Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat1.4
Carbohydrate0.0
Protein78.5
Dietary fibre0.0
Alcohol0.0
Water20.0
Energy content
Energy contentenergiprosent
Fat4
Carbohydrate0
Protein96
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,386 kJ (327 kcal)
NutrientSourceQuantityEnergiprosent
Fat3%
Carbohydrate0%
Dietary fibre0%
Protein96%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource1.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.8 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 D2 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)1 %
Vitamin B2 (riboflavin)15 %
Vitamin B3 (niacin)
Niacin equivalents136 %
Vitamin B6 (pyridoxine)1 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)250 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)16 %
Sodium (Na)
Potassium (K)
Magnesium (Mg)2 %
Phosphorus (P)179 %
Trace elementsSourceQuantity
Iron (Fe)23 %
Zinc (Zn)3 %
Selenium (Se)30 %
Copper (Cu)20 %
Iodine (I)103 %

Classification

Food ID: 04.041

FoodEx2: Stockfish (A02JR)

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)
B1423Cod
C0268Skeletal meat part, without bone, without skin
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
J0141Naturally dried
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.

73e

Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013

74e

Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013

301

Taarland T, Mathiesen E, Øvsthus Ø and Brækkan OR. Næringsverdi og vitaminer i norsk fisk og fiskevarer [Content of nutrients and vitamins in Norwegian fish and fish products]. Vitamin laboratory, Directorate of Fisheries' Chemical Technical Research Institute. Reprint of the Journal for the Canning Industry. No. 11:405-412, 1958.

321d

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

325

University of Oslo (2018). Iodine project 2017-2018.

400e

Swedish National Food Agency. The food database, version 2015.03.09.

701G

Aggregated value from several food items

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))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Vitamin B3 (niacin) in Stockfish, dried fish

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-6 in Stockfish, dried fish

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

C16:1 sum (palmitoleic acid) in Stockfish, dried fish

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

Sugar, free in Stockfish, dried fish

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

C18:1 sum (oleic acid) in Stockfish, dried fish

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

C18:3n-3 (alpha-linolenic acid) in Stockfish, dried fish

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

Water in Stockfish, dried fish

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])

Cholesterol in Stockfish, dried fish

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

C16:0 (palmitic acid) in Stockfish, dried fish

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

C22:5n-3 (docosapentaenoic acid, DPA) in Stockfish, dried fish

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

Sugar, total in Stockfish, dried fish

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Polyunsaturated fatty acids in Stockfish, dried fish

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Sugar, added in Stockfish, dried fish

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

C20:3n-3 (eicosatrienoic acid) in Stockfish, dried fish

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

Vitamin D in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Alcohol in Stockfish, dried fish

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Stockfish, dried fish

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

Vitamin B12 (cobalamin) in Stockfish, dried fish

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

Vitamin B6 (pyridoxine) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C12:0 (lauric acid) in Stockfish, dried fish

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

Fat in Stockfish, dried fish

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

Iron (Fe) in Stockfish, dried fish

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

Omega-3 in Stockfish, dried fish

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

Beta-carotene in Stockfish, dried fish

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

Phosphorus (P) in Stockfish, dried fish

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

Zinc (Zn) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Starch in Stockfish, dried fish

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

Dietary fibre in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin E in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Protein in Stockfish, dried fish

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

Sodium (Na) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Stockfish, dried fish

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

Salt (NaCl) in Stockfish, dried fish

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)

Copper (Cu) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Retinol in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Magnesium (Mg) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin C (askorbic acid) in Stockfish, dried fish

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

Iodine (I) in Stockfish, dried fish

Value typeType not known
Acquisition typeNot known
Method typeMethod type not known
MethodMethod not known

Potassium (K) in Stockfish, dried fish

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

Vitamin B2 (riboflavin) in Stockfish, dried fish

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Stockfish, dried fish

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

Trans fatty acids in Stockfish, dried fish

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

Vitamin B9 (folate) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Vitamin A (RAE) in Stockfish, dried fish

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))

C22:6n-3 (docosahexaenoic acid, DHA) in Stockfish, dried fish

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

C20:4n-6 (arachidonic acid) in Stockfish, dried fish

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

Saturated fatty acids in Stockfish, dried fish

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

C18:2n-6 (linoleic acid) in Stockfish, dried fish

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

C14:0 (myristic acid) in Stockfish, dried fish

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

Vitamin B1 (thiamin) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Monounsaturated fatty acids in Stockfish, dried fish

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Niacin equivalents in Stockfish, dried fish

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)

C18:0 (stearic acid) in Stockfish, dried fish

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

Selenium (Se) in Stockfish, dried fish

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Calcium (Ca) in Stockfish, dried fish

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

Carbohydrate in Stockfish, dried fish

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])

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