8029  HERRING  Clupea harengus
Food category: 11001 - finfish (fresh, frozen or cooked)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %70AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Energy, recalculated, kJ89886
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ89886
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal21686
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal21686
Componente alimentare ricalcolato/Recalculated food component
Total protein, g16,5AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
   Animal protein, g16,5AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
   Vegetable protein, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Total fat, g16,7AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
   Animal fat, g16,7AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
   Vegetable fat, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Cholesterol, mg85AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Available carbohydrates (MSE), g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
   Starch (MSE), g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
   Soluble carbohydrates (MSE), g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Dietary total fibre, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Alcohol, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Water, g60,1AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
MINERALS and TRACES ELEMENTS
Iron, mg0,9AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Calcium, mg63AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Sodium, mg150G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
"Herring, raw" acqua 68, prot 17,8, lip 13,2. Na 120mg
Potassium, mg320AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Phosphorus, mg113AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Zinc, mg1,10G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Zn 0,9
Magnesium, mg40G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Mg 32mg
Cupper, mg0,17G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Cu 0,14mg
Selenium, µg44,0G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Se 35µg
Chloride, mg212G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Cl 170mg
Iodine, µg36G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
I 29µg
Manganese, mg0,05G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Mn 0,04mg
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, prot 16.2g, lip 4.08g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,12AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Vitamin B2, Riboflavin, mg0,18AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Vitamin C, mgtrG
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Vit C tr
Niacin, mg3,50AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Vitamin B6, mg0,55G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Vit B6 0,44mg
Total folate, µg11G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Folico 9µg
Pantotenic acid, mg1,01G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Mn 0,04mg
Biotin, µg9,0G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Biot 7 µg
Vitamin B12, µg16,0G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Vit B12 13 µg
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg12AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
   Retinol, µg12AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1203003B
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., µgtrAA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1203003B
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), mg1,20G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Vit E 0,76mg
Vitamin D, µg30,00G
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.
1751
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Vit D 19µg, range: 7-31 µg
FATTY ACIDS
Saturated fatty acids, g3,33AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Sum of butyric, caproic, caprylic and capric acid, g0,00AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Lauric acid, g0,00AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Myristic acid, g1,03AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Palmitic acid, g2,11AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Stearic acid, g0,19AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Arachidic acid, g0,00AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Behenic acid, g0,00AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Monounsaturated fatty acids, g8,63AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Myristoleic acid, g0,00AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Palmitoleic acid, g1,55AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Oleic acid, g2,35AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Eicosenic acid, g2,04AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Erucic acid, g2,69AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Polyunsaturated fatty acids, g2,61AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Linoleic acid, g0,22AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Linolenic acid, g0,19AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Arachidonic acid , g0,10AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Eicosapentaenoic acid (EPA), g1,09AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Decosahexaenoic acid (DHA), g1,01AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Other polyunsaturated fatty acids, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg185CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
150393B
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
"Herring, atlantic, raw" prot. orig.17.96,trypto201, threon787, isoleu828, leucine1460, lysine1650, methion532, cystine193, phenilal701, tyrosine606, valine925, arginine1075, histidine529, alanine1086, aspart ac1839, glutam ac2681, glycine862, proline635, serine733
Threonine, mg723CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Isoleucine, mg761CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Leucine, mg1341CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Lysine, mg1516CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Methionine, mg489CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Cystine, mg177CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Phenilalanine, mg644CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Tyrosine, mg557CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Valine, mg850CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Arginine, mg988CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Histidine, mg486CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Alanine, mg998CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Aspartic acid, mg1690CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Glutamic acid, mg2463CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Glycine, mg792CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Proline, mg583CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
Serine, mg673CG
U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page
15039
SUGARS
Glucose, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Fructose, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Galactose, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Saccarose (MSE), g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Maltose (MSE), g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300
Lactose (MSE), g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
120300