United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  15187, Fish, bass, freshwater, mixed species, cooked, dry heat
heading Nutrient Unit
Value per 100 g

fillet 62 g

oz 85 g
Proximates Water g 68.79 42.65 58.47
Proximates Energy kcal 146 91 124
Proximates Protein g 24.18 14.99 20.55
Proximates Total lipid (fat) g 4.73 2.93 4.02
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 103 64 88
Minerals Iron, Fe mg 1.91 1.18 1.62
Minerals Magnesium, Mg mg 38 24 32
Minerals Phosphorus, P mg 256 159 218
Minerals Potassium, K mg 456 283 388
Minerals Sodium, Na mg 90 56 76
Minerals Zinc, Zn mg 0.83 0.51 0.71
Vitamins Vitamin C, total ascorbic acid mg 2.1 1.3 1.8
Vitamins Thiamin mg 0.087 0.054 0.074
Vitamins Riboflavin mg 0.090 0.056 0.076
Vitamins Niacin mg 1.522 0.944 1.294
Vitamins Vitamin B-6 mg 0.138 0.086 0.117
Vitamins Folate, DFE µg 17 11 14
Vitamins Vitamin B-12 µg 2.31 1.43 1.96
Vitamins Vitamin A, RAE µg 35 22 30
Vitamins Vitamin A, IU IU 115 71 98
Lipids Fatty acids, total saturated g 1.001 0.621 0.851
Lipids Fatty acids, total monounsaturated g 1.835 1.138 1.560
Lipids Fatty acids, total polyunsaturated g 1.360 0.843 1.156
Lipids Cholesterol mg 87 54 74