Nutritional Data for 1/2 FILLET FISH/SHELLFISH; SALMON, SOCKEYE, COOKED, DRY HEAT

Mean value per 155.00 grams edible part;  0.0% refuse 
Portions:  3 OZ = 85.00 gm, 1/2 FILLET = 155.00 gm
46.9% Cals from fat, 53.1% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  334.800    11.5%    15.2%
Protein                 Gms :   42.331    67.2%    84.7%
Total lipid (fat)       Gms :   17.004    17.6%    23.2%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    2.971     9.2%    12.2%
Ttl monounsaturated fat Gms :    8.200
Ttl polyunsaturated fat Gms :    3.734
Cholesterol             Mg  :  134.850    44.9%    44.9%
Sodium                  Mg  :  102.300    20.5%    20.5%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   97.650     9.8%    12.2%
Vitamin A               IU  :  323.950
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.333    22.2%    30.3%
Riboflavin              Mg  :    0.265    15.6%    20.4%
Niacin                  Mg  :   10.338    54.4%    68.9%
Vitamin B6              Mg  :    0.339    17.0%    21.2%
Folacin                 Mcg :    7.750     3.9%     4.3%
Vitamin B12             Mcg :    8.990   449.5%   449.5%
Potassium               Mg  :  581.250    29.1%    29.1%
Calcium                 Mg  :   10.850     1.4%     1.4%
Phosphorus              Mg  :  427.800    53.5%    53.5%
Magnesium               Mg  :   48.050    13.7%    17.2%
Iron                    Mg  :    0.853     8.5%     5.7%
Zinc                    Mg  :    0.790     5.3%     6.6%
Pantothenic acid        Mg  :    1.085    21.7%    21.7%
Copper                  Mg  :    0.104     5.2%     5.2%
Manganese               Mg  :    0.031     0.9%     0.9%
Ash                     Gms :    2.123
Water                   Gms :   95.852
Food energy             KJ  : 1398.100
Myristic acid (14:0)    Gms :    0.400
Palmitic acid (16:0)    Gms :    1.558
Stearic acid  (18:0)    Gms :    0.245
Palmitoleic acid(16:1)  Gms :    0.498
Oleic acid      (18:1)  Gms :    2.074
Gadoleic acid   (20:1)  Gms :    1.429
Docosenoic acid (22:1)  Gms :    1.029
Linoleic acid (18:2/n6) Gms :    0.175     2.7%     3.6%
Linolenic acid(18:3/n3) Gms :    0.096     6.0%     8.0%
Eicosatetraenoic(20:4)  Gms :    0.046
Eicosapentaenoic(20:5n3)Gms :    0.822
Dodecapentaenoic(22:5)  Gms :    0.205
Docosahexaenoic (22:6n3)Gms :    1.085
Histidine               Gms :    1.246   131.2%   164.0%
Isoleucine              Gms :    1.950   246.8%   309.5%
Leucine                 Gms :    3.439   309.9%   390.8%
Lysine                  Gms :    3.887   409.2%   511.5%
Methionine              Gms :    1.252
Cystine                 Gms :    0.454
Methionine+Cystine      Gms :    1.707   165.7%   208.1%
Phenylalanine           Gms :    1.652
Tyrosine                Gms :    1.429
Phenylalanine+Tyrosine  Gms :    3.081   277.6%   350.2%
Threonine               Gms :    1.855   337.3%   210.8%
Tryptophan              Gms :    0.474   169.4%   215.6%
Valine                  Gms :    2.181   276.1%   346.2%
Arginine                Gms :    2.533
Alanine                 Gms :    2.559
Aspartic acid           Gms :    4.334
Glutamic acid           Gms :    6.318
Glycine                 Gms :    2.032
Proline                 Gms :    1.497
Serine                  Gms :    1.727
Protein Score: 100, 50% ideal. EAA score: 1.95. 
Limiting Amino Acid: Histidine