BLS 4.0 · T107100

Mackerel raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
149 kcal
Energy (kilojoule)
624 kJ
Protein (Nx6.25)
18.6 g
Fat
8.31 g
Carbohydrate, available
0 g
Fibre, dietary, total
0 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)624 kJ/100 g6241—ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated
Energy (kilocalorie)149 kcal/100 g1491—ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated
Water68 g/100 g6821
Protein (Nx6.25)18.6 g/100 g18.632PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat8.31 g/100 g8.3123
Carbohydrate, available0 g/100 g01—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total0 g/100 g04—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g04—
Organic acids, total0 g/100 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash1.2 g/100 g1.254
Vitamin A, retinol equivalents (RE)54 µg/100 g541—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)54 µg/100 g541—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol54 µg/100 g5454
Beta-carotene— µg/100 g<LOD54
Carotenoids, excluding beta-carotene— µg/100 g-——
Vitamin D8 µg/100 g81—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)8 µg/100 g854
Vitamin D2 (ergocalciferol)— µg/100 g-——
Vitamin E (alpha-tocopherol)1.25 mg/100 g1.2524VITE[mg] = TOCPHA[mg]
Alpha-tocopherol1.25 mg/100 g1.2521
Beta-tocopherol— mg/100 g-——
Gamma-tocopherol— mg/100 g-——
Delta-tocopherol— mg/100 g-——
Alpha-tocotrienol— mg/100 g-——
Vitamin K2 µg/100 g21—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)1 µg/100 g135
Vitamin K2 (menaquinone)1 µg/100 g136
Vitamin B1 (thiamine)0.17 mg/100 g0.1757
Vitamin B2 (riboflavin)0.3 mg/100 g0.354
Niacin equivalents15.283 mg/100 g15.2831—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin11.3 mg/100 g11.357
Pantothenic acid0.63 mg/100 g0.6354
Vitamin B6272 µg/100 g27257
Biotin5.8 µg/100 g5.854
Folate equivalent24 µg/100 g241—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate24 µg/100 g2438
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)8.81 µg/100 g8.8154
Vitamin C— mg/100 g<LOD54
Salt (sodium chloride)0.382 g/100 g0.3821—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium153 mg/100 g15354
Chloride250 mg/100 g25054
Potassium335 mg/100 g33554
Calcium20 mg/100 g2054
Magnesium37 mg/100 g3754
Phosphorus220 mg/100 g22054
Sulphur— mg/100 g-——
Iron1 mg/100 g139
Zinc0.497 mg/100 g0.49739
Iodide24 µg/100 g24310
Copper62 µg/100 g6239
Manganese20 µg/100 g20310
Fluoride30 µg/100 g3021
Chromium— µg/100 g-——
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid— g/100 g-——
Lactic acid— g/100 g-——
Malic acid— g/100 g-——
Tartaric acid0 g/100 g04—
Polyols, total0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol0 g/100 g04—
Sorbitol0 g/100 g04—
Xylitol0 g/100 g04—
Monosaccharides, total0 g/100 g01—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0 g/100 g04—
Fructose0 g/100 g04—
Galactose0 g/100 g04—
Disaccharides, total0 g/100 g01—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0 g/100 g04—
Maltose0 g/100 g04—
Lactose0 g/100 g04—
Sugars (mono- and disaccharides), total0 g/100 g01—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0 g/100 g04—
Fibre, low molecular weight0 g/100 g06—
Fibre, high molecular weight0 g/100 g06—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0 g/100 g06—
Fibre, water-soluble0 g/100 g06—
Fibre, high molecular weight, water-soluble0 g/100 g06—
Fibre, high molecular weight, water-insoluble0 g/100 g06—
Fatty acids, saturated, total1.696 g/100 g1.6961—FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated
Fatty acid C4:0 (butyric acid)— g/100 g-——
Fatty acid C6:0 (caproic acid)— g/100 g-——
Fatty acid C8:0 (caprylic acid)— g/100 g-——
Fatty acid C10:0 (capric acid)— g/100 g-——
Fatty acid C12:0 (lauric acid)— g/100 g-——
Fatty acid C14:0 (myristic acid)0.355 g/100 g0.35523
Fatty acid C15:0 (pentadecylic acid)0.068 g/100 g0.06823
Fatty acid C16:0 (palmitic acid)0.975 g/100 g0.97523
Fatty acid C17:0 (margaric acid)0.024 g/100 g0.02423
Fatty acid C18:0 (stearic acid)0.239 g/100 g0.23923
Fatty acid C20:0 (arachidic acid)0.021 g/100 g0.02123
Fatty acid C22:0 (behenic acid)0.014 g/100 g0.01423
Fatty acid C24:0 (lignoceric acid)— g/100 g-——
Fatty acids, monounsaturated, total3.274 g/100 g3.2741—FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated
Fatty acid C14:1 n-5 cis (myristoleic acid)— g/100 g-——
Fatty acid C16:1 n-7 cis (palmitoleic acid)0.611 g/100 g0.61123
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)1.788 g/100 g1.78823
Fatty acid C20:1 n-9 cis (gondoic acid)0.347 g/100 g0.34723
Fatty acid C22:1 n-9 cis (erucic acid)0.528 g/100 g0.52823
Fatty acids, polyunsaturated, total2.206 g/100 g2.2061—FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acids, polyunsaturated, n-3 (omega-3), total1.867 g/100 g1.8671—FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid)0.141 g/100 g0.14123
Fatty acid C18:4 n-3 all-cis (stearidonic acid)0.254 g/100 g0.25423
Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid)0.588 g/100 g0.58823
Fatty acid C22:5 n-3 all-cis (docosapentanoic acid)0.145 g/100 g0.14523
Fatty acid C22:6 n-3 all-cis (docosahexanoic acid)0.739 g/100 g0.73923
Fatty acids, polyunsaturated, n-6 (omega-6), total0.339 g/100 g0.3391—FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated
Fatty acid C18:2 n-6 cis,cis (linoleic acid)0.221 g/100 g0.22123
Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid)— g/100 g-——
Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid)— g/100 g-——
Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid)0.052 g/100 g0.05223
Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid)— g/100 g-——
Fatty acid C20:4 n-6 all-cis (arachidonic acid)0.066 g/100 g0.06623
Fatty acids, others— g/100 g-——
Cholesterol82 mg/100 g8221
Amino acids, essential, total8.64 g/100 g8.641—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine1.5 g/100 g1.5311
Arginine1.14 g/100 g1.14311
Aspartic acid, including asparagine2 g/100 g2311
Cysteine0.214 g/100 g0.214311
Glutamic acid, including glutamine2.98 g/100 g2.98311
Glycine1.152 g/100 g1.152311
Histidine0.694 g/100 g0.694311
Isoleucine0.974 g/100 g0.974311
Leucine1.66 g/100 g1.66311
Lysine1.72 g/100 g1.72311
Methionine0.596 g/100 g0.596311
Phenylalanine0.783 g/100 g0.783311
Proline0.724 g/100 g0.724311
Serine0.83 g/100 g0.83311
Threonine0.892 g/100 g0.892311
Tryptophan0.239 g/100 g0.239311
Tyrosine0.634 g/100 g0.634311
Valine1.084 g/100 g1.084311
Nitrogen, total2.88 g/100 g2.8857
Data source · Reference

Data source

  1. Formelberechnung
  2. Nährstoffdatenbank
  3. Aggregation
  4. Logische Null
  5. Literatur
  6. Musterberechnung

Reference

  1. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  2. U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov.#Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  3. Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  4. Health, D. o; Nutrient analysis of fish and fish products; 2013
  5. Ostermeyer, U. and Schmidt, T.; Determination of vitamin K in the edible part of fish by high-performance liquid chromatography; Eur Food Res Technol; 2001; 212#Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
  6. Converted value from: Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Ostermeyer, U. and Schmidt, T.; Determination of vitamin K in the edible part of fish by high-performance liquid chromatography; Eur Food Res Technol; 2001; 212#Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
  7. Converted value from: Health, D. o; Nutrient analysis of fish and fish products; 2013
  8. Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Health, D. o; Nutrient analysis of fish and fish products; 2013
  9. Alves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267#Health, D. o; Nutrient analysis of fish and fish products; 2013
  10. Health, D. o; Nutrient analysis of fish and fish products; 2013#Alves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267
  11. U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov.#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.