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Herring, pickled, drained

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 54 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 793 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 190 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 11.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.01 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C14:0 0.62 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C16:0 1.16 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C18:0 0.1 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 4.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.38 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C18:1 sum 1.05 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
Cis-poly unsaturated fatty acids 2.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.12 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C18:3n-3 0.08 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C20:3n-3 0 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C20:3n-6 0 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C20:4n-3 0.03 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C20:4n-6 0.02 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C20:5n-3 (EPA) 0.47 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C22:5n-3 (DPA) 0.05 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
C22:6n-3 (DHA) 0.65 g 108b Data from the industry to the Food Composition Table 2015, analysed value.
Cis-poly unsaturated fatty acids, n-3 1.48 g 73a Calculated as the sum of omega-3 fatty acids from reference 108b: Data from the industry to the Food Composition Table 2015, analysed value.
Cis-poly unsaturated fatty acids, n-6 0.18 g 74a Calculated as the sum of omega-6 fatty acids from reference 108b: Data from the industry to the Food Composition Table 2015, analysed value.
Cholesterol 41 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 11.1 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 11.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 10 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 9.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 10 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 4 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 6.9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.4 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.31 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 7.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 27 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 4001 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 327 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 30 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 182 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 10 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)
B1586 Atlantic herring
C0268 Skeletal meat part, without bone, without skin
E0152 Divided into pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0158 Sucrose added
H0173 Salted
H0190 Pickled
H0396 Marinaded
J0103 Preserved by salting
K0017 Packed in water
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0219 Drained

Food Groups