| Composition | gram |
|---|---|
| Fat | 1.8 |
| Carbohydrate | 0.0 |
| Protein | 22.9 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 75.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 15 |
| Carbohydrate | 0 |
| Protein | 85 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 14 E% | ||
| Carbohydrate | 0 E% | ||
| Dietary fibre | 0 E% | ||
| Protein | 85 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 11 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 12 % | ||
| Sodium (Na) | |||
| Potassium (K) | 2 % | ||
| Magnesium (Mg) | 9 % | ||
| Phosphorus (P) | 26 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 25 % | ||
| Zinc (Zn) | 51 % | ||
| Selenium (Se) | 60 % | ||
| Copper (Cu) | 46 % | ||
| Iodine (I) | 178 % |
Food ID: 04.091
| Facets | |
|---|---|
| F27 Source-commodities | Crustaceans (A02FD) |
| LanguaL | Classification |
|---|---|
| A0267 | Seafood or seafood product (US CFR) |
| A0803 | Seafood product (EUROFIR) |
| B1335 | Crab |
| C0125 | Skeletal meat part, without bone or shell |
| E0152 | Divided into pieces |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0001 | Treatment applied not known |
| J0123 | Sterilized by heat |
| K0017 | Packed in water |
| M0151 | Metal container |
| M0204 | Can |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
The foods in the Food Composition Table are described using two classification systems.
FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.
LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Estimated as zero value when the analysed value is below the limit of quantification.
Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
Taarland T, Mathiesen E, Øvsthus Ø and Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, Directorate of Fisheries' Chemical Technical Research Institute. Reprint of the Journal for the Canning Industry. No. 11:405-412, 1958.
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
University of Oslo (2018). Iodine project 2017-2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Swedish National Food Agency. The food database, version 2015.03.09.
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Estimated as zero value when the analysed value is below the limit of quantification.
Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
Taarland T, Mathiesen E, Øvsthus Ø and Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, Directorate of Fisheries' Chemical Technical Research Institute. Reprint of the Journal for the Canning Industry. No. 11:405-412, 1958.
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
University of Oslo (2018). Iodine project 2017-2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Swedish National Food Agency. The food database, version 2015.03.09.
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |