Japan — MEXT STDT
Fish, sardine, Japanese anchovy, "Niboshi" (boiled and dried whole)
Per-100 g nutrient composition · Fish and shellfish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (44)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 332 | kcal/100 g |
| Energy (kJ) | 1389 | kJ/100 g |
| Water | 15.7 | g/100 g |
| Protein, calculated from reference nitrogen | 64.5 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 52.9 | g/100 g |
| Lipid | 6.2 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 2.8 | g/100 g |
| Fatty acid, saturated | 1.27 | g/100 g |
| Fatty acid, mono-unsaturated | 0.61 | g/100 g |
| Fatty acid, poly-unsaturated | 0.83 | g/100 g |
| Cholesterol | 550 | mg/100 g |
| Carbohydrate, total, calculated by difference | 0.3 | g/100 g |
| Dietary fiber, soluble | 0 | g/100 g |
| Dietary fiber, insoluble | 0 | g/100 g |
| Dietary fiber, total | 0 | g/100 g |
| Ash | 13.3 | g/100 g |
| Sodium | 1700 | mg/100 g |
| Potassium | 1200 | mg/100 g |
| Calcium | 2200 | mg/100 g |
| Magnesium | 230 | mg/100 g |
| Phosphorus | 1500 | mg/100 g |
| Iron | 18 | mg/100 g |
| Zinc | 7.2 | mg/100 g |
| Copper | 0.39 | mg/100 g |
| alpha-Carotene | 0 | µg/100 g |
| beta-Carotene | 0 | µg/100 g |
| beta- Cryptoxanthin | 0 | µg/100 g |
| beta- Carotene equivalents | 0 | µg/100 g |
| Vitamin D | 18 | µg/100 g |
| alpha-Tocopherol | 0.9 | mg/100 g |
| beta-Tocopherol | 0 | mg/100 g |
| gamma-Tocopherol | 0.1 | mg/100 g |
| delta-Tocopherol | 0.1 | mg/100 g |
| Vitamin K | 0 | µg/100 g |
| Thiamin | 0.1 | mg/100 g |
| Riboflavin | 0.1 | mg/100 g |
| Niacin | 16.5 | mg/100 g |
| Vitamin B-6 | 0.28 | mg/100 g |
| Vitamin B-12 | 41.3 | µg/100 g |
| Folate | 74 | µg/100 g |
| Pantothenic acid | 1.81 | mg/100 g |
| Ascorbic acid | 0 | mg/100 g |
| Salt equivalents | 4.3 | g/100 g |
| Retinol | — | µg/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 10045. Original source.
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