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

Mean value per 85.00 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:  126.650     4.4%     5.8%
Protein                 Gms :   21.726    34.5%    43.5%
Total lipid (fat)       Gms :    3.757     3.9%     5.1%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    0.608     1.9%     2.5%
Ttl monounsaturated fat Gms :    1.017
Ttl polyunsaturated fat Gms :    1.473
Cholesterol             Mg  :   56.950    19.0%    19.0%
Sodium                  Mg  :   73.100    14.6%    14.6%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   34.850     3.5%     4.4%
Vitamin A               IU  :  115.600
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.167    11.1%    15.1%
Riboflavin              Mg  :    0.062     3.6%     4.8%
Niacin                  Mg  :    7.247    38.1%    48.3%
Vitamin B6              Mg  :    0.196     9.8%    12.3%
Folacin                 Mcg :    4.250     2.1%     2.4%
Vitamin B12             Mcg :    2.941   147.0%   147.0%
Potassium               Mg  :  351.900    17.6%    17.6%
Calcium                 Mg  :   14.450     1.8%     1.8%
Phosphorus              Mg  :  250.750    31.3%    31.3%
Magnesium               Mg  :   28.050     8.0%    10.0%
Iron                    Mg  :    0.842     8.4%     5.6%
Zinc                    Mg  :    0.603     4.0%     5.0%
Pantothenic acid        Mg  :    0.735    14.7%    14.7%
Copper                  Mg  :    0.084     4.2%     4.2%
Manganese               Mg  :    0.016     0.5%     0.5%
Ash                     Gms :    1.326
Water                   Gms :   59.228
Food energy             KJ  :  530.400
Myristic acid (14:0)    Gms :    0.115
Palmitic acid (16:0)    Gms :    0.344
Stearic acid  (18:0)    Gms :    0.150
Palmitoleic acid(16:1)  Gms :    0.169
Oleic acid      (18:1)  Gms :    0.594
Gadoleic acid   (20:1)  Gms :    0.135
Docosenoic acid (22:1)  Gms :    0.119
Linoleic acid (18:2/n6) Gms :    0.054     0.8%     1.1%
Linolenic acid(18:3/n3) Gms :    0.037     2.3%     3.1%
Stearidonic acid(18:4)  Gms :    0.098
Eicosatetraenoic(20:4)  Gms :    0.085
Eicosapentaenoic(20:5n3)Gms :    0.456
Dodecapentaenoic(22:5)  Gms :    0.105
Docosahexaenoic (22:6n3)Gms :    0.638
Histidine               Gms :    0.640    67.4%    84.2%
Isoleucine              Gms :    1.001   126.7%   158.9%
Leucine                 Gms :    1.766   159.1%   200.7%
Lysine                  Gms :    1.996   210.1%   262.6%
Methionine              Gms :    0.643
Cystine                 Gms :    0.233
Methionine+Cystine      Gms :    0.876    85.1%   106.9%
Phenylalanine           Gms :    0.848
Tyrosine                Gms :    0.734
Phenylalanine+Tyrosine  Gms :    1.582   142.5%   179.8%
Threonine               Gms :    0.953   173.2%   108.3%
Tryptophan              Gms :    0.243    86.8%   110.5%
Valine                  Gms :    1.119   141.7%   177.7%
Arginine                Gms :    1.300
Alanine                 Gms :    1.314
Aspartic acid           Gms :    2.225
Glutamic acid           Gms :    3.244
Glycine                 Gms :    1.043
Proline                 Gms :    0.768
Serine                  Gms :    0.887
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine