Nutritional Data for 100 grams of FINFISH; SALMON, PINK, COOKED, DRY HEAT

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1/2 FILLET = 124.00 gm
27.6% Cals from fat, 72.4% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  149.000     5.1%     6.8%
Protein                 Gms :   25.560    40.6%    51.1%
Total lipid (fat)       Gms :    4.420     4.6%     6.0%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    0.715     2.2%     2.9%
Ttl monounsaturated fat Gms :    1.197
Ttl polyunsaturated fat Gms :    1.733
Cholesterol             Mg  :   67.000    22.3%    22.3%
Sodium                  Mg  :   86.000    17.2%    17.2%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   41.000     4.1%     5.1%
Vitamin A               IU  :  136.000
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.196    13.1%    17.8%
Riboflavin              Mg  :    0.073     4.3%     5.6%
Niacin                  Mg  :    8.526    44.9%    56.8%
Vitamin B6              Mg  :    0.231    11.6%    14.4%
Folacin                 Mcg :    5.000     2.5%     2.8%
Vitamin B12             Mcg :    3.460   173.0%   173.0%
Potassium               Mg  :  414.000    20.7%    20.7%
Calcium                 Mg  :   17.000     2.1%     2.1%
Phosphorus              Mg  :  295.000    36.9%    36.9%
Magnesium               Mg  :   33.000     9.4%    11.8%
Iron                    Mg  :    0.990     9.9%     6.6%
Zinc                    Mg  :    0.710     4.7%     5.9%
Pantothenic acid        Mg  :    0.865    17.3%    17.3%
Copper                  Mg  :    0.099     5.0%     5.0%
Manganese               Mg  :    0.019     0.5%     0.5%
Ash                     Gms :    1.560
Water                   Gms :   69.680
Food energy             KJ  :  624.000
Myristic acid (14:0)    Gms :    0.135
Palmitic acid (16:0)    Gms :    0.405
Stearic acid  (18:0)    Gms :    0.176
Palmitoleic acid(16:1)  Gms :    0.199
Oleic acid      (18:1)  Gms :    0.699
Gadoleic acid   (20:1)  Gms :    0.159
Docosenoic acid (22:1)  Gms :    0.140
Linoleic acid (18:2/n6) Gms :    0.064     1.0%     1.3%
Linolenic acid(18:3/n3) Gms :    0.044     2.7%     3.7%
Stearidonic acid(18:4)  Gms :    0.115
Eicosatetraenoic(20:4)  Gms :    0.100
Eicosapentaenoic(20:5n3)Gms :    0.537
Dodecapentaenoic(22:5)  Gms :    0.123
Docosahexaenoic (22:6n3)Gms :    0.751
Histidine               Gms :    0.753    79.3%    99.1%
Isoleucine              Gms :    1.178   149.1%   187.0%
Leucine                 Gms :    2.078   187.2%   236.1%
Lysine                  Gms :    2.348   247.2%   308.9%
Methionine              Gms :    0.757
Cystine                 Gms :    0.274
Methionine+Cystine      Gms :    1.031   100.1%   125.7%
Phenylalanine           Gms :    0.998
Tyrosine                Gms :    0.863
Phenylalanine+Tyrosine  Gms :    1.861   167.7%   211.5%
Threonine               Gms :    1.121   203.8%   127.4%
Tryptophan              Gms :    0.286   102.1%   130.0%
Valine                  Gms :    1.317   166.7%   209.0%
Arginine                Gms :    1.530
Alanine                 Gms :    1.546
Aspartic acid           Gms :    2.618
Glutamic acid           Gms :    3.816
Glycine                 Gms :    1.227
Proline                 Gms :    0.904
Serine                  Gms :    1.043
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine