Nutrition values of Fish, salmon, chum, 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
4.83
ggram
Fatty acids, total saturated
1.077
ggram
Fatty acids, total monounsaturated
1.976
ggram
Fatty acids, total polyunsaturated
1.152
ggram
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Protein
25.82
ggram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
CalciumCa
14
mgmiligram
MagnesiumMg
28
mgmiligram
SodiumNa
64
mgmiligram

Calorie Distribution**

Calorie ratio: Fish, salmon, chum, cooked, dry heat (chart, nutrition data)
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
26 g
110 kcal
72%
Fat
5 g
44 kcal
28%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
154 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
154
kcalkilocalorie
Energytotal energy
644
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
4.83
ggram
Fatty acids, total saturated
1.077
ggram
14:0
0.192
ggram
16:0
0.751
ggram
18:0
0.133
ggram
Fatty acids, total monounsaturated
1.976
ggram
16:1 undifferentiated
0.283
ggram
18:1 undifferentiated
1.046
ggram
20:1
0.236
ggram
22:1 undifferentiated
0.410
ggram
Fatty acids, total polyunsaturated
1.152
ggram
18:2 undifferentiated
0.077
ggram
18:3 undifferentiated
0.044
ggram
18:4
0.087
ggram
20:4 undifferentiated
0.038
ggram
20:5 n-3 (EPA)
0.299
ggram
22:5 n-3 (DPA)
0.101
ggram
22:6 n-3 (DHA)
0.505
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
25.82
ggram
Alanine
1.562
ggram
Arginine
1.545
ggram
Aspartic acid
2.644
ggram
Cystine
0.277
ggram
Glutamic acid
3.854
ggram
Glycine
1.239
ggram
Histidine
0.760
ggram
Isoleucine
1.190
ggram
Leucine
2.099
ggram
Lysine
2.371
ggram
Phenylalanine
1.008
ggram
Proline
0.913
ggram
Serine
1.053
ggram
Threonine
1.132
ggram
Tryptophan
0.289
ggram
Tyrosine
0.872
ggram
Valine
1.330
ggram
Methionine
0.764
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
114
iuinternational units
Vitamin A
34
μgmicrogram
RetinolVitamin A1
34
μgmicrogram
Thiamin
0.092
mgmiligram
RiboflavinVitamin B-2
0.219
mgmiligram
NiacinVitamin B-3
8.526
mgmiligram
Pantothenic acidVitamin B-5
0.865
mgmiligram
Vitamin B-6
0.462
mgmiligram
FolateIncludes folate from food plus folic acid
5
μgmicrogram
FolateIncludes folate from food plus folic acid
5
μg-dfemicrogram dietary folate equivalent
Folate, food
5
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
3.46
μgmicrogram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
14
mgmiligram
MagnesiumMg
28
mgmiligram
IronFe
0.71
mgmiligram
SodiumNa
64
mgmiligram
PhosphorusP
363
mgmiligram
PotassiumK
550
mgmiligram
ZincZn
0.60
mgmiligram
SeleniumSe
46.8
μgmicrogram
CopperCu
0.071
mgmiligram
ManganeseMn
0.019
mgmiligram

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
95
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
68.44
ggram
Ash in food
1.51
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.