United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  15113, Fish, tilefish, cooked, dry heat
heading Nutrient Unit
Value per 100 g

fillet 150 g

oz 85 g
Proximates Water g 70.24 105.36 59.70
Proximates Energy kcal 147 220 125
Proximates Protein g 24.49 36.73 20.82
Proximates Total lipid (fat) g 4.69 7.04 3.99
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 26 39 22
Minerals Iron, Fe mg 0.31 0.47 0.26
Minerals Magnesium, Mg mg 33 50 28
Minerals Phosphorus, P mg 236 354 201
Minerals Potassium, K mg 512 768 435
Minerals Sodium, Na mg 59 88 50
Minerals Zinc, Zn mg 0.53 0.80 0.45
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.140 0.210 0.119
Vitamins Riboflavin mg 0.190 0.285 0.161
Vitamins Niacin mg 3.500 5.250 2.975
Vitamins Vitamin B-6 mg 0.300 0.450 0.255
Vitamins Folate, DFE µg 17 26 14
Vitamins Vitamin B-12 µg 2.50 3.75 2.12
Vitamins Vitamin A, RAE µg 21 32 18
Vitamins Vitamin A, IU IU 69 104 59
Lipids Fatty acids, total saturated g 0.868 1.302 0.738
Lipids Fatty acids, total monounsaturated g 1.332 1.998 1.132
Lipids Fatty acids, total polyunsaturated g 1.246 1.869 1.059
Lipids Cholesterol mg 64 96 54