Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 71 g
Protein: 19 g
Fat: 10 g
Energy content
Fat: 53 E%
Protein: 47 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 693 kJ (166 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat21610 g53%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein21619 g46%
Alcohol500 g0%
WaterMI014271 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032532 µg-RE4 %
Beta-carotene500 µg
Retinol21632 µg
Vitamin D2166.9 µg69 %
Vitamin E2161.1 mg-ATE9 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2160.21 mg16 %
Vitamin B2 (riboflavin)2160.13 mg8 %
Vitamin B3 (niacin)2166.9 mg
Vitamin B6 (pyridoxine)2160.49 mg27 %
Vitamin B9 (folate)321b5 µg1 %
Vitamin B12 (cobalamin)2164.8 µg120 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)21610 mg0 %
Potassium (K)216420 mg12 %
Sodium (Na)21648 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)216216 mg33 %
Magnesium (Mg)21627 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2160.3 mg2 %
Copper (Cu)2160.05 mg5 %
Zinc (Zn)2160.5 mg3 %
Selenium (Se)21630 µg35 %
Iodine (I)3257 µg5 %

Classification

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.

LanguaLClassification
A0267Seafood or seafood product (US CFR)
A0802Fish or related organism (EUROFIR)
B1109Rainbow trout
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0154Domestic or cultivated

Sources

50
Estimated as a naturally occurring zero value, not analysed.
73b
Calculated as the sum of omega-3 fatty acids from reference 216: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. www.mattilsynet.no
74b
Calculated as the sum of omega-6 fatty acids from reference 216: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. www.mattilsynet.no
216
Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2009. Raw fish. Published report (2012); “Nutritional composition of selected wild and farmed raw fish”. www.mattilsynet.no
321b
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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