Fish, drum, freshwater, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FRESHWATER DRUM <SCIFAM>Sciaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169237]
[https://www.sciname.info/Default.asp?SciName=Aplodinotus grunniens Rafinesque, 1819 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169364]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=3577]
[https://www.sciname.info/Default.asp?SciName=Aplodinotus grunniens Rafinesque 1819 ][FAO ASFIS AGR]
[CEC 1993 707]
[https://www.sciname.info/Default.asp?SciName=Aplodinotus grunniens ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 77.33 G
Energy: 119 KCAL
Energy: 498 kJ
Protein: 17.54 G
Total lipid (fat): 4.93 G
Ash: 1.08 G
Calcium, Ca: 60 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 180 MG
Potassium, K: 275 MG
Sodium, Na: 75 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.232 MG
Manganese, Mn: 0.7 MG
Selenium, Se: 12.6 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.07 MG
Riboflavin: 0.17 MG
Niacin: 2.35 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.3 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin B-12: 2 UG
Vitamin A, RAE: 51 UG
Retinol: 51 UG
Vitamin A, IU: 170 IU
Fatty acids, total saturated: 1.119 G
SFA 14:0: 0.105 G
SFA 16:0: 0.872 G
SFA 18:0: 0.142 G
Fatty acids, total monounsaturated: 2.19 G
MUFA 16:1: 0.791 G
MUFA 18:1: 1.199 G
MUFA 20:1: 0.081 G
MUFA 22:1: 0.119 G
Fatty acids, total polyunsaturated: 1.154 G
PUFA 18:2: 0.155 G
PUFA 18:3: 0.114 G
PUFA 20:4: 0.224 G
PUFA 20:5 n-3 (EPA): 0.23 G
PUFA 22:5 n-3 (DPA): 0.144 G
PUFA 22:6 n-3 (DHA): 0.287 G
Cholesterol: 64 MG
Tryptophan: 0.196 G
Threonine: 0.769 G
Isoleucine: 0.808 G
Leucine: 1.425 G
Lysine: 1.611 G
Methionine: 0.519 G
Cystine: 0.188 G
Phenylalanine: 0.685 G
Tyrosine: 0.592 G
Valine: 0.904 G
Arginine: 1.049 G
Histidine: 0.516 G
Alanine: 1.061 G
Aspartic acid: 1.796 G
Glutamic acid: 2.618 G
Glycine: 0.842 G
Proline: 0.62 G
Serine: 0.716 G
Fish, eel, mixed species, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
EEL <DICTION> An eel is any fish belonging to the order Anguilliformes, which consists of four suborders, 20 families, 111 genera and about 800 species. Most eels are predators. The term eel (originally referring to the European eel) is also used for some other similarly shaped fish, such as electric eels and spiny eels, but these are not members of the Anguilliformes order. [https://en.wikipedia.org/wiki/Eel]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 59.31 G
Energy: 236 KCAL
Energy: 987 kJ
Protein: 23.65 G
Total lipid (fat): 14.95 G
Ash: 1.8 G
Calcium, Ca: 26 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 277 MG
Potassium, K: 349 MG
Sodium, Na: 65 MG
Zinc, Zn: 2.08 MG
Copper, Cu: 0.029 MG
Manganese, Mn: 0.04 MG
Selenium, Se: 8.3 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.183 MG
Riboflavin: 0.051 MG
Niacin: 4.487 MG
Pantothenic acid: 0.28 MG
Vitamin B-6: 0.077 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.89 UG
Vitamin A, RAE: 1137 UG
Retinol: 1137 UG
Vitamin A, IU: 3787 IU
Fatty acids, total saturated: 3.023 G
SFA 14:0: 0.74 G
SFA 16:0: 2.032 G
SFA 18:0: 0.245 G
Fatty acids, total monounsaturated: 9.218 G
MUFA 16:1: 1.609 G
MUFA 18:1: 3.554 G
MUFA 20:1: 3.846 G
Fatty acids, total polyunsaturated: 1.214 G
PUFA 18:2: 0.251 G
PUFA 18:3: 0.554 G
PUFA 20:4: 0.122 G
PUFA 20:5 n-3 (EPA): 0.108 G
PUFA 22:5 n-3 (DPA): 0.095 G
PUFA 22:6 n-3 (DHA): 0.081 G
Cholesterol: 161 MG
Tryptophan: 0.265 G
Threonine: 1.037 G
Isoleucine: 1.09 G
Leucine: 1.922 G
Lysine: 2.171 G
Methionine: 0.7 G
Cystine: 0.253 G
Phenylalanine: 0.923 G
Tyrosine: 0.798 G
Valine: 1.218 G
Arginine: 1.415 G
Histidine: 0.696 G
Alanine: 1.43 G
Aspartic acid: 2.421 G
Glutamic acid: 3.53 G
Glycine: 1.135 G
Proline: 0.836 G
Serine: 0.965 G
Fish, eel, mixed species, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
EEL <DICTION> An eel is any fish belonging to the order Anguilliformes, which consists of four suborders, 20 families, 111 genera and about 800 species. Most eels are predators. The term eel (originally referring to the European eel) is also used for some other similarly shaped fish, such as electric eels and spiny eels, but these are not members of the Anguilliformes order. [https://en.wikipedia.org/wiki/Eel]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 68.26 G
Energy: 184 KCAL
Energy: 770 kJ
Protein: 18.44 G
Total lipid (fat): 11.66 G
Ash: 1.41 G
Calcium, Ca: 20 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 216 MG
Potassium, K: 272 MG
Sodium, Na: 51 MG
Zinc, Zn: 1.62 MG
Copper, Cu: 0.023 MG
Manganese, Mn: 0.035 MG
Selenium, Se: 6.5 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.15 MG
Riboflavin: 0.04 MG
Niacin: 3.5 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.067 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 65 MG
Vitamin B-12: 3 UG
Vitamin A, RAE: 1043 UG
Retinol: 1043 UG
Vitamin A, IU: 3477 IU
Vitamin E (alpha-tocopherol): 4 MG
Vitamin D (D2 + D3), International Units: 932 IU
Vitamin D (D2 + D3): 23.3 UG
Vitamin D3 (cholecalciferol): 23.3 UG
Fatty acids, total saturated: 2.358 G
SFA 14:0: 0.58 G
SFA 16:0: 1.585 G
SFA 18:0: 0.191 G
Fatty acids, total monounsaturated: 7.19 G
MUFA 16:1: 1.255 G
MUFA 18:1: 2.772 G
MUFA 20:1: 3 G
Fatty acids, total polyunsaturated: 0.947 G
PUFA 18:2: 0.196 G
PUFA 18:3: 0.432 G
PUFA 20:4: 0.095 G
PUFA 20:5 n-3 (EPA): 0.084 G
PUFA 22:5 n-3 (DPA): 0.074 G
PUFA 22:6 n-3 (DHA): 0.063 G
Cholesterol: 126 MG
Tryptophan: 0.207 G
Threonine: 0.809 G
Isoleucine: 0.85 G
Leucine: 1.499 G
Lysine: 1.694 G
Methionine: 0.546 G
Cystine: 0.198 G
Phenylalanine: 0.72 G
Tyrosine: 0.623 G
Valine: 0.95 G
Arginine: 1.104 G
Histidine: 0.543 G
Alanine: 1.115 G
Aspartic acid: 1.889 G
Glutamic acid: 2.753 G
Glycine: 0.885 G
Proline: 0.652 G
Serine: 0.753 G
Fish, eel
Water: 52.05 G
Energy: 273 KCAL
Protein: 20.61 G
Total lipid (fat): 17.07 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 31 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 242 MG
Potassium, K: 302 MG
Sodium, Na: 317 MG
Zinc, Zn: 1.8 MG
Copper, Cu: 0.042 MG
Selenium, Se: 8.9 UG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.23 MG
Riboflavin: 0.089 MG
Niacin: 4.349 MG
Vitamin B-6: 0.101 MG
Folate, total: 30 UG
Folic acid: 13 UG
Folate, food: 17 UG
Folate, DFE: 39 UG
Choline, total: 73 MG
Vitamin B-12: 2.85 UG
Vitamin A, RAE: 951 UG
Retinol: 950 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 4.81 MG
Vitamin D (D2 + D3): 24.5 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 3.731 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.036 G
SFA 14:0: 0.722 G
SFA 16:0: 2.364 G
SFA 18:0: 0.461 G
Fatty acids, total monounsaturated: 9.151 G
MUFA 16:1: 1.342 G
MUFA 18:1: 4.458 G
MUFA 20:1: 3.165 G
Fatty acids, total polyunsaturated: 2.429 G
PUFA 18:2: 1.48 G
PUFA 18:3: 0.611 G
PUFA 20:4: 0.101 G
PUFA 20:5 n-3 (EPA): 0.088 G
PUFA 22:5 n-3 (DPA): 0.078 G
PUFA 22:6 n-3 (DHA): 0.066 G
Cholesterol: 140 MG
Fish, fish sticks, frozen, prepared
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ALASKA POLLOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164722]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=318]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas 1814) ][FAO ASFIS ALK]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1811) ][CEC 1993 464]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma ] [2010 FDA Seafood List]
[FDA RFE 2010 88]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MILK ADDED
EGG ADDED Used when whole egg or a whole egg product is added at any level.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 49.5 G
Energy: 277 KCAL
Energy: 1160 kJ
Protein: 11.01 G
Total lipid (fat): 16.23 G
Ash: 1.61 G
Carbohydrate, by difference: 21.66 G
Fiber, total dietary: 1.5 G
Sugars, Total: 1.65 G
Sucrose: 0.56 G
Glucose: 0.3 G
Fructose: 0.1 G
Lactose: 0.12 G
Maltose: 0.58 G
Starch: 20.46 G
Calcium, Ca: 16 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 191 MG
Potassium, K: 185 MG
Sodium, Na: 402 MG
Zinc, Zn: 0.42 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.182 MG
Selenium, Se: 15.7 UG
Thiamin: 0.122 MG
Riboflavin: 0.116 MG
Niacin: 1.536 MG
Pantothenic acid: 0.272 MG
Vitamin B-6: 0.078 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 42.8 MG
Betaine: 18.5 MG
Vitamin B-12: 0.96 UG
Vitamin A, RAE: 4 UG
Retinol: 3 UG
Carotene, beta: 3 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 18 IU
Lutein + zeaxanthin: 42 UG
Vitamin E (alpha-tocopherol): 6.88 MG
Tocopherol, beta: 0.13 MG
Tocopherol, gamma: 5.42 MG
Tocopherol, delta: 0.63 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 4.7 UG
Fatty acids, total saturated: 3.733 G
SFA 4:0: 0.004 G
SFA 8:0: 0.006 G
SFA 10:0: 0.007 G
SFA 12:0: 0.004 G
SFA 14:0: 0.116 G
SFA 15:0: 0.005 G
SFA 16:0: 3.084 G
SFA 17:0: 0.014 G
SFA 18:0: 0.408 G
SFA 20:0: 0.044 G
SFA 22:0: 0.025 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 3.193 G
MUFA 16:1: 0.08 G
MUFA 16:1 c: 0.08 G
MUFA 17:1: 0.008 G
MUFA 18:1: 3.052 G
MUFA 18:1 c: 3.039 G
MUFA 20:1: 0.049 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 7.824 G
PUFA 18:2: 7.42 G
PUFA 18:2 n-6 c,c: 7.289 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.248 G
PUFA 18:3 n-3 c,c,c (ALA): 0.236 G
PUFA 18:3 n-6 c,c,c: 0.011 G
PUFA 18:3i: 0.002 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.05 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.088 G
Fatty acids, total trans: 0.124 G
Fatty acids, total trans-monoenoic: 0.014 G
TFA 18:1 t: 0.013 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.108 G
Fatty acids, total trans-polyenoic: 0.11 G
Cholesterol: 28 MG
Tryptophan: 0.122 G
Threonine: 0.372 G
Isoleucine: 0.429 G
Leucine: 0.852 G
Lysine: 0.795 G
Methionine: 0.296 G
Phenylalanine: 0.47 G
Tyrosine: 0.286 G
Valine: 0.5 G
Arginine: 0.592 G
Histidine: 0.23 G
Alanine: 0.546 G
Aspartic acid: 0.816 G
Glutamic acid: 2.317 G
Glycine: 0.474 G
Proline: 0.783 G
Serine: 0.49 G
Hydroxyproline: 0.002 G
Fish, flatfish (flounder and sole species), cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FISH, PLEURONECTIFORM <SCIORD>Pleuronectiformes [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172702]
<SCIORD>Pleuronectiformes [FAO ASFIS FLX]
<DICTION>A flatfish is a member of the order Pleuronectiformes of ray-finned demersal fishes, also called the Heterosomata, sometimes classified as a suborder of Perciformes. In many species, both eyes lie on one side of the head, one or the other migrating through or around the head during development. Some species face their left sides upward, some face their right sides upward, and others face either side upward. [https://en.wikipedia.org/wiki/Flatfish]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.11 G
Energy: 86 KCAL
Energy: 362 kJ
Protein: 15.24 G
Total lipid (fat): 2.37 G
Ash: 1.49 G
Calcium, Ca: 25 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 309 MG
Potassium, K: 197 MG
Sodium, Na: 363 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.023 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 32.6 UG
Thiamin: 0.026 MG
Riboflavin: 0.025 MG
Niacin: 1.278 MG
Pantothenic acid: 0.227 MG
Vitamin B-6: 0.115 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 79.9 MG
Vitamin B-12: 1.31 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.77 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.01 MG
Tocopherol, delta: 0.32 MG
Vitamin D (D2 + D3), International Units: 139 IU
Vitamin D (D2 + D3): 3.5 UG
Vitamin D3 (cholecalciferol): 3.5 UG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 0.3 UG
Fatty acids, total saturated: 0.542 G
SFA 10:0: 0.004 G
SFA 12:0: 0.008 G
SFA 14:0: 0.106 G
SFA 15:0: 0.008 G
SFA 16:0: 0.346 G
SFA 17:0: 0.004 G
SFA 18:0: 0.065 G
SFA 20:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.657 G
MUFA 16:1: 0.111 G
MUFA 17:1: 0.033 G
MUFA 18:1: 0.439 G
MUFA 20:1: 0.073 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.459 G
PUFA 18:2: 0.055 G
PUFA 18:3: 0.021 G
PUFA 18:4: 0.015 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.018 G
PUFA 20:5 n-3 (EPA): 0.168 G
PUFA 22:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.034 G
PUFA 22:6 n-3 (DHA): 0.132 G
Fatty acids, total trans: 0.014 G
Cholesterol: 56 MG
Tryptophan: 0.197 G
Threonine: 0.719 G
Isoleucine: 0.754 G
Leucine: 1.335 G
Lysine: 1.561 G
Methionine: 0.56 G
Cystine: 0.183 G
Phenylalanine: 0.624 G
Tyrosine: 0.588 G
Valine: 0.8 G
Arginine: 1.099 G
Histidine: 0.374 G
Alanine: 0.948 G
Aspartic acid: 1.698 G
Glutamic acid: 2.614 G
Glycine: 0.786 G
Proline: 0.599 G
Serine: 0.712 G
Fish, flatfish (flounder and sole species), raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FISH, PLEURONECTIFORM <SCIORD>Pleuronectiformes [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172702]
<SCIORD>Pleuronectiformes [FAO ASFIS FLX]
<DICTION>A flatfish is a member of the order Pleuronectiformes of ray-finned demersal fishes, also called the Heterosomata, sometimes classified as a suborder of Perciformes. In many species, both eyes lie on one side of the head, one or the other migrating through or around the head during development. Some species face their left sides upward, some face their right sides upward, and others face either side upward. [https://en.wikipedia.org/wiki/Flatfish]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 84.63 G
Energy: 70 KCAL
Energy: 294 kJ
Protein: 12.41 G
Total lipid (fat): 1.93 G
Ash: 1.22 G
Calcium, Ca: 21 MG
Iron, Fe: 0.18 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 252 MG
Potassium, K: 160 MG
Sodium, Na: 296 MG
Zinc, Zn: 0.32 MG
Copper, Cu: 0.019 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 26.6 UG
Thiamin: 0.022 MG
Riboflavin: 0.02 MG
Niacin: 1.04 MG
Pantothenic acid: 0.185 MG
Vitamin B-6: 0.098 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 65 MG
Vitamin B-12: 1.13 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 33 IU
Vitamin E (alpha-tocopherol): 0.63 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.01 MG
Tocopherol, delta: 0.26 MG
Vitamin D (D2 + D3), International Units: 113 IU
Vitamin D (D2 + D3): 2.8 UG
Vitamin D3 (cholecalciferol): 2.8 UG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 0.2 UG
Fatty acids, total saturated: 0.441 G
SFA 10:0: 0.003 G
SFA 12:0: 0.006 G
SFA 14:0: 0.087 G
SFA 15:0: 0.007 G
SFA 16:0: 0.282 G
SFA 17:0: 0.003 G
SFA 18:0: 0.053 G
SFA 20:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.535 G
MUFA 16:1: 0.09 G
MUFA 16:1 c: 0.088 G
MUFA 17:1: 0.027 G
MUFA 18:1: 0.358 G
MUFA 18:1 c: 0.35 G
MUFA 20:1: 0.06 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.374 G
PUFA 18:2: 0.045 G
PUFA 18:2 n-6 c,c: 0.043 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:4: 0.012 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.005 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.015 G
PUFA 20:5 n-3 (EPA): 0.137 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.108 G
Fatty acids, total trans: 0.011 G
Fatty acids, total trans-monoenoic: 0.01 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.007 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 45 MG
Tryptophan: 0.161 G
Threonine: 0.585 G
Isoleucine: 0.614 G
Leucine: 1.087 G
Lysine: 1.27 G
Methionine: 0.455 G
Cystine: 0.149 G
Phenylalanine: 0.508 G
Tyrosine: 0.479 G
Valine: 0.651 G
Arginine: 0.895 G
Histidine: 0.304 G
Alanine: 0.771 G
Aspartic acid: 1.382 G
Glutamic acid: 2.127 G
Glycine: 0.64 G
Proline: 0.487 G
Serine: 0.579 G
Fish, flounder, baked or broiled, coated
Water: 69.2 G
Energy: 153 KCAL
Protein: 14.29 G
Total lipid (fat): 6.87 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 32 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 280 MG
Potassium, K: 184 MG
Sodium, Na: 348 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.038 MG
Selenium, Se: 29.9 UG
Thiamin: 0.116 MG
Riboflavin: 0.069 MG
Niacin: 1.771 MG
Vitamin B-6: 0.13 MG
Folate, total: 21 UG
Folic acid: 13 UG
Folate, food: 8 UG
Folate, DFE: 30 UG
Choline, total: 73 MG
Vitamin B-12: 1.08 UG
Vitamin A, RAE: 31 UG
Retinol: 30 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.28 MG
Vitamin D (D2 + D3): 3 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 1.722 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.034 G
SFA 12:0: 0.042 G
SFA 14:0: 0.205 G
SFA 16:0: 0.999 G
SFA 18:0: 0.317 G
Fatty acids, total monounsaturated: 2.178 G
MUFA 16:1: 0.122 G
MUFA 18:1: 1.929 G
MUFA 20:1: 0.084 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.829 G
PUFA 18:2: 1.322 G
PUFA 18:3: 0.176 G
PUFA 18:4: 0.013 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.144 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.113 G
Cholesterol: 55 MG
Fish, flounder, baked or broiled
Water: 75.8 G
Energy: 128 KCAL
Protein: 15.42 G
Total lipid (fat): 6.93 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 27 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 313 MG
Potassium, K: 199 MG
Sodium, Na: 316 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.024 MG
Selenium, Se: 33 UG
Thiamin: 0.023 MG
Riboflavin: 0.024 MG
Niacin: 1.292 MG
Vitamin B-6: 0.139 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 81.1 MG
Vitamin B-12: 1.26 UG
Vitamin A, RAE: 31 UG
Retinol: 30 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 1.39 MG
Vitamin D (D2 + D3): 3.5 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 1.742 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.034 G
SFA 12:0: 0.043 G
SFA 14:0: 0.222 G
SFA 16:0: 1.006 G
SFA 18:0: 0.309 G
Fatty acids, total monounsaturated: 2.22 G
MUFA 16:1: 0.137 G
MUFA 18:1: 1.94 G
MUFA 20:1: 0.096 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.813 G
PUFA 18:2: 1.251 G
PUFA 18:3: 0.174 G
PUFA 18:4: 0.015 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.17 G
PUFA 22:5 n-3 (DPA): 0.035 G
PUFA 22:6 n-3 (DHA): 0.134 G
Cholesterol: 60 MG
Fish, flounder, fried
Water: 61.48 G
Energy: 217 KCAL
Protein: 11.35 G
Total lipid (fat): 13.64 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 31 MG
Iron, Fe: 1.03 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 215 MG
Potassium, K: 146 MG
Sodium, Na: 405 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.042 MG
Selenium, Se: 23.3 UG
Thiamin: 0.16 MG
Riboflavin: 0.088 MG
Niacin: 1.818 MG
Vitamin B-6: 0.08 MG
Folate, total: 28 UG
Folic acid: 20 UG
Folate, food: 8 UG
Folate, DFE: 41 UG
Choline, total: 56.3 MG
Vitamin B-12: 0.8 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.4 MG
Vitamin D (D2 + D3): 2.2 UG
Vitamin K (phylloquinone): 13.1 UG
Fatty acids, total saturated: 2.032 G
SFA 10:0: 0.002 G
SFA 12:0: 0.005 G
SFA 14:0: 0.073 G
SFA 16:0: 1.442 G
SFA 18:0: 0.408 G
Fatty acids, total monounsaturated: 5.214 G
MUFA 16:1: 0.113 G
MUFA 18:1: 4.946 G
MUFA 20:1: 0.126 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 5.124 G
PUFA 18:2: 4.307 G
PUFA 18:3: 0.569 G
PUFA 18:4: 0.009 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.104 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.082 G
Cholesterol: 40 MG
Fish, flounder, grilled
Water: 77.7 G
Energy: 109 KCAL
Protein: 15.74 G
Total lipid (fat): 4.72 G
Calcium, Ca: 27 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 320 MG
Potassium, K: 203 MG
Sodium, Na: 311 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.024 MG
Selenium, Se: 33.7 UG
Thiamin: 0.024 MG
Riboflavin: 0.024 MG
Niacin: 1.318 MG
Vitamin B-6: 0.126 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 82.6 MG
Vitamin B-12: 1.29 UG
Vitamin A, RAE: 21 UG
Retinol: 21 UG
Carotene, beta: 4 UG
Vitamin E (alpha-tocopherol): 1.1 MG
Vitamin D (D2 + D3): 3.6 UG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 1.156 G
SFA 4:0: 0.016 G
SFA 6:0: 0.011 G
SFA 8:0: 0.007 G
SFA 10:0: 0.019 G
SFA 12:0: 0.025 G
SFA 14:0: 0.167 G
SFA 16:0: 0.685 G
SFA 18:0: 0.189 G
Fatty acids, total monounsaturated: 1.456 G
MUFA 16:1: 0.127 G
MUFA 18:1: 1.201 G
MUFA 20:1: 0.087 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.148 G
PUFA 18:2: 0.655 G
PUFA 18:3: 0.098 G
PUFA 18:4: 0.015 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.174 G
PUFA 22:5 n-3 (DPA): 0.036 G
PUFA 22:6 n-3 (DHA): 0.137 G
Cholesterol: 59 MG
Fish, flounder, NFS
Water: 75.8 G
Energy: 128 KCAL
Protein: 15.42 G
Total lipid (fat): 6.93 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 27 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 313 MG
Potassium, K: 199 MG
Sodium, Na: 316 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.024 MG
Selenium, Se: 33 UG
Thiamin: 0.023 MG
Riboflavin: 0.024 MG
Niacin: 1.292 MG
Vitamin B-6: 0.139 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 81.1 MG
Vitamin B-12: 1.26 UG
Vitamin A, RAE: 31 UG
Retinol: 30 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 1.39 MG
Vitamin D (D2 + D3): 3.5 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 1.742 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.034 G
SFA 12:0: 0.043 G
SFA 14:0: 0.222 G
SFA 16:0: 1.006 G
SFA 18:0: 0.309 G
Fatty acids, total monounsaturated: 2.22 G
MUFA 16:1: 0.137 G
MUFA 18:1: 1.94 G
MUFA 20:1: 0.096 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.813 G
PUFA 18:2: 1.251 G
PUFA 18:3: 0.174 G
PUFA 18:4: 0.015 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.17 G
PUFA 22:5 n-3 (DPA): 0.035 G
PUFA 22:6 n-3 (DHA): 0.134 G
Cholesterol: 60 MG
Fish, flounder, steamed
Water: 80.33 G
Energy: 88 KCAL
Protein: 15.68 G
Total lipid (fat): 2.44 G
Calcium, Ca: 27 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 318 MG
Potassium, K: 202 MG
Sodium, Na: 200 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.024 MG
Selenium, Se: 33.6 UG
Thiamin: 0.024 MG
Riboflavin: 0.024 MG
Niacin: 1.314 MG
Vitamin B-6: 0.111 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 82.1 MG
Vitamin B-12: 1.28 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin E (alpha-tocopherol): 0.8 MG
Vitamin D (D2 + D3): 3.5 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.557 G
SFA 10:0: 0.004 G
SFA 12:0: 0.008 G
SFA 14:0: 0.11 G
SFA 16:0: 0.356 G
SFA 18:0: 0.067 G
Fatty acids, total monounsaturated: 0.676 G
MUFA 16:1: 0.114 G
MUFA 18:1: 0.452 G
MUFA 20:1: 0.076 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.472 G
PUFA 18:2: 0.057 G
PUFA 18:3: 0.021 G
PUFA 18:4: 0.015 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.173 G
PUFA 22:5 n-3 (DPA): 0.035 G
PUFA 22:6 n-3 (DHA): 0.136 G
Cholesterol: 57 MG
Fish, gefiltefish, commercial, sweet recipe
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD DISH (EUROFIR) A recipe dish whose main ingredient is considered to be fish
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FISH, BONY
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
SEAFOOD ADDED Used when seafood (meat) is added at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 80.35 G
Energy: 84 KCAL
Energy: 351 kJ
Protein: 9.07 G
Total lipid (fat): 1.73 G
Ash: 1.44 G
Carbohydrate, by difference: 7.41 G
Calcium, Ca: 23 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 73 MG
Potassium, K: 91 MG
Sodium, Na: 524 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.195 MG
Manganese, Mn: 0.073 MG
Selenium, Se: 10.5 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.065 MG
Riboflavin: 0.059 MG
Niacin: 1 MG
Pantothenic acid: 0.2 MG
Vitamin B-6: 0.08 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 0.84 UG
Vitamin A, RAE: 27 UG
Retinol: 27 UG
Vitamin A, IU: 89 IU
Fatty acids, total saturated: 0.412 G
SFA 14:0: 0.056 G
SFA 16:0: 0.3 G
SFA 18:0: 0.056 G
Fatty acids, total monounsaturated: 0.824 G
MUFA 16:1: 0.257 G
MUFA 18:1: 0.407 G
MUFA 20:1: 0.109 G
MUFA 22:1: 0.051 G
Fatty acids, total polyunsaturated: 0.285 G
PUFA 18:2: 0.116 G
PUFA 18:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.075 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.045 G
Cholesterol: 30 MG
Tryptophan: 0.086 G
Threonine: 0.488 G
Isoleucine: 0.486 G
Leucine: 0.81 G
Lysine: 0.842 G
Methionine: 0.255 G
Cystine: 0.113 G
Phenylalanine: 0.493 G
Tyrosine: 0.38 G
Valine: 0.548 G
Arginine: 0.595 G
Histidine: 0.261 G
Alanine: 0.546 G
Aspartic acid: 0.772 G
Glutamic acid: 1.75 G
Glycine: 0.403 G
Proline: 0.341 G
Serine: 0.473 G
Fish, grouper, mixed species, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
GROUPER <SCIFAM>Serranidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167674]
<SCIGEN>Epinephelus Bloch, 1793 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167694]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.36 G
Energy: 118 KCAL
Energy: 494 kJ
Protein: 24.84 G
Total lipid (fat): 1.3 G
Ash: 1.41 G
Calcium, Ca: 21 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 143 MG
Potassium, K: 475 MG
Sodium, Na: 53 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 46.8 UG
Thiamin: 0.081 MG
Riboflavin: 0.006 MG
Niacin: 0.381 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.35 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 0.69 UG
Vitamin A, RAE: 50 UG
Retinol: 50 UG
Vitamin A, IU: 165 IU
Fatty acids, total saturated: 0.299 G
SFA 14:0: 0.025 G
SFA 16:0: 0.14 G
SFA 18:0: 0.059 G
Fatty acids, total monounsaturated: 0.268 G
MUFA 16:1: 0.026 G
MUFA 18:1: 0.086 G
Fatty acids, total polyunsaturated: 0.403 G
PUFA 18:2: 0.018 G
PUFA 20:4: 0.057 G
PUFA 20:5 n-3 (EPA): 0.035 G
PUFA 22:5 n-3 (DPA): 0.017 G
PUFA 22:6 n-3 (DHA): 0.213 G
Cholesterol: 47 MG
Tryptophan: 0.278 G
Threonine: 1.089 G
Isoleucine: 1.145 G
Leucine: 2.019 G
Lysine: 2.282 G
Methionine: 0.735 G
Cystine: 0.266 G
Phenylalanine: 0.97 G
Tyrosine: 0.839 G
Valine: 1.28 G
Arginine: 1.487 G
Histidine: 0.731 G
Alanine: 1.503 G
Aspartic acid: 2.544 G
Glutamic acid: 3.709 G
Glycine: 1.193 G
Proline: 0.878 G
Serine: 1.014 G
Fish, grouper, mixed species, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
GROUPER <SCIFAM>Serranidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167674]
<SCIGEN>Epinephelus Bloch, 1793 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167694]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.22 G
Energy: 92 KCAL
Energy: 385 kJ
Protein: 19.38 G
Total lipid (fat): 1.02 G
Ash: 1.17 G
Calcium, Ca: 27 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 162 MG
Potassium, K: 483 MG
Sodium, Na: 53 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.02 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 36.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.005 MG
Niacin: 0.313 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.3 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 43 UG
Retinol: 43 UG
Vitamin A, IU: 143 IU
Fatty acids, total saturated: 0.233 G
SFA 14:0: 0.012 G
SFA 16:0: 0.169 G
SFA 18:0: 0.049 G
Fatty acids, total monounsaturated: 0.202 G
MUFA 16:1: 0.027 G
MUFA 18:1: 0.145 G
MUFA 20:1: 0.029 G
MUFA 22:1: 0.007 G
Fatty acids, total polyunsaturated: 0.321 G
PUFA 18:2: 0.012 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.033 G
PUFA 20:5 n-3 (EPA): 0.027 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.22 G
Cholesterol: 37 MG
Tryptophan: 0.217 G
Threonine: 0.849 G
Isoleucine: 0.893 G
Leucine: 1.575 G
Lysine: 1.779 G
Methionine: 0.574 G
Cystine: 0.208 G
Phenylalanine: 0.756 G
Tyrosine: 0.654 G
Valine: 0.998 G
Arginine: 1.159 G
Histidine: 0.57 G
Alanine: 1.172 G
Aspartic acid: 1.984 G
Glutamic acid: 2.892 G
Glycine: 0.93 G
Proline: 0.685 G
Serine: 0.791 G
Fish, haddock, baked or broiled, coated
Water: 67.91 G
Energy: 152 KCAL
Protein: 18.37 G
Total lipid (fat): 5.32 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 22 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 254 MG
Potassium, K: 316 MG
Sodium, Na: 334 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.04 MG
Selenium, Se: 29.2 UG
Thiamin: 0.114 MG
Riboflavin: 0.106 MG
Niacin: 4.202 MG
Vitamin B-6: 0.302 MG
Folate, total: 27 UG
Folic acid: 13 UG
Folate, food: 14 UG
Folate, DFE: 37 UG
Choline, total: 73 MG
Vitamin B-12: 1.74 UG
Vitamin A, RAE: 37 UG
Retinol: 36 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.09 MG
Vitamin D (D2 + D3): 0.6 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 1.358 G
SFA 4:0: 0.033 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.031 G
SFA 12:0: 0.037 G
SFA 14:0: 0.118 G
SFA 16:0: 0.769 G
SFA 18:0: 0.282 G
Fatty acids, total monounsaturated: 1.677 G
MUFA 16:1: 0.032 G
MUFA 18:1: 1.594 G
MUFA 20:1: 0.027 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 1.608 G
PUFA 18:2: 1.291 G
PUFA 18:3: 0.16 G
PUFA 18:4: 0.002 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.044 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.093 G
Cholesterol: 64 MG
Fish, haddock, baked or broiled
Water: 74.28 G
Energy: 126 KCAL
Protein: 20.26 G
Total lipid (fat): 5.1 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 14 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 282 MG
Potassium, K: 356 MG
Sodium, Na: 300 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.026 MG
Selenium, Se: 32.2 UG
Thiamin: 0.021 MG
Riboflavin: 0.068 MG
Niacin: 4.173 MG
Vitamin B-6: 0.343 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 81.1 MG
Vitamin B-12: 2.04 UG
Vitamin A, RAE: 38 UG
Retinol: 37 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 1.16 MG
Vitamin D (D2 + D3): 0.7 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 1.31 G
SFA 4:0: 0.033 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.032 G
SFA 12:0: 0.037 G
SFA 14:0: 0.119 G
SFA 16:0: 0.734 G
SFA 18:0: 0.268 G
Fatty acids, total monounsaturated: 1.627 G
MUFA 16:1: 0.03 G
MUFA 18:1: 1.543 G
MUFA 20:1: 0.028 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 1.551 G
PUFA 18:2: 1.214 G
PUFA 18:3: 0.155 G
PUFA 18:4: 0.003 G
PUFA 20:4: 0.013 G
PUFA 20:5 n-3 (EPA): 0.053 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.111 G
Cholesterol: 71 MG
Fish, haddock, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
HADDOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Melanogrammus aeglefinus (Linnaeus, 1758) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164744]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=1381]
[FAO ASFIS HAD]
[CEC 1993 447]
[https://www.sciname.info/Default.asp?SciName=Melanogrammus aeglefinus ] [2010 FDA Seafood List]
[FDA RFE 2010 37]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.65 G
Energy: 90 KCAL
Energy: 378 kJ
Protein: 19.99 G
Total lipid (fat): 0.55 G
Ash: 1.56 G
Calcium, Ca: 14 MG
Iron, Fe: 0.21 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 278 MG
Potassium, K: 351 MG
Sodium, Na: 261 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.026 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 31.7 UG
Thiamin: 0.023 MG
Riboflavin: 0.069 MG
Niacin: 4.119 MG
Pantothenic acid: 0.494 MG
Vitamin B-6: 0.327 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 79.6 MG
Vitamin B-12: 2.13 UG
Vitamin A, RAE: 21 UG
Retinol: 21 UG
Vitamin A, IU: 62 IU
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3), International Units: 23 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.111 G
SFA 12:0: 0.002 G
SFA 14:0: 0.005 G
SFA 15:0: 0.001 G
SFA 16:0: 0.077 G
SFA 17:0: 0.001 G
SFA 18:0: 0.025 G
Fatty acids, total monounsaturated: 0.074 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.005 G
MUFA 17:1: 0.008 G
MUFA 18:1: 0.048 G
MUFA 20:1: 0.006 G
MUFA 22:1: 0.002 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 0.204 G
PUFA 18:2: 0.019 G
PUFA 18:3: 0.002 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.051 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.109 G
Fatty acids, total trans: 0.005 G
Cholesterol: 66 MG
Tryptophan: 0.26 G
Threonine: 1.015 G
Isoleucine: 1.067 G
Leucine: 1.882 G
Lysine: 2.126 G
Methionine: 0.686 G
Cystine: 0.249 G
Phenylalanine: 0.904 G
Tyrosine: 0.781 G
Valine: 1.193 G
Arginine: 1.385 G
Histidine: 0.682 G
Alanine: 1.4 G
Aspartic acid: 2.371 G
Glutamic acid: 3.456 G
Glycine: 1.112 G
Proline: 0.819 G
Serine: 0.944 G
Fish, haddock, fried
Water: 60.54 G
Energy: 217 KCAL
Protein: 14.31 G
Total lipid (fat): 12.51 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 23 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 196 MG
Potassium, K: 242 MG
Sodium, Na: 395 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.043 MG
Selenium, Se: 22.8 UG
Thiamin: 0.158 MG
Riboflavin: 0.114 MG
Niacin: 3.581 MG
Vitamin B-6: 0.205 MG
Folate, total: 32 UG
Folic acid: 20 UG
Folate, food: 13 UG
Folate, DFE: 46 UG
Choline, total: 56.3 MG
Vitamin B-12: 1.28 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.26 MG
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 13.1 UG
Fatty acids, total saturated: 1.768 G
SFA 4:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.01 G
SFA 16:0: 1.275 G
SFA 18:0: 0.383 G
Fatty acids, total monounsaturated: 4.851 G
MUFA 16:1: 0.047 G
MUFA 18:1: 4.703 G
MUFA 20:1: 0.085 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 4.964 G
PUFA 18:2: 4.284 G
PUFA 18:3: 0.558 G
PUFA 18:4: 0.002 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.032 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.068 G
Cholesterol: 47 MG
Fish, haddock, grilled
Water: 76.14 G
Energy: 108 KCAL
Protein: 20.67 G
Total lipid (fat): 2.84 G
Calcium, Ca: 14 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 288 MG
Potassium, K: 363 MG
Sodium, Na: 294 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.027 MG
Selenium, Se: 32.8 UG
Thiamin: 0.022 MG
Riboflavin: 0.069 MG
Niacin: 4.259 MG
Vitamin B-6: 0.335 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 82.6 MG
Vitamin B-12: 2.09 UG
Vitamin A, RAE: 28 UG
Retinol: 28 UG
Carotene, beta: 4 UG
Vitamin E (alpha-tocopherol): 0.87 MG
Vitamin D (D2 + D3): 0.7 UG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 0.715 G
SFA 4:0: 0.017 G
SFA 6:0: 0.011 G
SFA 8:0: 0.007 G
SFA 10:0: 0.016 G
SFA 12:0: 0.019 G
SFA 14:0: 0.062 G
SFA 16:0: 0.408 G
SFA 18:0: 0.147 G
Fatty acids, total monounsaturated: 0.85 G
MUFA 16:1: 0.018 G
MUFA 18:1: 0.796 G
MUFA 20:1: 0.017 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 0.881 G
PUFA 18:2: 0.617 G
PUFA 18:3: 0.079 G
PUFA 18:4: 0.003 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.053 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.113 G
Cholesterol: 70 MG
Fish, haddock, NFS
Water: 60.54 G
Energy: 217 KCAL
Protein: 14.31 G
Total lipid (fat): 12.51 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 23 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 196 MG
Potassium, K: 242 MG
Sodium, Na: 395 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.043 MG
Selenium, Se: 22.8 UG
Thiamin: 0.158 MG
Riboflavin: 0.114 MG
Niacin: 3.581 MG
Vitamin B-6: 0.205 MG
Folate, total: 32 UG
Folic acid: 20 UG
Folate, food: 13 UG
Folate, DFE: 46 UG
Choline, total: 56.3 MG
Vitamin B-12: 1.28 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.26 MG
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 13.1 UG
Fatty acids, total saturated: 1.768 G
SFA 4:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.01 G
SFA 16:0: 1.275 G
SFA 18:0: 0.383 G
Fatty acids, total monounsaturated: 4.851 G
MUFA 16:1: 0.047 G
MUFA 18:1: 4.703 G
MUFA 20:1: 0.085 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 4.964 G
PUFA 18:2: 4.284 G
PUFA 18:3: 0.558 G
PUFA 18:4: 0.002 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.032 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.068 G
Cholesterol: 47 MG
Fish, haddock, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
HADDOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Melanogrammus aeglefinus (Linnaeus, 1758) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164744]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=1381]
[FAO ASFIS HAD]
[CEC 1993 447]
[https://www.sciname.info/Default.asp?SciName=Melanogrammus aeglefinus ] [2010 FDA Seafood List]
[FDA RFE 2010 37]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 83.38 G
Energy: 74 KCAL
Energy: 309 kJ
Protein: 16.32 G
Total lipid (fat): 0.45 G
Ash: 1.28 G
Calcium, Ca: 11 MG
Iron, Fe: 0.17 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 227 MG
Potassium, K: 286 MG
Sodium, Na: 213 MG
Zinc, Zn: 0.32 MG
Copper, Cu: 0.021 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 25.9 UG
Thiamin: 0.02 MG
Riboflavin: 0.057 MG
Niacin: 3.363 MG
Pantothenic acid: 0.403 MG
Vitamin B-6: 0.281 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 65 MG
Vitamin B-12: 1.83 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 57 IU
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.091 G
SFA 12:0: 0.001 G
SFA 14:0: 0.004 G
SFA 15:0: 0.001 G
SFA 16:0: 0.063 G
SFA 17:0: 0.001 G
SFA 18:0: 0.02 G
Fatty acids, total monounsaturated: 0.061 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.004 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.006 G
MUFA 18:1: 0.039 G
MUFA 18:1 c: 0.037 G
MUFA 20:1: 0.005 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.166 G
PUFA 18:2: 0.015 G
PUFA 18:2 n-6 c,c: 0.014 G
PUFA 18:3: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.002 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.042 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.089 G
Fatty acids, total trans: 0.004 G
Fatty acids, total trans-monoenoic: 0.003 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.003 G
TFA 18:2 t not further defined: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 54 MG
Tryptophan: 0.212 G
Threonine: 0.829 G
Isoleucine: 0.871 G
Leucine: 1.537 G
Lysine: 1.736 G
Methionine: 0.56 G
Cystine: 0.203 G
Phenylalanine: 0.738 G
Tyrosine: 0.638 G
Valine: 0.974 G
Arginine: 1.131 G
Histidine: 0.557 G
Alanine: 1.143 G
Aspartic acid: 1.936 G
Glutamic acid: 2.822 G
Glycine: 0.908 G
Proline: 0.669 G
Serine: 0.771 G
Fish, haddock, raw
Water: 83.4 G
Energy: 74 KCAL
Energy: 308 kJ
Nitrogen: 2.61 G
Protein: 16.3 G
Total lipid (fat): 0.45 G
Total fat (NLEA): 0.32 G
Ash: 1.28 G
Calcium, Ca: 11 MG
Iron, Fe: 0.17 MG
Magnesium, Mg: 21.1 MG
Phosphorus, P: 227 MG
Potassium, K: 286 MG
Sodium, Na: 213 MG
Zinc, Zn: 0.32 MG
Copper, Cu: 0.021 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 25.9 UG
Thiamin: 0.02 MG
Riboflavin: 0.057 MG
Niacin: 3.36 MG
Pantothenic acid: 0.403 MG
Vitamin B-6: 0.281 MG
Vitamin B-12: 1.83 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Fatty acids, total saturated: 0.093 G
SFA 4:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.004 G
SFA 15:0: 0.001 G
SFA 16:0: 0.063 G
SFA 17:0: 0.001 G
SFA 18:0: 0.02 G
Fatty acids, total monounsaturated: 0.057 G
MUFA 14:1 c: 0.001 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.006 G
MUFA 17:1 c: 0.006 G
MUFA 18:1 c: 0.036 G
MUFA 20:1: 0.005 G
MUFA 20:1 c: 0.005 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.163 G
PUFA 18:2 c: 0.014 G
PUFA 18:2 n-6 c,c: 0.014 G
PUFA 18:3 c: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 18:4: 0.002 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.002 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.009 G
PUFA 20:4c: 0.009 G
PUFA 20:5c: 0.042 G
PUFA 20:5 n-3 (EPA): 0.042 G
PUFA 22:5 c: 0.005 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 c: 0.089 G
PUFA 22:6 n-3 (DHA): 0.089 G
Fatty acids, total trans: 0.004 G
Fatty acids, total trans-monoenoic: 0.003 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.002 G
Fatty acids, total trans-dienoic: 0.001 G
TFA 18:2 t not further defined: 0.001 G
Cholesterol: 54 MG
Fish, haddock, smoked
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
HADDOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Melanogrammus aeglefinus (Linnaeus, 1758) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164744]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=1381]
[FAO ASFIS HAD]
[CEC 1993 447]
[https://www.sciname.info/Default.asp?SciName=Melanogrammus aeglefinus ] [2010 FDA Seafood List]
[FDA RFE 2010 37]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
SMOKED OR SMOKE-FLAVORED Used for food products that are flavored by smoke infiltration or by adding smoke concentrate. If smoking also includes heat treatment, index the proper heat treatment under *PRESERVED BY HEAT TREATMENT [J0120]*. Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, rauchbier and lapsang souchong tea are also smoked. [Wikipedia]
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.48 G
Energy: 116 KCAL
Energy: 485 kJ
Protein: 25.23 G
Total lipid (fat): 0.96 G
Ash: 1.62 G
Calcium, Ca: 49 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 251 MG
Potassium, K: 415 MG
Sodium, Na: 763 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.03 MG
Selenium, Se: 42.9 UG
Thiamin: 0.047 MG
Riboflavin: 0.049 MG
Niacin: 5.073 MG
Pantothenic acid: 0.17 MG
Vitamin B-6: 0.4 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 92.3 MG
Vitamin B-12: 1.6 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 80 IU
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.173 G
SFA 14:0: 0.011 G
SFA 16:0: 0.117 G
SFA 18:0: 0.044 G
Fatty acids, total monounsaturated: 0.157 G
MUFA 16:1: 0.023 G
MUFA 18:1: 0.089 G
MUFA 20:1: 0.013 G
MUFA 22:1: 0.031 G
Fatty acids, total polyunsaturated: 0.321 G
PUFA 18:2: 0.012 G
PUFA 18:3: 0.003 G
PUFA 18:4: 0.004 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.079 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.168 G
Cholesterol: 77 MG
Tryptophan: 0.283 G
Threonine: 1.106 G
Isoleucine: 1.162 G
Leucine: 2.05 G
Lysine: 2.317 G
Methionine: 0.747 G
Cystine: 0.27 G
Phenylalanine: 0.985 G
Tyrosine: 0.852 G
Valine: 1.3 G
Arginine: 1.509 G
Histidine: 0.743 G
Alanine: 1.526 G
Aspartic acid: 2.583 G
Glutamic acid: 3.766 G
Glycine: 1.211 G
Proline: 0.892 G
Serine: 1.029 G
Fish, haddock, steamed
Water: 78.78 G
Energy: 87 KCAL
Protein: 20.59 G
Total lipid (fat): 0.57 G
Calcium, Ca: 14 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 287 MG
Potassium, K: 361 MG
Sodium, Na: 184 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.027 MG
Selenium, Se: 32.7 UG
Thiamin: 0.021 MG
Riboflavin: 0.068 MG
Niacin: 4.245 MG
Vitamin B-6: 0.319 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 82.1 MG
Vitamin B-12: 2.08 UG
Vitamin A, RAE: 18 UG
Retinol: 18 UG
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3): 0.6 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.117 G
SFA 4:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.005 G
SFA 16:0: 0.08 G
SFA 18:0: 0.025 G
Fatty acids, total monounsaturated: 0.072 G
MUFA 16:1: 0.005 G
MUFA 18:1: 0.048 G
MUFA 20:1: 0.006 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 0.206 G
PUFA 18:2: 0.019 G
PUFA 18:3: 0.003 G
PUFA 18:4: 0.003 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.053 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.112 G
Cholesterol: 68 MG
Fish, halibut, Atlantic and Pacific, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
HALIBUT <SCIFAM>Pleuronectidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172859]
<SCIGEN>Hippoglossus Cuvier, 1816 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172931]
<SCIGEN>Reinhardtius Gill, 1861 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172929]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 76.12 G
Energy: 111 KCAL
Energy: 464 kJ
Protein: 22.54 G
Total lipid (fat): 1.61 G
Ash: 1.57 G
Calcium, Ca: 9 MG
Iron, Fe: 0.2 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 287 MG
Potassium, K: 528 MG
Sodium, Na: 82 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.028 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 55.4 UG
Thiamin: 0.058 MG
Riboflavin: 0.036 MG
Niacin: 7.911 MG
Pantothenic acid: 0.416 MG
Vitamin B-6: 0.632 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 75.1 MG
Vitamin B-12: 1.27 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 73 IU
Vitamin E (alpha-tocopherol): 0.74 MG
Vitamin D (D2 + D3), International Units: 231 IU
Vitamin D (D2 + D3): 5.8 UG
Vitamin D3 (cholecalciferol): 5.8 UG
Fatty acids, total saturated: 0.354 G
SFA 12:0: 0.006 G
SFA 14:0: 0.06 G
SFA 15:0: 0.005 G
SFA 16:0: 0.212 G
SFA 17:0: 0.003 G
SFA 18:0: 0.065 G
SFA 20:0: 0.002 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.573 G
MUFA 14:1: 0.004 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.082 G
MUFA 17:1: 0.008 G
MUFA 18:1: 0.278 G
MUFA 20:1: 0.161 G
MUFA 22:1: 0.017 G
MUFA 24:1 c: 0.02 G
Fatty acids, total polyunsaturated: 0.352 G
PUFA 18:2: 0.041 G
PUFA 18:3: 0.013 G
PUFA 18:4: 0.008 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.08 G
PUFA 22:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.155 G
Fatty acids, total trans: 0.028 G
Cholesterol: 60 MG
Tryptophan: 0.283 G
Threonine: 1.108 G
Isoleucine: 1.165 G
Leucine: 2.055 G
Lysine: 2.321 G
Methionine: 0.748 G
Cystine: 0.271 G
Phenylalanine: 0.988 G
Tyrosine: 0.854 G
Valine: 1.302 G
Arginine: 1.512 G
Histidine: 0.745 G
Alanine: 1.529 G
Aspartic acid: 2.589 G
Glutamic acid: 3.774 G
Glycine: 1.213 G
Proline: 0.894 G
Serine: 1.031 G
Fish, halibut, Atlantic and Pacific, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
HALIBUT <SCIFAM>Pleuronectidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172859]
<SCIGEN>Hippoglossus Cuvier, 1816 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172931]
<SCIGEN>Reinhardtius Gill, 1861 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172929]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 80.34 G
Energy: 91 KCAL
Energy: 382 kJ
Protein: 18.56 G
Total lipid (fat): 1.33 G
Ash: 1.29 G
Calcium, Ca: 7 MG
Iron, Fe: 0.16 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 236 MG
Potassium, K: 435 MG
Sodium, Na: 68 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.023 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 45.6 UG
Thiamin: 0.05 MG
Riboflavin: 0.03 MG
Niacin: 6.513 MG
Pantothenic acid: 0.343 MG
Vitamin B-6: 0.548 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 61.8 MG
Vitamin B-12: 1.1 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Vitamin A, IU: 67 IU
Vitamin E (alpha-tocopherol): 0.61 MG
Vitamin D (D2 + D3), International Units: 190 IU
Vitamin D (D2 + D3): 4.7 UG
Vitamin D3 (cholecalciferol): 4.7 UG
Fatty acids, total saturated: 0.292 G
SFA 12:0: 0.005 G
SFA 14:0: 0.049 G
SFA 15:0: 0.004 G
SFA 16:0: 0.174 G
SFA 17:0: 0.002 G
SFA 18:0: 0.054 G
SFA 20:0: 0.002 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.471 G
MUFA 14:1: 0.003 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.068 G
MUFA 16:1 c: 0.065 G
MUFA 17:1: 0.007 G
MUFA 18:1: 0.229 G
MUFA 18:1 c: 0.221 G
MUFA 20:1: 0.133 G
MUFA 22:1: 0.014 G
MUFA 22:1 c: 0.014 G
MUFA 24:1 c: 0.017 G
Fatty acids, total polyunsaturated: 0.29 G
PUFA 18:2: 0.034 G
PUFA 18:2 n-6 c,c: 0.019 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 18:4: 0.007 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.008 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.014 G
PUFA 20:5 n-3 (EPA): 0.066 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.128 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.008 G
TFA 18:2 t not further defined: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 49 MG
Tryptophan: 0.233 G
Threonine: 0.912 G
Isoleucine: 0.959 G
Leucine: 1.692 G
Lysine: 1.911 G
Methionine: 0.616 G
Cystine: 0.223 G
Phenylalanine: 0.813 G
Tyrosine: 0.703 G
Valine: 1.072 G
Arginine: 1.245 G
Histidine: 0.613 G
Alanine: 1.259 G
Aspartic acid: 2.131 G
Glutamic acid: 3.107 G
Glycine: 0.999 G
Proline: 0.736 G
Serine: 0.849 G
Fish, halibut, cooked, with skin (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
3500 ETHNIC FOODS (USDA SR)
HALIBUT <SCIFAM>Pleuronectidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172859]
<SCIGEN>Hippoglossus Cuvier, 1816 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172931]
<SCIGEN>Reinhardtius Gill, 1861 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172929]
SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.82 G
Energy: 113 KCAL
Energy: 473 kJ
Protein: 22.13 G
Total lipid (fat): 2.73 G
Ash: 1.39 G
Calcium, Ca: 33 MG
Iron, Fe: 0.36 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 275 MG
Potassium, K: 501 MG
Sodium, Na: 86 MG
Zinc, Zn: 0.75 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 60.6 UG
Thiamin: 0.083 MG
Riboflavin: 0.176 MG
Niacin: 6.247 MG
Pantothenic acid: 0.486 MG
Vitamin B-6: 0.266 MG
Folate, total: 22 UG
Folate, food: 22 UG
Vitamin B-12: 2.55 UG
Vitamin A, RAE: 48 UG
Retinol: 48 UG
Vitamin A, IU: 160 IU
Vitamin E (alpha-tocopherol): 1.05 MG
Tocopherol, beta: 0.01 MG
Fatty acids, total saturated: 0.498 G
SFA 14:0: 0.078 G
SFA 15:0: 0.007 G
SFA 16:0: 0.333 G
SFA 17:0: 0.004 G
SFA 18:0: 0.074 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 0.842 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.211 G
MUFA 18:1: 0.541 G
MUFA 20:1: 0.085 G
Fatty acids, total polyunsaturated: 0.731 G
PUFA 18:2: 0.018 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.243 G
PUFA 22:5 n-3 (DPA): 0.052 G
PUFA 22:6 n-3 (DHA): 0.363 G
Cholesterol: 75 MG
Tryptophan: 0.335 G
Threonine: 1.029 G
Isoleucine: 1.017 G
Leucine: 1.723 G
Lysine: 1.962 G
Methionine: 0.861 G
Cystine: 0.383 G
Phenylalanine: 0.885 G
Tyrosine: 0.754 G
Valine: 1.113 G
Arginine: 1.304 G
Histidine: 0.538 G
Alanine: 1.28 G
Aspartic acid: 3.014 G
Glutamic acid: 3.421 G
Glycine: 1.005 G
Proline: 0.79 G
Serine: 0.981 G
Hydroxyproline: 0.107 G
Fish, halibut, greenland, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
GREENLAND HALIBUT <SCIFAM>Pleuronectidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172859]
[https://www.sciname.info/Default.asp?SciName=Reinhardtius hippoglossoides (Walbaum, 1792) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172930]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=516]
[FAO ASFIS GHL]
[CEC 1993 1135]
[https://www.sciname.info/Default.asp?SciName=Reinhardtius hippoglossoides ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.88 G
Energy: 239 KCAL
Energy: 1000 kJ
Protein: 18.42 G
Total lipid (fat): 17.74 G
Ash: 1.28 G
Calcium, Ca: 4 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 210 MG
Potassium, K: 344 MG
Sodium, Na: 103 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 46.8 UG
Thiamin: 0.073 MG
Riboflavin: 0.103 MG
Niacin: 1.923 MG
Pantothenic acid: 0.288 MG
Vitamin B-6: 0.485 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.96 UG
Vitamin A, RAE: 18 UG
Retinol: 18 UG
Vitamin A, IU: 60 IU
Fatty acids, total saturated: 3.102 G
SFA 12:0: 0.01 G
SFA 14:0: 0.967 G
SFA 16:0: 1.846 G
SFA 18:0: 0.247 G
Fatty acids, total monounsaturated: 10.742 G
MUFA 16:1: 2.261 G
MUFA 18:1: 3.068 G
MUFA 20:1: 2.868 G
MUFA 22:1: 2.523 G
Fatty acids, total polyunsaturated: 1.753 G
PUFA 18:2: 0.158 G
PUFA 18:3: 0.055 G
PUFA 18:4: 0.169 G
PUFA 20:4: 0.078 G
PUFA 20:5 n-3 (EPA): 0.674 G
PUFA 22:5 n-3 (DPA): 0.114 G
PUFA 22:6 n-3 (DHA): 0.504 G
Cholesterol: 59 MG
Tryptophan: 0.206 G
Threonine: 0.808 G
Isoleucine: 0.849 G
Leucine: 1.497 G
Lysine: 1.692 G
Methionine: 0.545 G
Cystine: 0.197 G
Phenylalanine: 0.719 G
Tyrosine: 0.622 G
Valine: 0.949 G
Arginine: 1.102 G
Histidine: 0.542 G
Alanine: 1.114 G
Aspartic acid: 1.887 G
Glutamic acid: 2.75 G
Glycine: 0.884 G
Proline: 0.651 G
Serine: 0.752 G
Fish, halibut, Greenland, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
GREENLAND HALIBUT <SCIFAM>Pleuronectidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172859]
[https://www.sciname.info/Default.asp?SciName=Reinhardtius hippoglossoides (Walbaum, 1792) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172930]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=516]
[FAO ASFIS GHL]
[CEC 1993 1135]
[https://www.sciname.info/Default.asp?SciName=Reinhardtius hippoglossoides ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.27 G
Energy: 186 KCAL
Energy: 778 kJ
Protein: 14.37 G
Total lipid (fat): 13.84 G
Ash: 1 G
Calcium, Ca: 3 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 164 MG
Potassium, K: 268 MG
Sodium, Na: 80 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 36.5 UG
Thiamin: 0.06 MG
Riboflavin: 0.08 MG
Niacin: 1.5 MG
Pantothenic acid: 0.25 MG
Vitamin B-6: 0.42 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 61.8 MG
Vitamin B-12: 1 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 47 IU
Vitamin E (alpha-tocopherol): 0.73 MG
Vitamin D (D2 + D3), International Units: 1097 IU
Vitamin D (D2 + D3): 27.4 UG
Vitamin D3 (cholecalciferol): 27.4 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 2.419 G
SFA 12:0: 0.008 G
SFA 14:0: 0.754 G
SFA 16:0: 1.44 G
SFA 18:0: 0.193 G
Fatty acids, total monounsaturated: 8.378 G
MUFA 16:1: 1.763 G
MUFA 18:1: 2.393 G
MUFA 20:1: 2.237 G
MUFA 22:1: 1.968 G
Fatty acids, total polyunsaturated: 1.367 G
PUFA 18:2: 0.123 G
PUFA 18:3: 0.043 G
PUFA 18:4: 0.132 G
PUFA 20:4: 0.061 G
PUFA 20:5 n-3 (EPA): 0.526 G
PUFA 22:5 n-3 (DPA): 0.089 G
PUFA 22:6 n-3 (DHA): 0.393 G
Cholesterol: 46 MG
Tryptophan: 0.161 G
Threonine: 0.63 G
Isoleucine: 0.662 G
Leucine: 1.168 G
Lysine: 1.32 G
Methionine: 0.425 G
Cystine: 0.154 G
Phenylalanine: 0.561 G
Tyrosine: 0.485 G
Valine: 0.74 G
Arginine: 0.86 G
Histidine: 0.423 G
Alanine: 0.869 G
Aspartic acid: 1.471 G
Glutamic acid: 2.145 G
Glycine: 0.69 G
Proline: 0.508 G
Serine: 0.586 G
Fish, halibut, raw, with skin (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
3500 ETHNIC FOODS (USDA SR)
HALIBUT <SCIFAM>Pleuronectidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172859]
<SCIGEN>Hippoglossus Cuvier, 1816 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172931]
<SCIGEN>Reinhardtius Gill, 1861 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172929]
SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.44 G
Energy: 116 KCAL
Energy: 484 kJ
Protein: 20.53 G
Total lipid (fat): 2.92 G
Ash: 1.3 G
Carbohydrate, by difference: 1.81 G
Calcium, Ca: 20 MG
Iron, Fe: 0.27 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 244 MG
Potassium, K: 449 MG
Sodium, Na: 79 MG
Zinc, Zn: 0.61 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 51.1 UG
Thiamin: 0.066 MG
Riboflavin: 0.072 MG
Niacin: 5.762 MG
Pantothenic acid: 0.377 MG
Vitamin B-6: 0.39 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 47 UG
Retinol: 47 UG
Vitamin A, IU: 157 IU
Vitamin E (alpha-tocopherol): 1.9 MG
Tocopherol, beta: 0.03 MG
Tocotrienol, gamma: 0.05 MG
Vitamin K (Menaquinone-4): 0.1 UG
Fatty acids, total saturated: 0.726 G
SFA 14:0: 0.088 G
SFA 15:0: 0.008 G
SFA 16:0: 0.383 G
SFA 17:0: 0.004 G
SFA 18:0: 0.088 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 1.195 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.231 G
MUFA 18:1: 0.591 G
MUFA 20:1: 0.106 G
MUFA 22:1: 0.002 G
MUFA 24:1 c: 0.01 G
Fatty acids, total polyunsaturated: 0.912 G
PUFA 18:2: 0.018 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.028 G
PUFA 20:5 n-3 (EPA): 0.217 G
PUFA 22:5 n-3 (DPA): 0.059 G
PUFA 22:6 n-3 (DHA): 0.393 G
Cholesterol: 72 MG
Tryptophan: 0.311 G
Threonine: 0.954 G
Isoleucine: 0.943 G
Leucine: 1.598 G
Lysine: 1.82 G
Methionine: 0.799 G
Cystine: 0.355 G
Phenylalanine: 0.821 G
Tyrosine: 0.699 G
Valine: 1.032 G
Arginine: 1.21 G
Histidine: 0.499 G
Alanine: 1.187 G
Aspartic acid: 2.796 G
Glutamic acid: 3.174 G
Glycine: 0.932 G
Proline: 0.732 G
Serine: 0.91 G
Hydroxyproline: 0.183 G
Fish, halibut
Water: 64.71 G
Energy: 175 KCAL
Protein: 20.73 G
Total lipid (fat): 6.24 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 18 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 263 MG
Potassium, K: 473 MG
Sodium, Na: 334 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.042 MG
Selenium, Se: 49.8 UG
Thiamin: 0.141 MG
Riboflavin: 0.079 MG
Niacin: 7.506 MG
Vitamin B-6: 0.554 MG
Folate, total: 27 UG
Folic acid: 13 UG
Folate, food: 14 UG
Folate, DFE: 37 UG
Choline, total: 69.7 MG
Vitamin B-12: 1.05 UG
Vitamin A, RAE: 40 UG
Retinol: 39 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.26 MG
Vitamin D (D2 + D3): 5 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 1.566 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.041 G
SFA 14:0: 0.165 G
SFA 16:0: 0.886 G
SFA 18:0: 0.318 G
Fatty acids, total monounsaturated: 2.111 G
MUFA 16:1: 0.099 G
MUFA 18:1: 1.794 G
MUFA 20:1: 0.161 G
MUFA 22:1: 0.015 G
Fatty acids, total polyunsaturated: 1.741 G
PUFA 18:2: 1.311 G
PUFA 18:3: 0.169 G
PUFA 18:4: 0.008 G
PUFA 20:4: 0.016 G
PUFA 20:5 n-3 (EPA): 0.07 G
PUFA 22:5 n-3 (DPA): 0.017 G
PUFA 22:6 n-3 (DHA): 0.134 G
Cholesterol: 59 MG
Fish, herring eggs on giant kelp, Pacific (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD DISH (EUROFIR) A recipe dish whose main ingredient is considered to be fish
3500 ETHNIC FOODS (USDA SR)
PACIFIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes in Cuvier and Valenciennes, 1847 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=551209]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes, 1847 ][https://www.fishbase.us/summary/SpeciesSummary.php?ID=1520]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes 1847 ][FAO ASFIS HEP]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasi Valenciennes, 1847 ][CEC 1993 167]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii ][2010 FDA Seafood List]
OVARY, ROE The female reproductive organs of animals (e.g., fish roe, coral of a lobster).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
VEGETABLE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.8 G
Energy: 63 KCAL
Energy: 263 kJ
Protein: 11.3 G
Total lipid (fat): 0.8 G
Ash: 3.5 G
Carbohydrate, by difference: 2.6 G
Calcium, Ca: 161 MG
Iron, Fe: 3.4 MG
Sodium, Na: 61 MG
Thiamin: 0.1 MG
Riboflavin: 0.13 MG
Niacin: 2.7 MG
Vitamin A, IU: 89 IU
Fish, herring eggs, Pacific, dry (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD PRODUCT (EUROFIR) includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pt).
3500 ETHNIC FOODS (USDA SR)
PACIFIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes in Cuvier and Valenciennes, 1847 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=551209]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes, 1847 ][https://www.fishbase.us/summary/SpeciesSummary.php?ID=1520]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes 1847 ][FAO ASFIS HEP]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasi Valenciennes, 1847 ][CEC 1993 167]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii ][2010 FDA Seafood List]
OVARY, ROE The female reproductive organs of animals (e.g., fish roe, coral of a lobster).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 27.3 G
Energy: 312 KCAL
Energy: 1306 kJ
Protein: 60.4 G
Total lipid (fat): 6.6 G
Ash: 2.9 G
Carbohydrate, by difference: 2.8 G
Calcium, Ca: 29 MG
Phosphorus, P: 808 MG
Thiamin: 0.05 MG
Riboflavin: 0.17 MG
Niacin: 4.1 MG
Fish, herring eggs, Pacific, plain (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD PRODUCT (EUROFIR) includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pt).
3500 ETHNIC FOODS (USDA SR)
PACIFIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes in Cuvier and Valenciennes, 1847 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=551209]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes, 1847 ][https://www.fishbase.us/summary/SpeciesSummary.php?ID=1520]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes 1847 ][FAO ASFIS HEP]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasi Valenciennes, 1847 ][CEC 1993 167]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii ][2010 FDA Seafood List]
OVARY, ROE The female reproductive organs of animals (e.g., fish roe, coral of a lobster).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.2 G
Energy: 74 KCAL
Energy: 308 kJ
Protein: 9.6 G
Total lipid (fat): 1.93 G
Ash: 2.8 G
Carbohydrate, by difference: 4.47 G
Calcium, Ca: 19 MG
Iron, Fe: 2.7 MG
Sodium, Na: 61 MG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.1 MG
Riboflavin: 0.12 MG
Niacin: 1.8 MG
Vitamin A, IU: 57 IU
Fatty acids, total saturated: 0.43 G
Fatty acids, total monounsaturated: 0.42 G
Fatty acids, total polyunsaturated: 0.71 G
PUFA 18:2: 0.03 G
PUFA 18:3: 0.01 G
Cholesterol: 40 MG
Fish, herring, Atlantic, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161722]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus harengus Linnaeus, 1758 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161724]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=24]
[FAO ASFIS HER]
[CEC 1993 166]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.16 G
Energy: 203 KCAL
Energy: 849 kJ
Protein: 23.03 G
Total lipid (fat): 11.59 G
Ash: 1.87 G
Calcium, Ca: 74 MG
Iron, Fe: 1.41 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 303 MG
Potassium, K: 419 MG
Sodium, Na: 115 MG
Zinc, Zn: 1.27 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.04 MG
Selenium, Se: 46.8 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.112 MG
Riboflavin: 0.299 MG
Niacin: 4.124 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.348 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 83.3 MG
Vitamin B-12: 13.14 UG
Vitamin A, RAE: 36 UG
Retinol: 36 UG
Vitamin A, IU: 120 IU
Vitamin E (alpha-tocopherol): 1.37 MG
Vitamin D (D2 + D3), International Units: 214 IU
Vitamin D (D2 + D3): 5.4 UG
Vitamin D3 (cholecalciferol): 5.4 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 2.615 G
SFA 12:0: 0.015 G
SFA 14:0: 0.71 G
SFA 16:0: 1.735 G
SFA 18:0: 0.14 G
Fatty acids, total monounsaturated: 4.79 G
MUFA 16:1: 0.797 G
MUFA 18:1: 1.944 G
MUFA 20:1: 0.924 G
MUFA 22:1: 1.077 G
Fatty acids, total polyunsaturated: 2.735 G
PUFA 18:2: 0.167 G
PUFA 18:3: 0.132 G
PUFA 18:4: 0.274 G
PUFA 20:4: 0.077 G
PUFA 20:5 n-3 (EPA): 0.909 G
PUFA 22:5 n-3 (DPA): 0.071 G
PUFA 22:6 n-3 (DHA): 1.105 G
Cholesterol: 77 MG
Tryptophan: 0.258 G
Threonine: 1.01 G
Isoleucine: 1.061 G
Leucine: 1.872 G
Lysine: 2.115 G
Methionine: 0.682 G
Cystine: 0.247 G
Phenylalanine: 0.899 G
Tyrosine: 0.778 G
Valine: 1.187 G
Arginine: 1.378 G
Histidine: 0.678 G
Alanine: 1.393 G
Aspartic acid: 2.358 G
Glutamic acid: 3.438 G
Glycine: 1.106 G
Proline: 0.814 G
Serine: 0.94 G
Fish, herring, Atlantic, kippered
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD PRODUCT (EUROFIR) includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pt).
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161722]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus harengus Linnaeus, 1758 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161724]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=24]
[FAO ASFIS HER]
[CEC 1993 166]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
SMOKED BY SMOKE INFILTRATION Use when food is exposed it for long periods of time to the smoke from a wood fire. Index also *PRESERVED BY SMOKING* [J0106]. If smoking also includes heat treatment, index the proper heat treatment under *PRESERVED BY HEAT TREATMENT* [J0120].
SALTED Used when it is necessary to distinguish one product from another (e.g., salted vs. unsalted peanuts), or for salt-fermented products (e.g. soy sauce). It can also be used for other products known to contain at least 4% added and naturally present salt (sodium chloride).
We salting is used as preservation method, index *PRESERVED BY SALTING [J0103]* or narrower term.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 59.7 G
Energy: 217 KCAL
Energy: 908 kJ
Protein: 24.58 G
Total lipid (fat): 12.37 G
Ash: 1.94 G
Calcium, Ca: 84 MG
Iron, Fe: 1.51 MG
Magnesium, Mg: 46 MG
Phosphorus, P: 325 MG
Potassium, K: 447 MG
Sodium, Na: 918 MG
Zinc, Zn: 1.36 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.05 MG
Selenium, Se: 52.6 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.126 MG
Riboflavin: 0.319 MG
Niacin: 4.402 MG
Pantothenic acid: 0.88 MG
Vitamin B-6: 0.413 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 95 MG
Vitamin B-12: 18.7 UG
Vitamin A, RAE: 40 UG
Retinol: 40 UG
Vitamin A, IU: 135 IU
Vitamin E (alpha-tocopherol): 1.54 MG
Vitamin D (D2 + D3), International Units: 86 IU
Vitamin D (D2 + D3): 2.2 UG
Vitamin D3 (cholecalciferol): 2.2 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 2.791 G
SFA 12:0: 0.016 G
SFA 14:0: 0.758 G
SFA 16:0: 1.851 G
SFA 18:0: 0.149 G
Fatty acids, total monounsaturated: 5.112 G
MUFA 16:1: 0.851 G
MUFA 18:1: 2.074 G
MUFA 20:1: 0.986 G
MUFA 22:1: 1.149 G
Fatty acids, total polyunsaturated: 2.919 G
PUFA 18:2: 0.178 G
PUFA 18:3: 0.141 G
PUFA 18:4: 0.293 G
PUFA 20:4: 0.082 G
PUFA 20:5 n-3 (EPA): 0.97 G
PUFA 22:5 n-3 (DPA): 0.075 G
PUFA 22:6 n-3 (DHA): 1.179 G
Cholesterol: 82 MG
Tryptophan: 0.275 G
Threonine: 1.078 G
Isoleucine: 1.133 G
Leucine: 1.998 G
Lysine: 2.258 G
Methionine: 0.728 G
Cystine: 0.264 G
Phenylalanine: 0.96 G
Tyrosine: 0.83 G
Valine: 1.266 G
Arginine: 1.471 G
Histidine: 0.724 G
Alanine: 1.487 G
Aspartic acid: 2.517 G
Glutamic acid: 3.669 G
Glycine: 1.18 G
Proline: 0.869 G
Serine: 1.003 G
Fish, herring, Atlantic, pickled
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD PRODUCT (EUROFIR) includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pt).
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161722]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus harengus Linnaeus, 1758 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161724]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=24]
[FAO ASFIS HER]
[CEC 1993 166]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED OR DISINTEGRATED The distinctions in this category are based on size characteristics, primarily thickness, which are important for heat transfer and for diffusion of chemicals in processing. *DIVIDED INTO HALVES, QUARTERS OR SEGMENTS* should be examined first and if one of the descriptors listed applies it should be used regardless of the size of the pieces. If none of these are applicable, other *DIVIDED OR DISINTEGRATED* descriptors should be examined. Do not use any of these descriptors if dividing or disintegrating results in a semiliquid or semisolid product.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PICKLED Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture.
STERILIZED AFTER FILLING Used when a food product was sterilized by holding at a high temperature after filling.
PACKED IN VINEGAR WITH SUGAR Used for sweetened vinegar-water mixture with grain of at least 10. For lower grain, use *PACKED IN SWEETENED LIQUID*. In the U.S., grain strength is calculated as 10 times the acid content expressed as acetic acid. For example, 40 grain vinegar = 4% acetic acid; 120 grain vinegar = 12% acetic acid. [Technically Speaking about Vinegar - A food technologist's guide to vinegar, The Vinegar Institute, 5775 Peachtree-Dunwoody Road, Atlanta, Georgia 30342, USA].
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 55.22 G
Energy: 262 KCAL
Energy: 1096 kJ
Protein: 14.19 G
Total lipid (fat): 18 G
Ash: 2.95 G
Carbohydrate, by difference: 9.64 G
Sugars, Total: 7.71 G
Calcium, Ca: 77 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 89 MG
Potassium, K: 69 MG
Sodium, Na: 870 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.04 MG
Selenium, Se: 58.5 UG
Thiamin: 0.036 MG
Riboflavin: 0.139 MG
Niacin: 3.3 MG
Pantothenic acid: 0.081 MG
Vitamin B-6: 0.17 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 104.1 MG
Vitamin B-12: 4.27 UG
Vitamin A, RAE: 258 UG
Retinol: 258 UG
Vitamin A, IU: 860 IU
Vitamin E (alpha-tocopherol): 1.71 MG
Vitamin D (D2 + D3), International Units: 113 IU
Vitamin D (D2 + D3): 2.8 UG
Vitamin D3 (cholecalciferol): 2.8 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 2.381 G
SFA 14:0: 0.721 G
SFA 16:0: 1.555 G
SFA 18:0: 0.105 G
Fatty acids, total monounsaturated: 11.947 G
MUFA 16:1: 1.383 G
MUFA 18:1: 1.75 G
MUFA 20:1: 3.648 G
MUFA 22:1: 5.166 G
Fatty acids, total polyunsaturated: 1.679 G
PUFA 18:2: 0.211 G
PUFA 20:5 n-3 (EPA): 0.843 G
PUFA 22:5 n-3 (DPA): 0.079 G
PUFA 22:6 n-3 (DHA): 0.546 G
Cholesterol: 13 MG
Tryptophan: 0.159 G
Threonine: 0.622 G
Isoleucine: 0.654 G
Leucine: 1.153 G
Lysine: 1.303 G
Methionine: 0.42 G
Cystine: 0.152 G
Phenylalanine: 0.554 G
Tyrosine: 0.479 G
Valine: 0.731 G
Arginine: 0.849 G
Histidine: 0.418 G
Alanine: 0.858 G
Aspartic acid: 1.453 G
Glutamic acid: 2.118 G
Glycine: 0.681 G
Proline: 0.502 G
Serine: 0.579 G
Fish, herring, Atlantic, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161722]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus harengus Linnaeus, 1758 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161724]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=24]
[FAO ASFIS HER]
[CEC 1993 166]
[https://www.sciname.info/Default.asp?SciName=Clupea harengus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.05 G
Energy: 158 KCAL
Energy: 661 kJ
Protein: 17.96 G
Total lipid (fat): 9.04 G
Ash: 1.46 G
Calcium, Ca: 57 MG
Iron, Fe: 1.1 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 236 MG
Potassium, K: 327 MG
Sodium, Na: 90 MG
Zinc, Zn: 0.99 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.035 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.092 MG
Riboflavin: 0.233 MG
Niacin: 3.217 MG
Pantothenic acid: 0.645 MG
Vitamin B-6: 0.302 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 65 MG
Vitamin B-12: 13.67 UG
Vitamin A, RAE: 28 UG
Retinol: 28 UG
Vitamin A, IU: 93 IU
Vitamin E (alpha-tocopherol): 1.07 MG
Vitamin D (D2 + D3), International Units: 167 IU
Vitamin D (D2 + D3): 4.2 UG
Vitamin D3 (cholecalciferol): 4.2 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 2.04 G
SFA 10:0: 0.005 G
SFA 12:0: 0.012 G
SFA 14:0: 0.554 G
SFA 16:0: 1.353 G
SFA 18:0: 0.109 G
Fatty acids, total monounsaturated: 3.736 G
MUFA 16:1: 0.622 G
MUFA 18:1: 1.516 G
MUFA 20:1: 0.721 G
MUFA 22:1: 0.84 G
Fatty acids, total polyunsaturated: 2.133 G
PUFA 18:2: 0.13 G
PUFA 18:3: 0.103 G
PUFA 18:4: 0.214 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.709 G
PUFA 22:5 n-3 (DPA): 0.055 G
PUFA 22:6 n-3 (DHA): 0.862 G
Cholesterol: 60 MG
Tryptophan: 0.201 G
Threonine: 0.787 G
Isoleucine: 0.828 G
Leucine: 1.46 G
Lysine: 1.65 G
Methionine: 0.532 G
Cystine: 0.193 G
Phenylalanine: 0.701 G
Tyrosine: 0.606 G
Valine: 0.925 G
Arginine: 1.075 G
Histidine: 0.529 G
Alanine: 1.086 G
Aspartic acid: 1.839 G
Glutamic acid: 2.681 G
Glycine: 0.862 G
Proline: 0.635 G
Serine: 0.733 G
Fish, herring, Pacific, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
PACIFIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes in Cuvier and Valenciennes, 1847 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=551209]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes, 1847 ][https://www.fishbase.us/summary/SpeciesSummary.php?ID=1520]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes 1847 ][FAO ASFIS HEP]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasi Valenciennes, 1847 ][CEC 1993 167]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 63.49 G
Energy: 250 KCAL
Energy: 1046 kJ
Protein: 21.01 G
Total lipid (fat): 17.79 G
Ash: 3.04 G
Calcium, Ca: 106 MG
Iron, Fe: 1.44 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 292 MG
Potassium, K: 542 MG
Sodium, Na: 95 MG
Zinc, Zn: 0.68 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.058 MG
Selenium, Se: 46.8 UG
Thiamin: 0.073 MG
Riboflavin: 0.256 MG
Niacin: 2.821 MG
Pantothenic acid: 1.154 MG
Vitamin B-6: 0.519 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 9.62 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 116 IU
Fatty acids, total saturated: 4.174 G
SFA 14:0: 1.17 G
SFA 16:0: 2.593 G
SFA 18:0: 0.329 G
Fatty acids, total monounsaturated: 8.807 G
MUFA 16:1: 1.355 G
MUFA 18:1: 3.734 G
MUFA 20:1: 1.742 G
MUFA 22:1: 1.912 G
Fatty acids, total polyunsaturated: 3.106 G
PUFA 18:2: 0.246 G
PUFA 18:3: 0.073 G
PUFA 18:4: 0.318 G
PUFA 20:4: 0.123 G
PUFA 20:5 n-3 (EPA): 1.242 G
PUFA 22:5 n-3 (DPA): 0.22 G
PUFA 22:6 n-3 (DHA): 0.883 G
Cholesterol: 99 MG
Tryptophan: 0.235 G
Threonine: 0.921 G
Isoleucine: 0.968 G
Leucine: 1.708 G
Lysine: 1.93 G
Methionine: 0.622 G
Cystine: 0.225 G
Phenylalanine: 0.82 G
Tyrosine: 0.709 G
Valine: 1.083 G
Arginine: 1.257 G
Histidine: 0.619 G
Alanine: 1.271 G
Aspartic acid: 2.152 G
Glutamic acid: 3.137 G
Glycine: 1.009 G
Proline: 0.743 G
Serine: 0.857 G
Fish, herring, Pacific, flesh, air-dried, packed in oil (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
3500 ETHNIC FOODS (USDA SR)
PACIFIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes in Cuvier and Valenciennes, 1847 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=551209]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes, 1847 ][https://www.fishbase.us/summary/SpeciesSummary.php?ID=1520]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes 1847 ][FAO ASFIS HEP]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasi Valenciennes, 1847 ][CEC 1993 167]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
NATURALLY DRIED Dried by natural heat, usually through exposure to the sun. Includes field-dried products such as grains and dry beans. These products are included also if they have been artificially dried to return them to normal dry state, e.g. grain that has been artificially dried after harvest.
PACKED IN FAT OR OIL
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 18.2 G
Energy: 489 KCAL
Energy: 2048 kJ
Protein: 44.5 G
Total lipid (fat): 34.6 G
Ash: 2.7 G
Phosphorus, P: 684 MG
Thiamin: 0.01 MG
Niacin: 2.2 MG
Vitamin A, IU: 1300 IU
Fish, herring, Pacific, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
PACIFIC HERRING <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes in Cuvier and Valenciennes, 1847 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=551209]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes, 1847 ][https://www.fishbase.us/summary/SpeciesSummary.php?ID=1520]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii Valenciennes 1847 ][FAO ASFIS HEP]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasi Valenciennes, 1847 ][CEC 1993 167]
[https://www.sciname.info/Default.asp?SciName=Clupea pallasii ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.52 G
Energy: 195 KCAL
Energy: 816 kJ
Protein: 16.39 G
Total lipid (fat): 13.88 G
Ash: 2.37 G
Calcium, Ca: 83 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 228 MG
Potassium, K: 423 MG
Sodium, Na: 74 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.045 MG
Selenium, Se: 36.5 UG
Thiamin: 0.06 MG
Riboflavin: 0.2 MG
Niacin: 2.2 MG
Pantothenic acid: 1 MG
Vitamin B-6: 0.45 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 10 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Vitamin A, IU: 106 IU
Fatty acids, total saturated: 3.257 G
SFA 14:0: 0.913 G
SFA 16:0: 2.023 G
SFA 18:0: 0.257 G
Fatty acids, total monounsaturated: 6.872 G
MUFA 16:1: 1.057 G
MUFA 18:1: 2.913 G
MUFA 20:1: 1.359 G
MUFA 22:1: 1.492 G
Fatty acids, total polyunsaturated: 2.423 G
PUFA 18:2: 0.192 G
PUFA 18:3: 0.057 G
PUFA 18:4: 0.248 G
PUFA 20:4: 0.096 G
PUFA 20:5 n-3 (EPA): 0.969 G
PUFA 22:5 n-3 (DPA): 0.172 G
PUFA 22:6 n-3 (DHA): 0.689 G
Cholesterol: 77 MG
Tryptophan: 0.184 G
Threonine: 0.719 G
Isoleucine: 0.755 G
Leucine: 1.332 G
Lysine: 1.506 G
Methionine: 0.485 G
Cystine: 0.176 G
Phenylalanine: 0.64 G
Tyrosine: 0.553 G
Valine: 0.845 G
Arginine: 0.981 G
Histidine: 0.483 G
Alanine: 0.991 G
Aspartic acid: 1.679 G
Glutamic acid: 2.447 G
Glycine: 0.787 G
Proline: 0.58 G
Serine: 0.669 G
Fish, herring
Water: 56.02 G
Energy: 245 KCAL
Protein: 20.1 G
Total lipid (fat): 14.32 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 70 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 263 MG
Potassium, K: 359 MG
Sodium, Na: 357 MG
Zinc, Zn: 1.14 MG
Copper, Cu: 0.115 MG
Selenium, Se: 40.3 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.179 MG
Riboflavin: 0.281 MG
Niacin: 4.052 MG
Vitamin B-6: 0.322 MG
Folate, total: 26 UG
Folic acid: 13 UG
Folate, food: 13 UG
Folate, DFE: 35 UG
Choline, total: 73 MG
Vitamin B-12: 12.91 UG
Vitamin A, RAE: 47 UG
Retinol: 46 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.74 MG
Vitamin D (D2 + D3): 4.5 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 3.398 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.036 G
SFA 12:0: 0.048 G
SFA 14:0: 0.695 G
SFA 16:0: 2.121 G
SFA 18:0: 0.376 G
Fatty acids, total monounsaturated: 5.532 G
MUFA 16:1: 0.679 G
MUFA 18:1: 3.142 G
MUFA 20:1: 0.777 G
MUFA 22:1: 0.88 G
Fatty acids, total polyunsaturated: 3.672 G
PUFA 18:2: 1.411 G
PUFA 18:3: 0.266 G
PUFA 18:4: 0.224 G
PUFA 20:4: 0.065 G
PUFA 20:5 n-3 (EPA): 0.743 G
PUFA 22:5 n-3 (DPA): 0.058 G
PUFA 22:6 n-3 (DHA): 0.903 G
Cholesterol: 71 MG
Fish, ling, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
LING <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Molva molva (Linnaeus, 1758) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164760]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=33]
[FAO ASFIS LIN]
[CEC 1993 456]
[https://www.sciname.info/Default.asp?SciName=Molva molva ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.88 G
Energy: 111 KCAL
Energy: 464 kJ
Protein: 24.35 G
Total lipid (fat): 0.82 G
Ash: 1.79 G
Calcium, Ca: 44 MG
Iron, Fe: 0.83 MG
Magnesium, Mg: 81 MG
Phosphorus, P: 254 MG
Potassium, K: 486 MG
Sodium, Na: 173 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.038 MG
Selenium, Se: 46.8 UG
Thiamin: 0.127 MG
Riboflavin: 0.231 MG
Niacin: 2.801 MG
Pantothenic acid: 0.369 MG
Vitamin B-6: 0.351 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 0.65 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 115 IU
Cholesterol: 51 MG
Tryptophan: 0.273 G
Threonine: 1.067 G
Isoleucine: 1.122 G
Leucine: 1.979 G
Lysine: 2.236 G
Methionine: 0.721 G
Cystine: 0.261 G
Phenylalanine: 0.95 G
Tyrosine: 0.822 G
Valine: 1.254 G
Arginine: 1.457 G
Histidine: 0.717 G
Alanine: 1.472 G
Aspartic acid: 2.493 G
Glutamic acid: 3.634 G
Glycine: 1.169 G
Proline: 0.861 G
Serine: 0.993 G
Fish, ling, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
LING <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Molva molva (Linnaeus, 1758) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164760]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=33]
[FAO ASFIS LIN]
[CEC 1993 456]
[https://www.sciname.info/Default.asp?SciName=Molva molva ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.63 G
Energy: 87 KCAL
Energy: 364 kJ
Protein: 18.99 G
Total lipid (fat): 0.64 G
Ash: 1.4 G
Calcium, Ca: 34 MG
Iron, Fe: 0.65 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 198 MG
Potassium, K: 379 MG
Sodium, Na: 135 MG
Zinc, Zn: 0.78 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.03 MG
Selenium, Se: 36.5 UG
Thiamin: 0.11 MG
Riboflavin: 0.19 MG
Niacin: 2.3 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.304 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 0.56 UG
Vitamin A, RAE: 30 UG
Retinol: 30 UG
Vitamin A, IU: 100 IU
Fatty acids, total saturated: 0.12 G
Fatty acids, total monounsaturated: 0.09 G
Fatty acids, total polyunsaturated: 0.22 G
Cholesterol: 40 MG
Tryptophan: 0.213 G
Threonine: 0.832 G
Isoleucine: 0.875 G
Leucine: 1.543 G
Lysine: 1.744 G
Methionine: 0.562 G
Cystine: 0.204 G
Phenylalanine: 0.741 G
Tyrosine: 0.641 G
Valine: 0.978 G
Arginine: 1.136 G
Histidine: 0.559 G
Alanine: 1.148 G
Aspartic acid: 1.944 G
Glutamic acid: 2.834 G
Glycine: 0.911 G
Proline: 0.671 G
Serine: 0.775 G
Fish, lingcod, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
LINGCOD <SCIFAM>Hexagrammidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167108]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard, 1854 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167116]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=509]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard 1854 ][FAO ASFIS CLI]
[CEC 1993 1080]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus ] [2010 FDA Seafood List]
[FDA RFE 2010 45]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 75.68 G
Energy: 109 KCAL
Energy: 456 kJ
Protein: 22.64 G
Total lipid (fat): 1.36 G
Ash: 1.55 G
Calcium, Ca: 18 MG
Iron, Fe: 0.41 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 258 MG
Potassium, K: 560 MG
Sodium, Na: 76 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 46.8 UG
Thiamin: 0.035 MG
Riboflavin: 0.139 MG
Niacin: 2.314 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.346 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 4.15 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 58 IU
Fatty acids, total saturated: 0.255 G
SFA 14:0: 0.047 G
SFA 16:0: 0.151 G
SFA 18:0: 0.045 G
Fatty acids, total monounsaturated: 0.447 G
MUFA 16:1: 0.097 G
MUFA 18:1: 0.244 G
MUFA 20:1: 0.093 G
Fatty acids, total polyunsaturated: 0.383 G
PUFA 18:2: 0.038 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.133 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.13 G
Cholesterol: 67 MG
Tryptophan: 0.254 G
Threonine: 0.993 G
Isoleucine: 1.043 G
Leucine: 1.84 G
Lysine: 2.079 G
Methionine: 0.67 G
Cystine: 0.243 G
Phenylalanine: 0.884 G
Tyrosine: 0.764 G
Valine: 1.166 G
Arginine: 1.355 G
Histidine: 0.667 G
Alanine: 1.369 G
Aspartic acid: 2.318 G
Glutamic acid: 3.38 G
Glycine: 1.087 G
Proline: 0.801 G
Serine: 0.924 G
Fish, lingcod, liver (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
3500 ETHNIC FOODS (USDA SR)
LINGCOD <SCIFAM>Hexagrammidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167108]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard, 1854 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167116]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=509]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard 1854 ][FAO ASFIS CLI]
[CEC 1993 1080]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus ] [2010 FDA Seafood List]
[FDA RFE 2010 45]
LIVER
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 45.9 G
Energy: 424 KCAL
Energy: 1776 kJ
Protein: 5.6 G
Total lipid (fat): 42 G
Ash: 0.5 G
Carbohydrate, by difference: 6 G
Calcium, Ca: 5 MG
Iron, Fe: 1 MG
Phosphorus, P: 123 MG
Thiamin: 0.22 MG
Niacin: 4.2 MG
Vitamin A, IU: 9100 IU
Fish, lingcod, meat, raw (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
3500 ETHNIC FOODS (USDA SR)
LINGCOD <SCIFAM>Hexagrammidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167108]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard, 1854 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167116]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=509]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard 1854 ][FAO ASFIS CLI]
[CEC 1993 1080]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus ] [2010 FDA Seafood List]
[FDA RFE 2010 45]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 80 G
Energy: 79 KCAL
Energy: 330 kJ
Protein: 17.9 G
Total lipid (fat): 0.8 G
Ash: 1.3 G
Potassium, K: 433 MG
Sodium, Na: 59 MG
Thiamin: 0.11 MG
Riboflavin: 0.36 MG
Vitamin A, IU: 230 IU
Fish, lingcod, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
LINGCOD <SCIFAM>Hexagrammidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167108]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard, 1854 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167116]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=509]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus Girard 1854 ][FAO ASFIS CLI]
[CEC 1993 1080]
[https://www.sciname.info/Default.asp?SciName=Ophiodon elongatus ] [2010 FDA Seafood List]
[FDA RFE 2010 45]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.03 G
Energy: 85 KCAL
Energy: 356 kJ
Protein: 17.66 G
Total lipid (fat): 1.06 G
Ash: 1.21 G
Calcium, Ca: 14 MG
Iron, Fe: 0.32 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 201 MG
Potassium, K: 437 MG
Sodium, Na: 59 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.027 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 36.5 UG
Thiamin: 0.03 MG
Riboflavin: 0.114 MG
Niacin: 1.9 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.3 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 3.6 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 50 IU
Fatty acids, total saturated: 0.197 G
Fatty acids, total monounsaturated: 0.35 G
Fatty acids, total polyunsaturated: 0.3 G
Cholesterol: 52 MG
Tryptophan: 0.198 G
Threonine: 0.774 G
Isoleucine: 0.814 G
Leucine: 1.435 G
Lysine: 1.622 G
Methionine: 0.523 G
Cystine: 0.189 G
Phenylalanine: 0.689 G
Tyrosine: 0.596 G
Valine: 0.91 G
Arginine: 1.057 G
Histidine: 0.52 G
Alanine: 1.068 G
Aspartic acid: 1.808 G
Glutamic acid: 2.636 G
Glycine: 0.848 G
Proline: 0.624 G
Serine: 0.72 G
Fish, mackerel, Atlantic, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC MACKEREL <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
[https://www.sciname.info/Default.asp?SciName=Scomber scombrus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172414]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=118]
[FAO ASFIS MAC]
[CEC 1993 973]
[https://www.sciname.info/Default.asp?SciName=Scomber scombrus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 53.27 G
Energy: 262 KCAL
Energy: 1096 kJ
Protein: 23.85 G
Total lipid (fat): 17.81 G
Ash: 1.53 G
Calcium, Ca: 15 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 97 MG
Phosphorus, P: 278 MG
Potassium, K: 401 MG
Sodium, Na: 83 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 51.6 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.159 MG
Riboflavin: 0.412 MG
Niacin: 6.85 MG
Pantothenic acid: 0.99 MG
Vitamin B-6: 0.46 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin B-12: 19 UG
Vitamin A, RAE: 54 UG
Retinol: 54 UG
Vitamin A, IU: 180 IU
Fatty acids, total saturated: 4.176 G
SFA 14:0: 0.592 G
SFA 16:0: 1.375 G
SFA 18:0: 0.256 G
Fatty acids, total monounsaturated: 7.006 G
MUFA 16:1: 0.534 G
MUFA 18:1: 1.202 G
MUFA 20:1: 1.598 G
MUFA 22:1: 2.498 G
Fatty acids, total polyunsaturated: 4.3 G
PUFA 18:2: 0.147 G
PUFA 18:3: 0.113 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.504 G
PUFA 22:5 n-3 (DPA): 0.106 G
PUFA 22:6 n-3 (DHA): 0.699 G
Cholesterol: 75 MG
Tryptophan: 0.267 G
Threonine: 1.045 G
Isoleucine: 1.099 G
Leucine: 1.938 G
Lysine: 2.19 G
Methionine: 0.706 G
Cystine: 0.256 G
Phenylalanine: 0.931 G
Tyrosine: 0.805 G
Valine: 1.228 G
Arginine: 1.427 G
Histidine: 0.702 G
Alanine: 1.442 G
Aspartic acid: 2.442 G
Glutamic acid: 3.559 G
Glycine: 1.145 G
Proline: 0.843 G
Serine: 0.973 G
Fish, mackerel, Atlantic, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC MACKEREL <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
[https://www.sciname.info/Default.asp?SciName=Scomber scombrus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172414]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=118]
[FAO ASFIS MAC]
[CEC 1993 973]
[https://www.sciname.info/Default.asp?SciName=Scomber scombrus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 63.55 G
Energy: 205 KCAL
Energy: 858 kJ
Protein: 18.6 G
Total lipid (fat): 13.89 G
Ash: 1.35 G
Calcium, Ca: 12 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 76 MG
Phosphorus, P: 217 MG
Potassium, K: 314 MG
Sodium, Na: 90 MG
Zinc, Zn: 0.63 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 44.1 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.176 MG
Riboflavin: 0.312 MG
Niacin: 9.08 MG
Pantothenic acid: 0.856 MG
Vitamin B-6: 0.399 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 65 MG
Vitamin B-12: 8.71 UG
Vitamin A, RAE: 50 UG
Retinol: 50 UG
Vitamin A, IU: 167 IU
Vitamin E (alpha-tocopherol): 1.52 MG
Vitamin D (D2 + D3), International Units: 643 IU
Vitamin D (D2 + D3): 16.1 UG
Vitamin D3 (cholecalciferol): 16.1 UG
Vitamin K (phylloquinone): 5 UG
Fatty acids, total saturated: 3.257 G
SFA 12:0: 0.017 G
SFA 14:0: 0.674 G
SFA 16:0: 2.125 G
SFA 18:0: 0.423 G
Fatty acids, total monounsaturated: 5.456 G
MUFA 16:1: 0.727 G
MUFA 18:1: 2.283 G
MUFA 20:1: 1.039 G
MUFA 22:1: 1.407 G
Fatty acids, total polyunsaturated: 3.35 G
PUFA 18:2: 0.219 G
PUFA 18:3: 0.159 G
PUFA 18:4: 0.278 G
PUFA 20:4: 0.183 G
PUFA 20:5 n-3 (EPA): 0.898 G
PUFA 22:5 n-3 (DPA): 0.212 G
PUFA 22:6 n-3 (DHA): 1.401 G
Cholesterol: 70 MG
Tryptophan: 0.208 G
Threonine: 0.815 G
Isoleucine: 0.857 G
Leucine: 1.512 G
Lysine: 1.708 G
Methionine: 0.551 G
Cystine: 0.199 G
Phenylalanine: 0.726 G
Tyrosine: 0.628 G
Valine: 0.958 G
Arginine: 1.113 G
Histidine: 0.548 G
Alanine: 1.125 G
Aspartic acid: 1.905 G
Glutamic acid: 2.777 G
Glycine: 0.893 G
Proline: 0.658 G
Serine: 0.759 G
Fish, mackerel, baked or broiled, coated
Water: 54.03 G
Energy: 245 KCAL
Protein: 22.32 G
Total lipid (fat): 13.12 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 34 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 147 MG
Potassium, K: 442 MG
Sodium, Na: 353 MG
Zinc, Zn: 0.8 MG
Copper, Cu: 0.116 MG
Selenium, Se: 40.3 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.195 MG
Riboflavin: 0.468 MG
Niacin: 9.399 MG
Vitamin B-6: 0.349 MG
Folate, total: 18 UG
Folic acid: 13 UG
Folate, food: 5 UG
Folate, DFE: 27 UG
Choline, total: 75 MG
Vitamin B-12: 4.17 UG
Vitamin A, RAE: 39 UG
Retinol: 38 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.67 MG
Vitamin D (D2 + D3): 9.6 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 3.615 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.045 G
SFA 14:0: 0.47 G
SFA 16:0: 2.159 G
SFA 18:0: 0.723 G
Fatty acids, total monounsaturated: 4.372 G
MUFA 16:1: 0.52 G
MUFA 18:1: 2.945 G
MUFA 20:1: 0.362 G
MUFA 22:1: 0.508 G
Fatty acids, total polyunsaturated: 3.47 G
PUFA 18:2: 1.397 G
PUFA 18:3: 0.21 G
PUFA 18:4: 0.131 G
PUFA 20:4: 0.087 G
PUFA 20:5 n-3 (EPA): 0.534 G
PUFA 22:5 n-3 (DPA): 0.129 G
PUFA 22:6 n-3 (DHA): 0.977 G
Cholesterol: 57 MG
Fish, mackerel, baked or broiled
Water: 57.82 G
Energy: 237 KCAL
Protein: 24.94 G
Total lipid (fat): 14.33 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 29 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 156 MG
Potassium, K: 505 MG
Sodium, Na: 322 MG
Zinc, Zn: 0.83 MG
Copper, Cu: 0.116 MG
Selenium, Se: 45.3 UG
Vitamin C, total ascorbic acid: 2 MG
Thiamin: 0.117 MG
Riboflavin: 0.497 MG
Niacin: 10.332 MG
Vitamin B-6: 0.398 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 83.5 MG
Vitamin B-12: 4.92 UG
Vitamin A, RAE: 40 UG
Retinol: 40 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 1.85 MG
Vitamin D (D2 + D3): 11.3 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 3.985 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.047 G
SFA 14:0: 0.536 G
SFA 16:0: 2.381 G
SFA 18:0: 0.791 G
Fatty acids, total monounsaturated: 4.821 G
MUFA 16:1: 0.609 G
MUFA 18:1: 3.144 G
MUFA 20:1: 0.425 G
MUFA 22:1: 0.602 G
Fatty acids, total polyunsaturated: 3.758 G
PUFA 18:2: 1.34 G
PUFA 18:3: 0.215 G
PUFA 18:4: 0.155 G
PUFA 20:4: 0.102 G
PUFA 20:5 n-3 (EPA): 0.632 G
PUFA 22:5 n-3 (DPA): 0.153 G
PUFA 22:6 n-3 (DHA): 1.157 G
Cholesterol: 62 MG
Fish, mackerel, canned
Water: 69.17 G
Energy: 156 KCAL
Protein: 23.19 G
Total lipid (fat): 6.3 G
Calcium, Ca: 241 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 301 MG
Potassium, K: 194 MG
Sodium, Na: 379 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.147 MG
Selenium, Se: 37.7 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.04 MG
Riboflavin: 0.212 MG
Niacin: 6.18 MG
Vitamin B-6: 0.21 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 85 MG
Vitamin B-12: 6.94 UG
Vitamin A, RAE: 130 UG
Retinol: 130 UG
Vitamin E (alpha-tocopherol): 1.03 MG
Vitamin D (D2 + D3): 7.3 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.857 G
SFA 12:0: 0.007 G
SFA 14:0: 0.289 G
SFA 16:0: 1.185 G
SFA 18:0: 0.376 G
Fatty acids, total monounsaturated: 2.225 G
MUFA 16:1: 0.4 G
MUFA 18:1: 1.132 G
MUFA 20:1: 0.278 G
MUFA 22:1: 0.414 G
Fatty acids, total polyunsaturated: 1.651 G
PUFA 18:2: 0.099 G
PUFA 18:3: 0.043 G
PUFA 18:4: 0.106 G
PUFA 20:4: 0.069 G
PUFA 20:5 n-3 (EPA): 0.434 G
PUFA 22:5 n-3 (DPA): 0.104 G
PUFA 22:6 n-3 (DHA): 0.796 G
Cholesterol: 79 MG
Fish, mackerel, fried
Water: 50.47 G
Energy: 284 KCAL
Protein: 17.17 G
Total lipid (fat): 18.17 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 32 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 118 MG
Potassium, K: 333 MG
Sodium, Na: 409 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.098 MG
Selenium, Se: 30.9 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.217 MG
Riboflavin: 0.377 MG
Niacin: 7.351 MG
Vitamin B-6: 0.238 MG
Folate, total: 26 UG
Folic acid: 20 UG
Folate, food: 6 UG
Folate, DFE: 39 UG
Choline, total: 57.7 MG
Vitamin B-12: 3.04 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.68 MG
Vitamin D (D2 + D3): 7 UG
Vitamin K (phylloquinone): 13.1 UG
Fatty acids, total saturated: 3.405 G
SFA 12:0: 0.007 G
SFA 14:0: 0.265 G
SFA 16:0: 2.283 G
SFA 18:0: 0.703 G
Fatty acids, total monounsaturated: 6.806 G
MUFA 16:1: 0.401 G
MUFA 18:1: 5.683 G
MUFA 20:1: 0.328 G
MUFA 22:1: 0.369 G
Fatty acids, total polyunsaturated: 6.315 G
PUFA 18:2: 4.361 G
PUFA 18:3: 0.594 G
PUFA 18:4: 0.095 G
PUFA 20:4: 0.062 G
PUFA 20:5 n-3 (EPA): 0.387 G
PUFA 22:5 n-3 (DPA): 0.093 G
PUFA 22:6 n-3 (DHA): 0.708 G
Cholesterol: 42 MG
Fish, mackerel, grilled
Water: 59.35 G
Energy: 221 KCAL
Protein: 25.45 G
Total lipid (fat): 12.27 G
Calcium, Ca: 30 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 159 MG
Potassium, K: 515 MG
Sodium, Na: 317 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.118 MG
Selenium, Se: 46.3 UG
Vitamin C, total ascorbic acid: 2 MG
Thiamin: 0.12 MG
Riboflavin: 0.507 MG
Niacin: 10.547 MG
Vitamin B-6: 0.391 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 85 MG
Vitamin B-12: 5.02 UG
Vitamin A, RAE: 31 UG
Retinol: 30 UG
Carotene, beta: 4 UG
Vitamin E (alpha-tocopherol): 1.57 MG
Vitamin D (D2 + D3): 11.6 UG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 3.446 G
SFA 4:0: 0.016 G
SFA 6:0: 0.011 G
SFA 8:0: 0.007 G
SFA 10:0: 0.015 G
SFA 12:0: 0.029 G
SFA 14:0: 0.488 G
SFA 16:0: 2.089 G
SFA 18:0: 0.681 G
Fatty acids, total monounsaturated: 4.111 G
MUFA 16:1: 0.608 G
MUFA 18:1: 2.431 G
MUFA 20:1: 0.423 G
MUFA 22:1: 0.615 G
Fatty acids, total polyunsaturated: 3.134 G
PUFA 18:2: 0.745 G
PUFA 18:3: 0.14 G
PUFA 18:4: 0.159 G
PUFA 20:4: 0.104 G
PUFA 20:5 n-3 (EPA): 0.645 G
PUFA 22:5 n-3 (DPA): 0.156 G
PUFA 22:6 n-3 (DHA): 1.181 G
Cholesterol: 61 MG
Fish, mackerel, jack, canned, drained solids
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD PRODUCT (EUROFIR) includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pt).
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
SAUREL <SCIFAM>Carangidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168584]
<SCIGEN>Trachurus Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168585]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED OR DISINTEGRATED The distinctions in this category are based on size characteristics, primarily thickness, which are important for heat transfer and for diffusion of chemicals in processing. *DIVIDED INTO HALVES, QUARTERS OR SEGMENTS* should be examined first and if one of the descriptors listed applies it should be used regardless of the size of the pieces. If none of these are applicable, other *DIVIDED OR DISINTEGRATED* descriptors should be examined. Do not use any of these descriptors if dividing or disintegrating results in a semiliquid or semisolid product.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKED IN EDIBLE MEDIUM Packed in a medium that is also a food product. Ingredients that are introduced through the packing medium are indexed as appropriate under *INGREDIENT OR FOOD ADDED* found in *H. TREATMENT APPLIED*.
CAN
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 69.17 G
Energy: 156 KCAL
Energy: 653 kJ
Protein: 23.19 G
Total lipid (fat): 6.3 G
Ash: 1.73 G
Calcium, Ca: 241 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 301 MG
Potassium, K: 194 MG
Sodium, Na: 379 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 0.04 MG
Selenium, Se: 37.7 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.04 MG
Riboflavin: 0.212 MG
Niacin: 6.18 MG
Pantothenic acid: 0.305 MG
Vitamin B-6: 0.21 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 85 MG
Vitamin B-12: 6.94 UG
Vitamin A, RAE: 130 UG
Retinol: 130 UG
Vitamin A, IU: 433 IU
Vitamin E (alpha-tocopherol): 1.03 MG
Vitamin D (D2 + D3), International Units: 292 IU
Vitamin D (D2 + D3): 7.3 UG
Vitamin D3 (cholecalciferol): 7.3 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.857 G
SFA 12:0: 0.007 G
SFA 14:0: 0.289 G
SFA 16:0: 1.185 G
SFA 18:0: 0.376 G
Fatty acids, total monounsaturated: 2.225 G
MUFA 16:1: 0.4 G
MUFA 18:1: 1.132 G
MUFA 20:1: 0.278 G
MUFA 22:1: 0.414 G
Fatty acids, total polyunsaturated: 1.651 G
PUFA 18:2: 0.099 G
PUFA 18:3: 0.043 G
PUFA 18:4: 0.106 G
PUFA 20:4: 0.069 G
PUFA 20:5 n-3 (EPA): 0.434 G
PUFA 22:5 n-3 (DPA): 0.104 G
PUFA 22:6 n-3 (DHA): 0.796 G
Cholesterol: 79 MG
Tryptophan: 0.26 G
Threonine: 1.017 G
Isoleucine: 1.069 G
Leucine: 1.885 G
Lysine: 2.13 G
Methionine: 0.686 G
Cystine: 0.249 G
Phenylalanine: 0.905 G
Tyrosine: 0.783 G
Valine: 1.195 G
Arginine: 1.388 G
Histidine: 0.683 G
Alanine: 1.403 G
Aspartic acid: 2.375 G
Glutamic acid: 3.462 G
Glycine: 1.113 G
Proline: 0.82 G
Serine: 0.946 G
Fish, mackerel, king, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
KING MACKEREL <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus cavalla (Cuvier, 1829) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172435]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=120]
[FAO ASFIS KGM]
[CEC 1993 976]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus cavalla ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 69.04 G
Energy: 134 KCAL
Energy: 561 kJ
Protein: 26 G
Total lipid (fat): 2.56 G
Ash: 1.64 G
Calcium, Ca: 40 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 318 MG
Potassium, K: 558 MG
Sodium, Na: 203 MG
Zinc, Zn: 0.72 MG
Copper, Cu: 0.033 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 46.8 UG
Vitamin C, total ascorbic acid: 1.6 MG
Thiamin: 0.115 MG
Riboflavin: 0.58 MG
Niacin: 10.462 MG
Pantothenic acid: 0.968 MG
Vitamin B-6: 0.51 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 18 UG
Vitamin A, RAE: 252 UG
Retinol: 252 UG
Vitamin A, IU: 839 IU
Fatty acids, total saturated: 0.465 G
SFA 14:0: 0.105 G
SFA 16:0: 0.31 G
SFA 18:0: 0.05 G
Fatty acids, total monounsaturated: 0.979 G
MUFA 16:1: 0.151 G
MUFA 18:1: 0.398 G
MUFA 20:1: 0.156 G
MUFA 22:1: 0.273 G
Fatty acids, total polyunsaturated: 0.589 G
PUFA 18:2: 0.051 G
PUFA 18:4: 0.115 G
PUFA 20:5 n-3 (EPA): 0.174 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.227 G
Cholesterol: 68 MG
Tryptophan: 0.291 G
Threonine: 1.14 G
Isoleucine: 1.198 G
Leucine: 2.113 G
Lysine: 2.388 G
Methionine: 0.77 G
Cystine: 0.279 G
Phenylalanine: 1.015 G
Tyrosine: 0.878 G
Valine: 1.34 G
Arginine: 1.556 G
Histidine: 0.765 G
Alanine: 1.572 G
Aspartic acid: 2.662 G
Glutamic acid: 3.881 G
Glycine: 1.248 G
Proline: 0.919 G
Serine: 1.061 G
Fish, mackerel, king, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
KING MACKEREL <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus cavalla (Cuvier, 1829) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172435]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=120]
[FAO ASFIS KGM]
[CEC 1993 976]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus cavalla ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 75.85 G
Energy: 105 KCAL
Energy: 439 kJ
Protein: 20.28 G
Total lipid (fat): 2 G
Ash: 1.28 G
Calcium, Ca: 31 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 248 MG
Potassium, K: 435 MG
Sodium, Na: 158 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.026 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 1.6 MG
Thiamin: 0.1 MG
Riboflavin: 0.476 MG
Niacin: 8.59 MG
Pantothenic acid: 0.839 MG
Vitamin B-6: 0.442 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 15.6 UG
Vitamin A, RAE: 218 UG
Retinol: 218 UG
Vitamin A, IU: 727 IU
Fatty acids, total saturated: 0.363 G
SFA 14:0: 0.082 G
SFA 16:0: 0.242 G
SFA 18:0: 0.039 G
Fatty acids, total monounsaturated: 0.764 G
MUFA 16:1: 0.118 G
MUFA 18:1: 0.311 G
MUFA 20:1: 0.122 G
MUFA 22:1: 0.213 G
Fatty acids, total polyunsaturated: 0.46 G
PUFA 18:2: 0.04 G
PUFA 18:4: 0.09 G
PUFA 20:5 n-3 (EPA): 0.136 G
PUFA 22:5 n-3 (DPA): 0.017 G
PUFA 22:6 n-3 (DHA): 0.177 G
Cholesterol: 53 MG
Tryptophan: 0.227 G
Threonine: 0.889 G
Isoleucine: 0.935 G
Leucine: 1.648 G
Lysine: 1.863 G
Methionine: 0.6 G
Cystine: 0.217 G
Phenylalanine: 0.792 G
Tyrosine: 0.685 G
Valine: 1.045 G
Arginine: 1.214 G
Histidine: 0.597 G
Alanine: 1.227 G
Aspartic acid: 2.077 G
Glutamic acid: 3.028 G
Glycine: 0.974 G
Proline: 0.717 G
Serine: 0.827 G
Fish, mackerel, NFS
Water: 57.82 G
Energy: 237 KCAL
Protein: 24.94 G
Total lipid (fat): 14.33 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 29 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 156 MG
Potassium, K: 505 MG
Sodium, Na: 322 MG
Zinc, Zn: 0.83 MG
Copper, Cu: 0.116 MG
Selenium, Se: 45.3 UG
Vitamin C, total ascorbic acid: 2 MG
Thiamin: 0.117 MG
Riboflavin: 0.497 MG
Niacin: 10.332 MG
Vitamin B-6: 0.398 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 83.5 MG
Vitamin B-12: 4.92 UG
Vitamin A, RAE: 40 UG
Retinol: 40 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 1.85 MG
Vitamin D (D2 + D3): 11.3 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 3.985 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.047 G
SFA 14:0: 0.536 G
SFA 16:0: 2.381 G
SFA 18:0: 0.791 G
Fatty acids, total monounsaturated: 4.821 G
MUFA 16:1: 0.609 G
MUFA 18:1: 3.144 G
MUFA 20:1: 0.425 G
MUFA 22:1: 0.602 G
Fatty acids, total polyunsaturated: 3.758 G
PUFA 18:2: 1.34 G
PUFA 18:3: 0.215 G
PUFA 18:4: 0.155 G
PUFA 20:4: 0.102 G
PUFA 20:5 n-3 (EPA): 0.632 G
PUFA 22:5 n-3 (DPA): 0.153 G
PUFA 22:6 n-3 (DHA): 1.157 G
Cholesterol: 62 MG
Fish, mackerel, Pacific and jack, mixed species, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
SAUREL <SCIFAM>Carangidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168584]
<SCIGEN>Trachurus Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168585]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.73 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 25.73 G
Total lipid (fat): 10.12 G
Ash: 2.08 G
Calcium, Ca: 29 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 160 MG
Potassium, K: 521 MG
Sodium, Na: 110 MG
Zinc, Zn: 0.86 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Vitamin C, total ascorbic acid: 2.1 MG
Thiamin: 0.135 MG
Riboflavin: 0.54 MG
Niacin: 10.667 MG
Pantothenic acid: 0.365 MG
Vitamin B-6: 0.381 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 83.6 MG
Vitamin B-12: 4.23 UG
Vitamin A, RAE: 23 UG
Retinol: 23 UG
Vitamin A, IU: 77 IU
Vitamin E (alpha-tocopherol): 1.25 MG
Vitamin D (D2 + D3), International Units: 457 IU
Vitamin D (D2 + D3): 11.4 UG
Vitamin D3 (cholecalciferol): 11.4 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 2.881 G
SFA 12:0: 0.012 G
SFA 14:0: 0.436 G
SFA 16:0: 1.781 G
SFA 18:0: 0.565 G
Fatty acids, total monounsaturated: 3.371 G
MUFA 16:1: 0.603 G
MUFA 18:1: 1.703 G
MUFA 20:1: 0.417 G
MUFA 22:1: 0.622 G
Fatty acids, total polyunsaturated: 2.488 G
PUFA 18:2: 0.149 G
PUFA 18:3: 0.064 G
PUFA 18:4: 0.16 G
PUFA 20:4: 0.104 G
PUFA 20:5 n-3 (EPA): 0.653 G
PUFA 22:5 n-3 (DPA): 0.158 G
PUFA 22:6 n-3 (DHA): 1.195 G
Cholesterol: 60 MG
Tryptophan: 0.288 G
Threonine: 1.128 G
Isoleucine: 1.186 G
Leucine: 2.091 G
Lysine: 2.363 G
Methionine: 0.762 G
Cystine: 0.276 G
Phenylalanine: 1.005 G
Tyrosine: 0.869 G
Valine: 1.326 G
Arginine: 1.54 G
Histidine: 0.758 G
Alanine: 1.556 G
Aspartic acid: 2.635 G
Glutamic acid: 3.841 G
Glycine: 1.235 G
Proline: 0.91 G
Serine: 1.05 G
Fish, mackerel, Pacific and jack, mixed species, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FISH, PERCIFORM <SCIORD>Perciformes [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167640]
<SCIORD>Perciformes [FAO ASFIS DPX]
<DICTION>Perciformes, also called the Percomorpha or Acanthopteri, are the most numerous order of vertebrates, containing about 41% of all bony fish. Perciformes means perch-like. They belong to the class of ray-finned fish, and comprise over 10,000 species found in almost all aquatic ecosystems. The order contains about 160 families, which is the most of any order within the vertebrates. [https://en.wikipedia.org/wiki/Perciformes]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.15 G
Energy: 158 KCAL
Energy: 661 kJ
Protein: 20.07 G
Total lipid (fat): 7.89 G
Ash: 1.62 G
Calcium, Ca: 23 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 125 MG
Potassium, K: 406 MG
Sodium, Na: 86 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 2 MG
Thiamin: 0.111 MG
Riboflavin: 0.421 MG
Niacin: 8.32 MG
Pantothenic acid: 0.316 MG
Vitamin B-6: 0.33 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 66.9 MG
Vitamin B-12: 4.4 UG
Vitamin A, RAE: 19 UG
Retinol: 19 UG
Vitamin A, IU: 62 IU
Vitamin E (alpha-tocopherol): 1 MG
Vitamin D (D2 + D3), International Units: 366 IU
Vitamin D (D2 + D3): 9.1 UG
Vitamin D3 (cholecalciferol): 9.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 2.247 G
SFA 12:0: 0.009 G
SFA 14:0: 0.34 G
SFA 16:0: 1.389 G
SFA 18:0: 0.441 G
Fatty acids, total monounsaturated: 2.629 G
MUFA 16:1: 0.47 G
MUFA 18:1: 1.328 G
MUFA 20:1: 0.325 G
MUFA 22:1: 0.485 G
Fatty acids, total polyunsaturated: 1.94 G
PUFA 18:2: 0.116 G
PUFA 18:3: 0.05 G
PUFA 18:4: 0.125 G
PUFA 20:4: 0.081 G
PUFA 20:5 n-3 (EPA): 0.509 G
PUFA 22:5 n-3 (DPA): 0.123 G
PUFA 22:6 n-3 (DHA): 0.932 G
Cholesterol: 47 MG
Tryptophan: 0.225 G
Threonine: 0.88 G
Isoleucine: 0.925 G
Leucine: 1.631 G
Lysine: 1.843 G
Methionine: 0.594 G
Cystine: 0.215 G
Phenylalanine: 0.783 G
Tyrosine: 0.678 G
Valine: 1.034 G
Arginine: 1.201 G
Histidine: 0.591 G
Alanine: 1.214 G
Aspartic acid: 2.055 G
Glutamic acid: 2.996 G
Glycine: 0.963 G
Proline: 0.71 G
Serine: 0.819 G
Fish, mackerel, salted
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD PRODUCT (EUROFIR) includes fish offal; a food product whose predominant constituent is fish (e.g. dried and salted fish, smoked fish, canned fish, pickled fish, restructured fish and fish analogues, surimi; fish paste, pt).
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
MACKEREL <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
<SCIGEN>Scomber Linnaeus, 1758 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172411]
SKELETAL MEAT PART Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
SALTED Used when it is necessary to distinguish one product from another (e.g., salted vs. unsalted peanuts), or for salt-fermented products (e.g. soy sauce). It can also be used for other products known to contain at least 4% added and naturally present salt (sodium chloride).
We salting is used as preservation method, index *PRESERVED BY SALTING [J0103]* or narrower term.
PRESERVED BY SALTING Used when salting is used for preservation. The salt content of the food is generally 8% or higher (e.g. salted fish, etc.).
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 43 G
Energy: 305 KCAL
Energy: 1276 kJ
Protein: 18.5 G
Total lipid (fat): 25.1 G
Ash: 13.4 G
Calcium, Ca: 66 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 60 MG
Phosphorus, P: 254 MG
Potassium, K: 520 MG
Sodium, Na: 4450 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.1 MG
Selenium, Se: 73.4 UG
Thiamin: 0.02 MG
Riboflavin: 0.19 MG
Niacin: 3.3 MG
Vitamin B-6: 0.41 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 101.6 MG
Vitamin B-12: 12 UG
Vitamin A, RAE: 47 UG
Retinol: 47 UG
Vitamin A, IU: 157 IU
Vitamin E (alpha-tocopherol): 2.38 MG
Vitamin D (D2 + D3), International Units: 1006 IU
Vitamin D (D2 + D3): 25.2 UG
Vitamin D3 (cholecalciferol): 25.2 UG
Vitamin K (phylloquinone): 7.8 UG
Fatty acids, total saturated: 7.148 G
SFA 12:0: 0.029 G
SFA 14:0: 1.082 G
SFA 16:0: 4.418 G
SFA 18:0: 1.403 G
Fatty acids, total monounsaturated: 8.32 G
MUFA 16:1: 1.495 G
MUFA 18:1: 4.224 G
MUFA 20:1: 1.034 G
MUFA 22:1: 1.543 G
Fatty acids, total polyunsaturated: 6.21 G
PUFA 18:2: 0.369 G
PUFA 18:3: 0.159 G
PUFA 18:4: 0.398 G
PUFA 20:4: 0.258 G
PUFA 20:5 n-3 (EPA): 1.619 G
PUFA 22:5 n-3 (DPA): 0.391 G
PUFA 22:6 n-3 (DHA): 2.965 G
Cholesterol: 95 MG
Fish, mackerel, spanish, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC SPANISH MACKEREL <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus maculatus (Mitchill, 1815) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172436]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=126]
[FAO ASFIS SSM]
[CEC 1993 982]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus maculatus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 68.46 G
Energy: 158 KCAL
Energy: 661 kJ
Protein: 23.59 G
Total lipid (fat): 6.32 G
Ash: 1.53 G
Calcium, Ca: 13 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 271 MG
Potassium, K: 554 MG
Sodium, Na: 66 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 40.6 UG
Vitamin C, total ascorbic acid: 1.6 MG
Thiamin: 0.13 MG
Riboflavin: 0.21 MG
Niacin: 5 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.46 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 7 UG
Vitamin A, RAE: 33 UG
Retinol: 33 UG
Vitamin A, IU: 109 IU
Fatty acids, total saturated: 1.801 G
SFA 14:0: 0.204 G
SFA 16:0: 1.155 G
SFA 18:0: 0.442 G
Fatty acids, total monounsaturated: 2.139 G
MUFA 16:1: 0.309 G
MUFA 18:1: 1.104 G
MUFA 20:1: 0.123 G
MUFA 22:1: 0.07 G
Fatty acids, total polyunsaturated: 1.805 G
PUFA 18:2: 0.108 G
PUFA 18:3: 0.116 G
PUFA 20:4: 0.159 G
PUFA 20:5 n-3 (EPA): 0.294 G
PUFA 22:5 n-3 (DPA): 0.095 G
PUFA 22:6 n-3 (DHA): 0.952 G
Cholesterol: 73 MG
Tryptophan: 0.264 G
Threonine: 1.034 G
Isoleucine: 1.087 G
Leucine: 1.917 G
Lysine: 2.166 G
Methionine: 0.698 G
Cystine: 0.253 G
Phenylalanine: 0.921 G
Tyrosine: 0.796 G
Valine: 1.215 G
Arginine: 1.411 G
Histidine: 0.694 G
Alanine: 1.427 G
Aspartic acid: 2.415 G
Glutamic acid: 3.521 G
Glycine: 1.132 G
Proline: 0.834 G
Serine: 0.962 G
Fish, mackerel, spanish, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ATLANTIC SPANISH MACKEREL <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus maculatus (Mitchill, 1815) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172436]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=126]
[FAO ASFIS SSM]
[CEC 1993 982]
[https://www.sciname.info/Default.asp?SciName=Scomberomorus maculatus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.67 G
Energy: 139 KCAL
Energy: 582 kJ
Protein: 19.29 G
Total lipid (fat): 6.3 G
Ash: 1.27 G
Calcium, Ca: 11 MG
Iron, Fe: 0.44 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 205 MG
Potassium, K: 446 MG
Sodium, Na: 59 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 1.6 MG
Thiamin: 0.13 MG
Riboflavin: 0.17 MG
Niacin: 2.3 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.4 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 50.5 MG
Vitamin B-12: 2.4 UG
Vitamin A, RAE: 39 UG
Retinol: 39 UG
Vitamin A, IU: 130 IU
Vitamin E (alpha-tocopherol): 0.69 MG
Vitamin D (D2 + D3), International Units: 292 IU
Vitamin D (D2 + D3): 7.3 UG
Vitamin D3 (cholecalciferol): 7.3 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.828 G
SFA 14:0: 0.173 G
SFA 16:0: 1.239 G
SFA 18:0: 0.416 G
Fatty acids, total monounsaturated: 1.53 G
MUFA 16:1: 0.291 G
MUFA 18:1: 1.117 G
MUFA 20:1: 0.072 G
MUFA 22:1: 0.05 G
Fatty acids, total polyunsaturated: 1.739 G
PUFA 18:2: 0.097 G
PUFA 18:3: 0.034 G
PUFA 20:4: 0.166 G
PUFA 20:5 n-3 (EPA): 0.329 G
PUFA 22:5 n-3 (DPA): 0.101 G
PUFA 22:6 n-3 (DHA): 1.012 G
Cholesterol: 76 MG
Tryptophan: 0.216 G
Threonine: 0.846 G
Isoleucine: 0.889 G
Leucine: 1.568 G
Lysine: 1.771 G
Methionine: 0.571 G
Cystine: 0.207 G
Phenylalanine: 0.753 G
Tyrosine: 0.651 G
Valine: 0.994 G
Arginine: 1.154 G
Histidine: 0.568 G
Alanine: 1.167 G
Aspartic acid: 1.975 G
Glutamic acid: 2.879 G
Glycine: 0.926 G
Proline: 0.682 G
Serine: 0.787 G
Fish, mahimahi, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
DOLPHINFISH <SCIFAM>Coryphaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168789]
[https://www.sciname.info/Default.asp?SciName=Coryphaena hippurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168791]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=6]
[FAO ASFIS DOL]
[CEC 1993 673]
[https://www.sciname.info/Default.asp?SciName=Coryphaena hippurus ] [2010 FDA Seafood List]
[FDA RFE 2010 13]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.22 G
Energy: 109 KCAL
Energy: 456 kJ
Protein: 23.72 G
Total lipid (fat): 0.9 G
Ash: 2.69 G
Calcium, Ca: 19 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 183 MG
Potassium, K: 533 MG
Sodium, Na: 113 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Thiamin: 0.023 MG
Riboflavin: 0.085 MG
Niacin: 7.429 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.462 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 0.69 UG
Vitamin A, RAE: 62 UG
Retinol: 62 UG
Vitamin A, IU: 208 IU
Fatty acids, total saturated: 0.241 G
SFA 12:0: 0.001 G
SFA 14:0: 0.018 G
SFA 16:0: 0.154 G
SFA 18:0: 0.059 G
Fatty acids, total monounsaturated: 0.155 G
MUFA 16:1: 0.029 G
MUFA 18:1: 0.11 G
MUFA 20:1: 0.004 G
MUFA 22:1: 0.012 G
Fatty acids, total polyunsaturated: 0.211 G
PUFA 18:2: 0.046 G
PUFA 18:3: 0.006 G
PUFA 18:4: 0.006 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.113 G
Cholesterol: 94 MG
Tryptophan: 0.266 G
Threonine: 1.04 G
Isoleucine: 1.093 G
Leucine: 1.928 G
Lysine: 2.178 G
Methionine: 0.702 G
Cystine: 0.254 G
Phenylalanine: 0.926 G
Tyrosine: 0.801 G
Valine: 1.222 G
Arginine: 1.419 G
Histidine: 0.698 G
Alanine: 1.434 G
Aspartic acid: 2.429 G
Glutamic acid: 3.541 G
Glycine: 1.138 G
Proline: 0.839 G
Serine: 0.968 G
Fish, mahimahi, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
DOLPHINFISH <SCIFAM>Coryphaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168789]
[https://www.sciname.info/Default.asp?SciName=Coryphaena hippurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168791]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=6]
[FAO ASFIS DOL]
[CEC 1993 673]
[https://www.sciname.info/Default.asp?SciName=Coryphaena hippurus ] [2010 FDA Seafood List]
[FDA RFE 2010 13]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 77.55 G
Energy: 85 KCAL
Energy: 356 kJ
Protein: 18.5 G
Total lipid (fat): 0.7 G
Ash: 2.1 G
Calcium, Ca: 15 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 143 MG
Potassium, K: 416 MG
Sodium, Na: 88 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.02 MG
Riboflavin: 0.07 MG
Niacin: 6.1 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.4 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 54 UG
Retinol: 54 UG
Vitamin A, IU: 180 IU
Fatty acids, total saturated: 0.188 G
SFA 12:0: 0.001 G
SFA 14:0: 0.014 G
SFA 16:0: 0.12 G
SFA 18:0: 0.046 G
Fatty acids, total monounsaturated: 0.121 G
MUFA 16:1: 0.023 G
MUFA 18:1: 0.086 G
MUFA 20:1: 0.003 G
MUFA 22:1: 0.009 G
Fatty acids, total polyunsaturated: 0.165 G
PUFA 18:2: 0.036 G
PUFA 18:3: 0.005 G
PUFA 18:4: 0.005 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.088 G
Cholesterol: 73 MG
Tryptophan: 0.207 G
Threonine: 0.811 G
Isoleucine: 0.852 G
Leucine: 1.504 G
Lysine: 1.699 G
Methionine: 0.548 G
Cystine: 0.198 G
Phenylalanine: 0.722 G
Tyrosine: 0.625 G
Valine: 0.953 G
Arginine: 1.107 G
Histidine: 0.545 G
Alanine: 1.119 G
Aspartic acid: 1.894 G
Glutamic acid: 2.762 G
Glycine: 0.888 G
Proline: 0.654 G
Serine: 0.755 G
Fish, milkfish, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
MILKFISH <SCIFAM>Chanidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162836]
[https://www.sciname.info/Default.asp?SciName=Chanos chanos (Forsskl, 1775) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162838]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=80]
[FAO ASFIS MIL]
[https://www.sciname.info/Default.asp?SciName=Chanos chanos (Forskal, 1775) ][CEC 1993 226]
[https://www.sciname.info/Default.asp?SciName=Chanos chanos ] [2010 FDA Seafood List]
[FDA RFE 2010 11]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.63 G
Energy: 190 KCAL
Energy: 795 kJ
Protein: 26.32 G
Total lipid (fat): 8.63 G
Ash: 1.46 G
Calcium, Ca: 65 MG
Iron, Fe: 0.41 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 208 MG
Potassium, K: 374 MG
Sodium, Na: 92 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 16.2 UG
Thiamin: 0.016 MG
Riboflavin: 0.069 MG
Niacin: 8.256 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.488 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 3.27 UG
Vitamin A, RAE: 33 UG
Retinol: 33 UG
Vitamin A, IU: 109 IU
Cholesterol: 67 MG
Tryptophan: 0.295 G
Threonine: 1.154 G
Isoleucine: 1.213 G
Leucine: 2.139 G
Lysine: 2.417 G
Methionine: 0.779 G
Cystine: 0.282 G
Phenylalanine: 1.028 G
Tyrosine: 0.889 G
Valine: 1.356 G
Arginine: 1.575 G
Histidine: 0.775 G
Alanine: 1.592 G
Aspartic acid: 2.695 G
Glutamic acid: 3.929 G
Glycine: 1.263 G
Proline: 0.931 G
Serine: 1.074 G
Fish, milkfish, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
MILKFISH <SCIFAM>Chanidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162836]
[https://www.sciname.info/Default.asp?SciName=Chanos chanos (Forsskl, 1775) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162838]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=80]
[FAO ASFIS MIL]
[https://www.sciname.info/Default.asp?SciName=Chanos chanos (Forskal, 1775) ][CEC 1993 226]
[https://www.sciname.info/Default.asp?SciName=Chanos chanos ] [2010 FDA Seafood List]
[FDA RFE 2010 11]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.85 G
Energy: 148 KCAL
Energy: 619 kJ
Protein: 20.53 G
Total lipid (fat): 6.73 G
Ash: 1.14 G
Calcium, Ca: 51 MG
Iron, Fe: 0.32 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 162 MG
Potassium, K: 292 MG
Sodium, Na: 72 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.034 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 12.6 UG
Thiamin: 0.013 MG
Riboflavin: 0.054 MG
Niacin: 6.44 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.423 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Vitamin B-12: 3.4 UG
Vitamin A, RAE: 30 UG
Retinol: 30 UG
Vitamin A, IU: 100 IU
Fatty acids, total saturated: 1.66 G
Fatty acids, total monounsaturated: 2.58 G
Fatty acids, total polyunsaturated: 1.84 G
Cholesterol: 52 MG
Tryptophan: 0.23 G
Threonine: 0.9 G
Isoleucine: 0.946 G
Leucine: 1.669 G
Lysine: 1.886 G
Methionine: 0.608 G
Cystine: 0.22 G
Phenylalanine: 0.802 G
Tyrosine: 0.693 G
Valine: 1.058 G
Arginine: 1.229 G
Histidine: 0.604 G
Alanine: 1.242 G
Aspartic acid: 2.102 G
Glutamic acid: 3.065 G
Glycine: 0.986 G
Proline: 0.726 G
Serine: 0.838 G
Fish, monkfish, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
MONKFISH <SCIFAM>Lophiidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164497]
[https://www.sciname.info/Default.asp?SciName=Lophius piscatorius Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164501]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=716]
[FAO ASFIS MON]
[CEC 1993 1182]
[https://www.sciname.info/Default.asp?SciName=Lophius piscatorius ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 78.51 G
Energy: 97 KCAL
Energy: 406 kJ
Protein: 18.56 G
Total lipid (fat): 1.95 G
Ash: 1.55 G
Calcium, Ca: 10 MG
Iron, Fe: 0.41 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 256 MG
Potassium, K: 513 MG
Sodium, Na: 23 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.036 MG
Manganese, Mn: 0.031 MG
Selenium, Se: 46.8 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.029 MG
Riboflavin: 0.073 MG
Niacin: 2.558 MG
Pantothenic acid: 0.173 MG
Vitamin B-6: 0.277 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 1.04 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 46 IU
Cholesterol: 32 MG
Tryptophan: 0.208 G
Threonine: 0.814 G
Isoleucine: 0.855 G
Leucine: 1.509 G
Lysine: 1.705 G
Methionine: 0.549 G
Cystine: 0.199 G
Phenylalanine: 0.725 G
Tyrosine: 0.627 G
Valine: 0.956 G
Arginine: 1.111 G
Histidine: 0.547 G
Alanine: 1.123 G
Aspartic acid: 1.901 G
Glutamic acid: 2.771 G
Glycine: 0.891 G
Proline: 0.656 G
Serine: 0.757 G
Fish, monkfish, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
MONKFISH <SCIFAM>Lophiidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164497]
[https://www.sciname.info/Default.asp?SciName=Lophius piscatorius Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164501]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=716]
[FAO ASFIS MON]
[CEC 1993 1182]
[https://www.sciname.info/Default.asp?SciName=Lophius piscatorius ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 83.24 G
Energy: 76 KCAL
Energy: 318 kJ
Protein: 14.48 G
Total lipid (fat): 1.52 G
Ash: 1.21 G
Calcium, Ca: 8 MG
Iron, Fe: 0.32 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 200 MG
Potassium, K: 400 MG
Sodium, Na: 18 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.028 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.025 MG
Riboflavin: 0.06 MG
Niacin: 2.1 MG
Pantothenic acid: 0.15 MG
Vitamin B-6: 0.24 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 0.9 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 40 IU
Fatty acids, total saturated: 0.34 G
Fatty acids, total monounsaturated: 0.24 G
Fatty acids, total polyunsaturated: 0.61 G
Cholesterol: 25 MG
Tryptophan: 0.162 G
Threonine: 0.635 G
Isoleucine: 0.667 G
Leucine: 1.177 G
Lysine: 1.33 G
Methionine: 0.429 G
Cystine: 0.155 G
Phenylalanine: 0.565 G
Tyrosine: 0.489 G
Valine: 0.746 G
Arginine: 0.867 G
Histidine: 0.426 G
Alanine: 0.876 G
Aspartic acid: 1.483 G
Glutamic acid: 2.162 G
Glycine: 0.695 G
Proline: 0.512 G
Serine: 0.591 G
Fish, mullet, striped, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
STRIPED MULLET <SCIFAM>Mugilidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=170333]
[https://www.sciname.info/Default.asp?SciName=Mugil cephalus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=170335]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=785]
[FAO ASFIS MUF]
[CEC 1993 537]
[https://www.sciname.info/Default.asp?SciName=Mugil cephalus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.52 G
Energy: 150 KCAL
Energy: 628 kJ
Protein: 24.81 G
Total lipid (fat): 4.86 G
Ash: 1.34 G
Calcium, Ca: 31 MG
Iron, Fe: 1.41 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 244 MG
Potassium, K: 458 MG
Sodium, Na: 71 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 46.8 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.1 MG
Riboflavin: 0.1 MG
Niacin: 6.3 MG
Pantothenic acid: 0.88 MG
Vitamin B-6: 0.49 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 42 UG
Retinol: 42 UG
Vitamin A, IU: 141 IU
Fatty acids, total saturated: 1.431 G
SFA 14:0: 0.062 G
SFA 16:0: 0.291 G
SFA 18:0: 0.096 G
Fatty acids, total monounsaturated: 1.382 G
MUFA 16:1: 0.177 G
MUFA 18:1: 0.196 G
Fatty acids, total polyunsaturated: 0.917 G
PUFA 18:2: 0.094 G
PUFA 20:4: 0.097 G
PUFA 20:5 n-3 (EPA): 0.18 G
PUFA 22:5 n-3 (DPA): 0.092 G
PUFA 22:6 n-3 (DHA): 0.148 G
Cholesterol: 63 MG
Tryptophan: 0.278 G
Threonine: 1.088 G
Isoleucine: 1.143 G
Leucine: 2.016 G
Lysine: 2.278 G
Methionine: 0.734 G
Cystine: 0.266 G
Phenylalanine: 0.968 G
Tyrosine: 0.837 G
Valine: 1.278 G
Arginine: 1.484 G
Histidine: 0.73 G
Alanine: 1.5 G
Aspartic acid: 2.54 G
Glutamic acid: 3.703 G
Glycine: 1.191 G
Proline: 0.877 G
Serine: 1.012 G
Fish, mullet, striped, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
STRIPED MULLET <SCIFAM>Mugilidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=170333]
[https://www.sciname.info/Default.asp?SciName=Mugil cephalus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=170335]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=785]
[FAO ASFIS MUF]
[CEC 1993 537]
[https://www.sciname.info/Default.asp?SciName=Mugil cephalus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 77.01 G
Energy: 117 KCAL
Energy: 490 kJ
Protein: 19.35 G
Total lipid (fat): 3.79 G
Ash: 1.2 G
Calcium, Ca: 41 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 221 MG
Potassium, K: 357 MG
Sodium, Na: 65 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.09 MG
Riboflavin: 0.08 MG
Niacin: 5.2 MG
Pantothenic acid: 0.76 MG
Vitamin B-6: 0.425 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 70.2 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 37 UG
Retinol: 37 UG
Vitamin A, IU: 123 IU
Vitamin E (alpha-tocopherol): 1 MG
Vitamin D (D2 + D3), International Units: 61 IU
Vitamin D (D2 + D3): 1.5 UG
Vitamin D3 (cholecalciferol): 1.5 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.116 G
SFA 12:0: 0.003 G
SFA 14:0: 0.245 G
SFA 16:0: 0.747 G
SFA 18:0: 0.1 G
Fatty acids, total monounsaturated: 1.078 G
MUFA 16:1: 0.564 G
MUFA 18:1: 0.293 G
MUFA 20:1: 0.023 G
MUFA 22:1: 0.031 G
Fatty acids, total polyunsaturated: 0.715 G
PUFA 18:2: 0.088 G
PUFA 18:3: 0.025 G
PUFA 18:4: 0.082 G
PUFA 20:4: 0.096 G
PUFA 20:5 n-3 (EPA): 0.217 G
PUFA 22:5 n-3 (DPA): 0.099 G
PUFA 22:6 n-3 (DHA): 0.108 G
Cholesterol: 49 MG
Tryptophan: 0.217 G
Threonine: 0.848 G
Isoleucine: 0.892 G
Leucine: 1.573 G
Lysine: 1.777 G
Methionine: 0.573 G
Cystine: 0.207 G
Phenylalanine: 0.755 G
Tyrosine: 0.653 G
Valine: 0.997 G
Arginine: 1.158 G
Histidine: 0.57 G
Alanine: 1.17 G
Aspartic acid: 1.981 G
Glutamic acid: 2.889 G
Glycine: 0.929 G
Proline: 0.684 G
Serine: 0.789 G
Fish, mullet
Water: 61.22 G
Energy: 202 KCAL
Protein: 21.56 G
Total lipid (fat): 8.82 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 53 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 247 MG
Potassium, K: 391 MG
Sodium, Na: 331 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.072 MG
Selenium, Se: 40.3 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.177 MG
Riboflavin: 0.128 MG
Niacin: 6.13 MG
Vitamin B-6: 0.438 MG
Folate, total: 25 UG
Folic acid: 13 UG
Folate, food: 12 UG
Folate, DFE: 34 UG
Choline, total: 78.5 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 55 UG
Retinol: 54 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.67 MG
Vitamin D (D2 + D3): 1.6 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 2.43 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.039 G
SFA 14:0: 0.371 G
SFA 16:0: 1.486 G
SFA 18:0: 0.366 G
Fatty acids, total monounsaturated: 2.747 G
MUFA 16:1: 0.618 G
MUFA 18:1: 1.861 G
MUFA 20:1: 0.046 G
MUFA 22:1: 0.033 G
Fatty acids, total polyunsaturated: 2.186 G
PUFA 18:2: 1.367 G
PUFA 18:3: 0.184 G
PUFA 18:4: 0.086 G
PUFA 20:4: 0.102 G
PUFA 20:5 n-3 (EPA): 0.228 G
PUFA 22:5 n-3 (DPA): 0.104 G
PUFA 22:6 n-3 (DHA): 0.113 G
Cholesterol: 59 MG
Fish, NFS
Water: 58.36 G
Energy: 238 KCAL
Protein: 19.32 G
Total lipid (fat): 14.52 G
Carbohydrate, by difference: 6.64 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.12 G
Calcium, Ca: 17 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 229 MG
Potassium, K: 329 MG
Sodium, Na: 350 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.063 MG
Selenium, Se: 26.4 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.157 MG
Riboflavin: 0.133 MG
Niacin: 5.538 MG
Vitamin B-6: 0.325 MG
Folate, total: 29 UG
Folic acid: 11 UG
Folate, food: 18 UG
Folate, DFE: 37 UG
Choline, total: 69.4 MG
Vitamin B-12: 2.4 UG
Vitamin A, RAE: 29 UG
Retinol: 28 UG
Carotene, beta: 4 UG
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 2.69 MG
Vitamin D (D2 + D3): 5.3 UG
Vitamin K (phylloquinone): 9.3 UG
Fatty acids, total saturated: 2.859 G
SFA 4:0: 0.014 G
SFA 6:0: 0.01 G
SFA 8:0: 0.006 G
SFA 10:0: 0.014 G
SFA 12:0: 0.017 G
SFA 14:0: 0.268 G
SFA 16:0: 1.862 G
SFA 18:0: 0.551 G
Fatty acids, total monounsaturated: 5.131 G
MUFA 16:1: 0.346 G
MUFA 18:1: 4.559 G
MUFA 20:1: 0.196 G
MUFA 22:1: 0.005 G
Fatty acids, total polyunsaturated: 4.661 G
PUFA 18:2: 3.196 G
PUFA 18:3: 0.428 G
PUFA 18:4: 0.045 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.286 G
PUFA 22:5 n-3 (DPA): 0.138 G
PUFA 22:6 n-3 (DHA): 0.409 G
Cholesterol: 56 MG
Fish, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce
Water: 69.65 G
Energy: 141 KCAL
Protein: 8.39 G
Total lipid (fat): 5.22 G
Carbohydrate, by difference: 15.32 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.69 G
Calcium, Ca: 97 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 126 MG
Potassium, K: 125 MG
Sodium, Na: 303 MG
Zinc, Zn: 0.8 MG
Copper, Cu: 0.065 MG
Selenium, Se: 17.9 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.162 MG
Riboflavin: 0.153 MG
Niacin: 1.501 MG
Vitamin B-6: 0.086 MG
Folate, total: 47 UG
Folic acid: 36 UG
Folate, food: 12 UG
Folate, DFE: 72 UG
Choline, total: 27.8 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 30 UG
Retinol: 27 UG
Carotene, beta: 33 UG
Carotene, alpha: 7 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 126 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 3.8 UG
Fatty acids, total saturated: 2.425 G
SFA 4:0: 0.105 G
SFA 6:0: 0.054 G
SFA 8:0: 0.029 G
SFA 10:0: 0.063 G
SFA 12:0: 0.059 G
SFA 14:0: 0.341 G
SFA 16:0: 1.265 G
SFA 18:0: 0.508 G
Fatty acids, total monounsaturated: 1.596 G
MUFA 16:1: 0.121 G
MUFA 18:1: 1.471 G
MUFA 20:1: 0.003 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.71 G
PUFA 18:2: 0.602 G
PUFA 18:3: 0.068 G
PUFA 20:4: 0.004 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.021 G
Cholesterol: 31 MG
Fish, noodles, and vegetables including carrots, broccoli, and/or dark green leafy; cheese sauce
Water: 70.8 G
Energy: 137 KCAL
Protein: 8.35 G
Total lipid (fat): 5.22 G
Carbohydrate, by difference: 14.16 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.74 G
Calcium, Ca: 99 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 123 MG
Potassium, K: 120 MG
Sodium, Na: 309 MG
Zinc, Zn: 0.78 MG
Copper, Cu: 0.065 MG
Selenium, Se: 18 UG
Vitamin C, total ascorbic acid: 4.2 MG
Thiamin: 0.164 MG
Riboflavin: 0.15 MG
Niacin: 1.426 MG
Vitamin B-6: 0.092 MG
Folate, total: 48 UG
Folic acid: 36 UG
Folate, food: 13 UG
Folate, DFE: 73 UG
Choline, total: 26.8 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 109 UG
Retinol: 27 UG
Carotene, beta: 810 UG
Carotene, alpha: 341 UG
Lutein + zeaxanthin: 179 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 9.5 UG
Fatty acids, total saturated: 2.424 G
SFA 4:0: 0.105 G
SFA 6:0: 0.054 G
SFA 8:0: 0.029 G
SFA 10:0: 0.063 G
SFA 12:0: 0.059 G
SFA 14:0: 0.341 G
SFA 16:0: 1.263 G
SFA 18:0: 0.508 G
Fatty acids, total monounsaturated: 1.581 G
MUFA 16:1: 0.122 G
MUFA 18:1: 1.455 G
MUFA 20:1: 0.003 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.709 G
PUFA 18:2: 0.598 G
PUFA 18:3: 0.071 G
PUFA 20:4: 0.004 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.021 G
Cholesterol: 31 MG
Fish, NS as to type, baked or broiled, coated
Water: 58.67 G
Energy: 223 KCAL
Protein: 20.73 G
Total lipid (fat): 11.67 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 19 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 246 MG
Potassium, K: 353 MG
Sodium, Na: 340 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.069 MG
Selenium, Se: 28.4 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.177 MG
Riboflavin: 0.147 MG
Niacin: 5.981 MG
Vitamin B-6: 0.364 MG
Folate, total: 33 UG
Folic acid: 13 UG
Folate, food: 20 UG
Folate, DFE: 42 UG
Choline, total: 74.6 MG
Vitamin B-12: 2.57 UG
Vitamin A, RAE: 41 UG
Retinol: 41 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 2.18 MG
Vitamin D (D2 + D3): 5.7 UG
Vitamin K (phylloquinone): 5.2 UG
Fatty acids, total saturated: 2.83 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.037 G
SFA 14:0: 0.343 G
SFA 16:0: 1.718 G
SFA 18:0: 0.535 G
Fatty acids, total monounsaturated: 3.778 G
MUFA 16:1: 0.363 G
MUFA 18:1: 3.202 G
MUFA 20:1: 0.178 G
MUFA 22:1: 0.006 G
Fatty acids, total polyunsaturated: 3.178 G
PUFA 18:2: 1.824 G
PUFA 18:3: 0.244 G
PUFA 18:4: 0.048 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.307 G
PUFA 22:5 n-3 (DPA): 0.148 G
PUFA 22:6 n-3 (DHA): 0.438 G
Cholesterol: 62 MG
Fish, NS as to type, baked or broiled
Water: 63.62 G
Energy: 208 KCAL
Protein: 23 G
Total lipid (fat): 12.39 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 12 MG
Iron, Fe: 0.44 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 274 MG
Potassium, K: 397 MG
Sodium, Na: 307 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.06 MG
Selenium, Se: 31.2 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.092 MG
Riboflavin: 0.115 MG
Niacin: 6.182 MG
Vitamin B-6: 0.409 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Choline, total: 82.9 MG
Vitamin B-12: 3.01 UG
Vitamin A, RAE: 42 UG
Retinol: 41 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 2.39 MG
Vitamin D (D2 + D3): 6.5 UG
Vitamin K (phylloquinone): 5.3 UG
Fatty acids, total saturated: 3.003 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.037 G
SFA 14:0: 0.376 G
SFA 16:0: 1.827 G
SFA 18:0: 0.56 G
Fatty acids, total monounsaturated: 4.059 G
MUFA 16:1: 0.408 G
MUFA 18:1: 3.407 G
MUFA 20:1: 0.205 G
MUFA 22:1: 0.007 G
Fatty acids, total polyunsaturated: 3.342 G
PUFA 18:2: 1.832 G
PUFA 18:3: 0.252 G
PUFA 18:4: 0.055 G
PUFA 20:4: 0.059 G
PUFA 20:5 n-3 (EPA): 0.347 G
PUFA 22:5 n-3 (DPA): 0.168 G
PUFA 22:6 n-3 (DHA): 0.5 G
Cholesterol: 68 MG
Fish, NS as to type, fried
Water: 53.68 G
Energy: 269 KCAL
Protein: 16.05 G
Total lipid (fat): 17.23 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 21 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 190 MG
Potassium, K: 269 MG
Sodium, Na: 399 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.064 MG
Selenium, Se: 22.2 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.205 MG
Riboflavin: 0.145 MG
Niacin: 4.919 MG
Vitamin B-6: 0.252 MG
Folate, total: 36 UG
Folic acid: 20 UG
Folate, food: 17 UG
Folate, DFE: 50 UG
Choline, total: 57.4 MG
Vitamin B-12: 1.88 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 3.08 MG
Vitamin D (D2 + D3): 4.2 UG
Vitamin K (phylloquinone): 13.8 UG
Fatty acids, total saturated: 2.864 G
SFA 12:0: 0.001 G
SFA 14:0: 0.178 G
SFA 16:0: 1.981 G
SFA 18:0: 0.571 G
Fatty acids, total monounsaturated: 6.408 G
MUFA 16:1: 0.295 G
MUFA 18:1: 5.895 G
MUFA 20:1: 0.195 G
MUFA 22:1: 0.004 G
Fatty acids, total polyunsaturated: 6.14 G
PUFA 18:2: 4.68 G
PUFA 18:3: 0.62 G
PUFA 18:4: 0.036 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.231 G
PUFA 22:5 n-3 (DPA): 0.111 G
PUFA 22:6 n-3 (DHA): 0.328 G
Cholesterol: 46 MG
Fish, NS as to type, steamed
Water: 67.79 G
Energy: 171 KCAL
Protein: 23.41 G
Total lipid (fat): 8.11 G
Calcium, Ca: 11 MG
Iron, Fe: 0.45 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 278 MG
Potassium, K: 404 MG
Sodium, Na: 191 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.061 MG
Selenium, Se: 31.7 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.095 MG
Riboflavin: 0.118 MG
Niacin: 6.332 MG
Vitamin B-6: 0.39 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Choline, total: 83.9 MG
Vitamin B-12: 3.07 UG
Vitamin A, RAE: 23 UG
Retinol: 23 UG
Vitamin E (alpha-tocopherol): 1.85 MG
Vitamin D (D2 + D3): 6.7 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.867 G
SFA 12:0: 0.001 G
SFA 14:0: 0.271 G
SFA 16:0: 1.209 G
SFA 18:0: 0.327 G
Fatty acids, total monounsaturated: 2.578 G
MUFA 16:1: 0.397 G
MUFA 18:1: 1.969 G
MUFA 20:1: 0.187 G
MUFA 22:1: 0.007 G
Fatty acids, total polyunsaturated: 2.064 G
PUFA 18:2: 0.656 G
PUFA 18:3: 0.103 G
PUFA 18:4: 0.057 G
PUFA 20:4: 0.059 G
PUFA 20:5 n-3 (EPA): 0.361 G
PUFA 22:5 n-3 (DPA): 0.174 G
PUFA 22:6 n-3 (DHA): 0.518 G
Cholesterol: 66 MG
Fish, ocean perch, Atlantic, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
REDFISH OR OCEAN PERCH <SCIFAM>Scorpaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166704]
[https://www.sciname.info/Default.asp?SciName=Sebastes marinus (Linnaeus, 1758) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=501]
[FAO ASFIS REG]
[CEC 1993 1063]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 74.24 G
Energy: 96 KCAL
Energy: 401 kJ
Protein: 18.51 G
Total lipid (fat): 1.87 G
Ash: 1.6 G
Calcium, Ca: 34 MG
Iron, Fe: 0.27 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 300 MG
Potassium, K: 226 MG
Sodium, Na: 347 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.026 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 34.6 UG
Thiamin: 0.046 MG
Riboflavin: 0.057 MG
Niacin: 1.215 MG
Pantothenic acid: 0.329 MG
Vitamin B-6: 0.084 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 78.6 MG
Vitamin B-12: 1.72 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.91 MG
Vitamin D (D2 + D3), International Units: 58 IU
Vitamin D (D2 + D3): 1.4 UG
Vitamin D3 (cholecalciferol): 1.4 UG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 0.2 UG
Fatty acids, total saturated: 0.33 G
SFA 12:0: 0.002 G
SFA 14:0: 0.072 G
SFA 15:0: 0.005 G
SFA 16:0: 0.187 G
SFA 17:0: 0.004 G
SFA 18:0: 0.055 G
SFA 20:0: 0.002 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.575 G
MUFA 14:1: 0.002 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.093 G
MUFA 17:1: 0.014 G
MUFA 18:1: 0.228 G
MUFA 20:1: 0.185 G
MUFA 22:1: 0.035 G
MUFA 24:1 c: 0.017 G
Fatty acids, total polyunsaturated: 0.368 G
PUFA 18:2: 0.039 G
PUFA 18:3: 0.019 G
PUFA 18:4: 0.01 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.075 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.186 G
Fatty acids, total trans: 0.011 G
Cholesterol: 63 MG
Tryptophan: 0.227 G
Threonine: 0.851 G
Isoleucine: 0.874 G
Leucine: 1.498 G
Lysine: 1.77 G
Methionine: 0.59 G
Cystine: 0.193 G
Phenylalanine: 0.772 G
Tyrosine: 0.658 G
Valine: 0.897 G
Arginine: 1.226 G
Histidine: 0.386 G
Alanine: 1.089 G
Aspartic acid: 1.884 G
Glutamic acid: 2.917 G
Glycine: 0.817 G
Proline: 0.636 G
Serine: 0.76 G
Fish, ocean perch, Atlantic, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
REDFISH OR OCEAN PERCH <SCIFAM>Scorpaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166704]
[https://www.sciname.info/Default.asp?SciName=Sebastes marinus (Linnaeus, 1758) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=501]
[FAO ASFIS REG]
[CEC 1993 1063]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 83.07 G
Energy: 79 KCAL
Energy: 332 kJ
Protein: 15.31 G
Total lipid (fat): 1.54 G
Ash: 1.2 G
Calcium, Ca: 28 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 248 MG
Potassium, K: 187 MG
Sodium, Na: 287 MG
Zinc, Zn: 0.29 MG
Copper, Cu: 0.021 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 28.6 UG
Thiamin: 0.04 MG
Riboflavin: 0.048 MG
Niacin: 1.005 MG
Pantothenic acid: 0.272 MG
Vitamin B-6: 0.073 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 65 MG
Vitamin B-12: 1.5 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 40 IU
Vitamin E (alpha-tocopherol): 0.76 MG
Vitamin D (D2 + D3), International Units: 48 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 0.2 UG
Fatty acids, total saturated: 0.273 G
SFA 12:0: 0.002 G
SFA 14:0: 0.06 G
SFA 15:0: 0.004 G
SFA 16:0: 0.155 G
SFA 17:0: 0.003 G
SFA 18:0: 0.046 G
SFA 20:0: 0.002 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 0.475 G
MUFA 14:1: 0.002 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.077 G
MUFA 16:1 c: 0.075 G
MUFA 17:1: 0.012 G
MUFA 18:1: 0.188 G
MUFA 18:1 c: 0.185 G
MUFA 20:1: 0.153 G
MUFA 22:1: 0.029 G
MUFA 22:1 c: 0.028 G
MUFA 24:1 c: 0.014 G
Fatty acids, total polyunsaturated: 0.304 G
PUFA 18:2: 0.032 G
PUFA 18:2 n-6 c,c: 0.027 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:4: 0.008 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.008 G
PUFA 20:3 n-3: 0.005 G
PUFA 20:4 n-6: 0.003 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.062 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.153 G
Fatty acids, total trans: 0.009 G
Fatty acids, total trans-monoenoic: 0.005 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.003 G
TFA 18:2 t not further defined: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 52 MG
Tryptophan: 0.188 G
Threonine: 0.704 G
Isoleucine: 0.723 G
Leucine: 1.239 G
Lysine: 1.464 G
Methionine: 0.488 G
Cystine: 0.16 G
Phenylalanine: 0.638 G
Tyrosine: 0.544 G
Valine: 0.741 G
Arginine: 1.013 G
Histidine: 0.319 G
Alanine: 0.901 G
Aspartic acid: 1.558 G
Glutamic acid: 2.412 G
Glycine: 0.676 G
Proline: 0.525 G
Serine: 0.629 G
Fish, perch, baked or broiled, coated
Water: 67.57 G
Energy: 163 KCAL
Protein: 17.33 G
Total lipid (fat): 6.46 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 40 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 276 MG
Potassium, K: 213 MG
Sodium, Na: 342 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.04 MG
Selenium, Se: 32 UG
Thiamin: 0.132 MG
Riboflavin: 0.097 MG
Niacin: 1.735 MG
Vitamin B-6: 0.106 MG
Folate, total: 25 UG
Folic acid: 13 UG
Folate, food: 12 UG
Folate, DFE: 34 UG
Choline, total: 73 MG
Vitamin B-12: 1.43 UG
Vitamin A, RAE: 33 UG
Retinol: 32 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.42 MG
Vitamin D (D2 + D3): 1.3 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 1.546 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.038 G
SFA 14:0: 0.177 G
SFA 16:0: 0.866 G
SFA 18:0: 0.31 G
Fatty acids, total monounsaturated: 2.115 G
MUFA 16:1: 0.108 G
MUFA 18:1: 1.751 G
MUFA 20:1: 0.182 G
MUFA 22:1: 0.03 G
Fatty acids, total polyunsaturated: 1.755 G
PUFA 18:2: 1.309 G
PUFA 18:3: 0.175 G
PUFA 18:4: 0.009 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.065 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.16 G
Cholesterol: 62 MG
Fish, perch, baked or broiled
Water: 73.87 G
Energy: 139 KCAL
Protein: 19.03 G
Total lipid (fat): 6.45 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 36 MG
Iron, Fe: 0.28 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 308 MG
Potassium, K: 233 MG
Sodium, Na: 309 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.026 MG
Selenium, Se: 35.5 UG
Thiamin: 0.042 MG
Riboflavin: 0.057 MG
Niacin: 1.248 MG
Vitamin B-6: 0.111 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 81.1 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 33 UG
Retinol: 32 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 1.55 MG
Vitamin D (D2 + D3): 1.5 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 1.533 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.038 G
SFA 14:0: 0.188 G
SFA 16:0: 0.849 G
SFA 18:0: 0.301 G
Fatty acids, total monounsaturated: 2.146 G
MUFA 16:1: 0.121 G
MUFA 18:1: 1.729 G
MUFA 20:1: 0.212 G
MUFA 22:1: 0.036 G
Fatty acids, total polyunsaturated: 1.726 G
PUFA 18:2: 1.235 G
PUFA 18:3: 0.173 G
PUFA 18:4: 0.01 G
PUFA 20:4: 0.013 G
PUFA 20:5 n-3 (EPA): 0.077 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.19 G
Cholesterol: 68 MG
Fish, perch, fried
Water: 60.29 G
Energy: 224 KCAL
Protein: 13.56 G
Total lipid (fat): 13.34 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 36 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 212 MG
Potassium, K: 167 MG
Sodium, Na: 400 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.043 MG
Selenium, Se: 24.9 UG
Thiamin: 0.171 MG
Riboflavin: 0.108 MG
Niacin: 1.791 MG
Vitamin B-6: 0.063 MG
Folate, total: 30 UG
Folic acid: 20 UG
Folate, food: 11 UG
Folate, DFE: 44 UG
Choline, total: 56.3 MG
Vitamin B-12: 1.05 UG
Vitamin A, RAE: 11 UG
Retinol: 10 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.5 MG
Vitamin D (D2 + D3): 1 UG
Vitamin K (phylloquinone): 13.1 UG
Fatty acids, total saturated: 1.905 G
SFA 12:0: 0.002 G
SFA 14:0: 0.052 G
SFA 16:0: 1.345 G
SFA 18:0: 0.403 G
Fatty acids, total monounsaturated: 5.168 G
MUFA 16:1: 0.103 G
MUFA 18:1: 4.817 G
MUFA 20:1: 0.197 G
MUFA 22:1: 0.022 G
Fatty acids, total polyunsaturated: 5.071 G
PUFA 18:2: 4.297 G
PUFA 18:3: 0.568 G
PUFA 18:4: 0.006 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.047 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.116 G
Cholesterol: 46 MG
Fish, perch, grilled
Water: 75.73 G
Energy: 121 KCAL
Protein: 19.42 G
Total lipid (fat): 4.22 G
Calcium, Ca: 36 MG
Iron, Fe: 0.28 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 315 MG
Potassium, K: 237 MG
Sodium, Na: 303 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.027 MG
Selenium, Se: 36.3 UG
Thiamin: 0.043 MG
Riboflavin: 0.058 MG
Niacin: 1.274 MG
Vitamin B-6: 0.098 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 82.6 MG
Vitamin B-12: 1.71 UG
Vitamin A, RAE: 23 UG
Retinol: 23 UG
Carotene, beta: 4 UG
Vitamin E (alpha-tocopherol): 1.27 MG
Vitamin D (D2 + D3): 1.5 UG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 0.943 G
SFA 4:0: 0.016 G
SFA 6:0: 0.011 G
SFA 8:0: 0.007 G
SFA 10:0: 0.015 G
SFA 12:0: 0.02 G
SFA 14:0: 0.133 G
SFA 16:0: 0.524 G
SFA 18:0: 0.18 G
Fatty acids, total monounsaturated: 1.38 G
MUFA 16:1: 0.11 G
MUFA 18:1: 0.986 G
MUFA 20:1: 0.205 G
MUFA 22:1: 0.037 G
Fatty acids, total polyunsaturated: 1.06 G
PUFA 18:2: 0.638 G
PUFA 18:3: 0.097 G
PUFA 18:4: 0.01 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.079 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.194 G
Cholesterol: 68 MG
Fish, perch, mixed species, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FISH, PERCIFORM <SCIORD>Perciformes [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167640]
<SCIORD>Perciformes [FAO ASFIS DPX]
<DICTION>Perciformes, also called the Percomorpha or Acanthopteri, are the most numerous order of vertebrates, containing about 41% of all bony fish. Perciformes means perch-like. They belong to the class of ray-finned fish, and comprise over 10,000 species found in almost all aquatic ecosystems. The order contains about 160 families, which is the most of any order within the vertebrates. [https://en.wikipedia.org/wiki/Perciformes]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.25 G
Energy: 117 KCAL
Energy: 490 kJ
Protein: 24.86 G
Total lipid (fat): 1.18 G
Ash: 1.59 G
Calcium, Ca: 102 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 257 MG
Potassium, K: 344 MG
Sodium, Na: 79 MG
Zinc, Zn: 1.43 MG
Copper, Cu: 0.192 MG
Manganese, Mn: 0.9 MG
Selenium, Se: 16.1 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.08 MG
Riboflavin: 0.12 MG
Niacin: 1.9 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.14 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.2 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Fatty acids, total saturated: 0.237 G
SFA 14:0: 0.017 G
SFA 16:0: 0.179 G
SFA 18:0: 0.04 G
Fatty acids, total monounsaturated: 0.195 G
MUFA 16:1: 0.073 G
MUFA 18:1: 0.09 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.472 G
PUFA 18:2: 0.014 G
PUFA 18:3: 0.015 G
PUFA 18:4: 0.01 G
PUFA 20:4: 0.067 G
PUFA 20:5 n-3 (EPA): 0.101 G
PUFA 22:5 n-3 (DPA): 0.036 G
PUFA 22:6 n-3 (DHA): 0.223 G
Cholesterol: 115 MG
Tryptophan: 0.278 G
Threonine: 1.09 G
Isoleucine: 1.145 G
Leucine: 2.02 G
Lysine: 2.283 G
Methionine: 0.736 G
Cystine: 0.266 G
Phenylalanine: 0.97 G
Tyrosine: 0.839 G
Valine: 1.281 G
Arginine: 1.487 G
Histidine: 0.732 G
Alanine: 1.503 G
Aspartic acid: 2.545 G
Glutamic acid: 3.711 G
Glycine: 1.193 G
Proline: 0.879 G
Serine: 1.014 G
Fish, perch, mixed species, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FISH, PERCIFORM <SCIORD>Perciformes [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167640]
<SCIORD>Perciformes [FAO ASFIS DPX]
<DICTION>Perciformes, also called the Percomorpha or Acanthopteri, are the most numerous order of vertebrates, containing about 41% of all bony fish. Perciformes means perch-like. They belong to the class of ray-finned fish, and comprise over 10,000 species found in almost all aquatic ecosystems. The order contains about 160 families, which is the most of any order within the vertebrates. [https://en.wikipedia.org/wiki/Perciformes]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.13 G
Energy: 91 KCAL
Energy: 381 kJ
Protein: 19.39 G
Total lipid (fat): 0.92 G
Ash: 1.24 G
Calcium, Ca: 80 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 200 MG
Potassium, K: 269 MG
Sodium, Na: 62 MG
Zinc, Zn: 1.11 MG
Copper, Cu: 0.15 MG
Manganese, Mn: 0.7 MG
Selenium, Se: 12.6 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.07 MG
Riboflavin: 0.1 MG
Niacin: 1.52 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.12 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 65 MG
Vitamin B-12: 1.9 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 30 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 118 IU
Vitamin D (D2 + D3): 3 UG
Vitamin D3 (cholecalciferol): 3 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.185 G
SFA 14:0: 0.013 G
SFA 16:0: 0.14 G
SFA 18:0: 0.031 G
Fatty acids, total monounsaturated: 0.152 G
MUFA 16:1: 0.057 G
MUFA 18:1: 0.07 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.368 G
PUFA 18:2: 0.011 G
PUFA 18:3: 0.012 G
PUFA 18:4: 0.008 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.079 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.174 G
Cholesterol: 90 MG
Tryptophan: 0.217 G
Threonine: 0.85 G
Isoleucine: 0.893 G
Leucine: 1.576 G
Lysine: 1.781 G
Methionine: 0.574 G
Cystine: 0.208 G
Phenylalanine: 0.757 G
Tyrosine: 0.655 G
Valine: 0.999 G
Arginine: 1.16 G
Histidine: 0.571 G
Alanine: 1.173 G
Aspartic acid: 1.985 G
Glutamic acid: 2.894 G
Glycine: 0.931 G
Proline: 0.686 G
Serine: 0.791 G
Fish, perch, NFS
Water: 60.29 G
Energy: 224 KCAL
Protein: 13.56 G
Total lipid (fat): 13.34 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 36 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 212 MG
Potassium, K: 167 MG
Sodium, Na: 400 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.043 MG
Selenium, Se: 24.9 UG
Thiamin: 0.171 MG
Riboflavin: 0.108 MG
Niacin: 1.791 MG
Vitamin B-6: 0.063 MG
Folate, total: 30 UG
Folic acid: 20 UG
Folate, food: 11 UG
Folate, DFE: 44 UG
Choline, total: 56.3 MG
Vitamin B-12: 1.05 UG
Vitamin A, RAE: 11 UG
Retinol: 10 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.5 MG
Vitamin D (D2 + D3): 1 UG
Vitamin K (phylloquinone): 13.1 UG
Fatty acids, total saturated: 1.905 G
SFA 12:0: 0.002 G
SFA 14:0: 0.052 G
SFA 16:0: 1.345 G
SFA 18:0: 0.403 G
Fatty acids, total monounsaturated: 5.168 G
MUFA 16:1: 0.103 G
MUFA 18:1: 4.817 G
MUFA 20:1: 0.197 G
MUFA 22:1: 0.022 G
Fatty acids, total polyunsaturated: 5.071 G
PUFA 18:2: 4.297 G
PUFA 18:3: 0.568 G
PUFA 18:4: 0.006 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.047 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.116 G
Cholesterol: 46 MG
Fish, perch, steamed
Water: 73.38 G
Energy: 115 KCAL
Protein: 24.5 G
Total lipid (fat): 1.16 G
Calcium, Ca: 101 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 253 MG
Potassium, K: 340 MG
Sodium, Na: 176 MG
Zinc, Zn: 1.4 MG
Copper, Cu: 0.189 MG
Selenium, Se: 15.9 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.075 MG
Riboflavin: 0.12 MG
Niacin: 1.92 MG
Vitamin B-6: 0.136 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 82.1 MG
Vitamin B-12: 2.16 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3): 3.8 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.234 G
SFA 14:0: 0.016 G
SFA 16:0: 0.177 G
SFA 18:0: 0.039 G
Fatty acids, total monounsaturated: 0.192 G
MUFA 16:1: 0.072 G
MUFA 18:1: 0.088 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.465 G
PUFA 18:2: 0.014 G
PUFA 18:3: 0.015 G
PUFA 18:4: 0.01 G
PUFA 20:4: 0.066 G
PUFA 20:5 n-3 (EPA): 0.1 G
PUFA 22:5 n-3 (DPA): 0.035 G
PUFA 22:6 n-3 (DHA): 0.22 G
Cholesterol: 114 MG
Fish, pickled
Water: 55.22 G
Energy: 262 KCAL
Protein: 14.19 G
Total lipid (fat): 18 G
Carbohydrate, by difference: 9.64 G
Sugars, Total: 7.71 G
Calcium, Ca: 77 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 89 MG
Potassium, K: 69 MG
Sodium, Na: 870 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.105 MG
Selenium, Se: 58.5 UG
Thiamin: 0.036 MG
Riboflavin: 0.139 MG
Niacin: 3.3 MG
Vitamin B-6: 0.17 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 104.1 MG
Vitamin B-12: 4.27 UG
Vitamin A, RAE: 258 UG
Retinol: 258 UG
Vitamin E (alpha-tocopherol): 1.71 MG
Vitamin D (D2 + D3): 2.8 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 2.381 G
SFA 14:0: 0.721 G
SFA 16:0: 1.555 G
SFA 18:0: 0.105 G
Fatty acids, total monounsaturated: 11.947 G
MUFA 16:1: 1.383 G
MUFA 18:1: 1.75 G
MUFA 20:1: 3.648 G
MUFA 22:1: 5.166 G
Fatty acids, total polyunsaturated: 1.679 G
PUFA 18:2: 0.211 G
PUFA 20:5 n-3 (EPA): 0.843 G
PUFA 22:5 n-3 (DPA): 0.079 G
PUFA 22:6 n-3 (DHA): 0.546 G
Cholesterol: 13 MG
Fish, pike, northern, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
NORTHERN PIKE <SCIFAM>Esocidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162137]
[https://www.sciname.info/Default.asp?SciName=Esox lucius Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162139]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=258]
[FAO ASFIS FPI]
[CEC 1993 282]
[https://www.sciname.info/Default.asp?SciName=Esox lucius ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.97 G
Energy: 113 KCAL
Energy: 473 kJ
Protein: 24.69 G
Total lipid (fat): 0.88 G
Ash: 1.54 G
Calcium, Ca: 73 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 40 MG
Phosphorus, P: 282 MG
Potassium, K: 331 MG
Sodium, Na: 49 MG
Zinc, Zn: 0.86 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.31 MG
Selenium, Se: 16.2 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.067 MG
Riboflavin: 0.077 MG
Niacin: 2.8 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.135 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.3 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 81 IU
Fatty acids, total saturated: 0.151 G
SFA 12:0: 0.001 G
SFA 14:0: 0.023 G
SFA 16:0: 0.1 G
SFA 18:0: 0.023 G
Fatty acids, total monounsaturated: 0.201 G
MUFA 16:1: 0.072 G
MUFA 18:1: 0.101 G
MUFA 20:1: 0.017 G
MUFA 22:1: 0.006 G
Fatty acids, total polyunsaturated: 0.259 G
PUFA 18:2: 0.041 G
PUFA 18:3: 0.027 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.042 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.095 G
Cholesterol: 50 MG
Tryptophan: 0.277 G
Threonine: 1.082 G
Isoleucine: 1.138 G
Leucine: 2.007 G
Lysine: 2.267 G
Methionine: 0.731 G
Cystine: 0.265 G
Phenylalanine: 0.964 G
Tyrosine: 0.833 G
Valine: 1.272 G
Arginine: 1.477 G
Histidine: 0.727 G
Alanine: 1.493 G
Aspartic acid: 2.528 G
Glutamic acid: 3.685 G
Glycine: 1.185 G
Proline: 0.873 G
Serine: 1.007 G
Fish, pike, northern, liver (Alaska Native)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
3500 ETHNIC FOODS (USDA SR)
NORTHERN PIKE <SCIFAM>Esocidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162137]
[https://www.sciname.info/Default.asp?SciName=Esox lucius Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162139]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=258]
[FAO ASFIS FPI]
[CEC 1993 282]
[https://www.sciname.info/Default.asp?SciName=Esox lucius ][2010 FDA Seafood List]
LIVER
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 69.8 G
Energy: 156 KCAL
Energy: 651 kJ
Protein: 16.6 G
Total lipid (fat): 8 G
Ash: 1.3 G
Carbohydrate, by difference: 4.3 G
Calcium, Ca: 28 MG
Iron, Fe: 2.1 MG
Phosphorus, P: 412 MG
Thiamin: 0.1 MG
Riboflavin: 0.7 MG
Niacin: 5 MG
Vitamin A, IU: 860 IU
Fish, pike, northern, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
NORTHERN PIKE <SCIFAM>Esocidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162137]
[https://www.sciname.info/Default.asp?SciName=Esox lucius Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162139]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=258]
[FAO ASFIS FPI]
[CEC 1993 282]
[https://www.sciname.info/Default.asp?SciName=Esox lucius ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 78.92 G
Energy: 88 KCAL
Energy: 368 kJ
Protein: 19.26 G
Total lipid (fat): 0.69 G
Ash: 1.2 G
Calcium, Ca: 57 MG
Iron, Fe: 0.55 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 220 MG
Potassium, K: 259 MG
Sodium, Na: 39 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.24 MG
Selenium, Se: 12.6 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.058 MG
Riboflavin: 0.063 MG
Niacin: 2.3 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.117 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 65 MG
Vitamin B-12: 2 UG
Vitamin A, RAE: 21 UG
Retinol: 21 UG
Vitamin A, IU: 70 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 99 IU
Vitamin D (D2 + D3): 2.5 UG
Vitamin D3 (cholecalciferol): 2.5 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.118 G
SFA 12:0: 0.001 G
SFA 14:0: 0.018 G
SFA 16:0: 0.078 G
SFA 18:0: 0.018 G
Fatty acids, total monounsaturated: 0.157 G
MUFA 16:1: 0.056 G
MUFA 18:1: 0.079 G
MUFA 20:1: 0.013 G
MUFA 22:1: 0.005 G
Fatty acids, total polyunsaturated: 0.202 G
PUFA 18:2: 0.032 G
PUFA 18:3: 0.021 G
PUFA 20:4: 0.028 G
PUFA 20:5 n-3 (EPA): 0.033 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.074 G
Cholesterol: 39 MG
Tryptophan: 0.216 G
Threonine: 0.844 G
Isoleucine: 0.887 G
Leucine: 1.565 G
Lysine: 1.768 G
Methionine: 0.57 G
Cystine: 0.206 G
Phenylalanine: 0.752 G
Tyrosine: 0.65 G
Valine: 0.992 G
Arginine: 1.152 G
Histidine: 0.567 G
Alanine: 1.165 G
Aspartic acid: 1.972 G
Glutamic acid: 2.875 G
Glycine: 0.924 G
Proline: 0.681 G
Serine: 0.786 G
Fish, pike, walleye, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
WALLEYE PIKE <SCIFAM>Percidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168356]
[https://www.sciname.info/Default.asp?SciName=Sander vitreus (Mitchill, 1818) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=650173]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=3516]
[FAO ASFIS STV]
SCINAM>Stizostedion vitreum vitreum (Mitchill, 1818) [CEC 1993 613]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.47 G
Energy: 119 KCAL
Energy: 498 kJ
Protein: 24.54 G
Total lipid (fat): 1.56 G
Ash: 1.54 G
Calcium, Ca: 141 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 269 MG
Potassium, K: 499 MG
Sodium, Na: 65 MG
Zinc, Zn: 0.79 MG
Copper, Cu: 0.228 MG
Manganese, Mn: 1.026 MG
Selenium, Se: 16.2 UG
Thiamin: 0.312 MG
Riboflavin: 0.195 MG
Niacin: 2.801 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.138 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.31 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 81 IU
Fatty acids, total saturated: 0.319 G
SFA 14:0: 0.023 G
SFA 16:0: 0.252 G
SFA 18:0: 0.044 G
Fatty acids, total monounsaturated: 0.377 G
MUFA 16:1: 0.126 G
MUFA 18:1: 0.251 G
Fatty acids, total polyunsaturated: 0.573 G
PUFA 18:2: 0.033 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.074 G
PUFA 20:5 n-3 (EPA): 0.11 G
PUFA 22:5 n-3 (DPA): 0.049 G
PUFA 22:6 n-3 (DHA): 0.288 G
Cholesterol: 110 MG
Tryptophan: 0.275 G
Threonine: 1.076 G
Isoleucine: 1.131 G
Leucine: 1.994 G
Lysine: 2.254 G
Methionine: 0.726 G
Cystine: 0.263 G
Phenylalanine: 0.958 G
Tyrosine: 0.828 G
Valine: 1.264 G
Arginine: 1.468 G
Histidine: 0.722 G
Alanine: 1.484 G
Aspartic acid: 2.513 G
Glutamic acid: 3.663 G
Glycine: 1.178 G
Proline: 0.868 G
Serine: 1.001 G
Fish, pike, walleye, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
WALLEYE PIKE <SCIFAM>Percidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168356]
[https://www.sciname.info/Default.asp?SciName=Sander vitreus (Mitchill, 1818) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=650173]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=3516]
[FAO ASFIS STV]
SCINAM>Stizostedion vitreum vitreum (Mitchill, 1818) [CEC 1993 613]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.31 G
Energy: 93 KCAL
Energy: 389 kJ
Protein: 19.14 G
Total lipid (fat): 1.22 G
Ash: 1.2 G
Calcium, Ca: 110 MG
Iron, Fe: 1.3 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 210 MG
Potassium, K: 389 MG
Sodium, Na: 51 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.178 MG
Manganese, Mn: 0.8 MG
Selenium, Se: 12.6 UG
Thiamin: 0.27 MG
Riboflavin: 0.16 MG
Niacin: 2.3 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.12 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin B-12: 2 UG
Vitamin A, RAE: 21 UG
Retinol: 21 UG
Vitamin A, IU: 70 IU
Fatty acids, total saturated: 0.249 G
SFA 14:0: 0.018 G
SFA 16:0: 0.197 G
SFA 18:0: 0.034 G
Fatty acids, total monounsaturated: 0.294 G
MUFA 16:1: 0.098 G
MUFA 18:1: 0.196 G
Fatty acids, total polyunsaturated: 0.447 G
PUFA 18:2: 0.026 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.058 G
PUFA 20:5 n-3 (EPA): 0.086 G
PUFA 22:5 n-3 (DPA): 0.038 G
PUFA 22:6 n-3 (DHA): 0.225 G
Cholesterol: 86 MG
Tryptophan: 0.214 G
Threonine: 0.839 G
Isoleucine: 0.882 G
Leucine: 1.555 G
Lysine: 1.758 G
Methionine: 0.566 G
Cystine: 0.205 G
Phenylalanine: 0.747 G
Tyrosine: 0.646 G
Valine: 0.986 G
Arginine: 1.145 G
Histidine: 0.563 G
Alanine: 1.157 G
Aspartic acid: 1.96 G
Glutamic acid: 2.857 G
Glycine: 0.919 G
Proline: 0.677 G
Serine: 0.781 G
Fish, pike
Water: 63.22 G
Energy: 172 KCAL
Protein: 21.47 G
Total lipid (fat): 5.58 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 70 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 246 MG
Potassium, K: 288 MG
Sodium, Na: 304 MG
Zinc, Zn: 0.8 MG
Copper, Cu: 0.072 MG
Selenium, Se: 15.3 UG
Vitamin C, total ascorbic acid: 3.2 MG
Thiamin: 0.148 MG
Riboflavin: 0.112 MG
Niacin: 3.092 MG
Vitamin B-6: 0.148 MG
Folate, total: 30 UG
Folic acid: 13 UG
Folate, food: 17 UG
Folate, DFE: 39 UG
Choline, total: 73 MG
Vitamin B-12: 1.9 UG
Vitamin A, RAE: 41 UG
Retinol: 40 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.83 MG
Vitamin D (D2 + D3): 2.7 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 1.384 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.037 G
SFA 14:0: 0.133 G
SFA 16:0: 0.785 G
SFA 18:0: 0.28 G
Fatty acids, total monounsaturated: 1.782 G
MUFA 16:1: 0.086 G
MUFA 18:1: 1.637 G
MUFA 20:1: 0.035 G
MUFA 22:1: 0.005 G
Fatty acids, total polyunsaturated: 1.649 G
PUFA 18:2: 1.309 G
PUFA 18:3: 0.18 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.035 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.078 G
Cholesterol: 49 MG
Fish, pollock, Alaska, cooked, dry heat (may contain additives to retain moisture)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ALASKA POLLOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164722]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=318]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas 1814) ][FAO ASFIS ALK]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1811) ][CEC 1993 464]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma ] [2010 FDA Seafood List]
[FDA RFE 2010 88]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.65 G
Energy: 111 KCAL
Energy: 464 kJ
Protein: 23.48 G
Total lipid (fat): 1.18 G
Ash: 1.7 G
Calcium, Ca: 72 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 81 MG
Phosphorus, P: 267 MG
Potassium, K: 430 MG
Sodium, Na: 419 MG
Zinc, Zn: 0.57 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 44.1 UG
Thiamin: 0.054 MG
Riboflavin: 0.223 MG
Niacin: 3.949 MG
Pantothenic acid: 0.432 MG
Vitamin B-6: 0.329 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 91.6 MG
Vitamin B-12: 3.66 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 51 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 51 IU
Vitamin D (D2 + D3): 1.3 UG
Vitamin D3 (cholecalciferol): 1.3 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.159 G
SFA 14:0: 0.006 G
SFA 16:0: 0.101 G
SFA 18:0: 0.052 G
Fatty acids, total monounsaturated: 0.134 G
MUFA 16:1: 0.014 G
MUFA 18:1: 0.081 G
MUFA 20:1: 0.027 G
MUFA 22:1: 0.012 G
Fatty acids, total polyunsaturated: 0.583 G
PUFA 18:2: 0.011 G
PUFA 18:4: 0.006 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.086 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.423 G
Cholesterol: 86 MG
Tryptophan: 0.263 G
Threonine: 1.029 G
Isoleucine: 1.082 G
Leucine: 1.908 G
Lysine: 2.157 G
Methionine: 0.696 G
Cystine: 0.251 G
Phenylalanine: 0.917 G
Tyrosine: 0.792 G
Valine: 1.21 G
Arginine: 1.406 G
Histidine: 0.691 G
Alanine: 1.42 G
Aspartic acid: 2.405 G
Glutamic acid: 3.506 G
Glycine: 1.127 G
Proline: 0.831 G
Serine: 0.958 G
Fish, pollock, Alaska, cooked
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ALASKA POLLOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164722]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=318]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas 1814) ][FAO ASFIS ALK]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1811) ][CEC 1993 464]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma ] [2010 FDA Seafood List]
[FDA RFE 2010 88]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.34 G
Energy: 86.6164 KCAL
Energy: 362 kJ
Protein: 19.42 G
Total lipid (fat): 0.9946 G
Ash: 1.42 G
Calcium, Ca: 13 MG
Iron, Fe: 0.29 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 206 MG
Potassium, K: 364 MG
Sodium, Na: 166 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.043 MG
Manganese, Mn: 0.011 MG
Fatty acids, total saturated: 0.2029 G
SFA 14:0: 0.113 G
SFA 15:0: 0.0017 G
SFA 16:0: 0.1573 G
SFA 17:0: 0.001 G
SFA 18:0: 0.0316 G
Fatty acids, total monounsaturated: 0.1312 G
MUFA 16:1: 0.011 G
MUFA 16:1 c: 0.0107 G
MUFA 18:1: 0.0833 G
MUFA 18:1 c: 0.0803 G
MUFA 20:1: 0.0356 G
MUFA 22:1: 0.0013 G
MUFA 22:1 c: 0.0013 G
Fatty acids, total polyunsaturated: 0.3621 G
PUFA 18:2: 0.006 G
PUFA 18:2 n-6 c,c: 0.006 G
PUFA 18:4: 0.003 G
PUFA 20:3: 0.0026 G
PUFA 20:4 n-6: 0.0026 G
PUFA 20:4: 0.006 G
PUFA 20:5 n-3 (EPA): 0.1046 G
PUFA 22:5 n-3 (DPA): 0.0119 G
PUFA 22:6 n-3 (DHA): 0.2276 G
Fatty acids, total trans: 0.0033 G
Fatty acids, total trans-monoenoic: 0.033 G
TFA 16:1 t: 0.0003 G
TFA 18:1 t: 0.003 G
Cholesterol: 74 MG
Fish, pollock, Alaska, raw (may contain additives to retain moisture)
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ALASKA POLLOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164722]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=318]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas 1814) ][FAO ASFIS ALK]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1811) ][CEC 1993 464]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma ] [2010 FDA Seafood List]
[FDA RFE 2010 88]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 86.75 G
Energy: 56 KCAL
Energy: 233 kJ
Protein: 12.19 G
Total lipid (fat): 0.41 G
Ash: 1.36 G
Calcium, Ca: 15 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 284 MG
Potassium, K: 160 MG
Sodium, Na: 333 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.031 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 15.9 UG
Thiamin: 0.03 MG
Riboflavin: 0.08 MG
Niacin: 0.653 MG
Pantothenic acid: 0.237 MG
Vitamin B-6: 0.069 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 65 MG
Vitamin B-12: 1.63 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 0.124 G
SFA 12:0: 0.001 G
SFA 14:0: 0.004 G
SFA 15:0: 0.001 G
SFA 16:0: 0.087 G
SFA 17:0: 0.001 G
SFA 18:0: 0.029 G
Fatty acids, total monounsaturated: 0.079 G
MUFA 14:1: 0.001 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.004 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.004 G
MUFA 18:1: 0.052 G
MUFA 18:1 c: 0.048 G
MUFA 20:1: 0.01 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 0.195 G
PUFA 18:2: 0.016 G
PUFA 18:2 n-6 c,c: 0.004 G
PUFA 18:3: 0.001 G
PUFA 18:3 n-3 c,c,c (ALA): 0.001 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.002 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.005 G
PUFA 20:5 n-3 (EPA): 0.049 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.116 G
Fatty acids, total trans: 0.016 G
Fatty acids, total trans-monoenoic: 0.004 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.004 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 46 MG
Tryptophan: 0.166 G
Threonine: 0.536 G
Isoleucine: 0.573 G
Leucine: 0.98 G
Lysine: 1.118 G
Methionine: 0.37 G
Cystine: 0.129 G
Phenylalanine: 0.471 G
Tyrosine: 0.453 G
Valine: 0.619 G
Arginine: 0.859 G
Histidine: 0.259 G
Alanine: 0.693 G
Aspartic acid: 1.211 G
Glutamic acid: 1.922 G
Glycine: 0.545 G
Proline: 0.462 G
Serine: 0.499 G
Fish, pollock, Alaska, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
ALASKA POLLOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164722]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=318]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas 1814) ][FAO ASFIS ALK]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma (Pallas, 1811) ][CEC 1993 464]
[https://www.sciname.info/Default.asp?SciName=Theragra chalcogramma ] [2010 FDA Seafood List]
[FDA RFE 2010 88]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.99 G
Energy: 76 KCAL
Energy: 318 kJ
Protein: 17.17 G
Total lipid (fat): 0.82 G
Ash: 1.34 G
Calcium, Ca: 12 MG
Iron, Fe: 0.27 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 190 MG
Potassium, K: 331 MG
Sodium, Na: 159 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.011 MG
Fatty acids, total saturated: 0.148 G
SFA 14:0: 0.009 G
SFA 15:0: 0.001 G
SFA 16:0: 0.117 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.095 G
MUFA 16:1: 0.008 G
MUFA 16:1 c: 0.008 G
MUFA 18:1: 0.056 G
MUFA 18:1 c: 0.053 G
MUFA 20:1: 0.027 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.261 G
PUFA 18:2: 0.009 G
PUFA 18:2 n-6 c,c: 0.009 G
PUFA 18:4: 0.002 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.004 G
PUFA 20:5 n-3 (EPA): 0.075 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.16 G
Fatty acids, total trans: 0.003 G
Fatty acids, total trans-monoenoic: 0.003 G
TFA 18:1 t: 0.003 G
Cholesterol: 61 MG
Fish, pollock, Atlantic, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
EUROPEAN POLLOCK <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Pollachius pollachius (Linnaeus, 1758) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164728]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=34]
[FAO ASFIS POL]
[CEC 1993 460]
[https://www.sciname.info/Default.asp?SciName=Pollachius pollachius ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.03 G
Energy: 118 KCAL
Energy: 494 kJ
Protein: 24.92 G
Total lipid (fat): 1.26 G
Ash: 1.81 G
Calcium, Ca: 77 MG
Iron, Fe: 0.59 MG
Magnesium, Mg: 86 MG
Phosphorus, P: 283 MG
Potassium, K: 456 MG
Sodium, Na: 110 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Thiamin: 0.054 MG
Riboflavin: 0.225 MG
Niacin: 3.983 MG
Pantothenic acid: 0.413 MG
Vitamin B-6: 0.331 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 3.68 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 40 IU
Fatty acids, total saturated: 0.17 G
SFA 14:0: 0.006 G
SFA 16:0: 0.108 G
SFA 18:0: 0.055 G
Fatty acids, total monounsaturated: 0.143 G
MUFA 16:1: 0.015 G
MUFA 18:1: 0.086 G
MUFA 20:1: 0.028 G
MUFA 22:1: 0.013 G
Fatty acids, total polyunsaturated: 0.622 G
PUFA 18:2: 0.012 G
PUFA 18:4: 0.006 G
PUFA 20:4: 0.033 G
PUFA 20:5 n-3 (EPA): 0.091 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.451 G
Cholesterol: 91 MG
Tryptophan: 0.279 G
Threonine: 1.093 G
Isoleucine: 1.148 G
Leucine: 2.026 G
Lysine: 2.289 G
Methionine: 0.738 G
Cystine: 0.267 G
Phenylalanine: 0.973 G
Tyrosine: 0.841 G
Valine: 1.284 G
Arginine: 1.491 G
Histidine: 0.734 G
Alanine: 1.507 G
Aspartic acid: 2.552 G
Glutamic acid: 3.721 G
Glycine: 1.196 G
Proline: 0.881 G
Serine: 1.017 G
Fish, pollock, Atlantic, raw
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
SAITHE <SCIFAM>Gadidae Rafinesque, 1810 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164701]
[https://www.sciname.info/Default.asp?SciName=Pollachius virens (Linnaeus, 1758) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=164727]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=1343]
[FAO ASFIS POK]
[CEC 1993 461]
[https://www.sciname.info/Default.asp?SciName=Pollachius virens ] [2010 FDA Seafood List]
[FDA RFE 2010 53]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 78.18 G
Energy: 92 KCAL
Energy: 385 kJ
Protein: 19.44 G
Total lipid (fat): 0.98 G
Ash: 1.41 G
Calcium, Ca: 60 MG
Iron, Fe: 0.46 MG
Magnesium, Mg: 67 MG
Phosphorus, P: 221 MG
Potassium, K: 356 MG
Sodium, Na: 86 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.047 MG
Riboflavin: 0.185 MG
Niacin: 3.27 MG
Pantothenic acid: 0.358 MG
Vitamin B-6: 0.287 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 75.8 MG
Vitamin B-12: 3.19 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 46 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D3 (cholecalciferol): 1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.135 G
SFA 14:0: 0.005 G
SFA 16:0: 0.084 G
SFA 18:0: 0.043 G
Fatty acids, total monounsaturated: 0.112 G
MUFA 16:1: 0.012 G
MUFA 18:1: 0.067 G
MUFA 20:1: 0.022 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 0.483 G
PUFA 18:2: 0.009 G
PUFA 18:4: 0.005 G
PUFA 20:4: 0.026 G
PUFA 20:5 n-3 (EPA): 0.071 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.35 G
Cholesterol: 71 MG
Tryptophan: 0.218 G
Threonine: 0.852 G
Isoleucine: 0.896 G
Leucine: 1.58 G
Lysine: 1.786 G
Methionine: 0.576 G
Cystine: 0.208 G
Phenylalanine: 0.759 G
Tyrosine: 0.656 G
Valine: 1.002 G
Arginine: 1.164 G
Histidine: 0.572 G
Alanine: 1.176 G
Aspartic acid: 1.991 G
Glutamic acid: 2.903 G
Glycine: 0.933 G
Proline: 0.688 G
Serine: 0.793 G
Fish, pollock, raw
Water: 86.7 G
Energy: 56 KCAL
Energy: 235 kJ
Nitrogen: 1.97 G
Protein: 12.3 G
Total lipid (fat): 0.41 G
Total fat (NLEA): 0.4 G
Ash: 1.36 G
Calcium, Ca: 15 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 16.1 MG
Phosphorus, P: 284 MG
Potassium, K: 160 MG
Sodium, Na: 333 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.031 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 15.9 UG
Thiamin: 0.03 MG
Riboflavin: 0.08 MG
Niacin: 0.653 MG
Pantothenic acid: 0.237 MG
Vitamin B-6: 0.069 MG
Vitamin B-12: 1.63 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 0.128 G
SFA 4:0: 0.002 G
SFA 10:0: 0.002 G
SFA 12:0: 0.001 G
SFA 14:0: 0.004 G
SFA 15:0: 0.001 G
SFA 16:0: 0.087 G
SFA 17:0: 0.001 G
SFA 18:0: 0.028 G
Fatty acids, total monounsaturated: 0.073 G
MUFA 14:1 c: 0.001 G
MUFA 15:1: 0.001 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.004 G
MUFA 17:1 c: 0.004 G
MUFA 18:1 c: 0.048 G
MUFA 20:1: 0.01 G
MUFA 20:1 c: 0.01 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 0.182 G
PUFA 18:2 c: 0.005 G
PUFA 18:2 n-6 c,c: 0.004 G
PUFA 18:3 c: 0.001 G
PUFA 18:3 n-3 c,c,c (ALA): 0.001 G
PUFA 18:4: 0.001 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.005 G
PUFA 20:4c: 0.005 G
PUFA 20:5c: 0.049 G
PUFA 20:5 n-3 (EPA): 0.049 G
PUFA 22:5 c: 0.004 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 c: 0.116 G
PUFA 22:6 n-3 (DHA): 0.116 G
Fatty acids, total trans: 0.016 G
Fatty acids, total trans-monoenoic: 0.004 G
TFA 18:1 t: 0.004 G
Fatty acids, total trans-dienoic: 0.011 G
TFA 18:2 t not further defined: 0.011 G
Cholesterol: 46 MG
Tryptophan: 0.18 G
Threonine: 0.58 G
Isoleucine: 0.62 G
Leucine: 1.06 G
Lysine: 1.21 G
Methionine: 0.4 G
Cystine: 0.14 G
Phenylalanine: 0.51 G
Tyrosine: 0.49 G
Valine: 0.67 G
Arginine: 0.93 G
Histidine: 0.28 G
Alanine: 0.75 G
Aspartic acid: 1.31 G
Glutamic acid: 2.08 G
Glycine: 0.59 G
Proline: 0.5 G
Serine: 0.54 G
Fish, pompano, baked or broiled, coated
Water: 55.05 G
Energy: 252 KCAL
Protein: 20.65 G
Total lipid (fat): 14.77 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 33 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 220 MG
Potassium, K: 416 MG
Sodium, Na: 331 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.058 MG
Selenium, Se: 40.3 UG
Thiamin: 0.595 MG
Riboflavin: 0.168 MG
Niacin: 3.825 MG
Vitamin B-6: 0.226 MG
Folate, total: 30 UG
Folic acid: 13 UG
Folate, food: 17 UG
Folate, DFE: 39 UG
Choline, total: 58.9 MG
Vitamin B-12: 1.24 UG
Vitamin A, RAE: 58 UG
Retinol: 57 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.81 MG
Vitamin D (D2 + D3): 11.6 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 4.937 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.036 G
SFA 14:0: 0.544 G
SFA 16:0: 3.026 G
SFA 18:0: 1.125 G
Fatty acids, total monounsaturated: 4.327 G
MUFA 16:1: 0.617 G
MUFA 18:1: 3.674 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 2.628 G
PUFA 18:2: 1.402 G
PUFA 18:3: 0.158 G
PUFA 20:4: 0.259 G
PUFA 20:5 n-3 (EPA): 0.184 G
PUFA 22:5 n-3 (DPA): 0.212 G
PUFA 22:6 n-3 (DHA): 0.412 G
Cholesterol: 60 MG
Fish, pompano, baked or broiled
Water: 59.03 G
Energy: 244 KCAL
Protein: 22.96 G
Total lipid (fat): 16.3 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 28 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 243 MG
Potassium, K: 474 MG
Sodium, Na: 296 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.047 MG
Selenium, Se: 45.3 UG
Thiamin: 0.591 MG
Riboflavin: 0.142 MG
Niacin: 3.726 MG
Vitamin B-6: 0.253 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 64.4 MG
Vitamin B-12: 1.45 UG
Vitamin A, RAE: 62 UG
Retinol: 62 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 0.83 MG
Vitamin D (D2 + D3): 13.7 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 5.552 G
SFA 4:0: 0.032 G
SFA 6:0: 0.022 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.036 G
SFA 14:0: 0.623 G
SFA 16:0: 3.409 G
SFA 18:0: 1.267 G
Fatty acids, total monounsaturated: 4.767 G
MUFA 16:1: 0.724 G
MUFA 18:1: 4.007 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 2.761 G
PUFA 18:2: 1.346 G
PUFA 18:3: 0.153 G
PUFA 20:4: 0.307 G
PUFA 20:5 n-3 (EPA): 0.218 G
PUFA 22:5 n-3 (DPA): 0.251 G
PUFA 22:6 n-3 (DHA): 0.488 G
Cholesterol: 66 MG
Fish, pompano, florida, cooked, dry heat
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
FLORIDA POMPANO <SCIFAM>Carangidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168584]
[https://www.sciname.info/Default.asp?SciName=Trachinotus carolinus (Linnaeus, 1766) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168708]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=380]
[FAO ASFIS POM]
[CEC 1993 654]
[https://www.sciname.info/Default.asp?SciName=Trachinotus carolinus ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.97 G
Energy: 211 KCAL
Energy: 883 kJ
Protein: 23.69 G
Total lipid (fat): 12.14 G
Ash: 1.38 G
Calcium, Ca: 43 MG
Iron, Fe: 0.67 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 341 MG
Potassium, K: 636 MG
Sodium, Na: 76 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 46.8 UG
Thiamin: 0.68 MG
Riboflavin: 0.15 MG
Niacin: 3.8 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.23 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 1.2 UG
Vitamin A, RAE: 36 UG
Retinol: 36 UG
Vitamin A, IU: 120 IU
Fatty acids, total saturated: 4.499 G
SFA 14:0: 0.526 G
SFA 16:0: 2.842 G
SFA 18:0: 1.056 G
Fatty acids, total monounsaturated: 3.315 G
MUFA 16:1: 0.722 G
MUFA 18:1: 2.593 G
Fatty acids, total polyunsaturated: 1.458 G
PUFA 18:2: 0.155 G
PUFA 20:4: 0.315 G
PUFA 20:5 n-3 (EPA): 0.224 G
PUFA 22:5 n-3 (DPA): 0.259 G
PUFA 22:6 n-3 (DHA): 0.504 G
Cholesterol: 64 MG
Tryptophan: 0.265 G
Threonine: 1.038 G
Isoleucine: 1.092 G
Leucine: 1.925 G
Lysine: 2.175 G
Methionine: 0.701 G
Cystine: 0.254 G
Phenylalanine: 0.925 G
Tyrosine: 0.8 G
Valine: 1.22 G
Arginine: 1.417 G
Histidine: 0.697 G
Alanine: 1.433 G
Aspartic acid: 2.426 G
Glutamic acid: 3.536 G
Glycine: 1.137 G
Proline: 0.838 G
Serine: 0.966 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org