Deutschland — BLS
Matjesfilet (Heringsfilet) nordische Art
Nährstoffzusammensetzung je 100 g · Fish and seafood.
Eine neutrale Nährstoffreferenz — keine tierärztliche oder ernährungsbezogene Beratung.
Nährstoffe (100)
| Nährstoff | Wert | Einheit |
|---|---|---|
| Energy (kilojoule) | 735 | kJ |
| Energy (kilocalorie) | 177 | kcal |
| Water | 67 | g |
| Protein (Nx6.25) | 14.64 | g |
| Fat | 12.6 | g |
| Carbohydrate, available | 0 | g |
| Fibre, dietary, total | 0 | g |
| Organic acids, total | 1.57 | g |
| Ash | 4.6 | g |
| Vitamin A, retinol equivalents (RE) | 16 | µg |
| Vitamin A, retinol activity equivalents (RAE) | 16 | µg |
| Retinol | 16 | µg |
| Vitamin D | 22.25 | µg |
| Vitamin D3 (cholecalciferol) | 22.25 | µg |
| Vitamin E (alpha-tocopherol) | 0.575 | mg |
| Alpha-tocopherol | 0.575 | mg |
| Gamma-tocopherol | 0.145 | mg |
| Vitamin K | 0.758 | µg |
| Vitamin K1 (phylloquinone) | 0.402 | µg |
| Vitamin K2 (menaquinone) | 0.356 | µg |
| Vitamin B1 (thiamine) | 0.1 | mg |
| Vitamin B2 (riboflavin) | 0.166 | mg |
| Niacin equivalents | 3.842 | mg |
| Niacin | 0.842 | mg |
| Pantothenic acid | 0.478 | mg |
| Vitamin B6 | 133 | µg |
| Biotin | 3.825 | µg |
| Folate equivalent | 1.1 | µg |
| Folate | 1.1 | µg |
| Folic acid, synthetic | 0 | µg |
| Vitamin B12 (cobalamin) | 6.195 | µg |
| Salt (sodium chloride) | 8.65 | g |
| Sodium | 3460 | mg |
| Chloride | 2490 | mg |
| Potassium | 319 | mg |
| Calcium | 71.4 | mg |
| Magnesium | 41 | mg |
| Sulphur | 132 | mg |
| Iron | 0.64 | mg |
| Zinc | 0.46 | mg |
| Iodide | 40 | µg |
| Copper | 59 | µg |
| Manganese | 16 | µg |
| Fluoride | 190 | µg |
| Chromium | 2.2 | µg |
| Molybdenum | 0.4 | µg |
| Acetic acid | 0.27 | g |
| Lactic acid | 1.3 | g |
| Polyols, total | 0 | g |
| Monosaccharides, total | 0 | g |
| Disaccharides, total | 0 | g |
| Sugars (mono- and disaccharides), total | 0 | g |
| Fibre, low molecular weight | 0 | g |
| Fibre, high molecular weight | 0 | g |
| Fibre, high molecular weight, water-soluble | 0 | g |
| Fibre, high molecular weight, water-insoluble | 0 | g |
| Fatty acids, saturated, total | 2.29 | g |
| Fatty acid C12:0 (lauric acid) | 0.01 | g |
| Fatty acid C14:0 (myristic acid) | 0.78 | g |
| Fatty acid C15:0 (pentadecylic acid) | 0.05 | g |
| Fatty acid C16:0 (palmitic acid) | 1.32 | g |
| Fatty acid C17:0 (margaric acid) | 0.02 | g |
| Fatty acid C18:0 (stearic acid) | 0.11 | g |
| Fatty acid C20:0 (arachidic acid) | 0 | g |
| Fatty acids, monounsaturated, total | 6.26 | g |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.8 | g |
| Fatty acid C18:1 n-9 cis (oleic acid) | 1.23 | g |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 1.66 | g |
| Fatty acid C22:1 n-9 cis (erucic acid) | 2.57 | g |
| Fatty acids, polyunsaturated, total | 2.98 | g |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 2.85 | g |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.04 | g |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0.81 | g |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 1.44 | g |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0.08 | g |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0.48 | g |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.13 | g |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.11 | g |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0.02 | g |
| Cholesterol | 58.2 | mg |
| Amino acids, essential, total | 6.31 | g |
| Alanine | 0.88 | g |
| Arginine | 0.87 | g |
| Aspartic acid, including asparagine | 1.43 | g |
| Cysteine | 0.15 | g |
| Glutamic acid, including glutamine | 2.14 | g |
| Glycine | 0.69 | g |
| Histidine | 0.42 | g |
| Isoleucine | 0.69 | g |
| Leucine | 1.18 | g |
| Lysine | 1.36 | g |
| Methionine | 0.42 | g |
| Phenylalanine | 0.6 | g |
| Proline | 0.52 | g |
| Serine | 0.59 | g |
| Threonine | 0.68 | g |
| Tryptophan | 0.18 | g |
| Tyrosine | 0.49 | g |
| Valine | 0.78 | g |
| Nitrogen, total | 2.34 | g |
Quelle
Max Rubner-Institut — Bundeslebensmittelschlüssel (BLS), deutsche Nährstoffdatenbank (CC BY 4.0). Lebensmittelcode T811100. Originalquelle.
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