Information on Nutritional Supplements
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Nutrition values of Fish, sea bass, mixed species, cooked, dry heat

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
2.56
ggram
Fatty acids, total saturated
0.655
ggram
Fatty acids, total monounsaturated
0.544
ggram
Fatty acids, total polyunsaturated
0.953
ggram
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Protein
23.63
ggram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%
CalciumCa
13
mgmiligram
1%
MagnesiumMg
53
mgmiligram
14%
SodiumNa
87
mgmiligram

Calorie Distribution**

Calorie ratio: Fish, sea bass, mixed species, cooked, dry heat (chart, nutrition data)
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
24 g
101 kcal
81%
Fat
3 g
23 kcal
19%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
124 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
124
kcalkilocalorie
Energytotal energy
519
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
2.56
ggram
Fatty acids, total saturated
0.655
ggram
14:0
0.063
ggram
16:0
0.413
ggram
18:0
0.177
ggram
Fatty acids, total monounsaturated
0.544
ggram
16:1 undifferentiated
0.167
ggram
18:1 undifferentiated
0.377
ggram
Fatty acids, total polyunsaturated
0.953
ggram
18:2 undifferentiated
0.031
ggram
18:4
0.059
ggram
20:5 n-3 (EPA)
0.206
ggram
22:5 n-3 (DPA)
0.097
ggram
22:6 n-3 (DHA)
0.556
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
23.63
ggram
Alanine
1.429
ggram
Arginine
1.414
ggram
Aspartic acid
2.420
ggram
Cystine
0.253
ggram
Glutamic acid
3.528
ggram
Glycine
1.134
ggram
Histidine
0.696
ggram
Isoleucine
1.089
ggram
Leucine
1.921
ggram
Lysine
2.170
ggram
Phenylalanine
0.923
ggram
Proline
0.836
ggram
Serine
0.964
ggram
Threonine
1.036
ggram
Tryptophan
0.265
ggram
Tyrosine
0.798
ggram
Valine
1.217
ggram
Methionine
0.699
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
213
iuinternational units
Vitamin A
64
μgmicrogram
RetinolVitamin A1
64
μgmicrogram
Thiamin
0.130
mgmiligram
11%
RiboflavinVitamin B-2
0.150
mgmiligram
13%
NiacinVitamin B-3
1.900
mgmiligram
Pantothenic acidVitamin B-5
0.870
mgmiligram
17%
Vitamin B-6
0.460
mgmiligram
35%
FolateIncludes folate from food plus folic acid
6
μgmicrogram
FolateIncludes folate from food plus folic acid
6
μg-dfemicrogram dietary folate equivalent
2%
Folate, food
6
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.30
μgmicrogram
13%
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
13
mgmiligram
1%
MagnesiumMg
53
mgmiligram
14%
IronFe
0.37
mgmiligram
3%
SodiumNa
87
mgmiligram
PhosphorusP
248
mgmiligram
35%
PotassiumK
328
mgmiligram
ZincZn
0.52
mgmiligram
5%
SeleniumSe
46.8
μgmicrogram
85%
CopperCu
0.024
mgmiligram
ManganeseMn
0.020
mgmiligram
1%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
53
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
72.14
ggram
Ash in food
1.40
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.9 kcal/g, proteins 4.3 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.