Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 902 kCal | 1684 kCal | 53.6% | 5.9% | 187 g |
| Fats | 100 g | 56 g | 178.6% | 19.8% | 56 g |
| Vitamins | |||||
| Vitamin A, RE | 30000 μg | 900 μg | 3333.3% | 369.5% | 3 g |
| Retinol | 30 mg | ~ | |||
| Vitamin D, calciferol | 250 μg | 10 μg | 2500% | 277.2% | 4 g |
| Sterols | |||||
| Cholesterol | 570 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 22.608 g | max 18.7 г | |||
| 14: 0 Myristic | 3.568 g | ~ | |||
| 16: 0 Palmitic | 10.63 g | ~ | |||
| 18: 0 Stearin | 2.799 g | ~ | |||
| Monounsaturated fatty acids | 46.711 g | min 16.8 г | 278% | 30.8% | |
| 16: 1 Palmitoleic | 8.309 g | ~ | |||
| 18: 1 Olein (omega-9) | 20.653 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 10.422 g | ~ | |||
| 22: 1 Erucova (omega-9) | 7.328 g | ~ | |||
| Polyunsaturated fatty acids | 22.541 g | from 11.2 to 20.6 | 109.4% | 12.1% | |
| 18: 2 Linoleic | 0.935 g | ~ | |||
| 18: 3 Linolenic | 0.935 g | ~ | |||
| 18: 4 Styoride Omega-3 | 0.935 g | ~ | |||
| 20: 4 Arachidonic | 0.935 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 6.898 g | ~ | |||
| Omega-3 fatty acids | 20.671 g | from 0.9 to 3.7 | 558.7% | 61.9% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.935 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 10.968 g | ~ | |||
| Omega-6 fatty acids | 1.87 g | from 4.7 to 16.8 | 39.8% | 4.4% |
The energy value is 902 kcal.
- cup = 218 g (1966.4 kCal)
- tbsp = 13.6 g (122.7 kCal)
- tsp = 4.5 g (40.6 kCal)
Cod liver oil rich in vitamins and minerals such as: vitamin A – 3333,3%, vitamin D – 2500%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
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