| Composition | gram |
|---|---|
| Fat | 0.5 |
| Carbohydrate | 9.5 |
| Protein | 10.4 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 80.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 5 |
| Carbohydrate | 45 |
| Protein | 50 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 5% | ||
| Carbohydrate | 45% | ||
| Dietary fibre | 0% | ||
| Protein | 49% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 9.5 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 0.5 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0.1 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0.2 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 14 % | ||
| Vitamin E | 3 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 0 % | ||
| Sodium (Na) | |||
| Potassium (K) | 8 % | ||
| Magnesium (Mg) | 6 % | ||
| Phosphorus (P) | 111 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 0 % | ||
| Zinc (Zn) | 2 % | ||
| Selenium (Se) | 0 % | ||
| Copper (Cu) | 2 % | ||
| Iodine (I) | 0 % |
Food ID: 04.366
| Facets | |
|---|---|
| F22 Preparation-production-place | Food industry prepared (A07SH) |
| F28 Process | Freezing (A07KQ) |
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) |
| A0804 | Seafood dish (EUROFIR) |
| B1843 | Alaska pollock |
| C0268 | Skeletal meat part, without bone, without skin |
| E0147 | Whole, shape achieved by forming |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0146 | Starch added |
| H0205 | Egg white added |
| J0136 | Preserved by freezing |
| K0003 | No packing medium used |
| M0172 | Plastic container |
| M0197 | Bag, sack or pouch |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |
Missing value, content not known.
Estimated value.
Calculated value from a similar food item.
Estimated as a naturally occurring zero value, not analysed.
Data from the industry to the Food Composition Table 2017, analysed value.
University of Oslo (2018). Iodine project 2017-2018.
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])
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 | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | 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 | Weighted |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| 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 | 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 | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | 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 | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| 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 | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | 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 | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Not processed |
| Acquisition type | Value created within host system |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | 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 | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| 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 | 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 | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method | Method not known |