Herring, pickled, canned - Nutrition data & facts, nutritional informationHome » Fish and fish products » Fish products

Herring, pickled, canned

Clupea harengus

	Energy Distribution % of total food energy
	Protein, total	17.3 %
	Fat, total	55.3 %
	Carbohydrate, total	27.4 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1151	kJ
Protein, total	11.9	g
total-N	1.9	g
Fat, total	17	g
saturated fatty acids	3.9	g
monounsaturated fatty acids	8.5	g
polyunsaturated fatty acids	3.2	g
Carbohydrate, total	18.8	g
carbohydrate, available	18.8	g
added sugar	18	g
dietary fibre	0	g
Alcohol	0	g
Ash	2.7	g
Moisture	49.3	g

Vitamins
Vitamin A	12.6	RE
retinol	12.6	μg
ß-carotene	0	μg
Vitamin D	10.1	μg
D3 cholecalciferol	10.1	μg
Vitamin E	1.6	aTE
alpha-tocopherol	1.6	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.03	mg
Vitamin B2, riboflavin	0.17	mg
Niacin equivalents	4.67	NE
niacin	2.5	mg
tryptophan	2.17	mg
Vitamin B6	0.22	mg
Folates	1.8	μg
Vitamin B12	7.35	μg
Vitamin C	0	mg

Minerals
Sodium, Na	1180	mg
Potassium, K	44	mg
Calcium, Ca	30	mg
Magnesium, Mg	6.4	mg
Phosphorus, P	52	mg
Iron, Fe	0.92	mg
Copper, Cu	0.12	mg
Zinc, Zn	0.64	mg
Iodine, I	31.5	μg
Manganese, Mn	0.029	mg
Chromium, Cr	2	μg
Selenium, Se	19	μg
Nickel, Ni	1.36	μg

Carbohydrates
Fructose	1.6	g
Glucose	1.7	g
Lactose	0	g
Maltose	0	g
Saccharose	17.6	g
All sugars, total	20.9	g
Starch	0	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	1.25	g
C 16:0	2.44	g
C 18:0	0.199	g
C 20:0	0	g
C 22:0	0	g
C 24:0	0	g
C 14:1	0.119	g
C 16:1	0.773	g
C 18:1, n-9	1.82	g
C 18:1, cis n-7	0.299	g
C 20:1, n-11	2.12	g
C 22:1, n-9	0	g
C 22:1, n-11	3.39	g
C 24:1, n-9	0	g
C 18:2, n-6	0.249	g
C 18:3, n-3	0.199	g
C 18:4, n-3	0.448	g
C 20:5, n-3	0.922	g
C 22:5, n-3	0.125	g
C 22:6, n-3	1.29	g
Other fatty acids	0	g

Sums lipids
Sum saturated	3.88	g
Sum monounsaturated	8.51	g
Sum polyunsaturated	3.24	g
Sum n-3 fatty acids	2.99	g
Sum n-6 fatty acids	0.249	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	60	mg

Amino acids
Isoleucin	590	mg
Leucine	970	mg
Lysine	1000	mg
Methionine	340	mg
Cystine	59	mg
Phenylalanine	520	mg
Tyrosine	340	mg
Threonine	530	mg
Tryptophan	130	mg
Valine	730	mg
Arginine	690	mg
Histidine	310	mg
Alanine	710	mg
Aspartic acid	1200	mg
Glutamic acid	1300	mg
Glycine	550	mg
Proline	460	mg
Serine	500	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0244