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Food ID: 541
Rødtunge, rå Danish
Name
Lemon sole, raw
Taxonomic name
Microstomus kitt
Factors etc. Value No. Samples Source
Waste 50
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.664
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 303 kJ 1003
Energy, kcal 72 kcal 1003
total N 2.670 g 7 2083
Protein, total 16.3 g 0 7 2083
Protein labeling 16.3 g 0 7 2083
Carbohydrate by difference 0.0 g 1003
Carbohydrates, available 0.0 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1344
Fat, total 0.7 g 7 2083
Alcohol 0.0 g 1344
Ash 0.3 g 1003
Dry matter 17.3 g 7 2083
Water 82.7 g 7 2083
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1344
beta-carotene 0 µg 1344
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1344
Vitamin K1 0 µg 1655
Vitamin B1 0.0900 mg 1344
Vitamin B2, Riboflavin 0.0800 mg 1344
Niacin 6.62 NE 1003
niacin 3.50 mg 1344
Vitamin B6 0.296 mg 0.187 - 0.371 4 1072
Pantothenic 0.300 mg 1344
Biotin 5.00 µg 1344
Folate 11.0 µg 1344
Folate, free 5.00 µg 1344
B12 1.000 µg 1344
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 95.0 mg 1344
Potassium, K 230 mg 1344
Calcium, Ca 17.0 mg 1344
Magnesium, Mg 17.0 mg 1344
Phosphorus, P 200 mg 1344
Iron, Fe 0.500 mg 1344
Copper, Cu 0.1000 mg 1344
Chromium, Cr 1.80 µg 1 1851
Selenium, Se 75.3 µg 1 1851
Nickel, Ni 7.40 µg 1 1851
Mercury Hg 4.00 µg 1 1851
Arsenic, As 4650 µg 1 1851
Cadmium, Cd 0 µg 1 1851
Lead, Pb 0 µg 1 1851
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
C14: 0 0.013 2.76 1344
C15: 0 0.004 0.774 1344
C16: 0 0.060 12.8 1344
C17: 0 0.004 0.774 1344
C18: 0 0.016 3.42 1344
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.039 8.29 1344
C17: 1 n-7 0.009 1.88 1344
C18: 1 n-9 0.063 13.6 1344
C20: 1 n-11 0.023 4.97 1344
C22: 1 n-9 0.006 1.32 1344
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.003 0.553 1344
C18: 3 n-3 0.003 0.553 1344
C20: 4, n-6 0.031 6.63 1344
C20: 5, n-3 0.123 26.5 1344
C22: 5, n-3 0.016 3.53 1344
C22: 6, n-3 0.053 11.5 1344
Fatty acids sums g/100g % Source
Sum saturated 0.096 20.5 1003
Sum monounsaturated 0.140 30 1003
Sum polyunsaturated 0.229 49.3 1003
Fatty acids, total 0.465 100 1003
Sum n-3 fatty acids 0.196 42.1 1003
Sum n-6 fatty acids 0.033 7.19 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 50 mg 1361
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 881 330 1344
Leucine 1420 530 1344
Lysine 1630 610 1344
Methionine 481 180 1344
Cystine 187 70 1344
Phenylalanine 694 260 1344
Tyrosine 587 220 1344
Threonine 801 300 1344
Tryptophan 187 70 1344
Valin 961 360 1344
Arginine 1070 400 1344
Histidine 481 180 1344
Alanine 1150 430 1344
Aspartic acid 1740 650 1344
Glutamic acid 2540 950 1344
Glycine 774 290 1344
Proline 694 260 1344
Serin 828 310 1344

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