Herring, salted, ripened - Nutrition data & facts, nutritional informationHome » Fish and fish products » Fish products

Herring, salted, ripened

Clupea harengus

	Energy Distribution % of total food energy
	Protein, total	17.7 %
	Fat, total	82.3 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 25%


Content per 100 grams
Energy	1062	kJ
Protein, total	11.3	g
total-N	1.8	g
Fat, total	23.5	g
saturated fatty acids	5.6	g
monounsaturated fatty acids	11.2	g
polyunsaturated fatty acids	4.3	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	11	g
Moisture	52.4	g

Vitamins
Vitamin A	48	RE
retinol	48	μg
ß-carotene	0	μg
Vitamin D	10.7	μg
D3 cholecalciferol	10.7	μg
Vitamin E	2.3	aTE
alpha-tocopherol	2.3	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.03	mg
Vitamin B2, riboflavin	0.22	mg
Niacin equivalents	5	NE
niacin	3	mg
tryptophan	2	mg
Vitamin B6	0.22	mg
Pantothenic Acid	0.5	mg
Folates	6	μg
Vitamin B12	6.1	μg
Vitamin C	0	mg

Minerals
Sodium, Na	5380	mg
Potassium, K	128	mg
Calcium, Ca	60	mg
Magnesium, Mg	27	mg
Phosphorus, P	180	mg
Iron, Fe	1.1	mg
Copper, Cu	0.14	mg
Zinc, Zn	1	mg
Iodine, I	40	μg
Manganese, Mn	0.09	mg
Chromium, Cr	3	μg
Selenium, Se	22	μg
Nickel, Ni	3	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	2.03	g
C 16:0	3.34	g
C 18:0	0.234	g
C 16:1	1.09	g
C 18:1, n-9	1.99	g
C 18:1, cis n-7	0.364	g
C 20:1, n-11	2.74	g
C 22:1, n-11	4.83	g
C 24:1, n-9	0.192	g
C 18:2, n-6	0.385	g
C 18:3, n-3	0.234	g
C 18:4, n-3	0.493	g
C 20:5, n-3	0.942	g
C 22:5, n-3	0.086	g
C 22:6, n-3	2.16	g
Other fatty acids	0.514	g

Sums lipids
Sum saturated	5.6	g
Sum monounsaturated	11.2	g
Sum polyunsaturated	4.3	g
Sum n-3 fatty acids	3.92	g
Sum n-6 fatty acids	0.385	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	60	mg

Amino acids
Isoleucin	600	mg
Leucine	940	mg
Lysine	1100	mg
Methionine	360	mg
Cystine	54	mg
Phenylalanine	430	mg
Tyrosine	400	mg
Threonine	510	mg
Tryptophan	120	mg
Valine	690	mg
Arginine	710	mg
Histidine	290	mg
Alanine	690	mg
Aspartic acid	1100	mg
Glutamic acid	1500	mg
Glycine	560	mg
Proline	430	mg
Serine	490	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0247