| Composition | gram |
|---|---|
| Fat | 19.4 |
| Carbohydrate | 3.3 |
| Protein | 9.8 |
| Dietary fibre | 1.0 |
| Alcohol | 0.0 |
| Water | 66.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 76 |
| Carbohydrate | 6 |
| Protein | 18 |
| Dietary fibre | 1 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 75% | ||
| Carbohydrate | 5% | ||
| Dietary fibre | 0% | ||
| Protein | 17% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 3.3 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 19.4 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 3.8 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 10.2 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 121 RE | 16 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 21 % | ||
| Vitamin E | 35 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 2 % | ||
| Sodium (Na) | |||
| Potassium (K) | 9 % | ||
| Magnesium (Mg) | 8 % | ||
| Phosphorus (P) | 22 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 7 % | ||
| Zinc (Zn) | 3 % | ||
| Selenium (Se) | 25 % | ||
| Copper (Cu) | 10 % | ||
| Iodine (I) | 4 % |
Food ID: 04.376
Scientific name: Scomber scombrus Linnaeus, 1758
| Facets | |
|---|---|
| F02 Part-nature | Canned/jarred fish (as part-nature) (A0EMS) |
| F04 Ingredient | Tomato puree (A00ZD) |
| F06 Surrounding-medium | In gravy or savoury sauce (A06XR) |
| F19 Packaging-material | Aluminium (A07PH) |
| F27 Source-commodities | Mackerel (A02CT) |
| F28 Process | Canning / jarring (A0BYP) |
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.
| LanguaL | Classification |
|---|---|
| A0267 | Seafood or seafood product (US CFR) |
| A0803 | Seafood product (EUROFIR) |
| B1790 | Atlantic mackerel |
| C0268 | Skeletal meat part, without bone, without skin |
| E0122 | Divided or disintegrated |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0151 | Spice or herb added |
| H0350 | Tomato added |
| J0123 | Sterilized by heat |
| K0037 | Packed in gravy or sauce, vegetable |
| M0151 | Metal container |
| M0194 | Can, bottle or jar |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |
| Z0220 | Not drained |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Calculated value from other components in the same food item
Norwegian Food Safety Authority. Nutrient analysis 2022. Plant-based products used as cheese and ham, mackerel in tomato sauce, cod liver oil, pepperoni and dried fruit. Published report (2022): "Analyse av næringsstoffer og uønskede stoffer i vegan- og fiskepålegg, tran, pepperoni og tørket frukt". mattilsynet-xp7prod.enonic.cloud %20tran, %20pepperoni%20og%20t%C3%B8rket%20frukt%202022.pdf
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
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])
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])
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])
Imputation of a component from one or more components from related food
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Below limit of quantification |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | 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]) |
| Value type | Below limit of quantification |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Below limit of quantification |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Weighted |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Below limit of quantification |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Calculation method |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Calculation method |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | 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]) |
| Value type | Below limit of quantification |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | 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]) |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Gas chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |