Sashimi, salmon
Energy in 100 g
Per 100 g
927 kJ (223 kcal)
More sashimi:
927 kJ (223 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | 50 | 0 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 2.3 g |
| Trans fatty acids | 216 | 0 g |
| Monounsaturated fatty acids | MI0210 | 7.8 g |
| Polyunsaturated fatty acids | MI0212 | 5.2 g |
| Omega-3 | 321f | 2.6 g |
| Omega-6 | 321f | 2.5 g |
| Cholesterol | 216 | 80 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 321f | 0 g |
| C14:0 (myristic acid) | 321f | 0.3 g |
| C16:0 (palmitic acid) | 321f | 1.4 g |
| C18:0 (stearic acid) | 321f | 0.4 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 321f | 0.4 g |
| C18:1 sum (oleic acid) | 321f | 6.5 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 26 µg-RE | |
| Vitamin A (RE) | MI0322 | 26 µg-RE | 3 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 216 | 26 µg | |
| Vitamin D | 321f | 7 µg | 70 % |
| Vitamin E | 216 | 1.4 mg-ATE | 11 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 216 | 0.12 mg | 9 % |
| Vitamin B2 (riboflavin) | 216 | 0.11 mg | 6 % |
| Vitamin B3 (niacin) | 216 | 7.3 mg | |
| Niacin equivalents | MI0421 | 10.9 mg | 53 % |
| Vitamin B6 (pyridoxine) | 216 | 0.51 mg | 28 % |
| Vitamin B9 (folate) | 321b | 7 µg | 2 % |
| Vitamin B12 (cobalamin) | 321f | 5.3 µg | 132 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 216 | 7 mg | 0 % |
| Potassium (K) | 216 | 451 mg | 13 % |
| Sodium (Na) | 216 | 46 mg | |
| Salt (NaCl) | MI0120 | 0.1 g | |
| Phosphorus (P) | 216 | 227 mg | 35 % |
| Magnesium (Mg) | 216 | 26 mg | 8 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 321f | 0.3 mg | 2 % |
| Copper (Cu) | 321f | 0.04 mg | 4 % |
| Zinc (Zn) | 321f | 0.4 mg | 2 % |
| Selenium (Se) | 321f | 19 µg | 22 % |
| Iodine (I) | 321f | 4 µg | 2 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0267 | Seafood or seafood product (US CFR) |
| A0802 | Fish or related organism (EUROFIR) |
| B1587 | Atlantic salmon |
| C0268 | Skeletal meat part, without bone, without skin |
| E0152 | Divided into pieces |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |