United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  15009, Fish, carp, cooked, dry heat
heading Nutrient Unit
Value per 100 g

oz 85g

fillet 170g
Proximates Water g 69.63 59.19 118.37
Proximates Energy kcal 162 138 275
Proximates Protein g 22.86 19.43 38.86
Proximates Total lipid (fat) g 7.17 6.09 12.19
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 52 44 88
Minerals Iron, Fe mg 1.59 1.35 2.70
Minerals Magnesium, Mg mg 38 32 65
Minerals Phosphorus, P mg 531 451 903
Minerals Potassium, K mg 427 363 726
Minerals Sodium, Na mg 63 54 107
Minerals Zinc, Zn mg 1.90 1.62 3.23
Vitamins Vitamin C, total ascorbic acid mg 1.6 1.4 2.7
Vitamins Thiamin mg 0.140 0.119 0.238
Vitamins Riboflavin mg 0.070 0.060 0.119
Vitamins Niacin mg 2.100 1.785 3.570
Vitamins Vitamin B-6 mg 0.219 0.186 0.372
Vitamins Folate, DFE µg 17 14 29
Vitamins Vitamin B-12 µg 1.47 1.25 2.50
Vitamins Vitamin A, RAE µg 10 8 17
Vitamins Vitamin A, IU IU 32 27 54
Lipids Fatty acids, total saturated g 1.388 1.180 2.360
Lipids Fatty acids, total monounsaturated g 2.985 2.537 5.074
Lipids Fatty acids, total polyunsaturated g 1.835 1.560 3.120
Lipids Cholesterol mg 84 71 143