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

Mean value per 124.00 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:  184.760     6.4%     8.4%
Protein                 Gms :   31.694    50.3%    63.4%
Total lipid (fat)       Gms :    5.481     5.7%     7.5%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    0.887     2.8%     3.6%
Ttl monounsaturated fat Gms :    1.484
Ttl polyunsaturated fat Gms :    2.149
Cholesterol             Mg  :   83.080    27.7%    27.7%
Sodium                  Mg  :  106.640    21.3%    21.3%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   50.840     5.1%     6.4%
Vitamin A               IU  :  168.640
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.243    16.2%    22.1%
Riboflavin              Mg  :    0.091     5.3%     7.0%
Niacin                  Mg  :   10.572    55.6%    70.5%
Vitamin B6              Mg  :    0.286    14.3%    17.9%
Folacin                 Mcg :    6.200     3.1%     3.4%
Vitamin B12             Mcg :    4.290   214.5%   214.5%
Potassium               Mg  :  513.360    25.7%    25.7%
Calcium                 Mg  :   21.080     2.6%     2.6%
Phosphorus              Mg  :  365.800    45.7%    45.7%
Magnesium               Mg  :   40.920    11.7%    14.6%
Iron                    Mg  :    1.228    12.3%     8.2%
Zinc                    Mg  :    0.880     5.9%     7.3%
Pantothenic acid        Mg  :    1.073    21.5%    21.5%
Copper                  Mg  :    0.123     6.1%     6.1%
Manganese               Mg  :    0.024     0.7%     0.7%
Ash                     Gms :    1.934
Water                   Gms :   86.403
Food energy             KJ  :  773.760
Myristic acid (14:0)    Gms :    0.167
Palmitic acid (16:0)    Gms :    0.502
Stearic acid  (18:0)    Gms :    0.218
Palmitoleic acid(16:1)  Gms :    0.247
Oleic acid      (18:1)  Gms :    0.867
Gadoleic acid   (20:1)  Gms :    0.197
Docosenoic acid (22:1)  Gms :    0.174
Linoleic acid (18:2/n6) Gms :    0.079     1.2%     1.6%
Linolenic acid(18:3/n3) Gms :    0.055     3.4%     4.5%
Stearidonic acid(18:4)  Gms :    0.143
Eicosatetraenoic(20:4)  Gms :    0.124
Eicosapentaenoic(20:5n3)Gms :    0.666
Dodecapentaenoic(22:5)  Gms :    0.153
Docosahexaenoic (22:6n3)Gms :    0.931
Histidine               Gms :    0.934    98.3%   122.9%
Isoleucine              Gms :    1.461   184.9%   231.9%
Leucine                 Gms :    2.577   232.1%   292.8%
Lysine                  Gms :    2.912   306.5%   383.1%
Methionine              Gms :    0.939
Cystine                 Gms :    0.340
Methionine+Cystine      Gms :    1.278   124.1%   155.9%
Phenylalanine           Gms :    1.238
Tyrosine                Gms :    1.070
Phenylalanine+Tyrosine  Gms :    2.308   207.9%   262.2%
Threonine               Gms :    1.390   252.7%   158.0%
Tryptophan              Gms :    0.355   126.7%   161.2%
Valine                  Gms :    1.633   206.7%   259.2%
Arginine                Gms :    1.897
Alanine                 Gms :    1.917
Aspartic acid           Gms :    3.246
Glutamic acid           Gms :    4.732
Glycine                 Gms :    1.521
Proline                 Gms :    1.121
Serine                  Gms :    1.293
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine