100110  SWORDFISH  Xiphias gladius
Food Note: Pesce del gruppo Teleostei, vivente nei mari temperati.
Food category: 11001 - finfish (fresh, frozen or cooked)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %9803
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Energy, recalculated, kJ45986
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ45986
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal10986
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal10986
Componente alimentare ricalcolato/Recalculated food component
Total protein, g16,903
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
   Animal protein, g16,903
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
   Vegetable protein, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Total fat, g4,203
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
   Animal fat, g4,203
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
   Vegetable fat, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Cholesterol, mg7003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Available carbohydrates (MSE), g1,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
   Starch (MSE), g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
   Soluble carbohydrates (MSE), g1,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26423A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Dietary total fibre, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Alcohol, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Water, g75,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
MINERALS and TRACES ELEMENTS
Iron, mg0,403
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Calcium, mg425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
"Swordfish, raw" acqua 75.62g, prot 19.8g, lip 4.01g.
Sodium, mg9025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Potassium, mg28825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Phosphorus, mg26325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Zinc, mg0,4003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Magnesium, mg27AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151106
Original value unchanged
Cupper, mg0,0803
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642
Selenium, µg48,0AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151106
Original value unchanged
Chloride, mg130G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
2122
Similar food, unchanged values
"Sardines" acqua 67.7g, lip 9.2g, prot 20.6g
Iodine, µg29G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
2122
Similar food, unchanged values
Manganese, mg0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151106
Original value unchanged
Sulphur, mg150Y
Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.
73802
Similar food, unchanged values
"Baltic Herring" acqua 78g, lip 4.08g, prot 16.2g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,0425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Vitamin B2, Riboflavin, mg0,1025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Vitamin C, mg125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Niacin, mg3,3003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2642espressa come Niacina equivalente
Vitamin B6, mg0,3325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Total folate, µg225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Pantotenic acid, mg0,41AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151106
Original value unchanged
Biotin, µg6,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
2122
Similar food, unchanged values
Vitamin B12, µg2,0AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151106
Original value unchanged
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg3625
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
   Retinol, µg3625
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
   ß-carotene eq., µgtr25
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Vitamin E (ATE), mg0,5025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151106
Original value unchanged
Vitamin D, µg11,00G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
2122
Similar food, unchanged values
FATTY ACIDS
Saturated fatty acids, g1,15AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Swordfish, raw lip 4.01AcGrSaturiTot1.1, SommaAcButirrico,caproico,caprilico,caprico0, AcLaurico0, AcMiristico0.11, AcPalmitico0.75, AcStearico0.21, AcArachidico-3, AcBeenico-3, AcGrMonoinsaturiTot1.55, AcMiristoleico-3, AcPalmitoleico0.25, AcOleico1.09, AcEicosenoico0.12, AcErucico0.09, AcGrPolinstauriTot0.92, AcLinoleico0.03, AcLinolenico0.19, AcArachidonico0.07, AcEicosapentaenoico(EPA)0.11, AcDecosaesaenoico(DHA)0.53, AltriAcGrPolinsaturi
Sum of butyric, caproic, caprylic and capric acid, g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Lauric acid, g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Myristic acid, g0,11AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitic acid, g0,79AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Stearic acid, g0,22AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Monounsaturated fatty acids, g1,62AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitoleic acid, g0,26AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Oleic acid, g1,14AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosenic acid, g0,13AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Erucic acid, g0,09AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Polyunsaturated fatty acids, g0,96AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linoleic acid, g0,03AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linolenic acid, g0,20AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Arachidonic acid , g0,07AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosapentaenoic acid (EPA), g0,12AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Decosahexaenoic acid (DHA), g0,56AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Other polyunsaturated fatty acids, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg18925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151103B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
"Swordfish, raw" prot. orig.19.8,trypto222, threon868, isoleu912, leucine1609, lysine1818, methion586, cystine212, phenilal773, tyrosine668, valine1020, arginine1185, histidine583, alanine1198, aspart ac2028, glutam ac2956, glycine950, proline700, serine808
Threonine, mg74125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Isoleucine, mg77825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Leucine, mg137325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Lysine, mg155225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Methionine, mg50025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Cystine, mg18125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Phenilalanine, mg66025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Tyrosine, mg57025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Valine, mg87125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Arginine, mg101125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Histidine, mg49825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Alanine, mg102325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Aspartic acid, mg173125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Glutamic acid, mg252325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Glycine, mg81125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Proline, mg59725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
Serine, mg69025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15110
SUGARS
Glucose, g1,087
Stima/Estimate
Fructose, g0,087
Stima/Estimate
Galactose, g0,087
Stima/Estimate
Saccarose (MSE), g0,087
Stima/Estimate
Maltose (MSE), g0,087
Stima/Estimate
Lactose (MSE), g0,087
Stima/Estimate