Baltic herring casserole without milk

Food number: 29249
Food type: Dish
Processing method: Baked in oven
Ingredient class: Dish
Food use class: Fish casseroles
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		30%
protein, total		30%
carbohydrate, available		38%
alcohol		0%
fibre, total		1%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		4%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		6%
fatty acids, total polyunsaturated		6%

Percentage of energy from carbohydrates
sugars, total		2%
starch, total		35%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	326 (78)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	7.2	g	calculated as recipe	value created within host-system
fat, total	2.6	g	calculated as recipe	value created within host-system
protein, total	5.8	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0.3	g	calculated as recipe	value created within host-system
starch, total	6.7	g	calculated as recipe	value created within host-system
sugars, total	0.5	g	calculated as recipe	value created within host-system
sucrose	< 0.1	g	calculated as recipe	value created within host-system
lactose	< 0.1	g	calculated as recipe	value created within host-system
fructose	0.2	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.5	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0.5	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.2	g	calculated as recipe	value created within host-system
glucose	0.2	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	1.5	g	calculated as recipe	value created within host-system
fatty acids, total	1.4	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.4	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0.5	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.5	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	139	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	61	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	80	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	171	mg	calculated as recipe	value created within host-system
cholesterol (GC)	27.5	mg	calculated as recipe	value created within host-system
sterols, total	4.5	mg	calculated as recipe	value created within host-system
Minerals
sodium	238.4	mg	calculated as recipe	value created within host-system
salt	607.2	mg	calculated as recipe	value created within host-system
potassium	354.4	mg	calculated as recipe	value created within host-system
magnesium	22.2	mg	calculated as recipe	value created within host-system
calcium	117.0	mg	calculated as recipe	value created within host-system
phosphorus	96.1	mg	calculated as recipe	value created within host-system
iron, total	0.6	mg	calculated as recipe	value created within host-system
zinc	0.9	mg	calculated as recipe	value created within host-system
iodide (iodine)	20.6	µg	calculated as recipe	value created within host-system
selenium, total	6.9	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	75.9	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	4.5	µg	calculated as recipe	value created within host-system
vitamin D	6.0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.8	mg	calculated as recipe	value created within host-system
vitamin K, total	0.85	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	3.2	mg	calculated as recipe	value created within host-system
folate (HPLC)	11.1	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.3	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.2	mg	calculated as recipe	value created within host-system
riboflavine	0.07	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.07	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	3.8	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.13	mg	calculated as recipe	value created within host-system
carotenoids, total	29.4	µg	calculated as recipe	value created within host-system

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