Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat12.1
Carbohydrate0.0
Protein17.4
Dietary fibre0.0
Alcohol0.0
Water71.0
Energy content
Energy contentenergiprosent
Fat60
Carbohydrate0
Protein40
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 744 kJ (179 kcal)
  • Edible part: 60 %
NutrientSourceQuantityEnergiprosent
Fat60%
Carbohydrate0%
Dietary fibre0%
Protein39%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource12.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource2.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource6.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource2.6 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)1 RE0 %
Retinol
Beta-carotene
Vitamin D114 %
Vitamin E5 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)4 %
Vitamin B2 (riboflavin)18 %
Vitamin B3 (niacin)
Niacin equivalents45 %
Vitamin B6 (pyridoxine)29 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)5 %
Sodium (Na)
Potassium (K)10 %
Magnesium (Mg)9 %
Phosphorus (P)49 %
Trace elementsSourceQuantity
Iron (Fe)9 %
Zinc (Zn)5 %
Selenium (Se)42 %
Copper (Cu)10 %
Iodine (I)7 %

Classification

Food ID: 04.382

Scientific name: Clupea harengus Linnaeus, 1758

FoodEx2: Herring, atlantic (A02DF)

Facets
F01 SourceAtlantic herring (as animal) (A052B)
F02 Part-natureFish meat (as part-nature) (A0EMD)
F27 Source-commoditiesHerring, atlantic (A02DF)

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)
B1414Herring
C0175Skeletal meat part
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.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

312

Norwegian Seafood Export Council, Directorate for Fisheries, Fresh Fish Sales Association, Information Council for Fish and Norwegian National Council for Nutrition. Facts about fish. Tromsø, 1993.

321a

NIFES, National Institute of Nutrition and Seafood Research, weighted value/estimated.

321g

Institute of Marine Research, Seefood data, 2023, https://sjomatdata.hi.no

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, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin D in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Zinc (Zn) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:0 (stearic acid) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Herring, raw

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

Vitamin B2 (riboflavin) in Herring, raw

Value typeBest estimate
Acquisition typeScientific communication
Method typeMethod type not known
MethodMethod not known

Alcohol in Herring, raw

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

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Beta-carotene in Herring, raw

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

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin C (askorbic acid) in Herring, raw

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

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Salt (NaCl) in Herring, 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)

Cholesterol in Herring, raw

Value typeBest estimate
Acquisition typeScientific communication
Method typeMethod type not known
MethodMethod not known

C12:0 (lauric acid) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Herring, raw

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

Dietary fibre in Herring, raw

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

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Saturated fatty acids in Herring, raw

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])

Trans fatty acids in Herring, raw

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

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Phosphorus (P) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Fat in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin E in Herring, raw

Value typeBest estimate
Acquisition typeScientific communication
Method typeMethod type not known
MethodMethod not known

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, added in Herring, raw

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

Starch in Herring, raw

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

Selenium (Se) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:0 (palmitic acid) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Niacin equivalents in Herring, 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)

Retinol in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B9 (folate) in Herring, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodOther method

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

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Herring, raw

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

Sodium (Na) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Carbohydrate in Herring, 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 B3 (niacin) in Herring, raw

Value typeWeighted
Acquisition typeScientific communication
Method typeImputed/estimated, generic
MethodMethod not known

Monounsaturated fatty acids in Herring, raw

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])

Omega-3 in Herring, raw

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

Vitamin B6 (pyridoxine) in Herring, raw

Value typeBest estimate
Acquisition typeScientific communication
Method typeMethod type not known
MethodMethod not known

Calcium (Ca) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Copper (Cu) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Polyunsaturated fatty acids in Herring, raw

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])

Water in Herring, 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])

Iron (Fe) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Potassium (K) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Iodine (I) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Herring, 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))

Vitamin B1 (thiamin) in Herring, raw

Value typeBest estimate
Acquisition typeScientific communication
Method typeMethod type not known
MethodMethod not known

C14:0 (myristic acid) in Herring, raw

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

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