Nutritional Data for 3 OZ FISH/SHELLFISH; SALMON, SOCKEYE, CANNED, WO/SALT, DRAINED SOLIDS WITH BONE

Mean value per 85.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1 CAN = 369.00 gm
44.0% Cals from fat, 56.0% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  130.050     4.5%     5.9%
Protein                 Gms :   17.399    27.6%    34.8%
Total lipid (fat)       Gms :    6.213     6.4%     8.5%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.397     4.3%     5.7%
Ttl monounsaturated fat Gms :    2.360
Ttl polyunsaturated fat Gms :    1.935
Cholesterol             Mg  :   37.400    12.5%    12.5%
Sodium                  Mg  :   63.750    12.8%    12.8%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   45.050     4.5%     5.6%
Vitamin A               IU  :  149.600
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.014     0.9%     1.2%
Riboflavin              Mg  :    0.164     9.7%    12.6%
Niacin                  Mg  :    4.658    24.5%    31.1%
Vitamin B6              Mg  :    0.255    12.8%    15.9%
Folacin                 Mcg :    8.330     4.2%     4.6%
Vitamin B12             Mcg :    0.255    12.8%    12.8%
Potassium               Mg  :  320.450    16.0%    16.0%
Calcium                 Mg  :  203.150    25.4%    25.4%
Phosphorus              Mg  :  277.100    34.6%    34.6%
Magnesium               Mg  :   24.650     7.0%     8.8%
Iron                    Mg  :    0.901     9.0%     6.0%
Zinc                    Mg  :    0.867     5.8%     7.2%
Pantothenic acid        Mg  :    0.468     9.4%     9.4%
Copper                  Mg  :    0.071     3.6%     3.6%
Manganese               Mg  :    0.025     0.7%     0.7%
Ash                     Gms :    2.295
Water                   Gms :   58.412
Food energy             KJ  :  545.700
Myristic acid (14:0)    Gms :    0.305
Palmitic acid (16:0)    Gms :    0.917
Stearic acid  (18:0)    Gms :    0.174
Palmitoleic acid(16:1)  Gms :    0.345
Oleic acid      (18:1)  Gms :    1.233
Gadoleic acid   (20:1)  Gms :    0.780
Docosenoic acid (22:1)  Gms :    0.329
Linoleic acid (18:2/n6) Gms :    0.072     1.1%     1.5%
Linolenic acid(18:3/n3) Gms :    0.076     4.8%     6.4%
Stearidonic acid(18:4)  Gms :    0.090
Eicosatetraenoic(20:4)  Gms :    0.318
Eicosapentaenoic(20:5n3)Gms :    0.418
Dodecapentaenoic(22:5)  Gms :    0.065
Docosahexaenoic (22:6n3)Gms :    0.564
Histidine               Gms :    0.513    54.0%    67.4%
Isoleucine              Gms :    0.802   101.5%   127.2%
Leucine                 Gms :    1.414   127.4%   160.7%
Lysine                  Gms :    1.598   168.2%   210.3%
Methionine              Gms :    0.515
Cystine                 Gms :    0.186
Methionine+Cystine      Gms :    0.701    68.1%    85.5%
Phenylalanine           Gms :    0.679
Tyrosine                Gms :    0.587
Phenylalanine+Tyrosine  Gms :    1.266   114.1%   143.9%
Threonine               Gms :    0.762   138.6%    86.6%
Tryptophan              Gms :    0.195    69.5%    88.5%
Valine                  Gms :    0.897   113.5%   142.3%
Arginine                Gms :    1.041
Alanine                 Gms :    1.052
Aspartic acid           Gms :    1.782
Glutamic acid           Gms :    2.598
Glycine                 Gms :    0.836
Proline                 Gms :    0.615
Serine                  Gms :    0.710
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine