Nutritional Data for 3 OZ FINFISH; SALMON, ATLANTIC, FARMED, COOKED, DRY HEAT

Mean value per 85.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1/2 FILLET = 178.00 gm
55.1% Cals from fat, 44.9% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  175.100     6.0%     8.0%
Protein                 Gms :   18.785    29.8%    37.6%
Total lipid (fat)       Gms :   10.498    10.9%    14.3%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    2.128     6.6%     8.7%
Ttl monounsaturated fat Gms :    3.767
Ttl polyunsaturated fat Gms :    3.762
Cholesterol             Mg  :   53.550    17.8%    17.8%
Sodium                  Mg  :   51.850    10.4%    10.4%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   12.750     1.3%     1.6%
Vitamin A               IU  :   42.500
Ascorbic acid           Mg  :    3.145     5.2%     5.2%
Thiamin                 Mg  :    0.289    19.3%    26.3%
Riboflavin              Mg  :    0.115     6.8%     8.8%
Niacin                  Mg  :    6.838    36.0%    45.6%
Vitamin B6              Mg  :    0.550    27.5%    34.4%
Folacin                 Mcg :   28.900    14.4%    16.1%
Vitamin B12             Mcg :    2.380   119.0%   119.0%
Potassium               Mg  :  326.400    16.3%    16.3%
Phosphorus              Mg  :  214.200    26.8%    26.8%
Magnesium               Mg  :   25.500     7.3%     9.1%
Iron                    Mg  :    0.289     2.9%     1.9%
Zinc                    Mg  :    0.365     2.4%     3.0%
Pantothenic acid        Mg  :    1.254    25.1%    25.1%
Copper                  Mg  :    0.042     2.1%     2.1%
Manganese               Mg  :    0.014     0.4%     0.4%
Ash                     Gms :    0.977
Water                   Gms :   55.038
Food energy             KJ  :  731.850
Myristic acid (14:0)    Gms :    0.485
Palmitic acid (16:0)    Gms :    1.269
Stearic acid  (18:0)    Gms :    0.268
Palmitoleic acid(16:1)  Gms :    0.652
Oleic acid      (18:1)  Gms :    1.739
Gadoleic acid   (20:1)  Gms :    1.163
Linoleic acid (18:2/n6) Gms :    0.566     8.8%    11.6%
Linolenic acid(18:3/n3) Gms :    0.096     6.0%     8.0%
Stearidonic acid(18:4)  Gms :    0.156
Eicosatetraenoic(20:4)  Gms :    1.082
Eicosapentaenoic(20:5n3)Gms :    0.586
Docosahexaenoic (22:6n3)Gms :    1.238
Histidine               Gms :    0.553    58.2%    72.8%
Isoleucine              Gms :    0.865   109.5%   137.3%
Leucine                 Gms :    1.527   137.5%   173.5%
Lysine                  Gms :    1.725   181.6%   227.0%
Methionine              Gms :    0.556
Cystine                 Gms :    0.201
Methionine+Cystine      Gms :    0.757    73.5%    92.4%
Phenylalanine           Gms :    0.734
Tyrosine                Gms :    0.634
Phenylalanine+Tyrosine  Gms :    1.368   123.2%   155.4%
Threonine               Gms :    0.824   149.8%    93.6%
Tryptophan              Gms :    0.211    75.3%    95.8%
Valine                  Gms :    0.968   122.6%   153.7%
Arginine                Gms :    1.124
Alanine                 Gms :    1.136
Aspartic acid           Gms :    1.924
Glutamic acid           Gms :    2.804
Glycine                 Gms :    0.902
Proline                 Gms :    0.664
Serine                  Gms :    0.767
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine