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Food ID: 1078
Sild, marineret, i karrysauce Danish
Name
Herring, pickled, in curry sauce, canned
Taxonomic name
Clupea harengus
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1157 kJ 1003
Energy (kcal) 279 kcal 1003
Protein 7.6 g 6.8 - 8.4 3 1839
Protein, labeling 7.6 g 6.8 - 8.4 3 1839
Carbohydrate by difference 11.7 g 1003
Available carbohydrates 11.7 g 1003
Available carbohydrate, labelling 11.7 g 1003
Dietary fibre 0.0 g 1655
Fat 22.4 g 20.9 - 23.6 3 1839
Alcohol 0.0 g 1655
Salt labelling 2.25 g 3 1003
Ash 4.0 g 1357
Dry matter 45.7 g 42.2 - 49.7 3 1839
Water 54.3 g 50.3 - 57.8 3 1839
Nitrogen 1.216 g 1.08 - 1.34 3 1839
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 3.30 RE 1003
Retinol 3.30 µg 3 - 3.5 2 1839
Vitamin D 6.30 µg 1003
Vitamin D3 6.30 µg 4.5 - 8 2 1839
Vitamin K1 0 µg 1655
Folate 1.80 µg 6 1803
Vitamin C 0 mg 1003
Ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 900 mg 850 - 970 3 1839
Potassium 72.0 mg 59 - 89 3 1839
Calcium 18.9 mg 13.6 - 22.2 3 1839
Magnesium 7.00 mg 3.68 - 9.4 3 1839
Iron 0.860 mg 0.73 - 1.16 3 1839
Copper 0.0750 mg 0.067 - 0.082 3 1839
Zinc 0.340 mg 0.25 - 0.42 3 1839
Manganese 0.0470 mg 0.033 - 0.053 3 1839
Selenium 8.00 µg 5 - 12 3 1839
Phosphorus 51.0 mg 49 - 55 3 1839
Chloride 1490 mg 1410 - 1590 3 1839
Iodine 13.0 µg 7 - 18 3 1839
Mercury 2.00 µg 0.9 - 3.6 3 1839
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.700 g 0 - 1.4 2 1839
Glucose 0.800 g 0 - 1.6 2 1839
Sum monosaccharides 1.50 g 1003
Lactose 0 g 2 1839
Sucrose 12.8 g 11.4 - 14.1 2 1839
Sum disaccharides 12.8 g 1003
Maltotriose 0 g 2 1839
Raffinose 0 g 2 1839
Sum sugars 14.3 g 1003
Added Sugar 14.3 g 1 2133
Free Sugars 14.3 g 1 2133
Saturated fatty acids g/100g % Source
C8:0 0.000 0 1839
C10:0 0.000 0 1839
C12:0 0.000 0 1839
C14:0 0.500 2.42 1839
C16:0 1.801 8.73 1839
C18:0 0.500 2.42 1839
C20:0 0.200 0.97 1839
C22:0 0.000 0 1839
C24:0 0.000 0 1839
Monounsaturated fatty acids g/100g % Source
C14:1,n-5 0.000 0 1839
C16:1,n-7 0.300 1.45 1839
C18:1,n-7 0.300 1.45 1839
C18:1,n-9 7.503 36.4 1839
C20:1,n-11 0.900 4.36 1839
C22:1,n-9 0.200 0.97 1839
C22:1,n-11 1.200 5.82 1839
C24:1,n-9 0.100 0.485 1839
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 4.502 21.8 1839
C18:3,n-3 1.401 6.79 1839
C18:4,n-3 0.200 0.97 1839
C20:2,n-6 0.000 0 1839
C20:3,n-3 0.000 0 1839
C20:5,n-3 0.400 1.94 1839
C22:5,n-3 0.000 0 1839
C22:6,n-3 0.600 2.91 1839
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 1839
Sum saturated fatty acids 3.001 14.5 1003
Sum monounsaturated fatty acids 10.504 50.9 1003
Sum polyunsaturated fatty acids 7.103 34.4 1003
Sum fatty acids 20.608 100 1003
Sum n-3 fatty acids 2.601 12.6 1003
Sum n-6 fatty acids 4.502 21.8 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 58 mg 58 58 - 58 2 T 48
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.920

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