United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  15197, Fish, herring, Pacific, cooked, dry heat
heading Nutrient Unit
Value per 100 g

fillet 144 g

oz 85 g
Proximates Water g 63.49 91.43 53.97
Proximates Energy kcal 250 360 212
Proximates Protein g 21.01 30.25 17.86
Proximates Total lipid (fat) g 17.79 25.62 15.12
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 106 153 90
Minerals Iron, Fe mg 1.44 2.07 1.22
Minerals Magnesium, Mg mg 41 59 35
Minerals Phosphorus, P mg 292 420 248
Minerals Potassium, K mg 542 780 461
Minerals Sodium, Na mg 95 137 81
Minerals Zinc, Zn mg 0.68 0.98 0.58
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.073 0.105 0.062
Vitamins Riboflavin mg 0.256 0.369 0.218
Vitamins Niacin mg 2.821 4.062 2.398
Vitamins Vitamin B-6 mg 0.519 0.747 0.441
Vitamins Folate, DFE µg 6 9 5
Vitamins Vitamin B-12 µg 9.62 13.85 8.18
Vitamins Vitamin A, RAE µg 35 50 30
Vitamins Vitamin A, IU IU 116 167 99
Lipids Fatty acids, total saturated g 4.174 6.011 3.548
Lipids Fatty acids, total monounsaturated g 8.807 12.682 7.486
Lipids Fatty acids, total polyunsaturated g 3.106 4.473 2.640
Lipids Cholesterol mg 99 143 84