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Anchovy fillets, canned

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 58 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Kilojoules 1000 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 240 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 16 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Saturated fatty acids 6.5 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.91 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.16 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 0.7 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C16:1 sum 0.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 7.2 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C18:2n-6 0.31 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.02 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 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 1.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 1.47 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 3.72 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 80 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Carbohydrate, glycemic 8 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 8 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sugar, added 8 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 16 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Salt 7.1 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 30 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 30 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 11 µg 20 Estimated value.
Vitamin E 0.5 alfa-TE 20 Estimated value.
Thiamin 0.03 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Riboflavin 0.17 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Niacin 2.5 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin B6 0.05 mg 20 Estimated value.
Folate 1 µg 20 Estimated value.
Vitamin B12 5.6 µg 20 Estimated value.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 60 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Iron 0.7 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sodium 2826 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Potassium 123 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Magnesium 9 mg 20 Estimated value.
Zinc 0.1 mg 20 Estimated value.
Selenium 14 µg 20 Estimated value.
Copper 0.08 mg 20 Estimated value.
Phosphorus 51 mg 20 Estimated value.
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)
A0803 Seafood product (EUROFIR)
B1601 Fish, clupeiform
C0268 Skeletal meat part, without bone, without skin
E0115 Divided into pieces, thickness 0.3-1.5 cm.
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0151 Spice or herb added
J0137 Preserved by brining
K0019 Packed in sweetened brine
M0204 Can
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared
Z0219 Drained

Food Groups