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Food ID: 917
Sild, paneret, stegt, i lage Danish
Name
Herring, breaded, fried, in vinegar with sugar
Taxonomic name
Clupea Harengus
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1138 kJ 1003
Energy (kcal) 272 kcal 1003
Protein 12.8 g 12.6875 10.2 - 16.8 11 2068
Protein, labeling 12.8 g 12.6875 10.2 - 16.8 11 2068
Carbohydrate by difference 23.7 g 1003
Available carbohydrates 23.5 g 1003
Available carbohydrate, labelling 23.5 g 1003
Dietary fibre 0.2 g 1003
Fat 14.0 g 14.3 9.8 - 20.3 11 2068
Alcohol 0.0 g 1321
Salt labelling 0.69 g 2 1003
Ash 1.0 g 1.05 0.74 - 1.32 11 2068
Dry matter 51.5 g 51.2 47.2 - 55.1 11 2068
Water 48.5 g 48.8 44.9 - 52.8 11 2068
Nitrogen 2.054 g 2.03 1.64 - 2.69 11 2068
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 5.00 RE 1003
Retinol 5.00 µg 5 0 - 10 2 2068
Vitamin D 8.06 µg 1003
Vitamin D3 8.06 µg 8.06 6.56 - 9.56 2 2068
25-hydroxy vitamin D3 0 µg 0 2 2068
Vitamin E 0.450 α-TE
alpha-Tocopherol 0.450 mg 0.45 0.4 - 0.5 2 2068
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0 mg 0 2 2068
Riboflavin (Vitamin B2) 0.124 mg 0.1235 0.122 - 0.125 2 2068
Niacin equivalent 1.30 NE 1003
Niacin 1.30 mg 1.3 1.23 - 1.37 2 2068
Vitamin B6 0.114 mg 0.114 0.098 - 0.13 2 2068
Pantothenic acid 0.215 mg 0.215 0.21 - 0.22 2 2068
Biotin 5.30 µg 5.3 4.8 - 5.8 2 2068
Folate 8.80 µg 1 2135
Vitamin B12 6.30 µg 6.3 6.2 - 6.4 2 2068
Vitamin C 0 mg 1003
Ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 277 mg 276.5 263 - 290 2 2068
Potassium 107 mg 106.5 100 - 113 2 2068
Calcium 22.7 mg 22.65 21.3 - 24 2 2068
Magnesium 12.1 mg 12.05 12 - 12.1 2 2068
Iron 0.770 mg 0.77 0.73 - 0.81 2 2068
Copper 0.103 mg 0.103 0.094 - 0.112 2 2068
Zinc 0.615 mg 0.615 0.59 - 0.64 2 2068
Manganese 0.0760 mg 0.076 0.073 - 0.079 2 2068
Chromium 1.83 µg 1.83 1.6 - 2.06 2 2068
Selenium 18.0 µg 18 16 - 20 2 2068
Phosphorus 100.0 mg 100 95 - 105 2 2068
Chloride 553 mg 552.5 525 - 580 2 2068
Iodine 12.4 µg 12.4 10 - 14.8 2 2068
Nickel 1.65 µg 1.65 1.5 - 1.8 2 2068
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 10.00 g 1 1001
Added Sugar 19.0 g 1 2133
Free Sugars 19.0 g 1 2133
Saturated fatty acids g/100g % Source
C8:0 0.000 0 2068
C10:0 0.000 0 2068
C12:0 0.040 0.463 2068
C14:0 0.404 4.66 2068
C15:0 0.003 0.0368 2068
C16:0 0.985 11.3 2068
C18:0 0.188 2.16 2068
C20:0 0.000 0 2068
C22:0 0.000 0 2068
C24:0 0.000 0 2068
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 0.264 3.05 2068
C18:1,n-7 0.216 2.49 2068
C18:1,n-9 2.371 27.3 2068
C20:1,n-9 0.639 7.37 2068
C22:1,n-9 0.063 0.732 2068
C22:1,n-11 1.143 13.1 2068
C24:1,n-9 0.051 0.593 2068
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.900 10.3 2068
C18:3,n-3 0.322 3.72 2068
C18:4,n-3 0.135 1.55 2068
C20:2,n-6 0.000 0 2068
C20:3,n-6 0.000 0 2068
C20:4,n-3 0.006 0.0642 2068
C20:4,n-6 0.000 0 2068
C20:5,n-3 0.299 3.44 2068
C22:5,n-3 0.004 0.043 2068
C22:6,n-3 0.506 5.83 2068
Fatty acids sums g/100g % Source
Other fatty acids 0.122 1.41 2068
Sum saturated fatty acids 1.620 18.7 1003
Sum monounsaturated fatty acids 4.747 54.8 1003
Sum polyunsaturated fatty acids 2.171 25 1003
Sum fatty acids 8.660 100 1003
Sum n-3 fatty acids 1.270 14.6 1003
Sum n-6 fatty acids 0.900 10.3 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 0.617

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