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Herring, summer, rolled in flour, fried in fat

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part M % 10 Missing value, content not known.
Water 40 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1668 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 402 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 34.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 7.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 2.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 3.82 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.62 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 14.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 1.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.94 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 8.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.41 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.55 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.04 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 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 1.84 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 2.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 6.51 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.99 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 82 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 3.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 20.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 45 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 44 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 16 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 13.7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.6 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.35 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 4.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.58 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 11 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 13.9 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 45 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 164 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 544 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 46 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 58 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 342 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 15.9 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)
A0802 Fish or related organism (EUROFIR)
B1414 Herring
C0175 Skeletal meat part
E0151 Solid
F0014 Fully heat-treated
G0008 Griddled
H0221 Fat or oil added
H0319 Wheat added
H0356 Other substance coated or covered
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

Food Groups