Herring, autumn, raw - Nutrition data & facts, nutritional informationHome » Fish and fish products » Salt-water fish

Herring, autumn, raw

Clupea harengus

	Energy Distribution % of total food energy
	Protein, total	31.2 %
	Fat, total	68.8 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 35%


Content per 100 grams
Energy	1031	kJ
Protein, total	19.3	g
total-N	3.1	g
Fat, total	19	g
saturated fatty acids	4.6	g
monounsaturated fatty acids	6.3	g
polyunsaturated fatty acids	6.6	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1.4	g
Moisture	60.3	g

Vitamins
Vitamin A	45	RE
retinol	45	μg
ß-carotene	0	μg
Vitamin D	8.3	μg
D3 cholecalciferol	8.3	μg
Vitamin E	1.8	aTE
alpha-tocopherol	1.8	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.06	mg
Vitamin B2, riboflavin	0.2	mg
Niacin equivalents	7.83	NE
niacin	4.5	mg
tryptophan	3.33	mg
Vitamin B6	0.366	mg
Pantothenic Acid	0.97	mg
Biotin	10	μg
Folates	10	μg
Vitamin B12	5.2	μg
Vitamin C	0.5	mg

Minerals
Sodium, Na	47	mg
Potassium, K	317	mg
Calcium, Ca	50	mg
Magnesium, Mg	26	mg
Phosphorus, P	320	mg
Iron, Fe	1.3	mg
Copper, Cu	0.077	mg
Zinc, Zn	0.85	mg
Iodine, I	24.3	μg
Manganese, Mn	0.01	mg
Chromium, Cr	2	μg
Selenium, Se	32.3	μg
Nickel, Ni	11	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 12:0	0.027	g
C 14:0	1.82	g
C 15:0	0.168	g
C 16:0	2.25	g
C 18:0	0.322	g
C 16:1	1.12	g
C 18:1, n-9	1.68	g
C 20:1, n-11	1.54	g
C 22:1, n-9	1.96	g
C 18:2, n-6	0.491	g
C 20:5, n-3	2.8	g
C 22:5, n-3	0.77	g
C 22:6, n-3	2.52	g

Sums lipids
Sum saturated	4.59	g
Sum monounsaturated	6.31	g
Sum polyunsaturated	6.59	g
Sum n-3 fatty acids	6.09	g
Sum n-6 fatty acids	0.491	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	60	mg

Amino acids
Isoleucin	930	mg
Leucine	1600	mg
Lysine	1900	mg
Methionine	590	mg
Cystine	170	mg
Phenylalanine	740	mg
Tyrosine	650	mg
Threonine	870	mg
Tryptophan	200	mg
Valine	1100	mg
Arginine	1100	mg
Histidine	560	mg
Alanine	1200	mg
Aspartic acid	1900	mg
Glutamic acid	2500	mg
Glycine	960	mg
Proline	710	mg
Serine	830	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1124