Cod, roe, canned - Nutrition data & facts, nutritional informationHome » Fish and fish products » Fish products

Cod, roe, canned

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total55.3 %
   Fat, total33.4 %
   Carbohydrate, total11.3 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy417kJ
Protein, total13.7g
   total-N2.2g
Fat, total3.7g
   saturated fatty acids0.4g
   monounsaturated fatty acids0.7g
   polyunsaturated fatty acids1.1g
Carbohydrate, total2.8g
   carbohydrate, available2.8g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash2.1g
Moisture77.8g

Vitamins
Vitamin A4.6RE
   retinol4.6μg
   ß-carotene0μg
Vitamin D11μg
   D3 cholecalciferol11μg
Vitamin E10aTE
   alpha-tocopherol10mg
Vitamin K0μg
Vitamin B1, thiamin0.25mg
Vitamin B2, riboflavin0.55mg
Niacin equivalents3.3NE
   niacin0.8mg
   tryptophan2.5mg
Vitamin B60.2mg
Pantothenic Acid1.97mg
Biotin13μg
Folates22μg
Vitamin B1215μg
Vitamin C10mg

Minerals
Sodium, Na473mg
Potassium, K233mg
Calcium, Ca24mg
Magnesium, Mg15.3mg
Phosphorus, P221mg
Iron, Fe1.63mg
Copper, Cu0.086mg
Zinc, Zn2.2mg
Iodine, I59μg
Selenium, Se52μg

Carbohydrates
All sugars, total0g
Starch2.5g

Lipids
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 15:00.012g
C 16:00.315g
C 18:00.105g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10g
C 18:1, n-90.631g
C 18:1, cis n-70.105g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.526g
C 18:3, n-30.105g
C 18:4, n-30g
C 20:5, n-30.105g
C 22:5, n-30g
C 22:6, n-30.315g
Other fatty acids0g

Sums lipids
Sum saturated0.432g
Sum monounsaturated0.736g
Sum polyunsaturated1.05g
Sum n-3 fatty acids0.525g
Sum n-6 fatty acids0.526g
Trans fatty acids0g

Cholesterol
Cholesterol235mg

Amino acids
Isoleucin770mg
Leucine1200mg
Lysine1100mg
Methionine330mg
Cystine110mg
Phenylalanine500mg
Tyrosine550mg
Threonine500mg
Tryptophan150mg
Valine880mg
Arginine700mg
Histidine290mg
Alanine900mg
Aspartic acid1100mg
Glutamic acid1500mg
Glycine460mg
Proline720mg
Serine830mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0317