United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  15063, Fish, pike, northern, cooked, dry heat
heading Nutrient Unit
Value per 100 g

oz 85g

fillet 155g
Proximates Water g 72.97 62.02 113.10
Proximates Energy kcal 113 96 175
Proximates Protein g 24.69 20.99 38.27
Proximates Total lipid (fat) g 0.88 0.75 1.36
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 73 62 113
Minerals Iron, Fe mg 0.71 0.60 1.10
Minerals Magnesium, Mg mg 40 34 62
Minerals Phosphorus, P mg 282 240 437
Minerals Potassium, K mg 331 281 513
Minerals Sodium, Na mg 49 42 76
Minerals Zinc, Zn mg 0.86 0.73 1.33
Vitamins Vitamin C, total ascorbic acid mg 3.8 3.2 5.9
Vitamins Thiamin mg 0.067 0.057 0.104
Vitamins Riboflavin mg 0.077 0.065 0.119
Vitamins Niacin mg 2.800 2.380 4.340
Vitamins Vitamin B-6 mg 0.135 0.115 0.209
Vitamins Folate, DFE µg 17 14 26
Vitamins Vitamin B-12 µg 2.30 1.95 3.56
Vitamins Vitamin A, RAE µg 24 20 37
Vitamins Vitamin A, IU IU 81 69 126
Lipids Fatty acids, total saturated g 0.151 0.128 0.234
Lipids Fatty acids, total monounsaturated g 0.201 0.171 0.312
Lipids Fatty acids, total polyunsaturated g 0.259 0.220 0.401
Lipids Cholesterol mg 50 42 78