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Trout fillet, smoked

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 90 % 20 Estimated value.
Water 72 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 597 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 142 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 6.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1.3 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 0.27 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.83 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.15 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 2.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.31 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.28 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.09 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 0.01 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 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.77 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 1.61 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.36 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 64 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 20.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 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 23 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 23 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 8.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.9 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 6.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.53 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 5.1 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 15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 52 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 430 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 29 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 25 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 260 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 13 µg 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0802 Fish or related organism (EUROFIR)
B1258 Trout
C0268 Skeletal meat part, without bone, without skin
E0133 Divided into halves, quarters or segments
F0003 Not heat-treated
G0003 Cooking method not applicable
H0172 Smoked or smoke-flavored
J0106 Preserved by smoking
J0131 Preserved by chilling
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