United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  15198, Fish, ling, cooked, dry heat
heading Nutrient Unit
Value per 100 g

oz 85 g

fillet 151 g
Proximates Water g 73.88 62.80 111.56
Proximates Energy kcal 111 94 168
Proximates Protein g 24.35 20.70 36.77
Proximates Total lipid (fat) g 0.82 0.70 1.24
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 44 37 66
Minerals Iron, Fe mg 0.83 0.71 1.25
Minerals Magnesium, Mg mg 81 69 122
Minerals Phosphorus, P mg 254 216 384
Minerals Potassium, K mg 486 413 734
Minerals Sodium, Na mg 173 147 261
Minerals Zinc, Zn mg 1.00 0.85 1.51
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.127 0.108 0.192
Vitamins Riboflavin mg 0.231 0.196 0.349
Vitamins Niacin mg 2.801 2.381 4.230
Vitamins Vitamin B-6 mg 0.351 0.298 0.530
Vitamins Folate, DFE µg 8 7 12
Vitamins Vitamin B-12 µg 0.65 0.55 0.98
Vitamins Vitamin A, RAE µg 35 30 53
Vitamins Vitamin A, IU IU 115 98 174
Lipids Cholesterol mg 51 43 77