| Composition | gram |
|---|---|
| Fat | 2.4 |
| Carbohydrate | 0.0 |
| Protein | 15.9 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 82.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 25 |
| Carbohydrate | 0 |
| Protein | 75 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 24% | ||
| Carbohydrate | 0% | ||
| Dietary fibre | 0% | ||
| Protein | 75% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 0 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 2.4 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0.5 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0.7 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 4 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 12 % | ||
| Vitamin E | 5 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 1 % | ||
| Sodium (Na) | |||
| Potassium (K) | 8 % | ||
| Magnesium (Mg) | 5 % | ||
| Phosphorus (P) | 30 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 1 % | ||
| Zinc (Zn) | 5 % | ||
| Selenium (Se) | 36 % | ||
| Copper (Cu) | 0 % | ||
| Iodine (I) | 23 % |
Food ID: 04.112
Scientific name: Psetta maxima (Linnaeus, 1758)
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) |
| A0802 | Fish or related organism (EUROFIR) |
| B1240 | Turbot |
| C0268 | Skeletal meat part, without bone, without skin |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Estimated as zero value when the analysed value is below the limit of quantification.
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
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
Norwegian Seafood Export Council, Directorate for Fisheries, Fresh Fish Sales Association, Information Council for Fish and Norwegian National Council for Nutrition. Facts about fish. Tromsø, 1993.
NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013
University of Oslo (2018). Iodine project 2017-2018.
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015).
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)
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| 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 | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | 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 | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| 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 | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| 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 | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method | 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 | 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 | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | 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 | 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 |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Scientific communication |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | 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 | Best estimate |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |