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FCDB ID 0810

Pink salmon, meat with skin, raw

Losos gorbuša, maso s kůží

Oncorhynchus gorbuscha

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 363 kJ
Energy 86 kcal
Fat, total (total lipid) 1.3 g
  Fatty acids, saturated 0.22 g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 18.5 g
Salt 0.36 g

Description of this food by LanguaL codes

A0217 A0460 A0634 A0717 A0727 A0747 A0802 A1144 A1265 A1285 B1116 C0267 E0150 F0003 G0003 H0001 J0003 K0003 M0166 N0036 P0024 R0510

Description of this food by FoodEX2

A028X#F20.A07QQ

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Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 363 00012
Energy ENERC kcal 86 00012
Protein, total [NCF:6.25] PROT g 18.5 00012
   Nitrogen, total NT g 2.95 00075
Fat, total (total lipid) [FACF:0.700] FAT g 1.3 00075
Carbohydrate, total CHOT g 0 00000
   Carbohydrate, available CHO g 0 00000
   Fibre, total dietary FIBT g 0 00000
Water WATER g 77.8 00075
Ethanol ALC g
Ash (minerals) ASH g 1.3 00075
Vitamins        
Vitamin B1, thiamin THIA mg
Vitamin B2, riboflavin RIBF mg
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
Vitamin A VITA RE
   Retinol RETOL μg
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 144 00075
Magnesium MG mg
Phosphorus P mg
Potassium K mg
Calcium CA mg
Iron FE mg
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.36 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00000
   Fructose FRUS g 0 00000
   Glucose GLUS g 0 00000
   Lactose LACS g 0 00000
   Maltose MALS g 0 00000
   Saccharose SUCS g 0 00000
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.22 00012
   C 4:0 F4:0 g 0 00075
   C 6:0 F6:0 g 0 00075
   C 8:0 F8:0 g 0 00075
   C 10:0 F10:0 g 0 00075
   C 12:0 F12:0 g 0 00075
   C 13:0 F13:0 g 0 00075
   C 14:0 F14:0 g 0.03 00075
   C 15:0 F15:0 g 0 00075
   C 16:0 F16:0 g 0.15 00075
   C 17:0 F17:0 g 0 00075
   C 18:0 F18:0 g 0.04 00075
   C 20:0 F20:0 g 0 00075
   C 22:0 F22:0 g 0 00075
Fatty acids, monounsaturated FAMS g 0.22 00012
   C 14:1 F14:1CN5 g 0 00075
   C 16:1 F16:1CN7 g 0.04 00075
   C 17:1 F17:1 g 0 00075
   C 18:1, n-9 F18:1CN9 g 0.16 00075
   C 20:1, n-11 F20:1CN11 g 0.03 00075
   C 22:1, n-9 F22:1CN9 g 0 00075
Fatty acids, polyunsaturated FAPU g 0.19 00012
n-6 fatty acids FACN6 g 0.01 00012
   C 18:2, n-6 F18:2CN6 g 0.01 00075
   C 18:3, n-6 F18:3CN6 g 0 00075
   C 20:4, n-6 F20:4CN6 g 0 00075
n-3 fatty acids FACN3 g 0.18 00012
   C 18:3, n-3 F18:3CN3 g 0.01 00075
   C 20:5, n-3 (EPA) F20:5CN3 g 0.06 00075
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0.11 00075
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00075
   C 18:2, n-6 trans F18:2 TTN6 g 0 00075
Cholesterol CHORL mg
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:

0810 Pink salmon, meat with skin, 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]
042 MARINE FISH (WS) (CCPR) [A0747]
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] PINK SALMON [B1116]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN [C0267]
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] NO PRESERVATION METHOD USED [J0003]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC BAG OR POUCH [M0166]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] SALT WATER FISHING AREA [R0510]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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