United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  15034, Fish, haddock, cooked, dry heat
heading Nutrient Unit
Value per 100 g

fillet 150 g

oz 85 g
Proximates Water g 79.65 119.47 67.70
Proximates Energy kcal 90 135 76
Proximates Protein g 19.99 29.98 16.99
Proximates Total lipid (fat) g 0.55 0.82 0.47
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 14 21 12
Minerals Iron, Fe mg 0.21 0.32 0.18
Minerals Magnesium, Mg mg 26 39 22
Minerals Phosphorus, P mg 278 417 236
Minerals Potassium, K mg 351 526 298
Minerals Sodium, Na a mg 261 392 222
Minerals Zinc, Zn mg 0.40 0.60 0.34
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.023 0.034 0.020
Vitamins Riboflavin mg 0.069 0.104 0.059
Vitamins Niacin mg 4.119 6.178 3.501
Vitamins Vitamin B-6 mg 0.327 0.491 0.278
Vitamins Folate, DFE µg 13 20 11
Vitamins Vitamin B-12 µg 2.13 3.19 1.81
Vitamins Vitamin A, RAE µg 21 32 18
Vitamins Vitamin A, IU IU 62 93 53
Vitamins Vitamin E (alpha-tocopherol) mg 0.55 0.82 0.47
Vitamins Vitamin D (D2 + D3) µg 0.6 0.9 0.5
Vitamins Vitamin D IU 23 34 20
Vitamins Vitamin K (phylloquinone) µg 0.1 0.1 0.1
Lipids Fatty acids, total saturated g 0.111 0.166 0.094
Lipids Fatty acids, total monounsaturated g 0.074 0.111 0.063
Lipids Fatty acids, total polyunsaturated g 0.204 0.306 0.173
Lipids Fatty acids, total trans g 0.005 0.007 0.004
Lipids Cholesterol mg 66 99 56
Other Caffeine mg 0 0 0

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 = 87 mg sodium/100g.