Nutritional Data for 1/2 FILLET FINFISH; SALMON, ATLANTIC, WILD, COOKED, DRY HEAT

Mean value per 154.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1/2 FILLET = 154.00 gm
41.3% Cals from fat, 58.7% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  280.280     9.7%    12.7%
Protein                 Gms :   39.178    62.2%    78.4%
Total lipid (fat)       Gms :   12.520    13.0%    17.1%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.936     6.0%     7.9%
Ttl monounsaturated fat Gms :    4.153
Ttl polyunsaturated fat Gms :    5.014
Cholesterol             Mg  :  109.340    36.4%    36.4%
Sodium                  Mg  :   86.240    17.2%    17.2%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   20.020     2.0%     2.5%
Vitamin A               IU  :   67.760
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.424    28.2%    38.5%
Riboflavin              Mg  :    0.750    44.1%    57.7%
Niacin                  Mg  :   15.519    81.7%   103.5%
Vitamin B6              Mg  :    1.454    72.7%    90.9%
Folacin                 Mcg :   44.660    22.3%    24.8%
Vitamin B12             Mcg :    4.697   234.8%   234.8%
Potassium               Mg  :  967.120    48.4%    48.4%
Calcium                 Mg  :   23.100     2.9%     2.9%
Phosphorus              Mg  :  394.240    49.3%    49.3%
Magnesium               Mg  :   56.980    16.3%    20.3%
Iron                    Mg  :    1.586    15.9%    10.6%
Zinc                    Mg  :    1.263     8.4%    10.5%
Pantothenic acid        Mg  :    2.957    59.1%    59.1%
Copper                  Mg  :    0.494    24.7%    24.7%
Manganese               Mg  :    0.032     0.9%     0.9%
Ash                     Gms :    5.020
Water                   Gms :   91.815
Food energy             KJ  : 1173.480
Myristic acid (14:0)    Gms :    0.271
Palmitic acid (16:0)    Gms :    1.247
Stearic acid  (18:0)    Gms :    0.419
Palmitoleic acid(16:1)  Gms :    0.496
Oleic acid      (18:1)  Gms :    2.667
Gadoleic acid   (20:1)  Gms :    0.440
Docosenoic acid (22:1)  Gms :    0.551
Linoleic acid (18:2/n6) Gms :    0.339     5.3%     6.9%
Linolenic acid(18:3/n3) Gms :    0.582    36.4%    48.5%
Stearidonic acid(18:4)  Gms :    0.163
Eicosatetraenoic(20:4)  Gms :    0.527
Eicosapentaenoic(20:5n3)Gms :    0.633
Dodecapentaenoic(22:5)  Gms :    0.567
Docosahexaenoic (22:6n3)Gms :    2.201
Histidine               Gms :    1.153   121.4%   151.8%
Isoleucine              Gms :    1.805   228.5%   286.5%
Leucine                 Gms :    3.183   286.8%   361.7%
Lysine                  Gms :    3.597   378.7%   473.3%
Methionine              Gms :    1.160
Cystine                 Gms :    0.420
Methionine+Cystine      Gms :    1.580   153.4%   192.7%
Phenylalanine           Gms :    1.529
Tyrosine                Gms :    1.323
Phenylalanine+Tyrosine  Gms :    2.852   256.9%   324.1%
Threonine               Gms :    1.717   312.2%   195.1%
Tryptophan              Gms :    0.439   156.7%   199.5%
Valine                  Gms :    2.017   255.4%   320.2%
Arginine                Gms :    2.344
Alanine                 Gms :    2.369
Aspartic acid           Gms :    4.012
Glutamic acid           Gms :    5.847
Glycine                 Gms :    1.880
Proline                 Gms :    1.384
Serine                  Gms :    1.599
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine