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Cod, split, salted and dried

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 75 % 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Water 12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Kilojoules 1149 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 271 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 1.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C14:0 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C16:0 0.07 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:0 0.02 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Transunsaturated fatty acids 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-mono unsaturated fatty acids 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum 0.01 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:1 sum 0.06 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids 0.7 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:3n-3 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:3n-3 0 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 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:4n-6 0.01 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:5n-3 (EPA) 0.04 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:5n-3 (DPA) 0.01 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:6n-3 (DHA) 0.13 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 0.18 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 0.02 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 126 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Mono+Di saccharides 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Protein 65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Salt 17.6 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 33 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 33 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Beta-carotene 0 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin D 2 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin E 0.4 alfa-TE 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Thiamin 0.02 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Riboflavin 0.2 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Niacin 6.2 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B6 0.17 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Folate 0 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B12 8.3 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin C 0 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Calcium 142 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iron 2.6 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sodium 7048 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Potassium 1169 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Magnesium 106 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Zinc 1.7 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Selenium 17 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Copper 0.17 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Phosphorus 787 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iodine 131.5 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)
B1835 Cod family
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0138 Water removed
H0173 Salted
J0103 Preserved by salting
J0116 Dehydrated or dried
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