Squid, raw
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 78 | % | 400a | Swedish National Food Agency. The food database, version 2008.05.05. Online edition, www.slv.se |
Water | 83 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 325 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
Kilocalories | 77 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
Fat | 1.7 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Saturated fatty acids | 0.4 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C12:0 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C14:0 | 0.04 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C16:0 | 0.32 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C18:0 | 0.07 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Transunsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-mono unsaturated fatty acids | 0.2 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C16:1 sum | 0.01 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C18:1 sum | 0.06 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cis-poly unsaturated fatty acids | 0.6 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C18:2n-6 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C18:3n-3 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:3n-3 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:3n-6 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:4n-3 | 0.01 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:4n-6 | 0.01 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:5n-3 (EPA) | 0.18 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C22:5n-3 (DPA) | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C22:6n-3 (DHA) | 0.41 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cis-poly unsaturated fatty acids, n-3 | 0.61 | g | 73f | Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cis-poly unsaturated fatty acids, n-6 | 0.01 | g | 74f | Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cholesterol | 225 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Carbohydrate, glycemic | 0 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 0 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 15.4 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Salt | 0.3 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 15 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 15 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Beta-carotene | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin D | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin E | 1.2 | mg-ATE | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Thiamin | 0.1 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Riboflavin | 0.12 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Niacin | 3.4 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B6 | 0.69 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Folate | 13 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B12 | 3 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin C | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Calcium | 13 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 0.5 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 110 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 280 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 28 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 1.1 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 66 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Copper | 0.98 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 190 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 50 | 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) |
B1205 | SQUID |
C0268 | SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN |
E0151 | SOLID |
F0003 | NOT HEAT-TREATED |
G0003 | COOKING METHOD NOT APPLICABLE |
H0003 | NO TREATMENT APPLIED |
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 |
Foods in Shellfish, fish offal
- Cod roe, boiled
- Mussel, blue, canned, drained
- Oyster, common, raw
- Cod liver, raw
- Mussel, blue, raw
- Lobster, boiled
- Crab, boiled
- Shrimps, Northern, boiled
- Crab, plain, canned
- Shrimps, in brine, drained
- Scallop, raw
- Crawfish, boiled
- Snails, canned
- Squid, raw
- Scallop, boiled
- Crabsticks, frozen
- Squid, boiled
- Squid, battered, pre-fried, fried in oil
- Cod roe, canned, fried in fat
- King prawns, raw
- Periwinkle, common, Norwegian
- Cod roe, raw
- Lobster tail, in brine, drained
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 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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