Roe
Fish, caviar, black and red, granular
13.2%
264 kcal
264 kcal
Energy
25.6%
17.9 g
17.9 g
Fat
20.3%
4.1 g
4.1 g
Saturates
0%
0.0 g
0.0 g
Sugar
62.5%
3.8 g
3.8 g
Salt
6%
59%
36%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 264 (1105 kJ) | |
| from Carbohydrate | 16 (67 kJ) | |
| from Fat | 161 (674 kJ) | |
| from Protein | 98 (412 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 4.0 g | |
| Dietary Fiber | 0.0 g | |
| Starch | ~ | |
| Sugars | 0.0 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 17.9 g | |
| Saturated Fat | 4.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 212.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 3,555.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 293.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 4.6 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 1,043.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 3,165.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 309.0 mg | |
| Erucic Acid | 114.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 7.4 g | |
| Linoleic Acid | 81.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 17.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 33.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 505.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 2,741.0 mg | |
| Clupanodonic Acid | 229.0 mg | |
| Docosahexaenoic Acid | 3,800.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 17.0 mg | |
| Omega-6 Fatty Acids | 81.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 588.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 24.6 g | |
| Essential Aminos | ||
| Histidine | 649.0 mg | |
| Isoleucine | 1,035.0 mg | |
| Leucine | 2,133.0 mg | |
| Lysine | 1,834.0 mg | |
| Methionine | 646.0 mg | |
| Phenylalanine | 1,071.0 mg | |
| Threonine | 1,263.0 mg | |
| Tryptophan | 323.0 mg | |
| Valine | 1,263.0 mg | |
| Non-essential Aminos | ||
| Alanine | 1,653.0 mg | |
| Arginine | 1,590.0 mg | |
| Aspartic Acid | 2,385.0 mg | |
| Cystine | 449.0 mg | |
| Glutamic Acid | 3,633.0 mg | |
| Glycine | 740.0 mg | |
| Proline | 1,200.0 mg | |
| Serine | 1,897.0 mg | |
| Tyrosine | 968.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 47.5 g |
| Ash | 6.5 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 490.9 mg | |
| Vitamin A | 905 IU | |
| Vitamin B1 (thiamine) | 0.2 mg | |
| Vitamin B2 (riboflavin) | 0.6 mg | |
| Vitamin B3 (niacin) | 0.1 mg | |
| Vitamin B5 (pantothenic acid) | 3.5 mg | |
| Vitamin B6 (pyridoxine) | 0.3 mg | |
| Vitamin B9 (folate) | 50 mcg | |
| Vitamin B12 (cobalamin) | 20 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 117 IU | |
| Vitamin E | 3 IU | |
| Vitamin K | 1 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 275.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 11.9 mg | |
| Magnesium | 300.0 mg | |
| Manganese | 0.1 mg | |
| Phosphorus | 356.0 mg | |
| Potassium | 181.0 mg | |
| Sodium | 1,500.0 mg | |
| Zinc | 1.0 mg | |
About Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The term soft roe or white roe denotes fish milt.