seafood product (EUROFIR)
B1423 Cod
C0268 Skeletal meat part, without bone, without skin
E0122 Divided or disintegrated
F0014 Fully heat-treated
G0020 Simmered, poached or stewed
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

Foods in Lean fish, prepared

Food Groups