Fat Factor:9.02 Protein Factor:4.27
Nitrogen to Protein Conversion Factor: 6.25
Modifying household measures
Sources of Data 1Nutrient Data Laboratory, ARS, USDANational Food and Nutrient Analysis Program Wave 12d , 2008 Beltsville
Footnotes a Samples were obtained from 12 retail stores using a probability-based sampling plan. Some fish had been treated during processing to retain moisture on thawing. Untreated fish = 71 mg sodium/100g.