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Food ID: 993
Brisling (sardin), i tomat, konserves Danish
Name
Sprat (sardine), in tomato sauce, canned
Taxonomic name
Sprattus sprattus
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.880
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 857 kJ 1003
Energy, kcal 206 kcal 1003
total N 2.416 g 1312
Protein, total 15.1 g 1312
Protein labeling 15.1 g 1312
Carbohydrate by difference 0.5 g 1003
Carbohydrates, available 0.5 g 1003
Carbohydrate, declaration 0.5 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 16.0 g 1312
Alcohol 0.0 g 1655
Ash 2.4 g 1312
Dry matter 34.0 g 1312
Water 66.0 g 1312
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 18.0 RE 1003
Retinol 18.0 µg 0 - 66 6 1024
beta-carotene 0 µg 1344
Vitamin D 12.0 µg 1003
D3 cholecalciferol 12.0 µg 1 1057
Vitamin E 2.30 α-TE
alpha-tocopherol 2.30 mg 2.31 - 2.36 2 1034
Vitamin K1 0 µg 1655
Vitamin B1 0.0300 mg 0.02 - 0.045 2 1019
Vitamin B2, Riboflavin 0.170 mg 0.141 - 0.187 3 1022
Niacin 5.68 NE 1003
niacin 3.30 mg 1027
Vitamin B6 0.150 mg 1 1025
Pantothenic 0.700 mg 1352
Biotin 4.00 µg 1001
Folate 16.0 µg 9.2 - 23.3 4 1374
Folate, free 6.00 µg 3.8 - 8.8 4 1374
B12 7.80 µg 5.5 - 10.6 4 1044
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 461 mg 366 - 650 3 1058
Potassium, K 376 mg 372 - 385 3 1058
Calcium, Ca 400 mg 172 - 597 7 1030
Magnesium, Mg 37.0 mg 36 - 39 3 1058
Phosphorus, P 350 mg 1364
Iron, Fe 2.40 mg 0.8 - 4.4 11 1043
Copper, Cu 0.240 mg 0.174 - 0.382 9 1097
Zinc, Zn 2.80 mg 2.1 - 4.2 9 1097
Iodine In 25.0 µg 16 - 56 7 1041
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Tyramine 10.00 mg 0 - 60 18 1490
Phenylethylamine 0.480 mg 1 1455
Cadaverine 0.0200 mg 1 1455
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0.500 g 1003
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C14: 0 0.792 5.62 1039
C15: 0 0.076 0.539 1039
C16: 0 3.441 24.4 1039
C18: 0 0.239 1.69 1039
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 1.542 10.9 1039
C18: 1 n-9 3.832 27.2 1039
C20: 1 n-11 0.282 2 1039
C22: 1 n-9 0.239 1.69 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.185 1.31 1039
C18: 3 n-3 0.239 1.69 1039
C20: 4, n-6 0.315 2.23 1039
C20: 5, n-3 1.390 9.86 1039
C22: 6, n-3 1.509 10.7 1039
Fatty acids sums g/100g % Source
Sum saturated 4.549 32.3 1003
Sum monounsaturated 5.895 41.8 1003
Sum polyunsaturated 3.637 25.8 1003
Fatty acids, total 14.080 100 1003
Sum n-3 fatty acids 3.137 22.2 1003
Sum n-6 fatty acids 0.499 3.54 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 38 mg T 866
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 725 300 1059
Leucine 1110 460 1059
Lysine 1260 520 1059
Methionine 435 180 1059
Cystine 65 27 1059
Phenylalanine 580 240 1059
Tyrosine 580 240 1059
Threonine 652 270 1059
Tryptophan 143 59 1059
Valin 870 360 1059
Arginine 846 350 1059
Histidine 507 210 1059
Alanine 894 370 1059
Aspartic acid 1430 590 1059
Glutamic acid 1720 710 1059
Glycine 773 320 1059
Proline 556 230 1059
Serin 604 250 1059

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