Mackerel, May-June, simmered
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | M | % | 10 | Missing value, content not known. |
Water | 69 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 612 | 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 | 146 | 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 | 6.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 1.4 | 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 | 0.4 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 0.73 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.12 | 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 | 2.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.19 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 0.73 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 1.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 0.09 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.08 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0.01 | 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 | 0.07 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0.44 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0.08 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0.7 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 1.64 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 0.12 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 81 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 0 | 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 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 0 | g | 20 | Estimated value. |
Dietary fibre | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 22.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0.2 | 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 | 17 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 17 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 7.1 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 0.7 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.13 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.43 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 11.2 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.95 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 1 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 14.3 | 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 | 14 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 1.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 89 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 452 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 32 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 36 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 286 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 20 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0267 | Seafood or seafood product (US CFR) |
A0802 | Fish or related organism (EUROFIR) |
B1790 | Atlantic mackerel |
C0125 | Skeletal meat part, without bone or shell |
E0151 | Solid |
F0014 | Fully heat-treated |
G0014 | Boiled |
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 |
Z0186 | Fat content < 15% |
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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