Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.0
Carbohydrate0.0
Protein19.4
Dietary fibre0.0
Alcohol0.0
Water81.0
Energy content
Energy contentenergiprosent
Fat0
Carbohydrate0
Protein100
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 329 kJ (78 kcal)
  • Edible part: 50 %
NutrientSourceQuantityEnergiprosent
Fat0%
Carbohydrate0%
Dietary fibre0%
Protein100%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0 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 D10 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)5 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents53 %
Vitamin B6 (pyridoxine)20 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)42 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)14 %
Magnesium (Mg)8 %
Phosphorus (P)37 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)2 %
Selenium (Se)36 %
Copper (Cu)0 %
Iodine (I)74 %

Classification

Food ID: 04.110

Scientific name: Melanogrammus aeglefinus (Linnaeus, 1758)

FoodEx2: Haddock (A02CA)

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
A0267Seafood or seafood product (US CFR)
A0802Fish or related organism (EUROFIR)
B1441Haddock
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

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

60a

Estimated as zero value when the analysed value is below the limit of quantification.

321d

NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013

400i

Swedish National Food Agency. The food database, version 2021.05.03. Online version, soknaringsinnehall.livsmedelsverket.se

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)

C14:0 (myristic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Dietary fibre in Haddock, raw

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

Phosphorus (P) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Zinc (Zn) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:0 (stearic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Iron (Fe) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, added in Haddock, raw

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

Vitamin B3 (niacin) in Haddock, raw

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Omega-6 in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Selenium (Se) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Haddock, raw

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Magnesium (Mg) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Retinol in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-6 (arachidonic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Cholesterol in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, free in Haddock, raw

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

Omega-3 in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C20:4n-3 (eicosatetraenoic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Potassium (K) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Beta-carotene in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iodine (I) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin A (RAE) in Haddock, raw

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))

C18:2n-6 (linoleic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B2 (riboflavin) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Saturated fatty acids in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
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])

C22:6n-3 (docosahexaenoic acid, DHA) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Fat in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Starch in Haddock, raw

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

Sugar, total in Haddock, raw

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

Protein in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Salt (NaCl) in Haddock, raw

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)

C16:0 (palmitic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin E in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sodium (Na) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B9 (folate) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C12:0 (lauric acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Alcohol in Haddock, raw

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

Vitamin B12 (cobalamin) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Niacin equivalents in Haddock, raw

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)

Carbohydrate in Haddock, raw

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])

Vitamin D in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Haddock, raw

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Monounsaturated fatty acids in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
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])

Trans fatty acids in Haddock, raw

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

Copper (Cu) in Haddock, raw

Value typeBelow limit of detection or quantification
Acquisition typeValue created within host system
Method typeAnalytical, generic
MethodAnalytical method

Polyunsaturated fatty acids in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
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 B1 (thiamin) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Calcium (Ca) in Haddock, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Water in Haddock, raw

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])

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