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Mackerel fillet, in tomato sauce, 70 % mackerel, 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 59 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 1049 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 253 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 20.5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Saturated fatty acids 3.5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C12:0 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C14:0 1.19 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C16:0 2.59 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:0 0.51 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 9.3 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C16:1 sum 0.56 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:1 sum 2.82 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids 6.8 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C18:2n-6 2.02 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:3n-3 0.43 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:3n-3 0.03 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:3n-6 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:4n-3 0.22 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:4n-6 0.11 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:5n-3 (EPA) 1.12 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:5n-3 (DPA) 0.22 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:6n-3 (DHA) 2.04 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids, n-3 4.91 g 73e Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids, n-6 2.18 g 74e Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cholesterol 54 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.1 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Mono+Di saccharides 2.9 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sugar, added 0.7 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 1.5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Protein 13.4 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Salt 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 29 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 10 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 227 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 3.4 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 2.4 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.11 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Riboflavin 0.23 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 6.6 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.53 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Folate 18 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B12 5.9 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin C 1 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 15 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 1.2 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 400 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Potassium 467 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 27 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 0.5 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 38 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.1 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 160 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 14.8 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)
B1790 Atlantic mackerel
C0268 Skeletal meat part, without bone, without skin
E0122 Divided or disintegrated
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0350 Tomato added
J0123 Sterilized by heat
K0037 Packed in gravy or sauce, vegetable
M0151 Metal container
M0194 Can, bottle or jar
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared
Z0220 Not drained

Food Groups