Information on Nutritional Supplements
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Nutrition values of Fish oil, herring

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
100.00
ggram
Fatty acids, total saturated
21.290
ggram
Fatty acids, total monounsaturated
56.564
ggram
Fatty acids, total polyunsaturated
15.604
ggram
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Protein
0.00
ggram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%
CalciumCa
0
mgmiligram
0%
MagnesiumMg
0
mgmiligram
0%
SodiumNa
0
mgmiligram
0%

Calorie Distribution**

Calorie ratio: Fish oil, herring (chart, nutrition data)
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
0 g
0 kcal
0%
Fat
100 g
902 kcal
100%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
902 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
902
kcalkilocalorie
Energytotal energy
3774
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
100.00
ggram
Fatty acids, total saturated
21.290
ggram
12:0
0.157
ggram
14:0
7.186
ggram
16:0
11.704
ggram
18:0
0.818
ggram
Fatty acids, total monounsaturated
56.564
ggram
16:1 undifferentiated
9.642
ggram
18:1 undifferentiated
11.955
ggram
20:1
13.625
ggram
22:1 undifferentiated
20.613
ggram
Fatty acids, total polyunsaturated
15.604
ggram
18:2 undifferentiated
1.149
ggram
18:3 undifferentiated
0.763
ggram
18:4
2.305
ggram
20:4 undifferentiated
0.289
ggram
20:5 n-3 (EPA)
6.273
ggram
22:5 n-3 (DPA)
0.619
ggram
22:6 n-3 (DHA)
4.206
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
0.00
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0
iuinternational units
Vitamin A
0
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.000
mgmiligram
0%
RiboflavinVitamin B-2
0.000
mgmiligram
0%
NiacinVitamin B-3
0.000
mgmiligram
Pantothenic acidVitamin B-5
0.000
mgmiligram
0%
Vitamin B-6
0.000
mgmiligram
0%
FolateIncludes folate from food plus folic acid
0
μgmicrogram
FolateIncludes folate from food plus folic acid
0
μg-dfemicrogram dietary folate equivalent
0%
Folate, food
0
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.00
μgmicrogram
0%
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
0
mgmiligram
0%
MagnesiumMg
0
mgmiligram
0%
IronFe
0.00
mgmiligram
0%
SodiumNa
0
mgmiligram
0%
PhosphorusP
0
mgmiligram
0%
PotassiumK
0
mgmiligram
0%
ZincZn
0.00
mgmiligram
0%
SeleniumSe
0.0
μgmicrogram
0%
CopperCu
0.000
mgmiligram
0%
ManganeseMn
0.000
mgmiligram
0%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
766
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
0.00
ggram
Ash in food
0.00
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4 kcal/g, proteins 4 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.