Skrubbe, rå - Næringsindhold, ernæringsinformation/ernæringsdata, varedeklarationForside » Fisk og fiskeprodukter » Saltvandsfisk

Skrubbe, rå

Platichtys flesus
EnergifordelingEnergifordeling
% af samlet energi
   Protein, total83.5 %
   Fedt, total16.5 %
   Kulhydrat, total0 %
   Alkohol0 %
Anslået svind ved tilberedning: 67%

Næringsindhold pr. 100 g
Energi367kJ
Protein, total18.1g
   total-N2.9g
Fedt, total1.6g
   mættede fedtsyrer0.3g
   monoumætt. fedtsyrer0.5g
   polyumætt. fedtsyrer0.5g
Kulhydrat, total0g
   kulhydrat, tilgængelig0g
   tilsat sukker0g
   kostfibre0g
Alkohol0g
Aske1.2g
Vand79.3g

Vitaminer
A-vitamin9RE
   Retinol9μg
   ß-caroten0μg
D-vitamin0.8μg
E-vitamin1aTE
   alfa-tokoferol1mg
K-vitamin0μg
B1-vitamin, thiamin0.22mg
B2-vitamin, riboflavin0.21mg
Niacin5.33NE
   niacin3mg
   tryptofans bidrag2.33mg
B6-vitamin0.25mg
Pantothensyre0.68mg
Biotin1.2μg
Folat15μg
B12-vitamin3μg
C-vitamin1mg

Mineraler
Natrium, Na65mg
Kalium, K394mg
Calcium, Ca35mg
Magnesium, Mg27mg
Phosphor, P182mg
Jern, Fe0.3mg
Kobber, Cu0.036mg
Zink, Zn0.78mg
Jod, I15.5μg
Mangan, Mn0.04mg
Chrom, Cr0.821μg
Selen, Se20.4μg
Nikkel, Ni2.91μg

Kulhydrater
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
Sukkerarter, ialt0g
Stivelse0g

Fedtsyrer
C4:00g
C6:00g
C8:00g
C10:00g
C12:00g
C14:00g
C16:00.266g
C18:00g
C20:00g
C22:00g
C24:00g
C14:1, n-50g
C16:1, n-70.266g
C18:1, n-90.266g
C18:1, n-70g
C20:1, n-110g
C22:1, n-90g
C22:1, n-110g
C24:1, n-90g
C18:2, n-60g
C18:3, n-30g
C18:4, n-30g
C20:5, n-30.266g
C22:5, n-30g
C22:6, n-30.266g
Andre fedtsyrer0g

Fedtsyresummer
Sum mættede0.266g
Sum monoumættede0.531g
Sum polyumættede0.531g
Sum n-3 fedtsyrer0.532g
Sum n-6 fedtsyrer0g
Transfedtsyrer, total0g

Cholesterol
Cholesterol46mg

Aminosyrer
Isoleucin900mg
Leucin1400mg
Lysin1700mg
Methionin520mg
Cystin130mg
Phenylalanin700mg
Tyrosin670mg
Threonin780mg
Tryptofan140mg
Valin990mg
Arginin1100mg
Histidin410mg
Alanin1100mg
Asparaginsyre1800mg
Glutaminsyre2300mg
Glycin1000mg
Prolin670mg
Serin840mg

© Fødevaredatabanken v7.01. Afdeling for Ernæring, Fødevareinstituttet, Danmarks Tekniske Universitet,
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