Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat23.0
Carbohydrate1.0
Protein12.0
Dietary fibre0.1
Alcohol0.0
Water64.0
Energy content
Energy contentenergiprosent
Fat79
Carbohydrate2
Protein19
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,073 kJ (259 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat79%
Carbohydrate1%
Dietary fibre0%
Protein19%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource23 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource13 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource6 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)22 RE2 %
Retinol
Beta-carotene
Vitamin D21 %
Vitamin E60 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)13 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents36 %
Vitamin B6 (pyridoxine)13 %
Vitamin B9 (folate)5 %
Vitamin B12 (cobalamin)55 %
Vitamin C (askorbic acid)1 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)4 %
Sodium (Na)
Potassium (K)6 %
Magnesium (Mg)5 %
Phosphorus (P)29 %
Trace elementsSourceQuantity
Iron (Fe)3 %
Zinc (Zn)3 %
Selenium (Se)18 %
Copper (Cu)3 %
Iodine (I)6 %

Classification

Food ID: 04.375

FoodEx2: Fish pâté (A03XV)

Facets
F02 Part-natureFish and seafood based dishes (as part-nature) (A06GJ)
F04 IngredientRape seed oil, edible (A036V), Spring onions (A00HH), Atlantic salmon (A028P), Quark (A02QK)
F18 Packaging-formatJar (A07NN)
F19 Packaging-materialGlass (A07PF)
F22 Preparation-production-placeFood industry prepared (A07SH)

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)
B1587Atlantic salmon
C0268Skeletal meat part, without bone, without skin
E0122Divided or disintegrated
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0263Vegetable fat or oil added
H0378Guar gum added
H0388Xanthan gum added
J0123Sterilized by heat
K0003No packing medium used
M0151Metal container
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

115a

Data from the industry to the Food Composition Table 2022, unspecified/verified value.

115b

Data from the industry to the Food Composition Table 2022, analysed value.

MI0002

EuroFIR recipe calculation procedure

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])

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))

C20:5n-3 (eicosapentaenoic acid, EPA) in Salmon spread, with spring onion and lemon

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

Trans fatty acids in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Polyunsaturated fatty acids in Salmon spread, with spring onion and lemon

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])

Sugar, free in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Fat in Salmon spread, with spring onion and lemon

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

C16:1 sum (palmitoleic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B9 (folate) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:3n-3 (alpha-linolenic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Zinc (Zn) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C14:0 (myristic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin D in Salmon spread, with spring onion and lemon

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

Selenium (Se) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Copper (Cu) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sodium (Na) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B1 (thiamin) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Protein in Salmon spread, with spring onion and lemon

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

Dietary fibre in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-3 in Salmon spread, with spring onion and lemon

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

C18:2n-6 (linoleic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, added in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Retinol in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin C (askorbic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:6n-3 (docosahexaenoic acid, DHA) in Salmon spread, with spring onion and lemon

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

Vitamin B3 (niacin) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Carbohydrate in Salmon spread, with spring onion and lemon

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 E in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Alcohol in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-3 (eicosatetraenoic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-6 in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin A (RAE) in Salmon spread, with spring onion and lemon

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))

Sugar, total in Salmon spread, with spring onion and lemon

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

Phosphorus (P) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B12 (cobalamin) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Starch in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iron (Fe) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:1 sum (oleic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Beta-carotene in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iodine (I) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Cholesterol in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Monounsaturated fatty acids in Salmon spread, with spring onion and lemon

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])

C16:0 (palmitic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Water in Salmon spread, with spring onion and lemon

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])

Calcium (Ca) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:0 (stearic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C12:0 (lauric acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Potassium (K) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-3 (eicosatrienoic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Salt (NaCl) in Salmon spread, with spring onion and lemon

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)

Saturated fatty acids in Salmon spread, with spring onion and lemon

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 B6 (pyridoxine) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Niacin equivalents in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-6 (arachidonic acid) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B2 (riboflavin) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Magnesium (Mg) in Salmon spread, with spring onion and lemon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

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