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Sushi, maki, salmon

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 70 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Kilojoules 562 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 133 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 4.3 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Saturated fatty acids 0.8 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.57 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 2 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C16:1 sum 0.19 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.59 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C18:2n-6 0.38 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.07 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 0.03 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) 0.16 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) 0.22 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 13 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Carbohydrate, glycemic 18.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 17.8 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Mono+Di saccharides 0.3 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0.6 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Protein 5.3 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Salt 0.4 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 6 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Beta-carotene 19 µg 20 Estimated value.
Vitamin D 1.6 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin E 0.5 alfa-TE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.04 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Riboflavin 0.04 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Niacin 1.5 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.27 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Folate 14 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B12 0.6 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin C 3 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Calcium 20 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 0.2 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sodium 161 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Potassium 312 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Magnesium 12 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Zinc 0.5 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Selenium 5 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.09 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 66 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iodine 45.5 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)
A0804 Seafood dish (EUROFIR)
B1587 Atlantic salmon
C0268 Skeletal meat part, without bone, without skin
E0152 Divided into pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0212 Vegetable added
H0321 Rice added
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups