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FCDB ID 0329

Trout, rainbow, raw

Pstruh duhový

Oncorhynchus mykiss (Salmo irideus)

Content per 100 g edible portion

Edible conversion factor 0.52
Component name Value Unit
Energy 671 kJ
Energy 160 kcal
Fat, total (total lipid) 9.6 g
  Fatty acids, saturated 2.11 g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 18.6 g
Salt 0.1 g

Description of this food by LanguaL codes

A0217 A0460 A0634 A0717 A0727 A0745 A0802 A1144 A1265 A1285 B1109 C0173 E0150 F0003 G0003 H0001 J0001 K0003 M0001 N0001 P0024 R0220

Description of this food by FoodEX2

A029N

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Content per 100 g edible portion

Edible conversion factor 0.52
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 671 00012
Energy ENERC kcal 160 00012
Protein, total [NCF:6.25] PROT g 18.6 00020
   Nitrogen, total NT g 3.0 00012
Fat, total (total lipid) [FACF:0.000] FAT g 9.6 00020
Carbohydrate, total CHOT g 0 00012
   Carbohydrate, available CHO g 0 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 70.6 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.2 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.16 00020
Vitamin B2, riboflavin RIBF mg 0.11 00020
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00002
Vitamin A VITA RE 30 00012
   Retinol RETOL μg 30 00020
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE 0.20 00020
   alpha - tocopherol TOCPHA mg 0.20 00012
Minerals        
Sodium NA mg 52 00020
Magnesium MG mg 25 00020
Phosphorus P mg 245 00020
Potassium K mg 420 00020
Calcium CA mg 18 00020
Iron FE mg 0.4 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.1 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00000
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g
   Maltose MALS g
   Saccharose SUCS g
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 2.11 00012
   C 4:0 F4:0 g
   C 6:0 F6:0 g
   C 8:0 F8:0 g
   C 10:0 F10:0 g
   C 12:0 F12:0 g
   C 13:0 F13:0 g
   C 14:0 F14:0 g 0.29 00051
   C 15:0 F15:0 g
   C 16:0 F16:0 g 1.49 00051
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0.33 00051
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 2.76 00012
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 0.58 00051
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 1.75 00051
   C 20:1, n-11 F20:1CN11 g 0.28 00051
   C 22:1, n-9 F22:1CN9 g 0.15 00051
Fatty acids, polyunsaturated FAPU g 3.15 00012
n-6 fatty acids FACN6 g
   C 18:2, n-6 F18:2CN6 g 0.41 00020
   C 18:3, n-6 F18:3CN6 g 0.15 00020
   C 20:4, n-6 F20:4CN6 g 0.07 00051
n-3 fatty acids FACN3 g
   C 18:3, n-3 F18:3CN3 g
   C 20:5, n-3 (EPA) F20:5CN3 g 0.60 00051
   C 22:5, n-3 (DPA) F22:5CN3 g 0.16 00051
   C 22:6, n-3 (DHA) F22:6CN3 g 1.76 00051
Fatty acids, trans- FATRN g
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 70 00020
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0329 Trout, rainbow, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MEAT, POULTRY, SEAFOOD OR RELATED PRODUCT (US CFR) [A0217]
FISH AND FISH PRODUCTS (CIAA) [A0460]
FISH AND FISH PRODUCTS (CCFAC) [A0634]
27 FISH AND SEAFOOD (EFG) [A0717]
04 FISH AND FISH PRODUCTS (EUROCODE2) [A0727]
040 FRESHWATER FISH (WF) (CCPR) [A0745]
FISH OR RELATED ORGANISM (EUROFIR) [A0802]
50121500 - FISH - UNPREPARED/UNPROCESSED (GS1 GPC) [A1144]
1100000 - 11. FISH, FISH PRODUCTS, SHELL FISH, MOLLUSCS AND OTHER MARINE AND FRE
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR) [A1285]
B. FOOD SOURCE [B1564] RAINBOW TROUT [B1109]
C. PART OF PLANT OR ANIMAL [C0116] WHOLE ANIMAL OR MOST PARTS USED [C0173]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] TREATMENT APPLIED NOT KNOWN [H0001]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
N. FOOD CONTACT SURFACE [N0010] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] FRESHWATER FISHING AREA [R0220]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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