Eel, smoked - Nutrition data & facts, nutritional informationHome » Fish and fish products » Fish products

Eel, smoked

Anguilla anguilla
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total23.8 %
   Fat, total76.2 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 10%

Content per 100 grams
Energy1358kJ
Protein, total19.4g
   total-N3.1g
Fat, total27.8g
   saturated fatty acids7.6g
   monounsaturated fatty acids12.2g
   polyunsaturated fatty acids5.2g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash2.4g
Moisture50.2g

Vitamins
Vitamin A1800RE
   retinol1800μg
   ß-carotene0μg
Vitamin D5μg
Vitamin E7.5aTE
   alpha-tocopherol7.5mg
Vitamin K0μg
Vitamin B1, thiamin0.14mg
Vitamin B2, riboflavin0.31mg
Niacin equivalents6.63NE
   niacin3.8mg
   tryptophan2.83mg
Vitamin B60.15mg
Pantothenic Acid0.141mg
Folates14μg
Vitamin B125.8μg
Vitamin C0mg

Minerals
Sodium, Na652mg
Potassium, K226mg
Calcium, Ca55mg
Magnesium, Mg21mg
Phosphorus, P250mg
Iron, Fe0.65mg
Copper, Cu0.09mg
Zinc, Zn2.6mg
Iodine, I25μg
Manganese, Mn0.03mg
Chromium, Cr1.2μg
Selenium, Se26.3μg
Nickel, Ni0.17μg

Carbohydrates
All sugars, total0g
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:01.52g
C 16:05.36g
C 18:00.892g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:12.32g
C 18:1, n-97.85g
C 18:1, cis n-70g
C 20:1, n-111.34g
C 22:1, n-90g
C 22:1, n-110.803g
C 24:1, n-90.179g
C 18:2, n-60.892g
C 18:3, n-30.357g
C 18:4, n-30.268g
C 20:5, n-31.16g
C 22:5, n-30.624g
C 22:6, n-31.96g
Other fatty acids0.714g

Sums lipids
Sum saturated7.77g
Sum monounsaturated12.5g
Sum polyunsaturated5.35g
Sum n-3 fatty acids4.28g
Sum n-6 fatty acids0.873g
Trans fatty acids0g

Cholesterol
Cholesterol108mg

Amino acids
Isoleucin960mg
Leucine1500mg
Lysine1800mg
Methionine560mg
Cystine150mg
Phenylalanine810mg
Tyrosine680mg
Threonine870mg
Tryptophan170mg
Valine1100mg
Arginine1100mg
Histidine780mg
Alanine1200mg
Aspartic acid1900mg
Glutamic acid2500mg
Glycine1100mg
Proline840mg
Serine840mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0354