Caviar dark roe of sturgeon

Food number: 832
Food type: Food
Processing method: Salted
Ingredient class: Fish products
Food use class: Fish products
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		36%
protein, total		64%
carbohydrate, available		0%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		7%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		12%
fatty acids, total polyunsaturated		21%

Percentage of energy from carbohydrates
sugars, total		0%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	554 (132)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0	g	other method type	food composition table	126
fat, total	5.4	g	other method type	food composition table	126
protein, total	20.8	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	0	g	imputed/estimated, generic	value created within host-system
sugars, total	0	g	imputed/estimated, generic	value created within host-system
sucrose	0	g	imputed/estimated, generic	value created within host-system
lactose	0	g	imputed/estimated, generic	value created within host-system
fructose	0	g	imputed/estimated, generic	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	imputed/estimated, generic	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	imputed/estimated, generic	value created within host-system
glucose	0	g	imputed/estimated, generic	value created within host-system
maltose	0	g	imputed/estimated, generic	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	6.4	g	calculated as recipe	value created within host-system
fatty acids, total	6.1	g	calculated as recipe	value created within host-system
fatty acids, total saturated	1.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.9	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	3.1	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	187	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	126	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	606	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	1248	mg	calculated as recipe	value created within host-system
cholesterol (GC)	409.0	mg	calculated from related food	value created within host-system	416
sterols, total	3.0	mg	summation from constituent components	value created within host-system
Minerals
sodium	991.4	mg	imputed/estimated, generic	value created within host-system
salt	2526.0	mg	summation from constituent components	value created within host-system
potassium	80.0	mg	other method type	food composition table	391
magnesium	< 0.1	mg	other method type	food composition table	391
calcium	10.0	mg	calculated, generic	value created within host-system
phosphorus	230.0	mg	other method type	food composition table	391
iron, total	1.1	mg	other method type	food composition table	391
zinc	2.1	mg	other method type	food composition table	391
iodide (iodine)	140.0	µg	other method type	food composition table	391
selenium, total	9.0	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	323.0	mg	other method type	food composition table	173
Vitamins
vitamin A retinol activity equivalents	100.0	µg	summation from constituent components	value created within host-system
vitamin D	8.6	µg	calculated from related food	value created within host-system
vitamin E alphatocopherol	0	mg	summation from constituent components	value created within host-system
vitamin K, total	0.20	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	14.0	mg	other method type	food composition table	391
folate (HPLC)	0	µg	imputed/estimated, generic	value created within host-system
niacin equivalents, total	5.9	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.5	mg	other method type	food composition table	394
riboflavine	9.00	mg	calculated, generic	value created within host-system
thiamin (vitamin B1)	0.10	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	20.0	µg	other method type	food composition table	276
vitamers pyridoxine (hydrochloride)	0.32	mg	other method type	food composition table	276
carotenoids, total	0	µg	summation from constituent components	value created within host-system

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