Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat7.0
Carbohydrate11.0
Protein7.6
Dietary fibre0.0
Alcohol0.0
Water74.0
Energy content
Energy contentenergiprosent
Fat45
Carbohydrate33
Protein22
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 575 kJ (137 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat45%
Carbohydrate32%
Dietary fibre0%
Protein22%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource11 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource7 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource2 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)4 RE0 %
Retinol
Beta-carotene
Vitamin D50 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)3 %
Vitamin B2 (riboflavin)11 %
Vitamin B3 (niacin)
Niacin equivalents23 %
Vitamin B6 (pyridoxine)18 %
Vitamin B9 (folate)2 %
Vitamin B12 (cobalamin)132 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)9 %
Magnesium (Mg)7 %
Phosphorus (P)34 %
Trace elementsSourceQuantity
Iron (Fe)6 %
Zinc (Zn)3 %
Selenium (Se)36 %
Copper (Cu)2 %
Iodine (I)6 %

Classification

Food ID: 04.290

Scientific name: Clupea harengus Linnaeus, 1758

FoodEx2: Marinated / pickled fish (A0F0P)

Facets
F02 Part-natureMarinated / pickled fish (as part-nature) (A0EMY)
F04 IngredientOnions (A00HC)
F06 Surrounding-mediumIn vinegar and oil (A06YE)
F27 Source-commoditiesHerring, atlantic (A02DF)
F28 ProcessModification with substances / ingredients (A0C0P)

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)
A0803Seafood product (EUROFIR)
B1586Atlantic herring
C0268Skeletal meat part, without bone, without skin
E0152Divided into pieces
F0003Not heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0173Salted
H0396Marinaded
J0103Preserved by salting
J0131Preserved by chilling
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.

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)

C18:3n-3 (alpha-linolenic acid) in Herring, pickled, drained

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

Niacin equivalents in Herring, pickled, drained

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)

Alcohol in Herring, pickled, drained

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

C22:5n-3 (docosapentaenoic acid, DPA) in Herring, pickled, drained

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

Vitamin B12 (cobalamin) in Herring, pickled, drained

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

Carbohydrate in Herring, pickled, drained

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])

Polyunsaturated fatty acids in Herring, pickled, drained

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])

C18:0 (stearic acid) in Herring, pickled, drained

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

C18:1 sum (oleic acid) in Herring, pickled, drained

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

Beta-carotene in Herring, pickled, drained

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

Iron (Fe) in Herring, pickled, drained

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

C16:1 sum (palmitoleic acid) in Herring, pickled, drained

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

C12:0 (lauric acid) in Herring, pickled, drained

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

Sugar, added in Herring, pickled, drained

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

Sodium (Na) in Herring, pickled, drained

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Herring, pickled, drained

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

Selenium (Se) in Herring, pickled, drained

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

Magnesium (Mg) in Herring, pickled, drained

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

C14:0 (myristic acid) in Herring, pickled, drained

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

Monounsaturated fatty acids in Herring, pickled, drained

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])

C20:3n-3 (eicosatrienoic acid) in Herring, pickled, drained

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

Potassium (K) in Herring, pickled, drained

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

Sugar, free in Herring, pickled, drained

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

Vitamin A (RAE) in Herring, pickled, drained

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))

Dietary fibre in Herring, pickled, drained

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

Saturated fatty acids in Herring, pickled, drained

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])

C20:4n-6 (arachidonic acid) in Herring, pickled, drained

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

Vitamin B2 (riboflavin) in Herring, pickled, drained

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

C16:0 (palmitic acid) in Herring, pickled, drained

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

Starch in Herring, pickled, drained

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

Calcium (Ca) in Herring, pickled, drained

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

Trans fatty acids in Herring, pickled, drained

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])

Omega-3 in Herring, pickled, drained

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

C22:6n-3 (docosahexaenoic acid, DHA) in Herring, pickled, drained

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

Vitamin B1 (thiamin) in Herring, pickled, drained

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

Vitamin B6 (pyridoxine) in Herring, pickled, drained

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

Vitamin B3 (niacin) in Herring, pickled, drained

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

Vitamin E in Herring, pickled, drained

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

Protein in Herring, pickled, drained

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

Vitamin C (askorbic acid) in Herring, pickled, drained

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

Retinol in Herring, pickled, drained

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

C18:2n-6 (linoleic acid) in Herring, pickled, drained

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

Cholesterol in Herring, pickled, drained

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

Copper (Cu) in Herring, pickled, drained

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

Fat in Herring, pickled, drained

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

C20:4n-3 (eicosatetraenoic acid) in Herring, pickled, drained

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

Water in Herring, pickled, drained

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])

Phosphorus (P) in Herring, pickled, drained

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

Zinc (Zn) in Herring, pickled, drained

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

Iodine (I) in Herring, pickled, drained

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Herring, pickled, drained

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

Salt (NaCl) in Herring, pickled, drained

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)

Omega-6 in Herring, pickled, drained

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

Sugar, total in Herring, pickled, drained

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

Vitamin B9 (folate) in Herring, pickled, drained

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

Vitamin D in Herring, pickled, drained

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

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