Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat4.3
Carbohydrate16.9
Protein5.2
Dietary fibre0.5
Alcohol0.0
Water73.0
Energy content
Energy contentenergiprosent
Fat30
Carbohydrate53
Protein16
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 537 kJ (128 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat29%
Carbohydrate53%
Dietary fibre0%
Protein16%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource16.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource4.3 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.7 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource2.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.1 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)7 RE0 %
Retinol
Beta-carotene
Vitamin D7 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)4 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents15 %
Vitamin B6 (pyridoxine)11 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)22 %
Vitamin C (askorbic acid)2 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)3 %
Phosphorus (P)11 %
Trace elementsSourceQuantity
Iron (Fe)1 %
Zinc (Zn)3 %
Selenium (Se)3 %
Copper (Cu)10 %
Iodine (I)30 %

Classification

Food ID: 04.337

FoodEx2: Fish and rice meal (A03XR)

Facets
F04 IngredientSalmons (A0C75), Garden vegetables and primary derivatives thereof (A07XJ), Algae and prokaryotes organisms (A00VA)

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)
A0804Seafood dish (EUROFIR)
B1587Atlantic salmon
C0268Skeletal meat part, without bone, without skin
E0152Divided into pieces
F0003Not heat-treated
G0003Cooking method not applicable
H0212Vegetable added
H0321Rice added
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.

MI0002

EuroFIR recipe calculation procedure

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

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))

Niacin equivalents in Sushi, maki, salmon

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

Copper (Cu) in Sushi, maki, salmon

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

Trans fatty acids in Sushi, maki, salmon

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

Protein in Sushi, maki, salmon

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

Vitamin E in Sushi, maki, salmon

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

Fat in Sushi, maki, salmon

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

C22:5n-3 (docosapentaenoic acid, DPA) in Sushi, maki, salmon

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

C16:1 sum (palmitoleic acid) in Sushi, maki, salmon

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 Sushi, maki, salmon

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

Alcohol in Sushi, maki, salmon

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 Sushi, maki, salmon

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 Sushi, maki, salmon

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

C18:2n-6 (linoleic acid) in Sushi, maki, salmon

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

Vitamin B6 (pyridoxine) in Sushi, maki, salmon

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

Sodium (Na) in Sushi, maki, salmon

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

Monounsaturated fatty acids in Sushi, maki, salmon

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

Sugar, total in Sushi, maki, salmon

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

Vitamin B12 (cobalamin) in Sushi, maki, salmon

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 Sushi, maki, salmon

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 Sushi, maki, salmon

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

Vitamin B2 (riboflavin) in Sushi, maki, salmon

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

Sugar, added in Sushi, maki, salmon

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

Cholesterol in Sushi, maki, salmon

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

Beta-carotene in Sushi, maki, salmon

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

Carbohydrate in Sushi, maki, salmon

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])

Omega-6 in Sushi, maki, salmon

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

Saturated fatty acids in Sushi, maki, salmon

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

Potassium (K) in Sushi, maki, salmon

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

Magnesium (Mg) in Sushi, maki, salmon

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

Vitamin B9 (folate) in Sushi, maki, salmon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Phosphorus (P) in Sushi, maki, salmon

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 Sushi, maki, salmon

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

Dietary fibre in Sushi, maki, salmon

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

Vitamin D in Sushi, maki, salmon

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

Selenium (Se) in Sushi, maki, salmon

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

Salt (NaCl) in Sushi, maki, salmon

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)

C16:0 (palmitic acid) in Sushi, maki, salmon

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 Sushi, maki, salmon

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

Water in Sushi, maki, salmon

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

Iodine (I) in Sushi, maki, salmon

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Retinol in Sushi, maki, salmon

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 Sushi, maki, salmon

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

Zinc (Zn) in Sushi, maki, salmon

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 Sushi, maki, salmon

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Sushi, maki, salmon

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

Starch in Sushi, maki, salmon

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

Sugar, free in Sushi, maki, salmon

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

Polyunsaturated fatty acids in Sushi, maki, salmon

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

Vitamin B1 (thiamin) in Sushi, maki, salmon

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

Omega-3 in Sushi, maki, salmon

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 Sushi, maki, salmon

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

Iron (Fe) in Sushi, maki, salmon

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

Vitamin B3 (niacin) in Sushi, maki, salmon

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

Vitamin A (RAE) in Sushi, maki, salmon

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))

C20:4n-6 (arachidonic acid) in Sushi, maki, salmon

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

Calcium (Ca) in Sushi, maki, salmon

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

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