Frida fooddata.dk

Food ID: 1078

Sild, marineret, i karrysauce Danish

Name

Herring, pickled, in curry sauce, canned

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	1157	kJ				1003
Energy, labelling (kJ)	1203	kJ				1003
Energy (kcal)	279	kcal				1003
Energy, labelling (kcal)	290	kcal				1003
Protein	7.7	g		6.8 - 8.4	3	1839, 1321
Protein, labeling	7.7	g		6.8 - 8.4	3	1839, 1321
Carbohydrate by difference	11.6	g				1003
Available carbohydrates	11.6	g				1003
Available carbohydrate, labelling	14.3	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

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
Vitamin K	0	µg
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
Sum minerals	2540	mg				1003

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Fructose	0.700	g		0.0 - 1.4	2	1839
Glucose	0.800	g		0.0 - 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
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

Dietary fibre and starch	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Starch/Glycogen	0	g			1	1655

Saturated fatty acids	g/100g	%	Source
C8:0	0.000	0.0	1839
C10:0	0.000	0.0	1839
C12:0	0.000	0.0	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	0.0	1839
C24:0	0.000	0.0	1839

Monounsaturated fatty acids	g/100g	%	Source
C14:1,n-5	0.000	0.0	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	0.0	1839
C20:3,n-3	0.000	0.0	1839
C20:5,n-3	0.400	1.94	1839
C22:5,n-3	0.000	0.0	1839
C22:6,n-3	0.600	2.91	1839

Fatty acids sums	g/100g	%	Source
Other fatty acids	0.000	0.0	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	58.0	58 - 58	2	T 48.0

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	1.232		1839, 1321

Biogene amines	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Choline	104	mg			1	2187

Factors etc.	Value	No. Samples	Source
Waste	0		1996
Nitrogen conversion factor	6.25		1267
Fatty acid conversion factor	0.920		1003