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

Mean value per 85.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1/2 FILLET = 154.00 gm
29.2% Cals from fat, 70.8% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  130.900     4.5%     6.0%
Protein                 Gms :   21.947    34.8%    43.9%
Total lipid (fat)       Gms :    4.106     4.2%     5.6%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    0.915     2.8%     3.8%
Ttl monounsaturated fat Gms :    1.680
Ttl polyunsaturated fat Gms :    0.979
Cholesterol             Mg  :   80.750    26.9%    26.9%
Sodium                  Mg  :   54.400    10.9%    10.9%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   28.900     2.9%     3.6%
Vitamin A               IU  :   96.900
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.078     5.2%     7.1%
Riboflavin              Mg  :    0.186    11.0%    14.3%
Niacin                  Mg  :    7.247    38.1%    48.3%
Vitamin B6              Mg  :    0.393    19.6%    24.5%
Folacin                 Mcg :    4.250     2.1%     2.4%
Vitamin B12             Mcg :    2.941   147.0%   147.0%
Potassium               Mg  :  467.500    23.4%    23.4%
Calcium                 Mg  :   11.900     1.5%     1.5%
Phosphorus              Mg  :  308.550    38.6%    38.6%
Magnesium               Mg  :   23.800     6.8%     8.5%
Iron                    Mg  :    0.603     6.0%     4.0%
Zinc                    Mg  :    0.510     3.4%     4.2%
Pantothenic acid        Mg  :    0.735    14.7%    14.7%
Copper                  Mg  :    0.060     3.0%     3.0%
Manganese               Mg  :    0.016     0.5%     0.5%
Ash                     Gms :    1.284
Water                   Gms :   58.174
Food energy             KJ  :  547.400
Myristic acid (14:0)    Gms :    0.163
Palmitic acid (16:0)    Gms :    0.638
Stearic acid  (18:0)    Gms :    0.113
Palmitoleic acid(16:1)  Gms :    0.241
Oleic acid      (18:1)  Gms :    0.889
Gadoleic acid   (20:1)  Gms :    0.201
Docosenoic acid (22:1)  Gms :    0.348
Linoleic acid (18:2/n6) Gms :    0.065     1.0%     1.3%
Linolenic acid(18:3/n3) Gms :    0.037     2.3%     3.1%
Stearidonic acid(18:4)  Gms :    0.074
Eicosatetraenoic(20:4)  Gms :    0.032
Eicosapentaenoic(20:5n3)Gms :    0.254
Dodecapentaenoic(22:5)  Gms :    0.086
Docosahexaenoic (22:6n3)Gms :    0.429
Histidine               Gms :    0.646    68.0%    85.0%
Isoleucine              Gms :    1.011   128.0%   160.6%
Leucine                 Gms :    1.784   160.7%   202.7%
Lysine                  Gms :    2.015   212.1%   265.2%
Methionine              Gms :    0.649
Cystine                 Gms :    0.235
Methionine+Cystine      Gms :    0.885    85.9%   107.9%
Phenylalanine           Gms :    0.857
Tyrosine                Gms :    0.741
Phenylalanine+Tyrosine  Gms :    1.598   144.0%   181.6%
Threonine               Gms :    0.962   174.9%   109.3%
Tryptophan              Gms :    0.246    87.7%   111.7%
Valine                  Gms :    1.131   143.1%   179.4%
Arginine                Gms :    1.313
Alanine                 Gms :    1.328
Aspartic acid           Gms :    2.247
Glutamic acid           Gms :    3.276
Glycine                 Gms :    1.053
Proline                 Gms :    0.776
Serine                  Gms :    0.895
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine