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Herring, pickled, marinated, with mayonnaise and sour cream

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 47 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1283 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 309 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 22.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 5.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.13 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 6.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.33 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 8.58 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 8.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.68 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 1.05 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0.44 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.41 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.61 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 32 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 20.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 20.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 18.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 5.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2.6 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 52 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 50 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 21 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 7.9 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 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 3.4 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 24 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 1031 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 53 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 9 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 51 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 12.2 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
H0186 Egg added
H0263 Vegetable fat or oil added
H0396 Marinaded
J0100 Preserved by adding chemicals
J0131 Preserved by chilling
J0137 Preserved by brining
K0033 Packed in gravy or sauce, dairy or egg component
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups