Herring, in spicy marinade

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	9.0
Carbohydrate	16.4
Protein	10.1
Dietary fibre	0.0
Alcohol	0.0
Water	65.0

Energy content

Energy content	energiprosent
Fat	43
Carbohydrate	36
Protein	22
Dietary fibre	0
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 784 kJ (187 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			42 E%
Carbohydrate			35 E%
Dietary fibre			0 E%
Protein			21 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

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)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity
Vitamin A (RAE)
Vitamin A (RE)		6 RE	0 %
Retinol
Beta-carotene
Vitamin D			90 %
Vitamin E			5 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			4 %
Vitamin B2 (riboflavin)			18 %
Vitamin B3 (niacin)
Niacin equivalents			36 %
Vitamin B6 (pyridoxine)			29 %
Vitamin B9 (folate)			2 %
Vitamin B12 (cobalamin)			132 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			3 %
Sodium (Na)
Potassium (K)			13 %
Magnesium (Mg)			11 %
Phosphorus (P)			54 %

Trace elements	Source	Quantity
Iron (Fe)			9 %
Zinc (Zn)			4 %
Selenium (Se)			60 %
Copper (Cu)			7 %
Iodine (I)			10 %

Classification

Food ID: 04.033

Scientific name: Clupea harengus Linnaeus, 1758

FoodEx2: Marinated / pickled fish (A0F0P)

Facets
F27 Source-commodities	Herrings (A02DE)

LanguaL

LanguaL	Classification
A0267	Seafood or seafood product (US CFR)
A0803	Seafood product (EUROFIR)
B1586	Atlantic herring
C0268	Skeletal meat part, without bone, without skin
E0152	Divided into pieces
F0003	Not heat-treated
G0003	Cooking method not applicable
H0151	Spice or herb added
H0173	Salted
H0396	Marinaded
J0103	Preserved by salting
J0131	Preserved by chilling
K0003	No packing medium used
M0001	Container or wrapping not known
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.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

116a

Data from the industry to the Food Composition Table 2023, unspecified/verified value.

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)