Nutritional Data for 100 grams of FISH/SHELLFISH; SALMON, SOCKEYE, COOKED, DRY HEAT

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1/2 FILLET = 155.00 gm
46.9% Cals from fat, 53.1% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  216.000     7.4%     9.8%
Protein                 Gms :   27.310    43.3%    54.6%
Total lipid (fat)       Gms :   10.970    11.4%    15.0%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.917     6.0%     7.9%
Ttl monounsaturated fat Gms :    5.290
Ttl polyunsaturated fat Gms :    2.409
Cholesterol             Mg  :   87.000    29.0%    29.0%
Sodium                  Mg  :   66.000    13.2%    13.2%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   63.000     6.3%     7.9%
Vitamin A               IU  :  209.000
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.215    14.3%    19.5%
Riboflavin              Mg  :    0.171    10.1%    13.2%
Niacin                  Mg  :    6.670    35.1%    44.5%
Vitamin B6              Mg  :    0.219    10.9%    13.7%
Folacin                 Mcg :    5.000     2.5%     2.8%
Vitamin B12             Mcg :    5.800   290.0%   290.0%
Potassium               Mg  :  375.000    18.8%    18.8%
Calcium                 Mg  :    7.000     0.9%     0.9%
Phosphorus              Mg  :  276.000    34.5%    34.5%
Magnesium               Mg  :   31.000     8.9%    11.1%
Iron                    Mg  :    0.550     5.5%     3.7%
Zinc                    Mg  :    0.510     3.4%     4.2%
Pantothenic acid        Mg  :    0.700    14.0%    14.0%
Copper                  Mg  :    0.067     3.4%     3.4%
Manganese               Mg  :    0.020     0.6%     0.6%
Ash                     Gms :    1.370
Water                   Gms :   61.840
Food energy             KJ  :  902.000
Myristic acid (14:0)    Gms :    0.258
Palmitic acid (16:0)    Gms :    1.005
Stearic acid  (18:0)    Gms :    0.158
Palmitoleic acid(16:1)  Gms :    0.321
Oleic acid      (18:1)  Gms :    1.338
Gadoleic acid   (20:1)  Gms :    0.922
Docosenoic acid (22:1)  Gms :    0.664
Linoleic acid (18:2/n6) Gms :    0.113     1.8%     2.3%
Linolenic acid(18:3/n3) Gms :    0.062     3.9%     5.2%
Eicosatetraenoic(20:4)  Gms :    0.030
Eicosapentaenoic(20:5n3)Gms :    0.530
Dodecapentaenoic(22:5)  Gms :    0.132
Docosahexaenoic (22:6n3)Gms :    0.700
Histidine               Gms :    0.804    84.6%   105.8%
Isoleucine              Gms :    1.258   159.2%   199.7%
Leucine                 Gms :    2.219   199.9%   252.2%
Lysine                  Gms :    2.508   264.0%   330.0%
Methionine              Gms :    0.808
Cystine                 Gms :    0.293
Methionine+Cystine      Gms :    1.101   106.9%   134.3%
Phenylalanine           Gms :    1.066
Tyrosine                Gms :    0.922
Phenylalanine+Tyrosine  Gms :    1.988   179.1%   225.9%
Threonine               Gms :    1.197   217.6%   136.0%
Tryptophan              Gms :    0.306   109.3%   139.1%
Valine                  Gms :    1.407   178.1%   223.3%
Arginine                Gms :    1.634
Alanine                 Gms :    1.651
Aspartic acid           Gms :    2.796
Glutamic acid           Gms :    4.076
Glycine                 Gms :    1.311
Proline                 Gms :    0.966
Serine                  Gms :    1.114
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine