Fish, herring eggs on giant kelp, Pacific (Alaska Native) nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Fish, herring eggs on giant kelp, Pacific (Alaska Native)
| Calories ⓘ Calories for selected serving | 63 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 3 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 3.4 (acidic) |
Calcium ⓘHigher in Calcium content than 86% of foods
Iron ⓘHigher in Iron content than 83% of foods
Protein ⓘHigher in Protein content than 59% of foods
Vitamin A ⓘHigher in Vitamin A content than 56% of foods
Vitamin B1 ⓘHigher in Vitamin B1 content than 51% of foods
Fish, herring eggs on giant kelp, Pacific (Alaska Native) calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 63 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
267IU of 5,000IU
5.3%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.3mg of 1mg
25%
Vitamin B2:
0.39mg of 1mg
30%
Vitamin B3:
8.1mg of 16mg
51%
Vitamin B5:
0mg of 5mg
0%
Vitamin B6:
0mg of 1mg
0%
Folate:
0µg of 400µg
0%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 23%
11.3 g of 50 g
11.3 g (23% of DV )
Fats:
Daily Value: 1%
0.8 g of 65 g
0.8 g (1% of DV )
Carbs:
Daily Value: 1%
2.6 g of 300 g
2.6 g (1% of DV )
Water:
Daily Value: 4%
81.8 g of 2,000 g
81.8 g (4% of DV )
Other:
3.5 g
3.5 g
All nutrients for Fish, herring eggs on giant kelp, Pacific (Alaska Native) per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 63kcal | 3% | 83% |
1.3 times more than Orange
|
| Protein | 11g | 27% | 41% |
4 times more than Broccoli
|
| Fats | 0.8g | 1% | 77% |
41.6 times less than Cheese
|
| Net carbs | 2.6g | N/A | 64% |
20.8 times less than Chocolate
|
| Carbs | 2.6g | 1% | 67% |
10.8 times less than Rice
|
| Calcium | 161mg | 16% | 14% |
1.3 times more than Milk
|
| Iron | 3.4mg | 43% | 17% |
1.3 times more than Beef broiled
|
| Sodium | 61mg | 3% | 64% |
8 times less than White Bread
|
| Vitamin A | 89IU | 2% | 44% |
187.7 times less than Carrot
|
| Vitamin B1 | 0.1mg | 8% | 49% |
2.7 times less than Pea raw
|
| Vitamin B2 | 0.13mg | 10% | 62% |
Equal to Avocado
|
| Vitamin B3 | 2.7mg | 17% | 53% |
3.5 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 63
% Daily Value*
1.2%
Total Fat
0.8g
0
Saturated Fat 0g
0
Trans Fat
0g
0
Cholesterol 0mg
2.7%
Sodium 61mg
0.87%
Total Carbohydrate
2.6g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
11g
Vitamin D
0mcg
0
Calcium
161mg
16%
Iron
3.4mg
43%
Potassium
0mg
0
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.