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Cod, slices, simmered

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part M % 10 Missing value, content not known.
Water 76 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Kilojoules 399 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 94 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 0.4 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Saturated fatty acids 0.1 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C12:0 M g 10 Missing value, content not known.
C14:0 M g 10 Missing value, content not known.
C16:0 M g 10 Missing value, content not known.
C18:0 M g 10 Missing value, content not known.
Transunsaturated fatty acids M g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C16:1 sum M g 10 Missing value, content not known.
C18:1 sum M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids 0.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C18:2n-6 M g 10 Missing value, content not known.
C18:3n-3 M g 10 Missing value, content not known.
C20:3n-3 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
C20:5n-3 (EPA) M g 10 Missing value, content not known.
C22:5n-3 (DPA) M g 10 Missing value, content not known.
C22:6n-3 (DHA) M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 0.34 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.04 g 73b Calculated as the sum of omega-3 fatty acids from reference 216: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. http://www.matportalen.no/verktoy/matvaretabellen/article9924.ece/BINARY/Nutritional+composition+of+selected+wild+and+farmed+raw+fish+%28PDF%29
Cholesterol 73 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Carbohydrate, glycemic 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Starch 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Mono+Di saccharides 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sugar, added 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Dietary fibre 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Protein 22.6 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Salt 1.2 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 3 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 3 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Beta-carotene 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin D 1.9 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin E 1.4 alfa-TE 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Thiamin 0.05 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Riboflavin 0.11 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Niacin 2 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B6 0.23 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Folate 8 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B12 1.1 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin C 0 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Calcium 10 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iron 0.1 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sodium 500 mg 20 Estimated value.
Potassium 569 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Magnesium 36 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Zinc 0.6 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Selenium 38 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Copper 0 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Phosphorus 225 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iodine 194 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)
A0802 Fish or related organism (EUROFIR)
B1423 Cod
C0268 Skeletal meat part, without bone, without skin
E0125 Divided into pieces, thickness more than 1.5 cm.
F0014 Fully heat-treated
G0014 Boiled
H0001 Treatment applied not known
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Lean fish, prepared

Food Groups