United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  15216, Fish, spot, cooked, dry heat
heading Nutrient Unit
Value per 100 g

fillet 50 g

oz 85 g
Proximates Water g 69.17 34.59 58.79
Proximates Energy kcal 158 79 134
Proximates Protein g 23.73 11.87 20.17
Proximates Total lipid (fat) g 6.28 3.14 5.34
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 18 9 15
Minerals Iron, Fe mg 0.41 0.20 0.35
Minerals Magnesium, Mg mg 54 27 46
Minerals Phosphorus, P mg 238 119 202
Minerals Potassium, K mg 636 318 541
Minerals Sodium, Na mg 37 18 31
Minerals Zinc, Zn mg 0.65 0.33 0.55
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.185 0.092 0.157
Vitamins Riboflavin mg 0.268 0.134 0.228
Vitamins Niacin mg 8.526 4.263 7.247
Vitamins Vitamin B-6 mg 0.462 0.231 0.393
Vitamins Folate, DFE µg 6 3 5
Vitamins Vitamin B-12 µg 3.46 1.73 2.94
Vitamins Vitamin A, RAE µg 35 18 30
Vitamins Vitamin A, IU IU 115 58 98
Lipids Fatty acids, total saturated g 1.859 0.929 1.580
Lipids Fatty acids, total monounsaturated g 1.706 0.853 1.450
Lipids Fatty acids, total polyunsaturated g 1.398 0.699 1.188
Lipids Cholesterol mg 77 38 65