France — ANSES CIQUAL
Horse mackerel, lean (spring, summer), raw
Per-100 g nutrient composition · meat, egg and fish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (49)
| Nutrient | Value | Unit |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 408 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 96.7 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 408 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 96.7 | kcal/100g |
| Water | 77.4 | g/100g |
| Protein | 18.7 | g/100g |
| Protein, crude, N x 6.25 | 18.7 | g/100g |
| Fat | 2.42 | g/100g |
| Sugars | 0 | g/100g |
| Starch | 0 | g/100g |
| Fibres | 0 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.36 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0 | g/100g |
| FA saturated | 0.66 | g/100g |
| FA mono | 0.79 | g/100g |
| FA poly | 0.77 | g/100g |
| FA 14:0 | 0.085 | g/100g |
| FA 16:0 | 0.38 | g/100g |
| FA 18:0 | 0.16 | g/100g |
| FA 18:1 n-9 cis | 0.39 | g/100g |
| FA 18:2 9c,12c (n-6) | 0.021 | g/100g |
| FA 18:3 c9,c12,c15 (n-3) | 0.0093 | g/100g |
| FA 20:4 5c,8c,11c,14c (n-6) | 0.031 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0.14 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0.34 | g/100g |
| Cholesterol | 49.6 | mg/100g |
| Salt | 0.16 | g/100g |
| Calcium | 20.1 | mg/100g |
| Copper | 0.1 | mg/100g |
| Iron | 0.96 | mg/100g |
| Iodine | 37.3 | µg/100g |
| Magnesium | 31.7 | mg/100g |
| Manganese | 0.1 | mg/100g |
| Phosphorus | 206 | mg/100g |
| Potassium | 386 | mg/100g |
| Selenium | 16.6 | µg/100g |
| Sodium | 62 | mg/100g |
| Zinc | 0.36 | mg/100g |
| Retinol | 4 | µg/100g |
| Vitamin D | 41.2 | µg/100g |
| Vitamin E | 0.64 | mg/100g |
| Vitamin B1 or Thiamin | 0.1 | mg/100g |
| Vitamin B2 or Riboflavin | 0.12 | mg/100g |
| Vitamin B3 or Niacin | 4.12 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.38 | mg/100g |
| Vitamin B6 | 0.3 | mg/100g |
| Vitamin B12 | 6.99 | µg/100g |
| Carbohydrate | — | g/100g |
Source
ANSES CIQUAL — French food composition table (Licence Ouverte / Etalab 2.0). Food code 26235. Original source.
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