Nutritional Data for 100 grams of FISH/SHELLFISH; SALMON, PINK, CANNED, SOLIDS WITH BONE AND LIQUID

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1 CAN = 454.00 gm
40.2% Cals from fat, 59.8% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  139.000     4.8%     6.3%
Protein                 Gms :   19.780    31.4%    39.6%
Total lipid (fat)       Gms :    6.050     6.3%     8.3%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.535     4.8%     6.3%
Ttl monounsaturated fat Gms :    1.807
Ttl polyunsaturated fat Gms :    2.049
Cholesterol             Mg  :   55.000    18.3%    18.3%
Sodium                  Mg  :  554.000   110.8%   110.8%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   17.000     1.7%     2.1%
Vitamin A               IU  :   55.000
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.023     1.5%     2.1%
Riboflavin              Mg  :    0.186    10.9%    14.3%
Niacin                  Mg  :    6.536    34.4%    43.6%
Vitamin B6              Mg  :    0.300    15.0%    18.8%
Folacin                 Mcg :   15.400     7.7%     8.6%
Vitamin B12             Mcg :    4.400   220.0%   220.0%
Potassium               Mg  :  326.000    16.3%    16.3%
Calcium                 Mg  :  213.000    26.6%    26.6%
Phosphorus              Mg  :  329.000    41.1%    41.1%
Magnesium               Mg  :   34.000     9.7%    12.1%
Iron                    Mg  :    0.840     8.4%     5.6%
Zinc                    Mg  :    0.920     6.1%     7.7%
Pantothenic acid        Mg  :    0.550    11.0%    11.0%
Copper                  Mg  :    0.102     5.1%     5.1%
Manganese               Mg  :    0.020     0.6%     0.6%
Ash                     Gms :    2.600
Water                   Gms :   68.810
Food energy             KJ  :  582.000
Myristic acid (14:0)    Gms :    0.048
Palmitic acid (16:0)    Gms :    1.350
Stearic acid  (18:0)    Gms :    0.135
Palmitoleic acid(16:1)  Gms :    0.466
Oleic acid      (18:1)  Gms :    1.068
Gadoleic acid   (20:1)  Gms :    0.272
Docosenoic acid (22:1)  Gms :    0.018
Linoleic acid (18:2/n6) Gms :    0.058     0.9%     1.2%
Linolenic acid(18:3/n3) Gms :    0.058     3.6%     4.8%
Stearidonic acid(18:4)  Gms :    0.135
Eicosatetraenoic(20:4)  Gms :    0.077
Eicosapentaenoic(20:5n3)Gms :    0.845
Dodecapentaenoic(22:5)  Gms :    0.048
Docosahexaenoic (22:6n3)Gms :    0.806
Histidine               Gms :    0.582    61.3%    76.6%
Isoleucine              Gms :    0.912   115.4%   144.8%
Leucine                 Gms :    1.608   144.9%   182.7%
Lysine                  Gms :    1.817   191.3%   239.1%
Methionine              Gms :    0.586
Cystine                 Gms :    0.212
Methionine+Cystine      Gms :    0.798    77.5%    97.3%
Phenylalanine           Gms :    0.772
Tyrosine                Gms :    0.668
Phenylalanine+Tyrosine  Gms :    1.440   129.7%   163.6%
Threonine               Gms :    0.867   157.6%    98.5%
Tryptophan              Gms :    0.222    79.3%   100.9%
Valine                  Gms :    1.019   129.0%   161.7%
Arginine                Gms :    1.184
Alanine                 Gms :    1.196
Aspartic acid           Gms :    2.026
Glutamic acid           Gms :    2.953
Glycine                 Gms :    0.950
Proline                 Gms :    0.699
Serine                  Gms :    0.807
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine