Food Composition DatabaseFish, sardine, Japanese pilchard, baked
Proximates
| Energy (kcal) | 196kcal/100g |
| Energy (kj) | 818kj/100g |
Proteins (Amino Acids)
| Protein | 25.3g/100g |
| Protein: the sum of amino acid residues | (21.1)g/100g |
| Isoleucine | (1200)mg/100g |
| Leucine | (1200)mg/100g |
| Lysine | (1200)mg/100g |
| Methionine | (740)mg/100g |
| Cystine | (240)mg/100g |
| Amino acids, total sulphur-containing | (980)mg/100g |
| Phenylalanine | (1000)mg/100g |
| Tyrosine | (850)mg/100g |
| Amino acids, total aromatic | (1900)mg/100g |
| Threonine | (1200)mg/100g |
| Tryptophan | (280)mg/100g |
| Valine | (1300)mg/100g |
| Histidine | (1300)mg/100g |
| Arginine | (1400)mg/100g |
| Alanine | (1500)mg/100g |
| Aspartic acid | (2500)mg/100g |
| Glutamic acid | (3500)mg/100g |
| Glycine | (1200)mg/100g |
| Glycine | (850)mg/100g |
| Serine | (990)mg/100g |
| Hydroxy-proline | (120)mg/100g |
Lipids
| Lipid | 9.4g/100g |
| Triacyl-glycerol equivalents | 7.3g/100g |
| Fatty acids, total | 7.02g/100g |
| Fatty acids, total saturated | 2.53g/100g |
| Fatty acids, total mono-unsaturated | 1.83g/100g |
| Fatty acids, total poly-unsaturated | 2.66g/100g |
| Fatty acids,total n-3 poly-unsaturated | 2.23g/100g |
| Fatty acids,total n-6 poly-unsaturated | 0.29g/100g |
| Cholesterol | 80mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | - |
| Dietary fiber, total | 0g/100g |
| Dietary fiber, soluble | 0g/100g |
| Dietary fiber, insoluble | 0g/100g |
Minerals
| Sodium (Na) | 100mg/100g |
| Potassium (K) | 350mg/100g |
| Calcium (CA) | 98mg/100g |
| Magnesium (Mg) | 36mg/100g |
| Phosphorus (P) | 300mg/100g |
| Iron (Fe) | 2.5mg/100g |
| Zinc (Zn) | 2.3mg/100g |
| Copper (Cu) | 0.23mg/100g |
| Manganese (Mn) | 0.08mg/100g |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 8µg/100g | |
| alpha-Carotene | 0µg/100g | |
| beta-Carotene | 0µg/100g | |
| beta-Cryptoxanthin | 0µg/100g | |
| beta-Carotene equivalents | 0µg/100g | |
| Retinol activity equivalents | 8µg/100g | |
| Vitamin D | 14.4µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | 1.9mg/100g | |
| beta-Tocopherol | 0mg/100g | |
| gamma-Tocopherol | 0mg/100g | |
| delta-Tocopherol | 0mg/100g | |
| Vitamin K | Tr | |
| Thiamin | 0.12mg/100g | |
| Riboflavin | 0.43mg/100g | |
| Niacin | 9.1mg/100g | |
| Vitamin B-6 | 0.39mg/100g | |
| Vitamin B-12 | 22.5µg/100g | |
| Folate | 12µg/100g | |
| Pantothenic acid | 1.33mg/100g | |
| Biotin | - | |
| Ascorbic acid | 0mg/100g | |
misc
| Water | 57.8g/100g |
| Ash | 1.6g/100g |
| Salt equivalents | 0.3g/100g |
Remarks
Baked after removing viscera, etc. Removed portion: head, bones, fins, etc.
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