Nutritional Data for 3 OZ FISH/SHELLFISH; SALMON, PINK, CANNED, WO/SALT, SOLIDS WITH BONE AND LIQUID

Mean value per 85.00 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:  118.150     4.1%     5.4%
Protein                 Gms :   16.813    26.7%    33.6%
Total lipid (fat)       Gms :    5.143     5.3%     7.0%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.305     4.1%     5.3%
Ttl monounsaturated fat Gms :    1.536
Ttl polyunsaturated fat Gms :    1.742
Cholesterol             Mg  :   46.750    15.6%    15.6%
Sodium                  Mg  :   63.750    12.8%    12.8%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   14.450     1.4%     1.8%
Vitamin A               IU  :   46.750
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.020     1.3%     1.8%
Riboflavin              Mg  :    0.158     9.3%    12.2%
Niacin                  Mg  :    5.556    29.2%    37.0%
Vitamin B6              Mg  :    0.255    12.8%    15.9%
Folacin                 Mcg :   13.090     6.5%     7.3%
Vitamin B12             Mcg :    3.740   187.0%   187.0%
Potassium               Mg  :  277.100    13.9%    13.9%
Calcium                 Mg  :  181.050    22.6%    22.6%
Phosphorus              Mg  :  279.650    35.0%    35.0%
Magnesium               Mg  :   28.900     8.3%    10.3%
Iron                    Mg  :    0.714     7.1%     4.8%
Zinc                    Mg  :    0.782     5.2%     6.5%
Pantothenic acid        Mg  :    0.468     9.4%     9.4%
Copper                  Mg  :    0.087     4.3%     4.3%
Manganese               Mg  :    0.017     0.5%     0.5%
Ash                     Gms :    2.210
Water                   Gms :   58.489
Food energy             KJ  :  494.700
Myristic acid (14:0)    Gms :    0.041
Palmitic acid (16:0)    Gms :    1.147
Stearic acid  (18:0)    Gms :    0.115
Palmitoleic acid(16:1)  Gms :    0.396
Oleic acid      (18:1)  Gms :    0.908
Gadoleic acid   (20:1)  Gms :    0.231
Docosenoic acid (22:1)  Gms :    0.015
Linoleic acid (18:2/n6) Gms :    0.049     0.8%     1.0%
Linolenic acid(18:3/n3) Gms :    0.049     3.1%     4.1%
Stearidonic acid(18:4)  Gms :    0.115
Eicosatetraenoic(20:4)  Gms :    0.065
Eicosapentaenoic(20:5n3)Gms :    0.718
Dodecapentaenoic(22:5)  Gms :    0.041
Docosahexaenoic (22:6n3)Gms :    0.685
Histidine               Gms :    0.495    52.1%    65.1%
Isoleucine              Gms :    0.775    98.1%   123.0%
Leucine                 Gms :    1.367   123.1%   155.3%
Lysine                  Gms :    1.544   162.6%   203.2%
Methionine              Gms :    0.498
Cystine                 Gms :    0.180
Methionine+Cystine      Gms :    0.678    65.9%    82.7%
Phenylalanine           Gms :    0.656
Tyrosine                Gms :    0.568
Phenylalanine+Tyrosine  Gms :    1.224   110.3%   139.1%
Threonine               Gms :    0.737   134.0%    83.7%
Tryptophan              Gms :    0.189    67.4%    85.8%
Valine                  Gms :    0.866   109.6%   137.5%
Arginine                Gms :    1.006
Alanine                 Gms :    1.017
Aspartic acid           Gms :    1.722
Glutamic acid           Gms :    2.510
Glycine                 Gms :    0.807
Proline                 Gms :    0.594
Serine                  Gms :    0.686
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine