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Food ID: 1120
Brisling (sardin), i olie, konserves Danish
Name
Sprat (sardine), in oil, canned
Taxonomic name
Sprattus sprattus
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.940 T 1121
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 856 kJ 1003
Energy, kcal 205 kcal 1003
total N 3.936 g 13 T 1121
Protein, total 24.6 g 13 T 1121
Protein labeling 24.6 g 13 T 1121
Carbohydrate by difference 1.1 g 1003
Carbohydrates, available 1.1 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 11.3 g 9.17 - 12.4 17 T 1121
Alcohol 0.0 g 1655
Ash 3.4 g 35 T 1121
Dry matter 40.4 g T 1121
Water 59.6 g T 1121
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 18.0 RE 1003
Retinol 18.0 µg 0 - 66 6 T 1121
beta-carotene 0 µg T 1121
Vitamin D 12.0 µg 1003
D3 cholecalciferol 12.0 µg 10 - 15 2 T 1121
Vitamin E 2.31 α-TE
alpha-tocopherol 2.31 mg 1501
Vitamin K1 0 µg 1655
Vitamin B1 0.1000 mg 0.038 - 0.26 3 T 1121
Vitamin B2, Riboflavin 0.170 mg 0.14 - 0.195 4 T 1121
Niacin 9.17 NE 1003
niacin 5.30 mg 5.1 - 5.4 2 T 1121
Vitamin B6 0.200 mg 0.16 - 0.253 2 T 1121
Pantothenic 0.850 mg T 1121
Biotin 4.00 µg T 1121
Folate 16.0 µg 9.2 - 23.3 4 T 1121
Folate, free 6.00 µg 3.8 - 8.8 4 T 1121
B12 11.5 µg 8.5 - 13.9 4 T 1121
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg T 1121
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 329 mg 281 - 414 3 T 1121
Potassium, K 353 mg 346 - 361 3 T 1121
Calcium, Ca 420 mg 195 - 785 7 T 1121
Magnesium, Mg 39.0 mg 35.5 - 41.3 3 T 1121
Phosphorus, P 450 mg 370 - 570 3 T 1121
Iron, Fe 2.00 mg 1.35 - 2.84 10 T 1121
Copper, Cu 0.120 mg 0.08 - 0.23 16 T 1121
Zinc, Zn 2.20 mg 0.6 - 5 16 T 1121
Iodine In 25.0 µg 14 - 26 8 T 1121
Manganese, Mn 0.150 mg 0.1 - 0.22 3 T 1121
Chromium, Cr 4.00 µg 3 T 1121
Selenium, Se 35.0 µg 26 - 40 3 T 1121
Molybdenum, Mo 0 µg 1 T 1121
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 1.20 mg 1 T 1121
Phenylethylamine 0.480 mg 1 T 1121
Putrescin 7.80 mg 1 T 1121
Cadaverine 0.0200 mg 1 T 1121
Spermine 0.500 mg 1 T 1121
Spermidine 0.500 mg 1 T 1121
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1655
Glucose 0 g 1655
Monosaccharides, total 0 g 1003
Lactose 0 g 1655
Maltose 0 g 1655
Sucrose 0 g 1655
Disaccharides total 0 g 1003
Sugars, total 0 g 1003
Starch 0 g 1655
(a) Hexoses 0 g 1655
(b) the pentoses 0 g 1655
(c) UronicAcids 0 g 1655
Cellulose 0 g 1655
Lignin 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 T 1121
C6: 0 0.000 0 T 1121
C8: 0 0.000 0 T 1121
C10: 0 0.000 0 T 1121
C12: 0 0.000 0 T 1121
C14: 0 0.087 0.815 T 1121
C16: 0 1.467 13.7 T 1121
C17: 0 0.000 0 T 1121
C18: 0 0.424 3.98 T 1121
C20: 0 0.038 0.359 T 1121
C22: 0 0.000 0 T 1121
C24: 0 0.000 0 T 1121
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 T 1121
C16: 1 n-7 0.152 1.42 T 1121
C18: 1 n-9 3.124 29.3 T 1121
C18: 1 n-7 0.000 0 T 1121
C20: 1 n-11 0.040 0.377 T 1121
C22: 1 n-9 0.000 0 T 1121
C22: 1 n-11 0.000 0 T 1121
C24: 1 n-9 0.014 0.134 T 1121
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 4.215 39.5 T 1121
C18: 3 n-3 0.587 5.5 T 1121
C18: 4, n-3 0.000 0 T 1121
C20: 2 n-6 0.000 0 T 1121
C20: 3 n-3 0.000 0 T 1121
C20: 3 n-6 0.000 0 T 1121
C20: 5, n-3 0.163 1.53 T 1121
C22: 5, n-3 0.024 0.229 T 1121
C22: 6, n-3 0.251 2.35 T 1121
Fatty acids sums g/100g % Source
Other fatty acids 0.070 0.658 T 1121
Sum saturated 2.016 18.9 1003
Sum monounsaturated 3.331 31.2 1003
Sum polyunsaturated 5.241 49.1 1003
Fatty acids, total 10.658 100 1003
Sum n-3 fatty acids 1.026 9.62 1003
Sum n-6 fatty acids 4.215 39.5 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 38 mg T 866
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1140 290 T 1121
Leucine 1690 430 T 1121
Lysine 1730 440 T 1121
Methionine 708 180 T 1121
Cystine 161 41 T 1121
Phenylalanine 984 250 T 1121
Tyrosine 748 190 T 1121
Threonine 945 240 T 1121
Tryptophan 232 59 T 1121
Valin 1300 330 T 1121
Arginine 1380 350 T 1121
Histidine 984 250 T 1121
Alanine 1300 330 T 1121
Aspartic acid 2170 550 T 1121
Glutamic acid 2830 720 T 1121
Glycine 1380 350 T 1121
Proline 905 230 T 1121
Serin 984 250 T 1121

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby