Frida fooddata.dk

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