Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat43.0
Carbohydrate7.8
Protein8.0
Dietary fibre0.0
Alcohol0.0
Water41.0
Energy content
Energy contentenergiprosent
Fat86
Carbohydrate7
Protein7
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,860 kJ (450 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat85%
Carbohydrate7%
Dietary fibre0%
Protein7%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource7.8 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource43 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource25 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource12 g
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

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D67 %
Vitamin E56 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)22 %
Vitamin B2 (riboflavin)16 %
Vitamin B3 (niacin)
Niacin equivalents13 %
Vitamin B6 (pyridoxine)2 %
Vitamin B9 (folate)6 %
Vitamin B12 (cobalamin)167 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)3 %
Magnesium (Mg)2 %
Phosphorus (P)31 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)23 %
Selenium (Se)49 %
Copper (Cu)5 %
Iodine (I)56 %

Classification

Food ID: 04.373

FoodEx2: Fish roe (A02EM)

Facets
F01 SourceFish (as animal) (A0BXL)
F02 Part-natureRoe (as part-nature) (A069Z)
F18 Packaging-formatTube (A07PB)
F19 Packaging-materialAluminium (A07PH)
F27 Source-commoditiesFish roe (A02EM)

LanguaL

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
A0296Seafood-based sausage or luncheon meat (US CFR)
A0803Seafood product (EUROFIR)
B1423Cod
C0202Ovary, roe
E0144Semisolid
F0014Fully heat-treated
G0003Cooking method not applicable
H0150Color added
H0172Smoked or smoke-flavored
H0263Vegetable fat or oil added
H0749White sugar added
J0100Preserved by adding chemicals
J0120Preserved by heat treatment
J0123Sterilized by heat
J0142Preserved by chilling or freezing
K0003No packing medium used
M0182Aluminum container
M0200Tube
N0042Aluminum
P0024Human consumer, no age specification
Z0112Food industry prepared

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.

117a

Data from the industry to the Food Composition Table 2024, unspecified/verified value.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. 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])

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)

Salt (NaCl) in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Fat in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Niacin equivalents in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Polyunsaturated fatty acids in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty 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])

Magnesium (Mg) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Selenium (Se) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Alcohol in Caviar, polar

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin C (askorbic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Sugar, added in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C18:1 sum (oleic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Phosphorus (P) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Monounsaturated fatty acids in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty 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])

Water in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin B12 (cobalamin) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C16:1 sum (palmitoleic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Cholesterol in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C22:6n-3 (docosahexaenoic acid, DHA) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin B1 (thiamin) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C20:3n-3 (eicosatrienoic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Trans fatty acids in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty 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])

Vitamin D in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Carbohydrate in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Iodine (I) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C18:0 (stearic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C16:0 (palmitic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C18:3n-3 (alpha-linolenic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C20:4n-6 (arachidonic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Protein in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin B9 (folate) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Sugar, total in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Saturated fatty acids in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty 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])

Vitamin B2 (riboflavin) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin B6 (pyridoxine) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin A (RAE) in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C22:5n-3 (docosapentaenoic acid, DPA) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Zinc (Zn) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Copper (Cu) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin E in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Omega-6 in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Calcium (Ca) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C14:0 (myristic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Vitamin B3 (niacin) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Sodium (Na) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Sugar, free in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Starch in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C12:0 (lauric acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C20:5n-3 (eicosapentaenoic acid, EPA) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Iron (Fe) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Omega-3 in Caviar, polar

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C20:4n-3 (eicosatetraenoic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

C18:2n-6 (linoleic acid) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Dietary fibre in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Potassium (K) in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Retinol in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

Beta-carotene in Caviar, polar

Value typeBest estimate
Acquisition typeFood label, product information
Method typeCalculated, generic
MethodCalculation method

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