DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 454
Rødspætte, filet, paneret, dybfrost Danish
Name
Plaice, fillet, breaded, frozen
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 577 kJ 1003
Energy (kcal) 136 kcal 1003
Protein 11.9 g 11.7 - 12.1 2 1839
Protein, labeling 11.9 g 11.7 - 12.1 2 1839
Carbohydrate by difference 20.1 g 1003
Available carbohydrates 19.1 g 1003
Available carbohydrate, labelling 19.1 g 1003
Dietary fibre 1.0 g 1321
Fat 1.1 g 1 - 1.1 2 1839
Alcohol 0.0 g 1655
Salt labelling 0.55 g 2 1003
Ash 1.1 g 1.14 - 1.16 2 1839
Dry matter 34.3 g 34 - 34.5 2 1839
Water 65.7 g 65.5 - 66 2 1839
Nitrogen 1.904 g 1.87 - 1.93 2 1839
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1003
beta-Carotene 0 µg 1655
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1355
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0.180 mg 1355
Riboflavin (Vitamin B2) 0.0600 mg 1355
Niacin equivalent 0.800 NE 1003
Niacin 0.800 mg 1355
Vitamin C 0 mg 1003
Ascorbic acid 0 mg 1355
Choline 73.0 mg 1 2187
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 220 mg 200 - 240 2 1839
Potassium 221 mg 218 - 224 2 1839
Calcium 27.0 mg 25 - 28 2 1839
Magnesium 22.4 mg 21.1 - 23.6 2 1839
Iron 0.540 mg 0.51 - 0.56 2 1839
Copper 0.0500 mg 0.048 - 0.051 2 1839
Zinc 0.560 mg 0.48 - 0.64 2 1839
Manganese 0.290 mg 0.23 - 0.34 2 1839
Selenium 20.0 µg 17 - 23 2 1839
Phosphorus 132 mg 121 - 143 2 1839
Chloride 346 mg 316 - 376 2 1839
Iodine 14.0 µg 10 - 18 2 1839
Mercury 1.80 µg 1.6 - 1.9 2 1839
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1 1839
Glucose 0.400 g 1 1839
Sum monosaccharides 0.400 g 1003
Lactose 0 g 1 1839
Maltose 0.900 g 1 1839
Sucrose 0 g 1 1839
Sum disaccharides 0.900 g 1003
Raffinose 0 g 1 1839
Sum sugars 1.30 g 1003
Added Sugar 1.3 g 1 2133
Free Sugars 1.3 g 1 2133
Starch/Glycogen 17.2 g 1 1001
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 0.000 0.0 1839
C16:0 0.220 25 1839
C18:0 0.000 0.0 1839
C20:0 0.000 0.0 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 0.000 0.0 1839
C18:1,n-7 0.000 0.0 1839
C18:1,n-9 0.110 12.5 1839
C20:1,n-11 0.000 0.0 1839
C22:1,n-9 0.000 0.0 1839
C22:1,n-11 0.000 0.0 1839
C24:1,n-9 0.000 0.0 1839
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.330 37.5 1839
C18:3,n-3 0.000 0.0 1839
C18:4,n-3 0.000 0.0 1839
C20:2,n-6 0.000 0.0 1839
C20:3,n-3 0.000 0.0 1839
C20:5,n-3 0.110 12.5 1839
C22:5,n-3 0.000 0.0 1839
C22:6,n-3 0.110 12.5 1839
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0.0 1839
Sum saturated fatty acids 0.220 25 1003
Sum monounsaturated fatty acids 0.110 12.5 1003
Sum polyunsaturated fatty acids 0.550 62.5 1003
Sum fatty acids 0.880 100 1003
Sum n-3 fatty acids 0.220 25 1003
Sum n-6 fatty acids 0.330 37.5 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 72 mg 71.5 71 - 72 2 T 45.0
Factors etc. Value No. Samples Source
Waste 0 1655
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.800 1003

© 2024 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby