Fish, pompano, florida, 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)
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).
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: 71.12 G
Energy: 164 KCAL
Energy: 686 kJ
Protein: 18.48 G
Total lipid (fat): 9.47 G
Ash: 1.1 G
Calcium, Ca: 22 MG
Iron, Fe: 0.6 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 195 MG
Potassium, K: 381 MG
Sodium, Na: 65 MG
Zinc, Zn: 0.72 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 36.5 UG
Thiamin: 0.56 MG
Riboflavin: 0.12 MG
Niacin: 3 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.2 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 51.5 MG
Vitamin B-12: 1.3 UG
Vitamin A, RAE: 40 UG
Retinol: 40 UG
Vitamin A, IU: 132 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 439 IU
Vitamin D (D2 + D3): 11 UG
Vitamin D3 (cholecalciferol): 11 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 3.509 G
SFA 14:0: 0.41 G
SFA 16:0: 2.217 G
SFA 18:0: 0.824 G
Fatty acids, total monounsaturated: 2.586 G
MUFA 16:1: 0.563 G
MUFA 18:1: 2.023 G
Fatty acids, total polyunsaturated: 1.137 G
PUFA 18:2: 0.121 G
PUFA 20:4: 0.246 G
PUFA 20:5 n-3 (EPA): 0.175 G
PUFA 22:5 n-3 (DPA): 0.202 G
PUFA 22:6 n-3 (DHA): 0.393 G
Cholesterol: 50 MG
Tryptophan: 0.207 G
Threonine: 0.81 G
Isoleucine: 0.851 G
Leucine: 1.502 G
Lysine: 1.697 G
Methionine: 0.547 G
Cystine: 0.198 G
Phenylalanine: 0.721 G
Tyrosine: 0.624 G
Valine: 0.952 G
Arginine: 1.106 G
Histidine: 0.544 G
Alanine: 1.117 G
Aspartic acid: 1.892 G
Glutamic acid: 2.758 G
Glycine: 0.887 G
Proline: 0.653 G
Serine: 0.754 G
Fish, pompano, fried
Water: 51.21 G
Energy: 289 KCAL
Protein: 15.96 G
Total lipid (fat): 19.37 G
Carbohydrate, by difference: 11.72 G
Fiber, total dietary: 0.5 G
Sugars, Total: 0.2 G
Calcium, Ca: 31 MG
Iron, Fe: 1.35 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 171 MG
Potassium, K: 314 MG
Sodium, Na: 393 MG
Zinc, Zn: 0.7 MG
Copper, Cu: 0.056 MG
Selenium, Se: 30.9 UG
Thiamin: 0.507 MG
Riboflavin: 0.16 MG
Niacin: 3.308 MG
Vitamin B-6: 0.149 MG
Folate, total: 34 UG
Folic acid: 20 UG
Folate, food: 15 UG
Folate, DFE: 48 UG
Choline, total: 46 MG
Vitamin B-12: 0.91 UG
Vitamin A, RAE: 29 UG
Retinol: 29 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.05 MG
Vitamin D (D2 + D3): 8.4 UG
Vitamin K (phylloquinone): 13.1 UG
Fatty acids, total saturated: 4.364 G
SFA 14:0: 0.318 G
SFA 16:0: 2.913 G
SFA 18:0: 0.994 G
Fatty acids, total monounsaturated: 6.773 G
MUFA 16:1: 0.472 G
MUFA 18:1: 6.212 G
MUFA 20:1: 0.081 G
Fatty acids, total polyunsaturated: 5.704 G
PUFA 18:2: 4.365 G
PUFA 18:3: 0.556 G
PUFA 20:4: 0.187 G
PUFA 20:5 n-3 (EPA): 0.133 G
PUFA 22:5 n-3 (DPA): 0.154 G
PUFA 22:6 n-3 (DHA): 0.299 G
Cholesterol: 44 MG
Fish, pompano, grilled
Water: 60.58 G
Energy: 228 KCAL
Protein: 23.43 G
Total lipid (fat): 14.27 G
Calcium, Ca: 28 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 247 MG
Potassium, K: 483 MG
Sodium, Na: 290 MG
Zinc, Zn: 0.91 MG
Copper, Cu: 0.048 MG
Selenium, Se: 46.3 UG
Thiamin: 0.603 MG
Riboflavin: 0.145 MG
Niacin: 3.803 MG
Vitamin B-6: 0.243 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 65.5 MG
Vitamin B-12: 1.48 UG
Vitamin A, RAE: 53 UG
Retinol: 53 UG
Carotene, beta: 4 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin D (D2 + D3): 14 UG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 5.045 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: 0.018 G
SFA 14:0: 0.577 G
SFA 16:0: 3.138 G
SFA 18:0: 1.166 G
Fatty acids, total monounsaturated: 4.056 G
MUFA 16:1: 0.726 G
MUFA 18:1: 3.312 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 2.116 G
PUFA 18:2: 0.751 G
PUFA 18:3: 0.076 G
PUFA 20:4: 0.313 G
PUFA 20:5 n-3 (EPA): 0.222 G
PUFA 22:5 n-3 (DPA): 0.256 G
PUFA 22:6 n-3 (DHA): 0.498 G
Cholesterol: 65 MG
Fish, pompano, NFS
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, steamed
Water: 63.26 G
Energy: 207 KCAL
Protein: 23.35 G
Total lipid (fat): 11.96 G
Calcium, Ca: 28 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 246 MG
Potassium, K: 481 MG
Sodium, Na: 180 MG
Zinc, Zn: 0.91 MG
Copper, Cu: 0.048 MG
Selenium, Se: 46.1 UG
Thiamin: 0.601 MG
Riboflavin: 0.144 MG
Niacin: 3.79 MG
Vitamin B-6: 0.227 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 65.1 MG
Vitamin B-12: 1.48 UG
Vitamin A, RAE: 43 UG
Retinol: 43 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3): 13.9 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 4.433 G
SFA 14:0: 0.518 G
SFA 16:0: 2.801 G
SFA 18:0: 1.041 G
Fatty acids, total monounsaturated: 3.267 G
MUFA 16:1: 0.711 G
MUFA 18:1: 2.556 G
Fatty acids, total polyunsaturated: 1.436 G
PUFA 18:2: 0.153 G
PUFA 20:4: 0.311 G
PUFA 20:5 n-3 (EPA): 0.221 G
PUFA 22:5 n-3 (DPA): 0.255 G
PUFA 22:6 n-3 (DHA): 0.496 G
Cholesterol: 63 MG
Fish, pout, ocean, 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)
OCEAN POUT <SCIFAM>Zoarcidae Swainson, 1839 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=165215]
[https://www.sciname.info/Default.asp?SciName=Macrozoarces americanus (Bloch & Schneider 1801) ][FAO ASFIS OPT]
[https://www.sciname.info/Default.asp?SciName=Macrozoarces americanus (Schneider, 1801) ][CEC 1993 912]
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: 76.1 G
Energy: 102 KCAL
Energy: 427 kJ
Protein: 21.33 G
Total lipid (fat): 1.17 G
Ash: 1.45 G
Calcium, Ca: 13 MG
Iron, Fe: 0.36 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 256 MG
Potassium, K: 513 MG
Sodium, Na: 78 MG
Zinc, Zn: 1.32 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Thiamin: 0.092 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
Fatty acids, total saturated: 0.41 G
SFA 8:0: 0.073 G
SFA 14:0: 0.04 G
SFA 16:0: 0.226 G
SFA 18:0: 0.072 G
Fatty acids, total monounsaturated: 0.422 G
MUFA 16:1: 0.105 G
MUFA 18:1: 0.317 G
Fatty acids, total polyunsaturated: 0.041 G
PUFA 18:2: 0.041 G
Cholesterol: 67 MG
Tryptophan: 0.239 G
Threonine: 0.935 G
Isoleucine: 0.983 G
Leucine: 1.734 G
Lysine: 1.959 G
Methionine: 0.631 G
Cystine: 0.229 G
Phenylalanine: 0.833 G
Tyrosine: 0.72 G
Valine: 1.099 G
Arginine: 1.277 G
Histidine: 0.628 G
Alanine: 1.29 G
Aspartic acid: 2.185 G
Glutamic acid: 3.185 G
Glycine: 1.024 G
Proline: 0.754 G
Serine: 0.87 G
Fish, pout, ocean, 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)
OCEAN POUT <SCIFAM>Zoarcidae Swainson, 1839 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=165215]
[https://www.sciname.info/Default.asp?SciName=Macrozoarces americanus (Bloch & Schneider 1801) ][FAO ASFIS OPT]
[https://www.sciname.info/Default.asp?SciName=Macrozoarces americanus (Schneider, 1801) ][CEC 1993 912]
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: 81.36 G
Energy: 79 KCAL
Energy: 331 kJ
Protein: 16.64 G
Total lipid (fat): 0.91 G
Ash: 1.13 G
Calcium, Ca: 10 MG
Iron, Fe: 0.28 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 200 MG
Potassium, K: 400 MG
Sodium, Na: 61 MG
Zinc, Zn: 1.03 MG
Copper, Cu: 0.032 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.08 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: 0.32 G
SFA 8:0: 0.057 G
SFA 14:0: 0.031 G
SFA 16:0: 0.176 G
SFA 18:0: 0.056 G
Fatty acids, total monounsaturated: 0.329 G
MUFA 16:1: 0.082 G
MUFA 18:1: 0.247 G
Fatty acids, total polyunsaturated: 0.032 G
PUFA 18:2: 0.032 G
Cholesterol: 52 MG
Tryptophan: 0.186 G
Threonine: 0.729 G
Isoleucine: 0.767 G
Leucine: 1.352 G
Lysine: 1.528 G
Methionine: 0.492 G
Cystine: 0.178 G
Phenylalanine: 0.65 G
Tyrosine: 0.562 G
Valine: 0.857 G
Arginine: 0.996 G
Histidine: 0.49 G
Alanine: 1.006 G
Aspartic acid: 1.704 G
Glutamic acid: 2.484 G
Glycine: 0.799 G
Proline: 0.588 G
Serine: 0.679 G
Fish, raw
Water: 80.34 G
Energy: 94 KCAL
Protein: 17.22 G
Total lipid (fat): 2.34 G
Calcium, Ca: 18 MG
Iron, Fe: 0.32 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 219 MG
Potassium, K: 272 MG
Sodium, Na: 83 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.039 MG
Selenium, Se: 26.2 UG
Thiamin: 0.038 MG
Riboflavin: 0.059 MG
Niacin: 2.101 MG
Vitamin B-6: 0.147 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 59.4 MG
Vitamin B-12: 2.18 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin E (alpha-tocopherol): 0.51 MG
Vitamin D (D2 + D3): 1.3 UG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 0.557 G
SFA 12:0: 0.001 G
SFA 14:0: 0.039 G
SFA 16:0: 0.394 G
SFA 18:0: 0.111 G
Fatty acids, total monounsaturated: 0.856 G
MUFA 16:1: 0.08 G
MUFA 18:1: 0.728 G
MUFA 20:1: 0.032 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 0.517 G
PUFA 18:2: 0.249 G
PUFA 18:3: 0.035 G
PUFA 18:4: 0.012 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.037 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.092 G
Cholesterol: 55 MG
Fish, rockfish, Pacific, 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)
SCORPIONFISH FAMILY <SCIFAM>Scorpaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166704]
<SCIFAM>Scorpaenidae [FAO ASFIS SCO]
<SCIFAM>Scorpaenidae [CEC 1993 1058]
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: 74.67 G
Energy: 109 KCAL
Energy: 458 kJ
Protein: 22.23 G
Total lipid (fat): 1.62 G
Ash: 1.59 G
Calcium, Ca: 17 MG
Iron, Fe: 0.36 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 248 MG
Potassium, K: 467 MG
Sodium, Na: 89 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 76.2 UG
Thiamin: 0.027 MG
Riboflavin: 0.226 MG
Niacin: 2.897 MG
Pantothenic acid: 0.404 MG
Vitamin B-6: 0.241 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 78.7 MG
Vitamin B-12: 1.59 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin D (D2 + D3), International Units: 183 IU
Vitamin D (D2 + D3): 4.6 UG
Vitamin D3 (cholecalciferol): 4.6 UG
Fatty acids, total saturated: 0.42 G
SFA 12:0: 0.002 G
SFA 14:0: 0.06 G
SFA 15:0: 0.007 G
SFA 16:0: 0.277 G
SFA 17:0: 0.005 G
SFA 18:0: 0.066 G
SFA 20:0: 0.002 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 0.466 G
MUFA 14:1: 0.002 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.087 G
MUFA 17:1: 0.006 G
MUFA 18:1: 0.284 G
MUFA 20:1: 0.06 G
MUFA 22:1: 0.012 G
MUFA 24:1 c: 0.013 G
Fatty acids, total polyunsaturated: 0.485 G
PUFA 18:2: 0.046 G
PUFA 18:3: 0.014 G
PUFA 18:4: 0.018 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.006 G
PUFA 20:4: 0.018 G
PUFA 20:5 n-3 (EPA): 0.107 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.238 G
Fatty acids, total trans: 0.025 G
Cholesterol: 61 MG
Tryptophan: 0.296 G
Threonine: 1.014 G
Isoleucine: 1.06 G
Leucine: 1.835 G
Lysine: 2.188 G
Methionine: 0.707 G
Cystine: 0.239 G
Phenylalanine: 0.935 G
Tyrosine: 0.798 G
Valine: 1.106 G
Arginine: 1.516 G
Histidine: 0.502 G
Alanine: 1.322 G
Aspartic acid: 2.325 G
Glutamic acid: 3.545 G
Glycine: 1.037 G
Proline: 0.843 G
Serine: 0.923 G
Fish, rockfish, Pacific, 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)
SCORPIONFISH FAMILY <SCIFAM>Scorpaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166704]
<SCIFAM>Scorpaenidae [FAO ASFIS SCO]
<SCIFAM>Scorpaenidae [CEC 1993 1058]
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: 79.08 G
Energy: 90 KCAL
Energy: 378 kJ
Protein: 18.36 G
Total lipid (fat): 1.34 G
Ash: 1.31 G
Calcium, Ca: 14 MG
Iron, Fe: 0.3 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 205 MG
Potassium, K: 386 MG
Sodium, Na: 74 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.034 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 63 UG
Thiamin: 0.023 MG
Riboflavin: 0.187 MG
Niacin: 2.393 MG
Pantothenic acid: 0.333 MG
Vitamin B-6: 0.21 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 65 MG
Vitamin B-12: 1.39 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin D (D2 + D3), International Units: 151 IU
Vitamin D (D2 + D3): 3.8 UG
Vitamin D3 (cholecalciferol): 3.8 UG
Fatty acids, total saturated: 0.336 G
SFA 12:0: 0.001 G
SFA 14:0: 0.049 G
SFA 15:0: 0.005 G
SFA 16:0: 0.223 G
SFA 17:0: 0.004 G
SFA 18:0: 0.052 G
SFA 20:0: 0.002 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 0.364 G
MUFA 14:1: 0.002 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.072 G
MUFA 16:1 c: 0.07 G
MUFA 17:1: 0.005 G
MUFA 18:1: 0.212 G
MUFA 18:1 c: 0.209 G
MUFA 20:1: 0.047 G
MUFA 22:1: 0.029 G
MUFA 22:1 c: 0.029 G
MUFA 24:1 c: 0.011 G
Fatty acids, total polyunsaturated: 0.37 G
PUFA 18:2: 0.035 G
PUFA 18:2 n-6 c,c: 0.022 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:4: 0.015 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.005 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.003 G
PUFA 20:4: 0.014 G
PUFA 20:5 n-3 (EPA): 0.084 G
PUFA 22:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.179 G
Fatty acids, total trans: 0.018 G
Fatty acids, total trans-monoenoic: 0.006 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.003 G
TFA 18:2 t not further defined: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 50 MG
Tryptophan: 0.245 G
Threonine: 0.838 G
Isoleucine: 0.876 G
Leucine: 1.516 G
Lysine: 1.808 G
Methionine: 0.584 G
Cystine: 0.198 G
Phenylalanine: 0.772 G
Tyrosine: 0.659 G
Valine: 0.913 G
Arginine: 1.252 G
Histidine: 0.414 G
Alanine: 1.092 G
Aspartic acid: 1.921 G
Glutamic acid: 2.928 G
Glycine: 0.857 G
Proline: 0.697 G
Serine: 0.763 G
Fish, roe, 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.
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)
FISH <DICTION>Fish are the gill-bearing aquatic craniate animals that lack limbs with digits. Most fish are ectothermic (cold-blooded), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature [https://en.wikipedia.org/wiki/Fish]
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).
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: 58.63 G
Energy: 204 KCAL
Energy: 854 kJ
Protein: 28.62 G
Total lipid (fat): 8.23 G
Ash: 1.76 G
Carbohydrate, by difference: 1.92 G
Calcium, Ca: 28 MG
Iron, Fe: 0.77 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 515 MG
Potassium, K: 283 MG
Sodium, Na: 117 MG
Zinc, Zn: 1.28 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 51.7 UG
Vitamin C, total ascorbic acid: 16.4 MG
Thiamin: 0.277 MG
Riboflavin: 0.949 MG
Niacin: 2.192 MG
Pantothenic acid: 1.154 MG
Vitamin B-6: 0.185 MG
Folate, total: 92 UG
Folate, food: 92 UG
Folate, DFE: 92 UG
Vitamin B-12: 11.54 UG
Vitamin A, RAE: 91 UG
Retinol: 91 UG
Vitamin A, IU: 303 IU
Fatty acids, total saturated: 1.866 G
SFA 14:0: 0.097 G
SFA 16:0: 1.634 G
SFA 18:0: 0.135 G
Fatty acids, total monounsaturated: 2.129 G
MUFA 16:1: 0.479 G
MUFA 18:1: 1.455 G
MUFA 20:1: 0.142 G
MUFA 22:1: 0.053 G
Fatty acids, total polyunsaturated: 3.404 G
PUFA 18:2: 0.037 G
PUFA 18:3: 0.008 G
PUFA 18:4: 0.015 G
PUFA 20:4: 0.232 G
PUFA 20:5 n-3 (EPA): 1.26 G
PUFA 22:5 n-3 (DPA): 0.105 G
PUFA 22:6 n-3 (DHA): 1.747 G
Cholesterol: 479 MG
Tryptophan: 0.375 G
Threonine: 1.305 G
Isoleucine: 1.465 G
Leucine: 2.509 G
Lysine: 2.179 G
Methionine: 0.71 G
Cystine: 0.499 G
Phenylalanine: 1.401 G
Tyrosine: 1.438 G
Valine: 1.676 G
Arginine: 1.639 G
Histidine: 0.778 G
Alanine: 1.831 G
Aspartic acid: 2.294 G
Glutamic acid: 3.425 G
Glycine: 0.833 G
Proline: 1.525 G
Serine: 1.25 G
Fish, roe, 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.
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)
FISH <DICTION>Fish are the gill-bearing aquatic craniate animals that lack limbs with digits. Most fish are ectothermic (cold-blooded), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature [https://en.wikipedia.org/wiki/Fish]
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
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: 67.73 G
Energy: 143 KCAL
Energy: 599 kJ
Protein: 22.32 G
Total lipid (fat): 6.42 G
Ash: 1.37 G
Carbohydrate, by difference: 1.5 G
Calcium, Ca: 22 MG
Iron, Fe: 0.6 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 402 MG
Potassium, K: 221 MG
Sodium, Na: 91 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 40.3 UG
Vitamin C, total ascorbic acid: 16 MG
Thiamin: 0.24 MG
Riboflavin: 0.74 MG
Niacin: 1.8 MG
Pantothenic acid: 1 MG
Vitamin B-6: 0.16 MG
Folate, total: 80 UG
Folate, food: 80 UG
Folate, DFE: 80 UG
Choline, total: 335.4 MG
Vitamin B-12: 10 UG
Vitamin A, RAE: 90 UG
Retinol: 90 UG
Vitamin A, IU: 299 IU
Lutein + zeaxanthin: 214 UG
Vitamin E (alpha-tocopherol): 7 MG
Vitamin D (D2 + D3), International Units: 484 IU
Vitamin D (D2 + D3): 12.1 UG
Vitamin D3 (cholecalciferol): 12.1 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 1.456 G
SFA 14:0: 0.076 G
SFA 16:0: 1.275 G
SFA 18:0: 0.105 G
Fatty acids, total monounsaturated: 1.661 G
MUFA 16:1: 0.374 G
MUFA 18:1: 1.135 G
MUFA 20:1: 0.111 G
MUFA 22:1: 0.041 G
Fatty acids, total polyunsaturated: 2.656 G
PUFA 18:2: 0.029 G
PUFA 18:3: 0.006 G
PUFA 18:4: 0.012 G
PUFA 20:4: 0.181 G
PUFA 20:5 n-3 (EPA): 0.983 G
PUFA 22:5 n-3 (DPA): 0.082 G
PUFA 22:6 n-3 (DHA): 1.363 G
Cholesterol: 374 MG
Tryptophan: 0.293 G
Threonine: 1.017 G
Isoleucine: 1.142 G
Leucine: 1.956 G
Lysine: 1.699 G
Methionine: 0.553 G
Cystine: 0.389 G
Phenylalanine: 1.092 G
Tyrosine: 1.121 G
Valine: 1.307 G
Arginine: 1.278 G
Histidine: 0.607 G
Alanine: 1.428 G
Aspartic acid: 1.789 G
Glutamic acid: 2.67 G
Glycine: 0.65 G
Proline: 1.189 G
Serine: 0.975 G
Fish, roughy, orange, 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)
ORANGE ROUGHY <SCIFAM>Trachichthyidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166135]
[https://www.sciname.info/Default.asp?SciName=Hoplostethus atlanticus Collett, 1889 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166139]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=334]
[FAO ASFIS ORY]
[CEC 1993 513]
[https://www.sciname.info/Default.asp?SciName=Hoplostethus atlanticus ] [2010 FDA Seafood List]
[FDA RFE 2010 21]
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: 66.97 G
Energy: 105 KCAL
Energy: 439 kJ
Protein: 22.64 G
Total lipid (fat): 0.9 G
Ash: 0.99 G
Calcium, Ca: 11 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 102 MG
Potassium, K: 181 MG
Sodium, Na: 69 MG
Zinc, Zn: 0.32 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 88.3 UG
Thiamin: 0.045 MG
Riboflavin: 0.063 MG
Niacin: 1.82 MG
Pantothenic acid: 0.056 MG
Vitamin B-6: 0.067 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 80 IU
Vitamin E (alpha-tocopherol): 1.87 MG
Tocopherol, gamma: 0.03 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 0.034 G
SFA 14:0: 0.005 G
SFA 16:0: 0.016 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.439 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.055 G
MUFA 18:1: 0.293 G
MUFA 20:1: 0.066 G
MUFA 22:1: 0.025 G
Fatty acids, total polyunsaturated: 0.184 G
PUFA 18:2: 0.057 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.069 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.025 G
Cholesterol: 80 MG
Tryptophan: 0.23 G
Threonine: 1.03 G
Isoleucine: 1.058 G
Leucine: 1.797 G
Lysine: 2.092 G
Methionine: 0.728 G
Cystine: 0.24 G
Phenylalanine: 0.869 G
Tyrosine: 0.799 G
Valine: 1.083 G
Arginine: 1.448 G
Histidine: 0.474 G
Alanine: 1.265 G
Aspartic acid: 2.519 G
Glutamic acid: 3.706 G
Glycine: 0.871 G
Proline: 0.729 G
Serine: 0.936 G
Fish, roughy, orange, 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)
ORANGE ROUGHY <SCIFAM>Trachichthyidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166135]
[https://www.sciname.info/Default.asp?SciName=Hoplostethus atlanticus Collett, 1889 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=166139]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=334]
[FAO ASFIS ORY]
[CEC 1993 513]
[https://www.sciname.info/Default.asp?SciName=Hoplostethus atlanticus ] [2010 FDA Seafood List]
[FDA RFE 2010 21]
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: 75.67 G
Energy: 76 KCAL
Energy: 320 kJ
Protein: 16.41 G
Total lipid (fat): 0.7 G
Ash: 1.08 G
Calcium, Ca: 9 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 107 MG
Potassium, K: 167 MG
Sodium, Na: 72 MG
Zinc, Zn: 0.23 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.05 MG
Selenium, Se: 66.7 UG
Thiamin: 0.031 MG
Riboflavin: 0.045 MG
Niacin: 1.53 MG
Pantothenic acid: 0.051 MG
Vitamin B-6: 0.052 MG
Folate, total: 26 UG
Folate, food: 26 UG
Folate, DFE: 26 UG
Vitamin B-12: 0.38 UG
Vitamin A, RAE: 21 UG
Retinol: 21 UG
Vitamin A, IU: 70 IU
Vitamin E (alpha-tocopherol): 1.2 MG
Tocopherol, gamma: 0.04 MG
Vitamin K (phylloquinone): 0.7 UG
Fatty acids, total saturated: 0.015 G
SFA 14:0: 0.003 G
SFA 16:0: 0.008 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.239 G
MUFA 16:1: 0.028 G
MUFA 18:1: 0.154 G
MUFA 20:1: 0.041 G
MUFA 22:1: 0.016 G
Fatty acids, total polyunsaturated: 0.109 G
PUFA 18:2: 0.032 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.037 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 60 MG
Tryptophan: 0.184 G
Threonine: 0.74 G
Isoleucine: 0.767 G
Leucine: 1.293 G
Lysine: 1.49 G
Methionine: 0.526 G
Cystine: 0.174 G
Phenylalanine: 0.626 G
Tyrosine: 0.569 G
Valine: 0.789 G
Arginine: 1.039 G
Histidine: 0.338 G
Alanine: 0.923 G
Aspartic acid: 1.845 G
Glutamic acid: 2.673 G
Glycine: 0.651 G
Proline: 0.545 G
Serine: 0.675 G
Fish, sablefish, 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)
SABLEFISH <SCIFAM>Anoplopomatidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167121]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167123]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=512]
[FAO ASFIS SAB]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria (Pallas, 1811) ][CEC 1993 1082]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria ][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: 62.85 G
Energy: 250 KCAL
Energy: 1046 kJ
Protein: 17.19 G
Total lipid (fat): 19.62 G
Ash: 1.35 G
Calcium, Ca: 45 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 71 MG
Phosphorus, P: 215 MG
Potassium, K: 459 MG
Sodium, Na: 72 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.028 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Thiamin: 0.122 MG
Riboflavin: 0.115 MG
Niacin: 5.128 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.346 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 1.44 UG
Vitamin A, RAE: 102 UG
Retinol: 102 UG
Vitamin A, IU: 338 IU
Fatty acids, total saturated: 4.099 G
SFA 12:0: 0.012 G
SFA 14:0: 0.921 G
SFA 16:0: 2.631 G
SFA 18:0: 0.523 G
Fatty acids, total monounsaturated: 10.328 G
MUFA 16:1: 1.567 G
MUFA 18:1: 5.219 G
MUFA 20:1: 1.82 G
MUFA 22:1: 1.67 G
Fatty acids, total polyunsaturated: 2.618 G
PUFA 18:2: 0.211 G
PUFA 18:3: 0.122 G
PUFA 18:4: 0.146 G
PUFA 20:4: 0.133 G
PUFA 20:5 n-3 (EPA): 0.867 G
PUFA 22:5 n-3 (DPA): 0.216 G
PUFA 22:6 n-3 (DHA): 0.92 G
Cholesterol: 63 MG
Tryptophan: 0.193 G
Threonine: 0.754 G
Isoleucine: 0.792 G
Leucine: 1.397 G
Lysine: 1.579 G
Methionine: 0.509 G
Cystine: 0.184 G
Phenylalanine: 0.671 G
Tyrosine: 0.58 G
Valine: 0.886 G
Arginine: 1.029 G
Histidine: 0.506 G
Alanine: 1.04 G
Aspartic acid: 1.76 G
Glutamic acid: 2.566 G
Glycine: 0.825 G
Proline: 0.608 G
Serine: 0.701 G
Fish, sablefish, 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)
SABLEFISH <SCIFAM>Anoplopomatidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167121]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167123]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=512]
[FAO ASFIS SAB]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria (Pallas, 1811) ][CEC 1993 1082]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria ][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: 71.02 G
Energy: 195 KCAL
Energy: 816 kJ
Protein: 13.41 G
Total lipid (fat): 15.3 G
Ash: 1.05 G
Calcium, Ca: 35 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 168 MG
Potassium, K: 358 MG
Sodium, Na: 56 MG
Zinc, Zn: 0.32 MG
Copper, Cu: 0.022 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.09 MG
Niacin: 4 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: 1.5 UG
Vitamin A, RAE: 93 UG
Retinol: 93 UG
Vitamin A, IU: 310 IU
Fatty acids, total saturated: 3.201 G
SFA 12:0: 0.009 G
SFA 14:0: 0.719 G
SFA 16:0: 2.054 G
SFA 18:0: 0.408 G
Fatty acids, total monounsaturated: 8.057 G
MUFA 16:1: 1.223 G
MUFA 18:1: 4.074 G
MUFA 20:1: 1.421 G
MUFA 22:1: 1.304 G
Fatty acids, total polyunsaturated: 2.042 G
PUFA 18:2: 0.165 G
PUFA 18:3: 0.095 G
PUFA 18:4: 0.114 G
PUFA 20:4: 0.104 G
PUFA 20:5 n-3 (EPA): 0.677 G
PUFA 22:5 n-3 (DPA): 0.169 G
PUFA 22:6 n-3 (DHA): 0.718 G
Cholesterol: 49 MG
Tryptophan: 0.15 G
Threonine: 0.588 G
Isoleucine: 0.618 G
Leucine: 1.09 G
Lysine: 1.232 G
Methionine: 0.397 G
Cystine: 0.144 G
Phenylalanine: 0.524 G
Tyrosine: 0.453 G
Valine: 0.691 G
Arginine: 0.803 G
Histidine: 0.395 G
Alanine: 0.811 G
Aspartic acid: 1.373 G
Glutamic acid: 2.002 G
Glycine: 0.644 G
Proline: 0.474 G
Serine: 0.547 G
Fish, sablefish, 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)
SABLEFISH <SCIFAM>Anoplopomatidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167121]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria (Pallas, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167123]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=512]
[FAO ASFIS SAB]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria (Pallas, 1811) ][CEC 1993 1082]
[https://www.sciname.info/Default.asp?SciName=Anoplopoma fimbria ][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).
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: 60.14 G
Energy: 257 KCAL
Energy: 1075 kJ
Protein: 17.65 G
Total lipid (fat): 20.14 G
Ash: 2.07 G
Calcium, Ca: 50 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 222 MG
Potassium, K: 471 MG
Sodium, Na: 737 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.036 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 50.2 UG
Thiamin: 0.13 MG
Riboflavin: 0.12 MG
Niacin: 5.3 MG
Pantothenic acid: 0.99 MG
Vitamin B-6: 0.39 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 2 UG
Vitamin A, RAE: 122 UG
Vitamin A, IU: 408 IU
Fatty acids, total saturated: 4.213 G
SFA 12:0: 0.012 G
SFA 14:0: 0.946 G
SFA 16:0: 2.703 G
SFA 18:0: 0.537 G
Fatty acids, total monounsaturated: 10.605 G
MUFA 16:1: 1.609 G
MUFA 18:1: 5.361 G
MUFA 20:1: 1.87 G
MUFA 22:1: 1.716 G
Fatty acids, total polyunsaturated: 2.688 G
PUFA 18:2: 0.217 G
PUFA 18:3: 0.125 G
PUFA 18:4: 0.15 G
PUFA 20:4: 0.137 G
PUFA 20:5 n-3 (EPA): 0.891 G
PUFA 22:5 n-3 (DPA): 0.222 G
PUFA 22:6 n-3 (DHA): 0.945 G
Cholesterol: 64 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, salmon cake or patty
Water: 55.68 G
Energy: 285 KCAL
Protein: 16.07 G
Total lipid (fat): 22.1 G
Carbohydrate, by difference: 4.46 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.65 G
Calcium, Ca: 23 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 198 MG
Potassium, K: 282 MG
Sodium, Na: 404 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.052 MG
Selenium, Se: 22.3 UG
Vitamin C, total ascorbic acid: 1.9 MG
Thiamin: 0.165 MG
Riboflavin: 0.161 MG
Niacin: 6.148 MG
Vitamin B-6: 0.406 MG
Folate, total: 27 UG
Folic acid: 4 UG
Folate, food: 23 UG
Folate, DFE: 30 UG
Choline, total: 95.7 MG
Vitamin B-12: 2.24 UG
Vitamin A, RAE: 51 UG
Retinol: 51 UG
Carotene, beta: 1 UG
Cryptoxanthin, beta: 2 UG
Lutein + zeaxanthin: 54 UG
Vitamin E (alpha-tocopherol): 3.22 MG
Vitamin D (D2 + D3): 7.7 UG
Vitamin K (phylloquinone): 23.5 UG
Fatty acids, total saturated: 4.062 G
SFA 14:0: 0.335 G
SFA 16:0: 2.68 G
SFA 18:0: 0.865 G
Fatty acids, total monounsaturated: 6.49 G
MUFA 16:1: 0.494 G
MUFA 18:1: 5.698 G
MUFA 20:1: 0.27 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 9.244 G
PUFA 18:2: 6.692 G
PUFA 18:3: 0.922 G
PUFA 18:4: 0.075 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.48 G
PUFA 22:5 n-3 (DPA): 0.213 G
PUFA 22:6 n-3 (DHA): 0.63 G
Cholesterol: 83 MG
Fish, salmon, Atlantic, farmed, 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 SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161996]
[https://www.sciname.info/Default.asp?SciName=Salmo salar Linnaeus, 1758 ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=236]
[FAO ASFIS SAL]
[CEC 1993 251]
[https://www.sciname.info/Default.asp?SciName=Salmo salar ] [2010 FDA Seafood List]
[FDA RFE 2010 58]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
DOMESTIC OR CULTIVATED
Water: 64.75 G
Energy: 206 KCAL
Energy: 861 kJ
Protein: 22.1 G
Total lipid (fat): 12.35 G
Ash: 1.15 G
Calcium, Ca: 15 MG
Iron, Fe: 0.34 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 252 MG
Potassium, K: 384 MG
Sodium, Na: 61 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 41.4 UG
Vitamin C, total ascorbic acid: 3.7 MG
Thiamin: 0.34 MG
Riboflavin: 0.135 MG
Niacin: 8.045 MG
Pantothenic acid: 1.475 MG
Vitamin B-6: 0.647 MG
Folate, total: 34 UG
Folate, food: 34 UG
Folate, DFE: 34 UG
Choline, total: 90.5 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 69 UG
Retinol: 69 UG
Vitamin A, IU: 230 IU
Vitamin E (alpha-tocopherol): 1.14 MG
Vitamin D (D2 + D3), International Units: 526 IU
Vitamin D (D2 + D3): 13.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 2.397 G
SFA 10:0: 0.005 G
SFA 12:0: 0.013 G
SFA 14:0: 0.571 G
SFA 16:0: 1.493 G
SFA 18:0: 0.315 G
Fatty acids, total monounsaturated: 4.181 G
MUFA 16:1: 0.767 G
MUFA 18:1: 2.046 G
MUFA 20:1: 1.368 G
Fatty acids, total polyunsaturated: 4.553 G
PUFA 18:2: 0.666 G
PUFA 18:3: 0.113 G
PUFA 18:4: 0.184 G
PUFA 20:4: 1.273 G
PUFA 20:5 n-3 (EPA): 0.69 G
PUFA 22:5 n-3 (DPA): 0.17 G
PUFA 22:6 n-3 (DHA): 1.457 G
Cholesterol: 63 MG
Tryptophan: 0.248 G
Threonine: 0.969 G
Isoleucine: 1.018 G
Leucine: 1.796 G
Lysine: 2.03 G
Methionine: 0.654 G
Cystine: 0.237 G
Phenylalanine: 0.863 G
Tyrosine: 0.746 G
Valine: 1.139 G
Arginine: 1.322 G
Histidine: 0.651 G
Alanine: 1.337 G
Aspartic acid: 2.263 G
Glutamic acid: 3.299 G
Glycine: 1.061 G
Proline: 0.781 G
Serine: 0.902 G
Fish, salmon, Atlantic, farmed, 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 SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161996]
[https://www.sciname.info/Default.asp?SciName=Salmo salar Linnaeus, 1758 ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=236]
[FAO ASFIS SAL]
[CEC 1993 251]
[https://www.sciname.info/Default.asp?SciName=Salmo salar ] [2010 FDA Seafood List]
[FDA RFE 2010 58]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
DOMESTIC OR CULTIVATED
Water: 64.89 G
Energy: 208 KCAL
Energy: 871 kJ
Protein: 20.42 G
Total lipid (fat): 13.42 G
Ash: 1.13 G
Calcium, Ca: 9 MG
Iron, Fe: 0.34 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 240 MG
Potassium, K: 363 MG
Sodium, Na: 59 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 24 UG
Vitamin C, total ascorbic acid: 3.9 MG
Thiamin: 0.207 MG
Riboflavin: 0.155 MG
Niacin: 8.672 MG
Pantothenic acid: 1.547 MG
Vitamin B-6: 0.636 MG
Folate, total: 26 UG
Folate, food: 26 UG
Folate, DFE: 26 UG
Choline, total: 78.5 MG
Betaine: 3 MG
Vitamin B-12: 3.23 UG
Vitamin A, RAE: 58 UG
Retinol: 58 UG
Vitamin A, IU: 193 IU
Vitamin E (alpha-tocopherol): 3.55 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.3 MG
Tocopherol, delta: 0.05 MG
Tocotrienol, alpha: 0.06 MG
Vitamin D (D2 + D3), International Units: 441 IU
Vitamin D (D2 + D3): 11 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 3.05 G
SFA 14:0: 0.556 G
SFA 15:0: 0.046 G
SFA 16:0: 1.877 G
SFA 17:0: 0.043 G
SFA 18:0: 0.495 G
SFA 20:0: 0.022 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 3.77 G
MUFA 16:1: 0.791 G
MUFA 18:1: 2.715 G
MUFA 20:1: 0.265 G
Fatty acids, total polyunsaturated: 3.886 G
PUFA 18:2: 0.9 G
PUFA 18:3: 0.167 G
PUFA 18:3 n-3 c,c,c (ALA): 0.148 G
PUFA 18:3 n-6 c,c,c: 0.02 G
PUFA 18:4: 0.121 G
PUFA 20:2 n-6 c,c: 0.062 G
PUFA 20:3: 0.018 G
PUFA 20:4: 0.092 G
PUFA 20:5 n-3 (EPA): 0.862 G
PUFA 22:5 n-3 (DPA): 0.393 G
PUFA 22:6 n-3 (DHA): 1.104 G
Cholesterol: 55 MG
Tryptophan: 0.209 G
Threonine: 0.86 G
Isoleucine: 0.968 G
Leucine: 1.615 G
Lysine: 1.87 G
Methionine: 0.626 G
Cystine: 0.219 G
Phenylalanine: 0.845 G
Tyrosine: 0.759 G
Valine: 1.107 G
Arginine: 1.221 G
Histidine: 0.549 G
Alanine: 1.271 G
Aspartic acid: 2.025 G
Glutamic acid: 2.83 G
Glycine: 0.96 G
Proline: 0.721 G
Serine: 0.896 G
Hydroxyproline: 0.042 G
Fish, salmon, Atlantic, wild, 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 SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161996]
[https://www.sciname.info/Default.asp?SciName=Salmo salar Linnaeus, 1758 ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=236]
[FAO ASFIS SAL]
[CEC 1993 251]
[https://www.sciname.info/Default.asp?SciName=Salmo salar ] [2010 FDA Seafood List]
[FDA RFE 2010 58]
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 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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
WILD OR GATHERED Used for food such as gathered tropical fruit, wild blueberries, wild game, etc.
Water: 59.62 G
Energy: 182 KCAL
Energy: 761 kJ
Protein: 25.44 G
Total lipid (fat): 8.13 G
Ash: 3.26 G
Calcium, Ca: 15 MG
Iron, Fe: 1.03 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 256 MG
Potassium, K: 628 MG
Sodium, Na: 56 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.321 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 46.8 UG
Thiamin: 0.275 MG
Riboflavin: 0.487 MG
Niacin: 10.077 MG
Pantothenic acid: 1.92 MG
Vitamin B-6: 0.944 MG
Folate, total: 29 UG
Folate, food: 29 UG
Folate, DFE: 29 UG
Vitamin B-12: 3.05 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Fatty acids, total saturated: 1.257 G
SFA 14:0: 0.176 G
SFA 16:0: 0.81 G
SFA 18:0: 0.272 G
Fatty acids, total monounsaturated: 2.697 G
MUFA 16:1: 0.322 G
MUFA 18:1: 1.732 G
MUFA 20:1: 0.286 G
MUFA 22:1: 0.358 G
Fatty acids, total polyunsaturated: 3.256 G
PUFA 18:2: 0.22 G
PUFA 18:3: 0.378 G
PUFA 18:4: 0.106 G
PUFA 20:4: 0.342 G
PUFA 20:5 n-3 (EPA): 0.411 G
PUFA 22:5 n-3 (DPA): 0.368 G
PUFA 22:6 n-3 (DHA): 1.429 G
Cholesterol: 71 MG
Tryptophan: 0.285 G
Threonine: 1.115 G
Isoleucine: 1.172 G
Leucine: 2.067 G
Lysine: 2.336 G
Methionine: 0.753 G
Cystine: 0.273 G
Phenylalanine: 0.993 G
Tyrosine: 0.859 G
Valine: 1.31 G
Arginine: 1.522 G
Histidine: 0.749 G
Alanine: 1.538 G
Aspartic acid: 2.605 G
Glutamic acid: 3.797 G
Glycine: 1.221 G
Proline: 0.899 G
Serine: 1.038 G
Fish, salmon, Atlantic, wild, 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 SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161996]
[https://www.sciname.info/Default.asp?SciName=Salmo salar Linnaeus, 1758 ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=236]
[FAO ASFIS SAL]
[CEC 1993 251]
[https://www.sciname.info/Default.asp?SciName=Salmo salar ] [2010 FDA Seafood List]
[FDA RFE 2010 58]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
WILD OR GATHERED Used for food such as gathered tropical fruit, wild blueberries, wild game, etc.
Water: 68.5 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 19.84 G
Total lipid (fat): 6.34 G
Ash: 2.54 G
Calcium, Ca: 12 MG
Iron, Fe: 0.8 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 200 MG
Potassium, K: 490 MG
Sodium, Na: 44 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.25 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 36.5 UG
Thiamin: 0.226 MG
Riboflavin: 0.38 MG
Niacin: 7.86 MG
Pantothenic acid: 1.664 MG
Vitamin B-6: 0.818 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Vitamin B-12: 3.18 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 40 IU
Fatty acids, total saturated: 0.981 G
SFA 14:0: 0.137 G
SFA 16:0: 0.632 G
SFA 18:0: 0.212 G
Fatty acids, total monounsaturated: 2.103 G
MUFA 16:1: 0.251 G
MUFA 18:1: 1.351 G
MUFA 20:1: 0.223 G
MUFA 22:1: 0.279 G
Fatty acids, total polyunsaturated: 2.539 G
PUFA 18:2: 0.172 G
PUFA 18:3: 0.295 G
PUFA 18:4: 0.083 G
PUFA 20:4: 0.267 G
PUFA 20:5 n-3 (EPA): 0.321 G
PUFA 22:5 n-3 (DPA): 0.287 G
PUFA 22:6 n-3 (DHA): 1.115 G
Cholesterol: 55 MG
Tryptophan: 0.222 G
Threonine: 0.87 G
Isoleucine: 0.914 G
Leucine: 1.613 G
Lysine: 1.822 G
Methionine: 0.587 G
Cystine: 0.213 G
Phenylalanine: 0.775 G
Tyrosine: 0.67 G
Valine: 1.022 G
Arginine: 1.187 G
Histidine: 0.584 G
Alanine: 1.2 G
Aspartic acid: 2.032 G
Glutamic acid: 2.962 G
Glycine: 0.952 G
Proline: 0.702 G
Serine: 0.809 G
Fish, salmon, baked or broiled, coated
Water: 51.27 G
Energy: 277 KCAL
Protein: 22.7 G
Total lipid (fat): 16.58 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 19 MG
Iron, Fe: 0.95 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 273 MG
Potassium, K: 398 MG
Sodium, Na: 329 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.07 MG
Selenium, Se: 29.1 UG
Vitamin C, total ascorbic acid: 2.5 MG
Thiamin: 0.253 MG
Riboflavin: 0.191 MG
Niacin: 9.593 MG
Vitamin B-6: 0.631 MG
Folate, total: 36 UG
Folic acid: 13 UG
Folate, food: 23 UG
Folate, DFE: 45 UG
Choline, total: 91.3 MG
Vitamin B-12: 3.28 UG
Vitamin A, RAE: 69 UG
Retinol: 68 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 3.53 MG
Vitamin D (D2 + D3): 11.6 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 3.877 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: 0.605 G
SFA 16:0: 2.307 G
SFA 18:0: 0.678 G
Fatty acids, total monounsaturated: 4.941 G
MUFA 16:1: 0.698 G
MUFA 18:1: 3.859 G
MUFA 20:1: 0.347 G
MUFA 22:1: 0.012 G
Fatty acids, total polyunsaturated: 4.713 G
PUFA 18:2: 2.006 G
PUFA 18:3: 0.302 G
PUFA 18:4: 0.114 G
PUFA 20:4: 0.078 G
PUFA 20:5 n-3 (EPA): 0.728 G
PUFA 22:5 n-3 (DPA): 0.323 G
PUFA 22:6 n-3 (DHA): 0.957 G
Cholesterol: 63 MG
Fish, salmon, baked or broiled
Water: 54.59 G
Energy: 274 KCAL
Protein: 25.4 G
Total lipid (fat): 18.4 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 11 MG
Iron, Fe: 0.44 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 305 MG
Potassium, K: 452 MG
Sodium, Na: 294 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.062 MG
Selenium, Se: 32.1 UG
Vitamin C, total ascorbic acid: 2.9 MG
Thiamin: 0.185 MG
Riboflavin: 0.168 MG
Niacin: 10.559 MG
Vitamin B-6: 0.733 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 102.9 MG
Vitamin B-12: 3.87 UG
Vitamin A, RAE: 75 UG
Retinol: 75 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 4.04 MG
Vitamin D (D2 + D3): 13.7 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 4.286 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: 0.695 G
SFA 16:0: 2.551 G
SFA 18:0: 0.736 G
Fatty acids, total monounsaturated: 5.486 G
MUFA 16:1: 0.818 G
MUFA 18:1: 4.219 G
MUFA 20:1: 0.408 G
MUFA 22:1: 0.015 G
Fatty acids, total polyunsaturated: 5.22 G
PUFA 18:2: 2.059 G
PUFA 18:3: 0.323 G
PUFA 18:4: 0.135 G
PUFA 20:4: 0.092 G
PUFA 20:5 n-3 (EPA): 0.86 G
PUFA 22:5 n-3 (DPA): 0.381 G
PUFA 22:6 n-3 (DHA): 1.132 G
Cholesterol: 69 MG
Fish, salmon, canned
Water: 70.63 G
Energy: 136 KCAL
Protein: 24.62 G
Total lipid (fat): 4.21 G
Calcium, Ca: 60 MG
Iron, Fe: 0.57 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 253 MG
Potassium, K: 326 MG
Sodium, Na: 378 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.077 MG
Selenium, Se: 39.6 UG
Thiamin: 0.027 MG
Riboflavin: 0.203 MG
Niacin: 7.43 MG
Vitamin B-6: 0.105 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 88 MG
Vitamin B-12: 4.96 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Vitamin E (alpha-tocopherol): 1.28 MG
Vitamin D (D2 + D3): 14.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.749 G
SFA 4:0: 0.003 G
SFA 8:0: 0.001 G
SFA 10:0: 0.007 G
SFA 12:0: 0.002 G
SFA 14:0: 0.134 G
SFA 16:0: 0.467 G
SFA 18:0: 0.094 G
Fatty acids, total monounsaturated: 0.971 G
MUFA 16:1: 0.117 G
MUFA 18:1: 0.455 G
MUFA 20:1: 0.338 G
MUFA 22:1: 0.043 G
Fatty acids, total polyunsaturated: 1.298 G
PUFA 18:2: 0.071 G
PUFA 18:3: 0.042 G
PUFA 18:4: 0.108 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.274 G
PUFA 22:5 n-3 (DPA): 0.074 G
PUFA 22:6 n-3 (DHA): 0.681 G
Cholesterol: 83 MG
Fish, salmon, chinook, 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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
Water: 65.6 G
Energy: 231 KCAL
Energy: 967 kJ
Protein: 25.72 G
Total lipid (fat): 13.38 G
Ash: 1.76 G
Calcium, Ca: 28 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 122 MG
Phosphorus, P: 371 MG
Potassium, K: 505 MG
Sodium, Na: 60 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Vitamin C, total ascorbic acid: 4.1 MG
Thiamin: 0.044 MG
Riboflavin: 0.154 MG
Niacin: 10.045 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.462 MG
Folate, total: 35 UG
Folate, food: 35 UG
Folate, DFE: 35 UG
Vitamin B-12: 2.87 UG
Vitamin A, RAE: 149 UG
Retinol: 149 UG
Vitamin A, IU: 496 IU
Fatty acids, total saturated: 3.214 G
SFA 14:0: 0.455 G
SFA 16:0: 2.045 G
SFA 18:0: 0.714 G
Fatty acids, total monounsaturated: 5.742 G
MUFA 16:1: 1.133 G
MUFA 18:1: 3.585 G
MUFA 20:1: 0.58 G
MUFA 22:1: 0.444 G
Fatty acids, total polyunsaturated: 2.662 G
PUFA 18:2: 0.136 G
PUFA 18:3: 0.11 G
PUFA 18:4: 0.185 G
PUFA 20:4: 0.197 G
PUFA 20:5 n-3 (EPA): 1.01 G
PUFA 22:5 n-3 (DPA): 0.296 G
PUFA 22:6 n-3 (DHA): 0.727 G
Cholesterol: 85 MG
Tryptophan: 0.288 G
Threonine: 1.127 G
Isoleucine: 1.185 G
Leucine: 2.09 G
Lysine: 2.362 G
Methionine: 0.761 G
Cystine: 0.276 G
Phenylalanine: 1.004 G
Tyrosine: 0.868 G
Valine: 1.325 G
Arginine: 1.539 G
Histidine: 0.757 G
Alanine: 1.555 G
Aspartic acid: 2.634 G
Glutamic acid: 3.839 G
Glycine: 1.234 G
Proline: 0.909 G
Serine: 1.049 G
Fish, salmon, chinook, 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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
Water: 71.64 G
Energy: 179 KCAL
Energy: 750 kJ
Protein: 19.93 G
Total lipid (fat): 10.43 G
Ash: 1.33 G
Calcium, Ca: 26 MG
Iron, Fe: 0.25 MG
Magnesium, Mg: 95 MG
Phosphorus, P: 289 MG
Potassium, K: 394 MG
Sodium, Na: 47 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.054 MG
Riboflavin: 0.113 MG
Niacin: 8.42 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.4 MG
Folate, total: 30 UG
Folate, food: 30 UG
Folate, DFE: 30 UG
Vitamin B-12: 1.3 UG
Vitamin A, RAE: 136 UG
Retinol: 136 UG
Vitamin A, IU: 453 IU
Vitamin E (alpha-tocopherol): 1.22 MG
Fatty acids, total saturated: 3.1 G
SFA 14:0: 0.421 G
SFA 16:0: 2.092 G
SFA 18:0: 0.577 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 4.399 G
MUFA 16:1: 0.909 G
MUFA 18:1: 2.958 G
MUFA 20:1: 0.344 G
MUFA 22:1: 0.187 G
Fatty acids, total polyunsaturated: 2.799 G
PUFA 18:2: 0.122 G
PUFA 18:3: 0.089 G
PUFA 18:4: 0.188 G
PUFA 20:4: 0.147 G
PUFA 20:5 n-3 (EPA): 1.008 G
PUFA 22:5 n-3 (DPA): 0.301 G
PUFA 22:6 n-3 (DHA): 0.944 G
Cholesterol: 50 MG
Tryptophan: 0.225 G
Threonine: 0.879 G
Isoleucine: 0.924 G
Leucine: 1.63 G
Lysine: 1.842 G
Methionine: 0.594 G
Cystine: 0.215 G
Phenylalanine: 0.783 G
Tyrosine: 0.677 G
Valine: 1.033 G
Arginine: 1.2 G
Histidine: 0.59 G
Alanine: 1.213 G
Aspartic acid: 2.054 G
Glutamic acid: 2.994 G
Glycine: 0.963 G
Proline: 0.709 G
Serine: 0.818 G
Fish, salmon, chinook, smoked, (lox), regular
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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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 KNOWN
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.
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]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
Water: 72 G
Energy: 117 KCAL
Energy: 490 kJ
Protein: 18.28 G
Total lipid (fat): 4.32 G
Ash: 2.62 G
Calcium, Ca: 11 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 164 MG
Potassium, K: 175 MG
Sodium, Na: 2000 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.23 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 38.1 UG
Thiamin: 0.023 MG
Riboflavin: 0.101 MG
Niacin: 4.72 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.278 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin B-12: 3.26 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 0.929 G
SFA 14:0: 0.183 G
SFA 16:0: 0.56 G
SFA 18:0: 0.186 G
Fatty acids, total monounsaturated: 2.023 G
MUFA 16:1: 0.305 G
MUFA 18:1: 0.949 G
MUFA 20:1: 0.468 G
MUFA 22:1: 0.301 G
Fatty acids, total polyunsaturated: 0.995 G
PUFA 18:2: 0.472 G
PUFA 20:5 n-3 (EPA): 0.183 G
PUFA 22:5 n-3 (DPA): 0.073 G
PUFA 22:6 n-3 (DHA): 0.267 G
Cholesterol: 23 MG
Tryptophan: 0.205 G
Threonine: 0.801 G
Isoleucine: 0.842 G
Leucine: 1.486 G
Lysine: 1.679 G
Methionine: 0.541 G
Cystine: 0.196 G
Phenylalanine: 0.714 G
Tyrosine: 0.617 G
Valine: 0.942 G
Arginine: 1.094 G
Histidine: 0.538 G
Alanine: 1.106 G
Aspartic acid: 1.872 G
Glutamic acid: 2.729 G
Glycine: 0.878 G
Proline: 0.646 G
Serine: 0.746 G
Fish, salmon, chinook, 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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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: 72 G
Energy: 117 KCAL
Energy: 490 kJ
Protein: 18.28 G
Total lipid (fat): 4.32 G
Ash: 2.62 G
Calcium, Ca: 11 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 164 MG
Potassium, K: 175 MG
Sodium, Na: 672 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.23 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 32.4 UG
Thiamin: 0.023 MG
Riboflavin: 0.101 MG
Niacin: 4.72 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.278 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 89 MG
Vitamin B-12: 3.26 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Vitamin A, IU: 87 IU
Vitamin E (alpha-tocopherol): 1.35 MG
Vitamin D (D2 + D3), International Units: 685 IU
Vitamin D (D2 + D3): 17.1 UG
Vitamin D3 (cholecalciferol): 17.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.929 G
SFA 14:0: 0.183 G
SFA 16:0: 0.56 G
SFA 18:0: 0.186 G
Fatty acids, total monounsaturated: 2.023 G
MUFA 16:1: 0.305 G
MUFA 18:1: 0.949 G
MUFA 20:1: 0.468 G
MUFA 22:1: 0.301 G
Fatty acids, total polyunsaturated: 0.995 G
PUFA 18:2: 0.472 G
PUFA 20:5 n-3 (EPA): 0.183 G
PUFA 22:5 n-3 (DPA): 0.073 G
PUFA 22:6 n-3 (DHA): 0.267 G
Cholesterol: 23 MG
Tryptophan: 0.205 G
Threonine: 0.801 G
Isoleucine: 0.842 G
Leucine: 1.486 G
Lysine: 1.679 G
Methionine: 0.541 G
Cystine: 0.196 G
Phenylalanine: 0.714 G
Tyrosine: 0.617 G
Valine: 0.942 G
Arginine: 1.094 G
Histidine: 0.538 G
Alanine: 1.106 G
Aspartic acid: 1.872 G
Glutamic acid: 2.729 G
Glycine: 0.878 G
Proline: 0.646 G
Serine: 0.746 G
Fish, salmon, chum, canned, drained solids with bone
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)
CHUM SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161976]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=241]
[FAO ASFIS CHU]
[CEC 1993 242]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITH BONE OR SHELL
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
SEAFOOD ENAMEL
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: 70.77 G
Energy: 141 KCAL
Energy: 590 kJ
Protein: 21.43 G
Total lipid (fat): 5.5 G
Ash: 2.47 G
Calcium, Ca: 249 MG
Iron, Fe: 0.7 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 354 MG
Potassium, K: 300 MG
Sodium, Na: 391 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 43.3 UG
Thiamin: 0.02 MG
Riboflavin: 0.16 MG
Niacin: 7 MG
Pantothenic acid: 0.56 MG
Vitamin B-6: 0.38 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Choline, total: 85 MG
Vitamin B-12: 4.4 UG
Vitamin A, RAE: 18 UG
Retinol: 18 UG
Vitamin A, IU: 60 IU
Vitamin E (alpha-tocopherol): 1.6 MG
Vitamin D (D2 + D3), International Units: 386 IU
Vitamin D (D2 + D3): 9.6 UG
Vitamin D3 (cholecalciferol): 9.6 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.486 G
SFA 14:0: 0.482 G
SFA 16:0: 0.816 G
SFA 18:0: 0.188 G
Fatty acids, total monounsaturated: 1.919 G
MUFA 16:1: 0.237 G
MUFA 18:1: 1.159 G
MUFA 20:1: 0.278 G
MUFA 22:1: 0.245 G
Fatty acids, total polyunsaturated: 1.517 G
PUFA 18:2: 0.057 G
PUFA 18:3: 0.049 G
PUFA 18:4: 0.073 G
PUFA 20:4: 0.073 G
PUFA 20:5 n-3 (EPA): 0.473 G
PUFA 22:5 n-3 (DPA): 0.09 G
PUFA 22:6 n-3 (DHA): 0.702 G
Cholesterol: 39 MG
Tryptophan: 0.24 G
Threonine: 0.94 G
Isoleucine: 0.988 G
Leucine: 1.742 G
Lysine: 1.968 G
Methionine: 0.634 G
Cystine: 0.23 G
Phenylalanine: 0.837 G
Tyrosine: 0.724 G
Valine: 1.104 G
Arginine: 1.282 G
Histidine: 0.631 G
Alanine: 1.296 G
Aspartic acid: 2.195 G
Glutamic acid: 3.199 G
Glycine: 1.029 G
Proline: 0.758 G
Serine: 0.874 G
Fish, salmon, chum, canned, without salt, drained solids with bone
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)
CHUM SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161976]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=241]
[FAO ASFIS CHU]
[CEC 1993 242]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITH BONE OR SHELL
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 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*.
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*.
METAL CONTAINER
SEAFOOD ENAMEL
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PINK FISH FLESH Used for salmon that is not designated as 'red'.
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 70.77 G
Energy: 141 KCAL
Energy: 590 kJ
Protein: 21.43 G
Total lipid (fat): 5.5 G
Ash: 2.47 G
Calcium, Ca: 249 MG
Iron, Fe: 0.7 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 354 MG
Potassium, K: 300 MG
Sodium, Na: 75 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 43.3 UG
Thiamin: 0.02 MG
Riboflavin: 0.16 MG
Niacin: 7 MG
Pantothenic acid: 0.56 MG
Vitamin B-6: 0.38 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 4.4 UG
Vitamin A, RAE: 18 UG
Retinol: 18 UG
Vitamin A, IU: 61 IU
Fatty acids, total saturated: 1.486 G
SFA 14:0: 0.482 G
SFA 16:0: 0.816 G
SFA 18:0: 0.188 G
Fatty acids, total monounsaturated: 1.919 G
MUFA 16:1: 0.237 G
MUFA 18:1: 1.159 G
MUFA 20:1: 0.278 G
MUFA 22:1: 0.245 G
Fatty acids, total polyunsaturated: 1.517 G
PUFA 18:2: 0.057 G
PUFA 18:3: 0.049 G
PUFA 18:4: 0.073 G
PUFA 20:4: 0.073 G
PUFA 20:5 n-3 (EPA): 0.473 G
PUFA 22:5 n-3 (DPA): 0.09 G
PUFA 22:6 n-3 (DHA): 0.702 G
Cholesterol: 39 MG
Tryptophan: 0.24 G
Threonine: 0.94 G
Isoleucine: 0.988 G
Leucine: 1.742 G
Lysine: 1.968 G
Methionine: 0.634 G
Cystine: 0.23 G
Phenylalanine: 0.837 G
Tyrosine: 0.724 G
Valine: 1.104 G
Arginine: 1.282 G
Histidine: 0.631 G
Alanine: 1.296 G
Aspartic acid: 2.195 G
Glutamic acid: 3.199 G
Glycine: 1.029 G
Proline: 0.758 G
Serine: 0.874 G
Fish, salmon, chum, 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)
CHUM SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161976]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=241]
[FAO ASFIS CHU]
[CEC 1993 242]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta ][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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
Water: 68.44 G
Energy: 154 KCAL
Energy: 644 kJ
Protein: 25.82 G
Total lipid (fat): 4.83 G
Ash: 1.51 G
Calcium, Ca: 14 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 363 MG
Potassium, K: 550 MG
Sodium, Na: 64 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Thiamin: 0.092 MG
Riboflavin: 0.219 MG
Niacin: 8.526 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.462 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 3.46 UG
Vitamin A, RAE: 34 UG
Retinol: 34 UG
Vitamin A, IU: 114 IU
Fatty acids, total saturated: 1.077 G
SFA 14:0: 0.192 G
SFA 16:0: 0.751 G
SFA 18:0: 0.133 G
Fatty acids, total monounsaturated: 1.976 G
MUFA 16:1: 0.283 G
MUFA 18:1: 1.046 G
MUFA 20:1: 0.236 G
MUFA 22:1: 0.41 G
Fatty acids, total polyunsaturated: 1.152 G
PUFA 18:2: 0.077 G
PUFA 18:3: 0.044 G
PUFA 18:4: 0.087 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.299 G
PUFA 22:5 n-3 (DPA): 0.101 G
PUFA 22:6 n-3 (DHA): 0.505 G
Cholesterol: 95 MG
Tryptophan: 0.289 G
Threonine: 1.132 G
Isoleucine: 1.19 G
Leucine: 2.099 G
Lysine: 2.371 G
Methionine: 0.764 G
Cystine: 0.277 G
Phenylalanine: 1.008 G
Tyrosine: 0.872 G
Valine: 1.33 G
Arginine: 1.545 G
Histidine: 0.76 G
Alanine: 1.562 G
Aspartic acid: 2.644 G
Glutamic acid: 3.854 G
Glycine: 1.239 G
Proline: 0.913 G
Serine: 1.053 G
Fish, salmon, chum, dried (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)
CHUM SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161976]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=241]
[FAO ASFIS CHU]
[CEC 1993 242]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITH BONE OR SHELL
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
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.
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: 22.79 G
Energy: 378 KCAL
Energy: 1581 kJ
Protein: 62.09 G
Total lipid (fat): 14.38 G
Ash: 3.69 G
Calcium, Ca: 155 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 68 MG
Phosphorus, P: 650 MG
Potassium, K: 910 MG
Sodium, Na: 190 MG
Zinc, Zn: 1.4 MG
Copper, Cu: 0.254 MG
Manganese, Mn: 0.071 MG
Selenium, Se: 103.8 UG
Thiamin: 0.356 MG
Riboflavin: 0.463 MG
Niacin: 14.65 MG
Pantothenic acid: 2.76 MG
Vitamin B-6: 0.681 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 231.2 MG
Betaine: 10.6 MG
Vitamin B-12: 28.6 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin A, IU: 53 IU
Vitamin E (alpha-tocopherol): 0.82 MG
Tocopherol, gamma: 0.05 MG
Vitamin K (Menaquinone-4): 1 UG
Fatty acids, total saturated: 2.395 G
SFA 12:0: 0.04 G
SFA 14:0: 0.675 G
SFA 15:0: 0.04 G
SFA 16:0: 1.185 G
SFA 17:0: 0.11 G
SFA 18:0: 0.345 G
Fatty acids, total monounsaturated: 5.139 G
MUFA 16:1: 0.48 G
MUFA 17:1: 0.004 G
MUFA 18:1: 1.99 G
MUFA 20:1: 1.405 G
MUFA 22:1: 1.23 G
MUFA 24:1 c: 0.03 G
Fatty acids, total polyunsaturated: 2.323 G
PUFA 18:2: 0.125 G
PUFA 18:3: 0.115 G
PUFA 18:4: 0.135 G
PUFA 20:2 n-6 c,c: 0.025 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.115 G
PUFA 20:5 n-3 (EPA): 0.61 G
PUFA 21:5: 0.02 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.215 G
PUFA 22:6 n-3 (DHA): 0.95 G
Cholesterol: 214 MG
Fish, Salmon, Chum, 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)
CHUM SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161976]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=241]
[FAO ASFIS CHU]
[CEC 1993 242]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta ][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.
ALASKAN NATIVE FOOD CLAIM OR USE
ALASKA US FDA 1995 Code: US02
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.34 G
Energy: 116 KCAL
Energy: 484 kJ
Protein: 20.69 G
Total lipid (fat): 3.67 G
Ash: 1.27 G
Calcium, Ca: 7 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 230 MG
Potassium, K: 370 MG
Sodium, Na: 59 MG
Zinc, Zn: 0.54 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.03 MG
Selenium, Se: 39.7 UG
Thiamin: 0.156 MG
Riboflavin: 0.217 MG
Niacin: 8.79 MG
Pantothenic acid: 1.02 MG
Vitamin B-6: 0.189 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 8.08 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Vitamin A, IU: 105 IU
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.547 G
SFA 14:0: 0.14 G
SFA 15:0: 0.01 G
SFA 16:0: 0.3 G
SFA 17:0: 0.01 G
SFA 18:0: 0.08 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 0.94 G
MUFA 16:1: 0.11 G
MUFA 18:1: 0.47 G
MUFA 20:1: 0.17 G
MUFA 22:1: 0.17 G
MUFA 24:1 c: 0.02 G
Fatty acids, total polyunsaturated: 0.77 G
PUFA 18:2: 0.03 G
PUFA 18:3: 0.04 G
PUFA 18:4: 0.04 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.17 G
PUFA 22:5 n-3 (DPA): 0.05 G
PUFA 22:6 n-3 (DHA): 0.41 G
Cholesterol: 59 MG
Tryptophan: 0.32 G
Threonine: 0.92 G
Isoleucine: 0.92 G
Leucine: 1.52 G
Lysine: 1.73 G
Methionine: 0.77 G
Cystine: 0.3 G
Phenylalanine: 0.84 G
Tyrosine: 1.1 G
Valine: 1.03 G
Arginine: 1.15 G
Histidine: 0.51 G
Alanine: 1.19 G
Aspartic acid: 2.49 G
Glutamic acid: 2.89 G
Glycine: 0.9 G
Proline: 0.69 G
Serine: 0.78 G
Fish, salmon, chum, 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)
CHUM SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161976]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=241]
[FAO ASFIS CHU]
[CEC 1993 242]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus keta ][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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
Water: 75.38 G
Energy: 120 KCAL
Energy: 502 kJ
Protein: 20.14 G
Total lipid (fat): 3.77 G
Ash: 1.18 G
Calcium, Ca: 11 MG
Iron, Fe: 0.55 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 283 MG
Potassium, K: 429 MG
Sodium, Na: 50 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.18 MG
Niacin: 7 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.4 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 3 UG
Vitamin A, RAE: 30 UG
Retinol: 30 UG
Vitamin A, IU: 99 IU
Vitamin E (alpha-tocopherol): 1.09 MG
Fatty acids, total saturated: 0.84 G
SFA 14:0: 0.15 G
SFA 16:0: 0.586 G
SFA 18:0: 0.104 G
Fatty acids, total monounsaturated: 1.541 G
MUFA 16:1: 0.221 G
MUFA 18:1: 0.816 G
MUFA 20:1: 0.184 G
MUFA 22:1: 0.32 G
Fatty acids, total polyunsaturated: 0.898 G
PUFA 18:2: 0.06 G
PUFA 18:3: 0.034 G
PUFA 18:4: 0.068 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.233 G
PUFA 22:5 n-3 (DPA): 0.079 G
PUFA 22:6 n-3 (DHA): 0.394 G
Cholesterol: 74 MG
Tryptophan: 0.226 G
Threonine: 0.883 G
Isoleucine: 0.928 G
Leucine: 1.637 G
Lysine: 1.849 G
Methionine: 0.596 G
Cystine: 0.216 G
Phenylalanine: 0.786 G
Tyrosine: 0.68 G
Valine: 1.037 G
Arginine: 1.205 G
Histidine: 0.593 G
Alanine: 1.218 G
Aspartic acid: 2.062 G
Glutamic acid: 3.006 G
Glycine: 0.967 G
Proline: 0.712 G
Serine: 0.822 G
Fish, salmon, coho (silver), 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)
COHO SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161977]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=245]
[FAO ASFIS COH]
[CEC 1993 243]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch ] [2010 FDA Seafood List]
[FDA RFE 2010 42]
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: 69.38 G
Energy: 140 KCAL
Energy: 587 kJ
Protein: 22.56 G
Total lipid (fat): 5.57 G
Ash: 1.24 G
Calcium, Ca: 5 MG
Iron, Fe: 0.55 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 240 MG
Potassium, K: 380 MG
Sodium, Na: 58 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.051 MG
Selenium, Se: 27.6 UG
Thiamin: 0.152 MG
Riboflavin: 0.189 MG
Niacin: 7.93 MG
Pantothenic acid: 1.23 MG
Vitamin B-6: 0.225 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Vitamin B-12: 8.52 UG
Vitamin A, RAE: 30 UG
Retinol: 30 UG
Vitamin A, IU: 100 IU
Vitamin E (alpha-tocopherol): 0.81 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.904 G
SFA 14:0: 0.157 G
SFA 15:0: 0.012 G
SFA 16:0: 0.605 G
SFA 17:0: 0.012 G
SFA 18:0: 0.109 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 1.79 G
MUFA 16:1: 0.169 G
MUFA 17:1: 0.012 G
MUFA 18:1: 0.629 G
MUFA 20:1: 0.581 G
MUFA 22:1: 0.363 G
MUFA 24:1 c: 0.036 G
Fatty acids, total polyunsaturated: 2.41 G
PUFA 18:2: 0.089 G
PUFA 18:2 n-6 c,c: 0.089 G
PUFA 18:3: 0.089 G
PUFA 18:3 n-3 c,c,c (ALA): 0.089 G
PUFA 18:4: 0.089 G
PUFA 20:2 n-6 c,c: 0.022 G
PUFA 20:4: 0.067 G
PUFA 2:4 n-6: 0.67 G
PUFA 20:5 n-3 (EPA): 0.491 G
PUFA 21:5: 0.022 G
PUFA 22:5 n-3 (DPA): 0.178 G
PUFA 22:6 n-3 (DHA): 1.385 G
Cholesterol: 58 MG
Tryptophan: 0.33 G
Threonine: 0.97 G
Isoleucine: 0.9 G
Leucine: 1.61 G
Lysine: 1.81 G
Methionine: 0.71 G
Cystine: 0.25 G
Phenylalanine: 0.91 G
Tyrosine: 0.72 G
Valine: 1.03 G
Arginine: 1.14 G
Histidine: 0.49 G
Alanine: 1.29 G
Aspartic acid: 2.65 G
Glutamic acid: 3.1 G
Glycine: 0.97 G
Proline: 0.78 G
Serine: 0.84 G
Fish, salmon, coho, farmed, 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)
COHO SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161977]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=245]
[FAO ASFIS COH]
[CEC 1993 243]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch ] [2010 FDA Seafood List]
[FDA RFE 2010 42]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
DOMESTIC OR CULTIVATED
Water: 67 G
Energy: 178 KCAL
Energy: 745 kJ
Protein: 24.3 G
Total lipid (fat): 8.23 G
Ash: 1.4 G
Calcium, Ca: 12 MG
Iron, Fe: 0.39 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 332 MG
Potassium, K: 460 MG
Sodium, Na: 52 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 14.1 UG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.1 MG
Riboflavin: 0.113 MG
Niacin: 7.393 MG
Pantothenic acid: 1.273 MG
Vitamin B-6: 0.568 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Vitamin B-12: 3.17 UG
Vitamin A, RAE: 59 UG
Retinol: 59 UG
Vitamin A, IU: 197 IU
Fatty acids, total saturated: 1.944 G
SFA 14:0: 0.308 G
SFA 16:0: 1.175 G
SFA 18:0: 0.33 G
Fatty acids, total monounsaturated: 3.618 G
MUFA 16:1: 0.482 G
MUFA 18:1: 1.844 G
MUFA 20:1: 0.551 G
MUFA 22:1: 0.665 G
Fatty acids, total polyunsaturated: 1.963 G
PUFA 18:2: 0.373 G
PUFA 18:3: 0.076 G
PUFA 18:4: 0.118 G
PUFA 20:4: 0.094 G
PUFA 20:5 n-3 (EPA): 0.408 G
PUFA 22:6 n-3 (DHA): 0.871 G
Cholesterol: 63 MG
Tryptophan: 0.272 G
Threonine: 1.065 G
Isoleucine: 1.12 G
Leucine: 1.975 G
Lysine: 2.232 G
Methionine: 0.719 G
Cystine: 0.26 G
Phenylalanine: 0.949 G
Tyrosine: 0.82 G
Valine: 1.252 G
Arginine: 1.454 G
Histidine: 0.715 G
Alanine: 1.47 G
Aspartic acid: 2.488 G
Glutamic acid: 3.627 G
Glycine: 1.166 G
Proline: 0.859 G
Serine: 0.991 G
Fish, salmon, coho, farmed, 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)
COHO SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161977]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=245]
[FAO ASFIS COH]
[CEC 1993 243]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch ] [2010 FDA Seafood List]
[FDA RFE 2010 42]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
DOMESTIC OR CULTIVATED
Water: 70.47 G
Energy: 160 KCAL
Energy: 669 kJ
Protein: 21.27 G
Total lipid (fat): 7.67 G
Ash: 1.3 G
Calcium, Ca: 12 MG
Iron, Fe: 0.34 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 292 MG
Potassium, K: 450 MG
Sodium, Na: 47 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 12.6 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.09 MG
Riboflavin: 0.11 MG
Niacin: 6.813 MG
Pantothenic acid: 1.14 MG
Vitamin B-6: 0.66 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Vitamin B-12: 2.67 UG
Vitamin A, RAE: 56 UG
Retinol: 56 UG
Vitamin A, IU: 188 IU
Fatty acids, total saturated: 1.816 G
SFA 14:0: 0.287 G
SFA 16:0: 1.09 G
SFA 18:0: 0.312 G
Fatty acids, total monounsaturated: 3.33 G
MUFA 16:1: 0.446 G
MUFA 18:1: 1.724 G
MUFA 20:1: 0.507 G
MUFA 22:1: 0.585 G
Fatty acids, total polyunsaturated: 1.861 G
PUFA 18:2: 0.349 G
PUFA 18:3: 0.075 G
PUFA 18:4: 0.112 G
PUFA 20:4: 0.095 G
PUFA 20:5 n-3 (EPA): 0.385 G
PUFA 22:6 n-3 (DHA): 0.821 G
Cholesterol: 51 MG
Tryptophan: 0.238 G
Threonine: 0.932 G
Isoleucine: 0.98 G
Leucine: 1.729 G
Lysine: 1.953 G
Methionine: 0.629 G
Cystine: 0.228 G
Phenylalanine: 0.83 G
Tyrosine: 0.718 G
Valine: 1.096 G
Arginine: 1.273 G
Histidine: 0.626 G
Alanine: 1.286 G
Aspartic acid: 2.178 G
Glutamic acid: 3.175 G
Glycine: 1.021 G
Proline: 0.752 G
Serine: 0.868 G
Fish, salmon, coho, wild, 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)
COHO SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161977]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=245]
[FAO ASFIS COH]
[CEC 1993 243]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch ] [2010 FDA Seafood List]
[FDA RFE 2010 42]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
WILD OR GATHERED Used for food such as gathered tropical fruit, wild blueberries, wild game, etc.
Water: 71.5 G
Energy: 139 KCAL
Energy: 582 kJ
Protein: 23.45 G
Total lipid (fat): 4.3 G
Ash: 1.3 G
Calcium, Ca: 45 MG
Iron, Fe: 0.61 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 322 MG
Potassium, K: 434 MG
Sodium, Na: 58 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 38 UG
Vitamin C, total ascorbic acid: 1.4 MG
Thiamin: 0.075 MG
Riboflavin: 0.14 MG
Niacin: 7.95 MG
Pantothenic acid: 0.81 MG
Vitamin B-6: 0.568 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 72 MG
Vitamin B-12: 5 UG
Vitamin A, RAE: 51 UG
Retinol: 51 UG
Vitamin A, IU: 169 IU
Vitamin E (alpha-tocopherol): 0.92 MG
Vitamin D (D2 + D3), International Units: 451 IU
Vitamin D (D2 + D3): 11.3 UG
Vitamin D3 (cholecalciferol): 11.3 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.054 G
SFA 14:0: 0.15 G
SFA 16:0: 0.683 G
SFA 18:0: 0.158 G
Fatty acids, total monounsaturated: 1.581 G
MUFA 16:1: 0.272 G
MUFA 18:1: 0.86 G
MUFA 20:1: 0.275 G
MUFA 22:1: 0.153 G
Fatty acids, total polyunsaturated: 1.273 G
PUFA 18:2: 0.056 G
PUFA 18:3: 0.055 G
PUFA 18:4: 0.052 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.401 G
PUFA 22:6 n-3 (DHA): 0.658 G
Cholesterol: 55 MG
Tryptophan: 0.263 G
Threonine: 1.028 G
Isoleucine: 1.081 G
Leucine: 1.906 G
Lysine: 2.154 G
Methionine: 0.694 G
Cystine: 0.251 G
Phenylalanine: 0.915 G
Tyrosine: 0.792 G
Valine: 1.208 G
Arginine: 1.403 G
Histidine: 0.69 G
Alanine: 1.418 G
Aspartic acid: 2.401 G
Glutamic acid: 3.501 G
Glycine: 1.126 G
Proline: 0.829 G
Serine: 0.957 G
Fish, salmon, coho, wild, cooked, moist 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)
COHO SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161977]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=245]
[FAO ASFIS COH]
[CEC 1993 243]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch ] [2010 FDA Seafood List]
[FDA RFE 2010 42]
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 MOIST HEAT If the food absorbs a significant amount of water, also used *REHYDRATED* or *WATER ADDED*. Cooked in varying amounts of water, water-based liquid or steam.
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
WILD OR GATHERED Used for food such as gathered tropical fruit, wild blueberries, wild game, etc.
Water: 65.39 G
Energy: 184 KCAL
Energy: 770 kJ
Protein: 27.36 G
Total lipid (fat): 7.5 G
Ash: 1.53 G
Calcium, Ca: 46 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 298 MG
Potassium, K: 455 MG
Sodium, Na: 53 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 46.2 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.115 MG
Riboflavin: 0.159 MG
Niacin: 7.779 MG
Pantothenic acid: 0.834 MG
Vitamin B-6: 0.556 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 4.48 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Vitamin A, IU: 108 IU
Fatty acids, total saturated: 1.595 G
SFA 14:0: 0.334 G
SFA 16:0: 0.95 G
SFA 18:0: 0.262 G
Fatty acids, total monounsaturated: 2.702 G
MUFA 16:1: 0.64 G
MUFA 18:1: 1.524 G
MUFA 20:1: 0.316 G
MUFA 22:1: 0.185 G
Fatty acids, total polyunsaturated: 2.521 G
PUFA 18:2: 0.26 G
PUFA 18:3: 0.199 G
PUFA 18:4: 0.15 G
PUFA 20:4: 0.169 G
PUFA 20:5 n-3 (EPA): 0.543 G
PUFA 22:5 n-3 (DPA): 0.294 G
PUFA 22:6 n-3 (DHA): 0.831 G
Cholesterol: 57 MG
Tryptophan: 0.306 G
Threonine: 1.2 G
Isoleucine: 1.261 G
Leucine: 2.224 G
Lysine: 2.513 G
Methionine: 0.81 G
Cystine: 0.293 G
Phenylalanine: 1.068 G
Tyrosine: 0.924 G
Valine: 1.41 G
Arginine: 1.637 G
Histidine: 0.806 G
Alanine: 1.655 G
Aspartic acid: 2.802 G
Glutamic acid: 4.085 G
Glycine: 1.313 G
Proline: 0.968 G
Serine: 1.116 G
Fish, salmon, coho, wild, 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)
COHO SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161977]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=245]
[FAO ASFIS COH]
[CEC 1993 243]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus kisutch ] [2010 FDA Seafood List]
[FDA RFE 2010 42]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
WILD OR GATHERED Used for food such as gathered tropical fruit, wild blueberries, wild game, etc.
Water: 72.66 G
Energy: 146 KCAL
Energy: 611 kJ
Protein: 21.62 G
Total lipid (fat): 5.93 G
Ash: 1.21 G
Calcium, Ca: 36 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 262 MG
Potassium, K: 423 MG
Sodium, Na: 46 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.113 MG
Riboflavin: 0.14 MG
Niacin: 7.23 MG
Pantothenic acid: 0.823 MG
Vitamin B-6: 0.549 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 109.4 MG
Vitamin B-12: 4.17 UG
Vitamin A, RAE: 40 UG
Retinol: 40 UG
Vitamin A, IU: 135 IU
Vitamin E (alpha-tocopherol): 0.73 MG
Vitamin D (D2 + D3), International Units: 361 IU
Vitamin D (D2 + D3): 9 UG
Vitamin D3 (cholecalciferol): 9 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.26 G
SFA 14:0: 0.264 G
SFA 16:0: 0.751 G
SFA 18:0: 0.207 G
Fatty acids, total monounsaturated: 2.134 G
MUFA 16:1: 0.506 G
MUFA 18:1: 1.204 G
MUFA 20:1: 0.25 G
MUFA 22:1: 0.146 G
Fatty acids, total polyunsaturated: 1.992 G
PUFA 18:2: 0.206 G
PUFA 18:3: 0.157 G
PUFA 18:4: 0.119 G
PUFA 20:4: 0.133 G
PUFA 20:5 n-3 (EPA): 0.429 G
PUFA 22:5 n-3 (DPA): 0.232 G
PUFA 22:6 n-3 (DHA): 0.656 G
Cholesterol: 45 MG
Tryptophan: 0.242 G
Threonine: 0.948 G
Isoleucine: 0.996 G
Leucine: 1.757 G
Lysine: 1.985 G
Methionine: 0.64 G
Cystine: 0.232 G
Phenylalanine: 0.844 G
Tyrosine: 0.73 G
Valine: 1.114 G
Arginine: 1.294 G
Histidine: 0.636 G
Alanine: 1.307 G
Aspartic acid: 2.214 G
Glutamic acid: 3.227 G
Glycine: 1.038 G
Proline: 0.764 G
Serine: 0.882 G
Fish, salmon, fried
Water: 48.46 G
Energy: 307 KCAL
Protein: 17.45 G
Total lipid (fat): 20.68 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: 25 MG
Phosphorus, P: 209 MG
Potassium, K: 301 MG
Sodium, Na: 391 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.065 MG
Selenium, Se: 22.7 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.259 MG
Riboflavin: 0.176 MG
Niacin: 7.492 MG
Vitamin B-6: 0.443 MG
Folate, total: 38 UG
Folic acid: 20 UG
Folate, food: 19 UG
Folate, DFE: 52 UG
Choline, total: 69.5 MG
Vitamin B-12: 2.39 UG
Vitamin A, RAE: 37 UG
Retinol: 37 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 4.03 MG
Vitamin D (D2 + D3): 8.4 UG
Vitamin K (phylloquinone): 13.4 UG
Fatty acids, total saturated: 3.596 G
SFA 12:0: 0.001 G
SFA 14:0: 0.363 G
SFA 16:0: 2.391 G
SFA 18:0: 0.671 G
Fatty acids, total monounsaturated: 7.22 G
MUFA 16:1: 0.531 G
MUFA 18:1: 6.348 G
MUFA 20:1: 0.317 G
MUFA 22:1: 0.009 G
Fatty acids, total polyunsaturated: 7.219 G
PUFA 18:2: 4.804 G
PUFA 18:3: 0.661 G
PUFA 18:4: 0.083 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.528 G
PUFA 22:5 n-3 (DPA): 0.234 G
PUFA 22:6 n-3 (DHA): 0.695 G
Cholesterol: 46 MG
Fish, salmon, grilled
Water: 55.98 G
Energy: 259 KCAL
Protein: 25.92 G
Total lipid (fat): 16.48 G
Calcium, Ca: 11 MG
Iron, Fe: 0.45 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 311 MG
Potassium, K: 461 MG
Sodium, Na: 288 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.063 MG
Selenium, Se: 32.7 UG
Vitamin C, total ascorbic acid: 3 MG
Thiamin: 0.19 MG
Riboflavin: 0.172 MG
Niacin: 10.783 MG
Vitamin B-6: 0.733 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 104.7 MG
Vitamin B-12: 3.94 UG
Vitamin A, RAE: 67 UG
Retinol: 66 UG
Carotene, beta: 4 UG
Vitamin E (alpha-tocopherol): 3.82 MG
Vitamin D (D2 + D3): 13.9 UG
Vitamin K (phylloquinone): 2.6 UG
Fatty acids, total saturated: 3.768 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: 0.019 G
SFA 14:0: 0.652 G
SFA 16:0: 2.271 G
SFA 18:0: 0.627 G
Fatty acids, total monounsaturated: 4.805 G
MUFA 16:1: 0.826 G
MUFA 18:1: 3.542 G
MUFA 20:1: 0.404 G
MUFA 22:1: 0.015 G
Fatty acids, total polyunsaturated: 4.646 G
PUFA 18:2: 1.484 G
PUFA 18:3: 0.251 G
PUFA 18:4: 0.138 G
PUFA 20:4: 0.093 G
PUFA 20:5 n-3 (EPA): 0.882 G
PUFA 22:5 n-3 (DPA): 0.391 G
PUFA 22:6 n-3 (DHA): 1.16 G
Cholesterol: 69 MG
Fish, salmon, king (chinook), 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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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: 65.96 G
Energy: 187 KCAL
Energy: 781 kJ
Protein: 20.25 G
Total lipid (fat): 11.73 G
Ash: 1.25 G
Calcium, Ca: 42 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 208 MG
Potassium, K: 370 MG
Sodium, Na: 48 MG
Zinc, Zn: 0.52 MG
Selenium, Se: 31 UG
Thiamin: 0.161 MG
Riboflavin: 0.169 MG
Niacin: 8.415 MG
Pantothenic acid: 0.987 MG
Vitamin B-6: 0.271 MG
Folate, total: 15 UG
Folate, food: 15 UG
Vitamin B-12: 7.38 UG
Vitamin A, RAE: 136 UG
Retinol: 136 UG
Vitamin A, IU: 453 IU
Vitamin E (alpha-tocopherol): 1.49 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 1.87 G
SFA 14:0: 0.3 G
SFA 15:0: 0.02 G
SFA 16:0: 1.23 G
SFA 17:0: 0.02 G
SFA 18:0: 0.29 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 4.09 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.55 G
MUFA 17:1: 0.02 G
MUFA 18:1: 2.1 G
MUFA 20:1: 0.76 G
MUFA 22:1: 0.58 G
MUFA 24:1 c: 0.07 G
Fatty acids, total polyunsaturated: 1.599 G
PUFA 18:2: 0.09 G
PUFA 18:3: 0.07 G
PUFA 18:4: 0.05 G
PUFA 20:2 n-6 c,c: 0.02 G
PUFA 20:4: 0.08 G
PUFA 20:5 n-3 (EPA): 0.44 G
PUFA 21:5: 0.02 G
PUFA 22:5 n-3 (DPA): 0.12 G
PUFA 22:6 n-3 (DHA): 0.71 G
Cholesterol: 61 MG
Fish, salmon, king, chinook, kippered, canned (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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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.
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
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.
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, 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: 51.2 G
Energy: 266 KCAL
Energy: 1113 kJ
Protein: 30.7 G
Total lipid (fat): 15.9 G
Ash: 2.2 G
Calcium, Ca: 38 MG
Iron, Fe: 1.7 MG
Thiamin: 0.05 MG
Riboflavin: 0.14 MG
Niacin: 10.9 MG
Vitamin A, IU: 50 IU
Fish, salmon, king, chinook, 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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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: 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: 2.6 MG
Phosphorus, P: 412 MG
Thiamin: 0.1 MG
Riboflavin: 0.7 MG
Niacin: 5 MG
Vitamin A, IU: 3140 IU
Fish, salmon, king, chinook, smoked and canned (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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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.
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
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].
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, 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: 66.7 G
Energy: 150 KCAL
Energy: 627 kJ
Protein: 23.2 G
Total lipid (fat): 5.9 G
Ash: 3.2 G
Calcium, Ca: 60 MG
Iron, Fe: 1.8 MG
Thiamin: 0.01 MG
Riboflavin: 0.1 MG
Niacin: 8.5 MG
Vitamin A, IU: 319 IU
Fish, salmon, king, chinook, smoked, brined (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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
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.
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 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.
PRESERVED BY BRINING Immersed in a salt brine strong enough to suppress enzyme activity and growth of undesirable organisms.
PACKED IN SALT BRINE Used only for food products that are packed in a salt water solution of 4% or more. For products packed in water with less than 4% salt, use 'packed in water'.
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: 23.6 G
Energy: 430 KCAL
Energy: 1797 kJ
Protein: 39.9 G
Total lipid (fat): 30 G
Ash: 3.6 G
Calcium, Ca: 23 MG
Iron, Fe: 4.5 MG
Potassium, K: 700 MG
Sodium, Na: 693 MG
Thiamin: 0.06 MG
Riboflavin: 0.28 MG
Niacin: 11.8 MG
Vitamin A, IU: 527 IU
Fatty acids, total saturated: 6.97 G
Fatty acids, total monounsaturated: 16.9 G
Fatty acids, total polyunsaturated: 0.35 G
PUFA 18:2: 0.35 G
Cholesterol: 107 MG
Fish, salmon, king, with skin, kippered, (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)
CHINOOK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161980]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=244]
[FAO ASFIS CHI]
[CEC 1993 247]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus tshawytscha ] [2010 FDA Seafood List]
[FDA RFE 2010 44]
SKELETAL MEAT PART, WITH 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).
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.
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: 61.52 G
Energy: 209 KCAL
Energy: 876 kJ
Protein: 23.19 G
Total lipid (fat): 12.95 G
Ash: 3.21 G
Calcium, Ca: 55 MG
Iron, Fe: 0.55 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 270 MG
Potassium, K: 390 MG
Sodium, Na: 870 MG
Zinc, Zn: 0.77 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 30.5 UG
Thiamin: 0.043 MG
Riboflavin: 0.201 MG
Niacin: 8.61 MG
Pantothenic acid: 0.822 MG
Vitamin B-6: 0.378 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 98.9 MG
Betaine: 3.6 MG
Vitamin B-12: 3.65 UG
Vitamin A, RAE: 12 UG
Vitamin A, IU: 41 IU
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin D (D2 + D3), International Units: 46 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin K (Menaquinone-4): 1.8 UG
Fatty acids, total saturated: 2.44 G
SFA 14:0: 0.49 G
SFA 15:0: 0.04 G
SFA 16:0: 1.52 G
SFA 17:0: 0.06 G
SFA 18:0: 0.33 G
Fatty acids, total monounsaturated: 5.86 G
MUFA 16:1: 0.68 G
MUFA 18:1: 2.44 G
MUFA 20:1: 1.53 G
MUFA 22:1: 1.1 G
MUFA 24:1 c: 0.11 G
Fatty acids, total polyunsaturated: 2.09 G
PUFA 18:2: 0.16 G
PUFA 18:3: 0.17 G
PUFA 18:4: 0.16 G
PUFA 20:2 n-6 c,c: 0.03 G
PUFA 20:3: 0.03 G
PUFA 20:4: 0.14 G
PUFA 20:5 n-3 (EPA): 0.46 G
PUFA 21:5: 0.02 G
PUFA 22:4: 0.02 G
PUFA 22:5 n-3 (DPA): 0.11 G
PUFA 22:6 n-3 (DHA): 0.79 G
Cholesterol: 67 MG
Tryptophan: 0.256 G
Threonine: 1.022 G
Isoleucine: 0.909 G
Leucine: 1.656 G
Lysine: 1.902 G
Methionine: 0.625 G
Cystine: 0.199 G
Phenylalanine: 0.899 G
Tyrosine: 0.757 G
Valine: 1.117 G
Arginine: 1.363 G
Histidine: 0.549 G
Alanine: 1.476 G
Aspartic acid: 2.205 G
Glutamic acid: 3.048 G
Glycine: 1.23 G
Proline: 1.079 G
Serine: 0.909 G
Fish, salmon, NFS
Water: 54.59 G
Energy: 274 KCAL
Protein: 25.4 G
Total lipid (fat): 18.4 G
Carbohydrate, by difference: 0.01 G
Sugars, Total: 0.01 G
Calcium, Ca: 11 MG
Iron, Fe: 0.44 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 305 MG
Potassium, K: 452 MG
Sodium, Na: 294 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.062 MG
Selenium, Se: 32.1 UG
Vitamin C, total ascorbic acid: 2.9 MG
Thiamin: 0.185 MG
Riboflavin: 0.168 MG
Niacin: 10.559 MG
Vitamin B-6: 0.733 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 102.9 MG
Vitamin B-12: 3.87 UG
Vitamin A, RAE: 75 UG
Retinol: 75 UG
Carotene, beta: 9 UG
Vitamin E (alpha-tocopherol): 4.04 MG
Vitamin D (D2 + D3): 13.7 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 4.286 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: 0.695 G
SFA 16:0: 2.551 G
SFA 18:0: 0.736 G
Fatty acids, total monounsaturated: 5.486 G
MUFA 16:1: 0.818 G
MUFA 18:1: 4.219 G
MUFA 20:1: 0.408 G
MUFA 22:1: 0.015 G
Fatty acids, total polyunsaturated: 5.22 G
PUFA 18:2: 2.059 G
PUFA 18:3: 0.323 G
PUFA 18:4: 0.135 G
PUFA 20:4: 0.092 G
PUFA 20:5 n-3 (EPA): 0.86 G
PUFA 22:5 n-3 (DPA): 0.381 G
PUFA 22:6 n-3 (DHA): 1.132 G
Cholesterol: 69 MG
Fish, Salmon, pink, canned, drained solids, without skin and bones
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)
PINK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161975]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=240]
[FAO ASFIS PIN]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha ] [2010 FDA Seafood List]
[FDA RFE 2010 41]
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, BOTTLE OR JAR
COATING ENAMEL A class of coatings that contains a specially prepared vehicle, instead of raw oil. Sometimes referred to as varnish or lacquer.
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: 70.63 G
Energy: 136 KCAL
Energy: 570 kJ
Protein: 24.62 G
Total lipid (fat): 4.21 G
Ash: 1.9 G
Calcium, Ca: 60 MG
Iron, Fe: 0.57 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 253 MG
Potassium, K: 326 MG
Sodium, Na: 378 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 39.6 UG
Thiamin: 0.027 MG
Riboflavin: 0.203 MG
Niacin: 7.43 MG
Vitamin B-6: 0.105 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 88 MG
Vitamin B-12: 4.96 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Vitamin A, IU: 66 IU
Vitamin E (alpha-tocopherol): 1.28 MG
Vitamin D (D2 + D3), International Units: 563 IU
Vitamin D (D2 + D3): 14.1 UG
Vitamin D3 (cholecalciferol): 14.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.749 G
SFA 4:0: 0.003 G
SFA 8:0: 0.001 G
SFA 10:0: 0.007 G
SFA 12:0: 0.002 G
SFA 14:0: 0.134 G
SFA 15:0: 0.019 G
SFA 16:0: 0.467 G
SFA 17:0: 0.013 G
SFA 18:0: 0.094 G
SFA 20:0: 0.006 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.971 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.117 G
MUFA 16:1 c: 0.111 G
MUFA 17:1: 0.008 G
MUFA 18:1: 0.455 G
MUFA 18:1 c: 0.447 G
MUFA 20:1: 0.338 G
MUFA 22:1: 0.043 G
MUFA 22:1 c: 0.042 G
MUFA 24:1 c: 0.008 G
Fatty acids, total polyunsaturated: 1.298 G
PUFA 18:2: 0.071 G
PUFA 18:2 n-6 c,c: 0.06 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.042 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:4: 0.108 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.006 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.274 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.074 G
PUFA 22:6 n-3 (DHA): 0.681 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.014 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.008 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 83 MG
Tryptophan: 0.266 G
Threonine: 1.28 G
Isoleucine: 1.146 G
Leucine: 1.877 G
Lysine: 2.113 G
Methionine: 0.693 G
Cystine: 0.191 G
Phenylalanine: 1.014 G
Tyrosine: 0.891 G
Valine: 1.321 G
Arginine: 1.546 G
Histidine: 0.652 G
Alanine: 1.57 G
Aspartic acid: 3.092 G
Glutamic acid: 3.487 G
Glycine: 1.516 G
Proline: 1.041 G
Serine: 1.087 G
Fish, salmon, pink, 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)
PINK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161975]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=240]
[FAO ASFIS PIN]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha ] [2010 FDA Seafood List]
[FDA RFE 2010 41]
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.
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, BOTTLE OR JAR
COATING ENAMEL A class of coatings that contains a specially prepared vehicle, instead of raw oil. Sometimes referred to as varnish or lacquer.
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: 70.71 G
Energy: 138 KCAL
Energy: 576 kJ
Protein: 23.1 G
Total lipid (fat): 5.02 G
Ash: 2.5 G
Calcium, Ca: 283 MG
Iron, Fe: 0.77 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 379 MG
Potassium, K: 333 MG
Sodium, Na: 381 MG
Zinc, Zn: 0.96 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.031 MG
Selenium, Se: 39.5 UG
Thiamin: 0.027 MG
Riboflavin: 0.202 MG
Niacin: 7.409 MG
Pantothenic acid: 0.563 MG
Vitamin B-6: 0.105 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 87.8 MG
Betaine: 9 MG
Vitamin B-12: 4.95 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Vitamin A, IU: 65 IU
Vitamin E (alpha-tocopherol): 1.28 MG
Tocopherol, gamma: 0.12 MG
Vitamin D (D2 + D3), International Units: 580 IU
Vitamin D (D2 + D3): 14.5 UG
Vitamin D3 (cholecalciferol): 14.5 UG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 0.5 UG
Fatty acids, total saturated: 0.895 G
SFA 4:0: 0.004 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.003 G
SFA 14:0: 0.17 G
SFA 15:0: 0.024 G
SFA 16:0: 0.55 G
SFA 17:0: 0.016 G
SFA 18:0: 0.108 G
SFA 20:0: 0.007 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.211 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.144 G
MUFA 16:1 c: 0.136 G
MUFA 17:1: 0.011 G
MUFA 18:1: 0.564 G
MUFA 18:1 c: 0.556 G
MUFA 20:1: 0.423 G
MUFA 22:1: 0.055 G
MUFA 22:1 c: 0.054 G
MUFA 24:1 c: 0.012 G
Fatty acids, total polyunsaturated: 1.507 G
PUFA 18:2: 0.092 G
PUFA 18:2 n-6 c,c: 0.077 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.052 G
PUFA 18:3 n-3 c,c,c (ALA): 0.048 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:4: 0.14 G
PUFA 20:2 n-6 c,c: 0.015 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.007 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.334 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.089 G
PUFA 22:6 n-3 (DHA): 0.743 G
Fatty acids, total trans: 0.027 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.009 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 83 MG
Tryptophan: 0.249 G
Threonine: 1.2 G
Isoleucine: 1.074 G
Leucine: 1.759 G
Lysine: 1.98 G
Methionine: 0.649 G
Cystine: 0.179 G
Phenylalanine: 0.951 G
Tyrosine: 0.835 G
Valine: 1.238 G
Arginine: 1.449 G
Histidine: 0.611 G
Alanine: 1.472 G
Aspartic acid: 2.899 G
Glutamic acid: 3.268 G
Glycine: 1.421 G
Proline: 0.976 G
Serine: 1.019 G
Fish, salmon, pink, canned, total can contents
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)
PINK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161975]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=240]
[FAO ASFIS PIN]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha ] [2010 FDA Seafood List]
[FDA RFE 2010 41]
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*.
METAL CONTAINER
SEAFOOD ENAMEL
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PINK FISH FLESH Used for salmon that is not designated as 'red'.
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 74.04 G
Energy: 129 KCAL
Energy: 539 kJ
Protein: 19.68 G
Total lipid (fat): 4.97 G
Ash: 2.4 G
Calcium, Ca: 215 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 337 MG
Potassium, K: 344 MG
Sodium, Na: 403 MG
Zinc, Zn: 0.76 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 33.2 UG
Thiamin: 0.023 MG
Riboflavin: 0.186 MG
Niacin: 6.536 MG
Pantothenic acid: 0.55 MG
Vitamin B-6: 0.3 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 87.8 MG
Vitamin B-12: 4.4 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 57 IU
Vitamin E (alpha-tocopherol): 0.64 MG
Vitamin D (D2 + D3), International Units: 547 IU
Vitamin D (D2 + D3): 13.7 UG
Vitamin D3 (cholecalciferol): 13.7 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 0.862 G
SFA 4:0: 0.004 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.003 G
SFA 14:0: 0.177 G
SFA 15:0: 0.024 G
SFA 16:0: 0.518 G
SFA 17:0: 0.015 G
SFA 18:0: 0.1 G
SFA 20:0: 0.007 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.205 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.143 G
MUFA 16:1 c: 0.136 G
MUFA 17:1: 0.01 G
MUFA 18:1: 0.547 G
MUFA 18:1 c: 0.538 G
MUFA 20:1: 0.44 G
MUFA 22:1: 0.053 G
MUFA 22:1 c: 0.052 G
MUFA 24:1 c: 0.009 G
Fatty acids, total polyunsaturated: 1.42 G
PUFA 18:2: 0.091 G
PUFA 18:2 n-6 c,c: 0.076 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.052 G
PUFA 18:3 n-3 c,c,c (ALA): 0.048 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:4: 0.143 G
PUFA 20:2 n-6 c,c: 0.015 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.008 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.021 G
PUFA 20:5 n-3 (EPA): 0.323 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.086 G
PUFA 22:6 n-3 (DHA): 0.669 G
Fatty acids, total trans: 0.026 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.009 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 55 MG
Tryptophan: 0.212 G
Threonine: 1.023 G
Isoleucine: 0.916 G
Leucine: 1.5 G
Lysine: 1.689 G
Methionine: 0.554 G
Cystine: 0.152 G
Phenylalanine: 0.811 G
Tyrosine: 0.712 G
Valine: 1.056 G
Arginine: 1.236 G
Histidine: 0.521 G
Alanine: 1.255 G
Aspartic acid: 2.472 G
Glutamic acid: 2.787 G
Glycine: 1.212 G
Proline: 0.832 G
Serine: 0.869 G
Fish, salmon, pink, canned, without salt, solids with bone and liquid
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)
PINK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161975]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=240]
[FAO ASFIS PIN]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha ] [2010 FDA Seafood List]
[FDA RFE 2010 41]
SKELETAL MEAT PART, WITH BONE OR SHELL
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 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*.
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*.
METAL CONTAINER
SEAFOOD ENAMEL
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PINK FISH FLESH Used for salmon that is not designated as 'red'.
NOT DRAINED Used to indicate that the food, for example a canned food, is not drained.
Water: 70.03 G
Energy: 139 KCAL
Energy: 582 kJ
Protein: 19.78 G
Total lipid (fat): 6.05 G
Ash: 1.38 G
Calcium, Ca: 213 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 329 MG
Potassium, K: 326 MG
Sodium, Na: 75 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 33.2 UG
Thiamin: 0.023 MG
Riboflavin: 0.186 MG
Niacin: 6.536 MG
Pantothenic acid: 0.55 MG
Vitamin B-6: 0.3 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin B-12: 4.4 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 55 IU
Fatty acids, total saturated: 1.535 G
SFA 14:0: 0.048 G
SFA 16:0: 1.35 G
SFA 18:0: 0.135 G
Fatty acids, total monounsaturated: 1.825 G
MUFA 16:1: 0.466 G
MUFA 18:1: 1.068 G
MUFA 20:1: 0.272 G
MUFA 22:1: 0.018 G
Fatty acids, total polyunsaturated: 2.049 G
PUFA 18:2: 0.058 G
PUFA 18:3: 0.058 G
PUFA 18:4: 0.135 G
PUFA 20:4: 0.077 G
PUFA 20:5 n-3 (EPA): 0.845 G
PUFA 22:5 n-3 (DPA): 0.048 G
PUFA 22:6 n-3 (DHA): 0.806 G
Cholesterol: 55 MG
Tryptophan: 0.222 G
Threonine: 0.867 G
Isoleucine: 0.912 G
Leucine: 1.608 G
Lysine: 1.817 G
Methionine: 0.586 G
Cystine: 0.212 G
Phenylalanine: 0.772 G
Tyrosine: 0.668 G
Valine: 1.019 G
Arginine: 1.184 G
Histidine: 0.582 G
Alanine: 1.196 G
Aspartic acid: 2.026 G
Glutamic acid: 2.953 G
Glycine: 0.95 G
Proline: 0.699 G
Serine: 0.807 G
Fish, salmon, pink, 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)
PINK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161975]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=240]
[FAO ASFIS PIN]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha ] [2010 FDA Seafood List]
[FDA RFE 2010 41]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
Water: 70.65 G
Energy: 153 KCAL
Energy: 638 kJ
Protein: 24.58 G
Total lipid (fat): 5.28 G
Ash: 1.82 G
Calcium, Ca: 8 MG
Iron, Fe: 0.45 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 313 MG
Potassium, K: 439 MG
Sodium, Na: 90 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 37.6 UG
Thiamin: 0.091 MG
Riboflavin: 0.126 MG
Niacin: 9.588 MG
Pantothenic acid: 1.235 MG
Vitamin B-6: 0.696 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 113.4 MG
Vitamin B-12: 4.73 UG
Vitamin A, RAE: 42 UG
Retinol: 42 UG
Vitamin A, IU: 126 IU
Vitamin E (alpha-tocopherol): 0.48 MG
Vitamin D (D2 + D3), International Units: 522 IU
Vitamin D (D2 + D3): 13 UG
Vitamin D3 (cholecalciferol): 13 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 0.971 G
SFA 12:0: 0.003 G
SFA 14:0: 0.243 G
SFA 15:0: 0.015 G
SFA 16:0: 0.566 G
SFA 17:0: 0.012 G
SFA 18:0: 0.122 G
SFA 20:0: 0.007 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.617 G
MUFA 14:1: 0.004 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.215 G
MUFA 17:1: 0.004 G
MUFA 18:1: 0.756 G
MUFA 20:1: 0.538 G
MUFA 22:1: 0.056 G
MUFA 24:1 c: 0.04 G
Fatty acids, total polyunsaturated: 0.973 G
PUFA 18:2: 0.097 G
PUFA 18:3: 0.056 G
PUFA 18:4: 0.087 G
PUFA 20:2 n-6 c,c: 0.021 G
PUFA 20:3: 0.015 G
PUFA 20:4: 0.016 G
PUFA 20:5 n-3 (EPA): 0.218 G
PUFA 22:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.057 G
PUFA 22:6 n-3 (DHA): 0.399 G
Fatty acids, total trans: 0.041 G
Cholesterol: 55 MG
Tryptophan: 0.265 G
Threonine: 1.278 G
Isoleucine: 1.145 G
Leucine: 1.874 G
Lysine: 2.11 G
Methionine: 0.692 G
Cystine: 0.19 G
Phenylalanine: 1.013 G
Tyrosine: 0.89 G
Valine: 1.319 G
Arginine: 1.543 G
Histidine: 0.651 G
Alanine: 1.568 G
Aspartic acid: 3.088 G
Glutamic acid: 3.482 G
Glycine: 1.514 G
Proline: 1.039 G
Serine: 1.086 G
Fish, salmon, pink, 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)
PINK SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161975]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha (Walbaum, 1792) ]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=240]
[FAO ASFIS PIN]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus gorbuscha ] [2010 FDA Seafood List]
[FDA RFE 2010 41]
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
PINK FISH FLESH Used for salmon that is not designated as 'red'.
Water: 75.52 G
Energy: 127 KCAL
Energy: 532 kJ
Protein: 20.5 G
Total lipid (fat): 4.4 G
Ash: 1.52 G
Calcium, Ca: 7 MG
Iron, Fe: 0.38 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 261 MG
Potassium, K: 366 MG
Sodium, Na: 75 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 31.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.105 MG
Niacin: 7.995 MG
Pantothenic acid: 1.03 MG
Vitamin B-6: 0.611 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 94.6 MG
Vitamin B-12: 4.15 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 117 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 435 IU
Vitamin D (D2 + D3): 10.9 UG
Vitamin D3 (cholecalciferol): 10.9 UG
Vitamin K (phylloquinone): 0.4 UG
Fatty acids, total saturated: 0.81 G
SFA 12:0: 0.003 G
SFA 14:0: 0.203 G
SFA 15:0: 0.013 G
SFA 16:0: 0.472 G
SFA 17:0: 0.01 G
SFA 18:0: 0.102 G
SFA 20:0: 0.006 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.348 G
MUFA 14:1: 0.003 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.18 G
MUFA 16:1 c: 0.175 G
MUFA 17:1: 0.004 G
MUFA 18:1: 0.63 G
MUFA 18:1 c: 0.622 G
MUFA 20:1: 0.449 G
MUFA 22:1: 0.047 G
MUFA 22:1 c: 0.045 G
MUFA 24:1 c: 0.034 G
Fatty acids, total polyunsaturated: 0.811 G
PUFA 18:2: 0.081 G
PUFA 18:2 n-6 c,c: 0.057 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.047 G
PUFA 18:3 n-3 c,c,c (ALA): 0.045 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 18:4: 0.072 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.008 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.014 G
PUFA 20:5 n-3 (EPA): 0.182 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.047 G
PUFA 22:6 n-3 (DHA): 0.333 G
Fatty acids, total trans: 0.034 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.009 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 46 MG
Tryptophan: 0.221 G
Threonine: 1.066 G
Isoleucine: 0.954 G
Leucine: 1.562 G
Lysine: 1.759 G
Methionine: 0.577 G
Cystine: 0.159 G
Phenylalanine: 0.845 G
Tyrosine: 0.742 G
Valine: 1.1 G
Arginine: 1.287 G
Histidine: 0.543 G
Alanine: 1.308 G
Aspartic acid: 2.575 G
Glutamic acid: 2.903 G
Glycine: 1.263 G
Proline: 0.867 G
Serine: 0.905 G
Fish, salmon, raw
Water: 67.55 G
Energy: 188 KCAL
Protein: 20.44 G
Total lipid (fat): 11.16 G
Calcium, Ca: 8 MG
Iron, Fe: 0.35 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 245 MG
Potassium, K: 364 MG
Sodium, Na: 63 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.05 MG
Selenium, Se: 25.8 UG
Vitamin C, total ascorbic acid: 2.9 MG
Thiamin: 0.175 MG
Riboflavin: 0.143 MG
Niacin: 8.503 MG
Vitamin B-6: 0.63 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Choline, total: 82.5 MG
Vitamin B-12: 3.46 UG
Vitamin A, RAE: 52 UG
Retinol: 52 UG
Vitamin E (alpha-tocopherol): 2.76 MG
Vitamin D (D2 + D3): 11 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 2.49 G
SFA 12:0: 0.001 G
SFA 14:0: 0.468 G
SFA 16:0: 1.526 G
SFA 18:0: 0.397 G
Fatty acids, total monounsaturated: 3.165 G
MUFA 16:1: 0.638 G
MUFA 18:1: 2.194 G
MUFA 20:1: 0.311 G
MUFA 22:1: 0.012 G
Fatty acids, total polyunsaturated: 3.117 G
PUFA 18:2: 0.695 G
PUFA 18:3: 0.137 G
PUFA 18:4: 0.109 G
PUFA 20:4: 0.073 G
PUFA 20:5 n-3 (EPA): 0.692 G
PUFA 22:5 n-3 (DPA): 0.306 G
PUFA 22:6 n-3 (DHA): 0.911 G
Cholesterol: 53 MG
Fish, salmon, red, (sockeye), canned, smoked (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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][2010 FDA Seafood List]
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.
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
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].
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, BOTTLE OR JAR
COATING ENAMEL A class of coatings that contains a specially prepared vehicle, instead of raw oil. Sometimes referred to as varnish or lacquer.
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: 56.49 G
Energy: 206 KCAL
Energy: 862 kJ
Protein: 35.19 G
Total lipid (fat): 7.26 G
Ash: 2.75 G
Calcium, Ca: 69 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 39 MG
Phosphorus, P: 350 MG
Potassium, K: 470 MG
Sodium, Na: 600 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.051 MG
Selenium, Se: 44.8 UG
Thiamin: 0.021 MG
Riboflavin: 0.358 MG
Niacin: 13.1 MG
Pantothenic acid: 0.656 MG
Vitamin B-6: 0.182 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 106.9 MG
Betaine: 5 MG
Vitamin B-12: 7.43 UG
Vitamin A, RAE: 19 UG
Retinol: 19 UG
Vitamin A, IU: 63 IU
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin K (Menaquinone-4): 0.5 UG
Fatty acids, total saturated: 1.48 G
SFA 14:0: 0.21 G
SFA 15:0: 0.03 G
SFA 16:0: 1.06 G
SFA 18:0: 0.18 G
Fatty acids, total monounsaturated: 2.29 G
MUFA 16:1: 0.25 G
MUFA 18:1: 1.25 G
MUFA 20:1: 0.46 G
MUFA 22:1: 0.3 G
MUFA 24:1 c: 0.03 G
Fatty acids, total polyunsaturated: 2.21 G
PUFA 18:2: 0.1 G
PUFA 18:3: 0.1 G
PUFA 18:4: 0.1 G
PUFA 20:2 n-6 c,c: 0.02 G
PUFA 20:3: 0.02 G
PUFA 20:4: 0.11 G
PUFA 20:5 n-3 (EPA): 0.6 G
PUFA 21:5: 0.02 G
PUFA 22:5 n-3 (DPA): 0.17 G
PUFA 22:6 n-3 (DHA): 0.97 G
Cholesterol: 93 MG
Tryptophan: 0.35 G
Threonine: 1.53 G
Isoleucine: 1.45 G
Leucine: 2.51 G
Lysine: 2.74 G
Methionine: 0.91 G
Cystine: 0.25 G
Phenylalanine: 1.39 G
Tyrosine: 1.15 G
Valine: 1.72 G
Arginine: 2.01 G
Histidine: 0.82 G
Alanine: 2.11 G
Aspartic acid: 3.26 G
Glutamic acid: 4.51 G
Glycine: 1.87 G
Proline: 1.7 G
Serine: 1.32 G
Fish, salmon, red, (sockeye), kippered (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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][2010 FDA Seafood List]
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.
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.
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: 69.41 G
Energy: 141 KCAL
Energy: 589 kJ
Protein: 24.5 G
Total lipid (fat): 4.75 G
Ash: 2.25 G
Calcium, Ca: 54 MG
Iron, Fe: 0.49 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 280 MG
Potassium, K: 400 MG
Sodium, Na: 460 MG
Zinc, Zn: 0.75 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 33.5 UG
Thiamin: 0.094 MG
Riboflavin: 0.23 MG
Niacin: 8.52 MG
Pantothenic acid: 0.917 MG
Vitamin B-6: 0.287 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 88.2 MG
Betaine: 4.2 MG
Vitamin B-12: 4.98 UG
Vitamin A, RAE: 15 UG
Retinol: 14 UG
Vitamin A, IU: 50 IU
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin D (D2 + D3), International Units: 80 IU
Vitamin D (D2 + D3): 2 UG
Fatty acids, total saturated: 0.8 G
SFA 14:0: 0.12 G
SFA 15:0: 0.02 G
SFA 16:0: 0.57 G
SFA 18:0: 0.09 G
Fatty acids, total monounsaturated: 1.83 G
MUFA 16:1: 0.15 G
MUFA 18:1: 0.67 G
MUFA 20:1: 0.58 G
MUFA 22:1: 0.4 G
MUFA 24:1 c: 0.03 G
Fatty acids, total polyunsaturated: 1.13 G
PUFA 18:2: 0.06 G
PUFA 18:3: 0.06 G
PUFA 18:4: 0.06 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.26 G
PUFA 22:5 n-3 (DPA): 0.07 G
PUFA 22:6 n-3 (DHA): 0.54 G
Cholesterol: 68 MG
Fish, salmon, red, canned, bones removed (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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][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
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*.
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, BOTTLE OR JAR
COATING ENAMEL A class of coatings that contains a specially prepared vehicle, instead of raw oil. Sometimes referred to as varnish or lacquer.
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: 65.82 G
Energy: 161 KCAL
Energy: 674 kJ
Protein: 27.31 G
Total lipid (fat): 5.76 G
Ash: 1.96 G
Calcium, Ca: 28 MG
Iron, Fe: 1.9 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 260 MG
Potassium, K: 370 MG
Sodium, Na: 390 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 40.3 UG
Thiamin: 0.015 MG
Riboflavin: 0.206 MG
Niacin: 10.1 MG
Pantothenic acid: 0.725 MG
Vitamin B-6: 0.103 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 82 MG
Betaine: 3.3 MG
Vitamin B-12: 4.91 UG
Vitamin A, RAE: 65 UG
Retinol: 65 UG
Vitamin A, IU: 216 IU
Vitamin E (alpha-tocopherol): 0.61 MG
Tocopherol, gamma: 0.03 MG
Fatty acids, total saturated: 0.92 G
SFA 14:0: 0.17 G
SFA 15:0: 0.03 G
SFA 16:0: 0.59 G
SFA 17:0: 0.02 G
SFA 18:0: 0.11 G
Fatty acids, total monounsaturated: 2.29 G
MUFA 16:1: 0.15 G
MUFA 18:1: 0.66 G
MUFA 20:1: 0.75 G
MUFA 22:1: 0.69 G
MUFA 24:1 c: 0.04 G
Fatty acids, total polyunsaturated: 1.61 G
PUFA 18:2: 0.08 G
PUFA 18:3: 0.08 G
PUFA 18:4: 0.12 G
PUFA 20:2 n-6 c,c: 0.02 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.09 G
PUFA 20:5 n-3 (EPA): 0.33 G
PUFA 21:5: 0.02 G
PUFA 22:5 n-3 (DPA): 0.11 G
PUFA 22:6 n-3 (DHA): 0.75 G
Cholesterol: 69 MG
Tryptophan: 0.35 G
Threonine: 1.25 G
Isoleucine: 1.22 G
Leucine: 2.04 G
Lysine: 2.31 G
Methionine: 0.75 G
Cystine: 0.2 G
Phenylalanine: 1.14 G
Tyrosine: 0.94 G
Valine: 1.45 G
Arginine: 1.64 G
Histidine: 0.69 G
Alanine: 1.69 G
Aspartic acid: 2.68 G
Glutamic acid: 3.64 G
Glycine: 1.43 G
Proline: 1.22 G
Serine: 1.04 G
Fish, salmon, smoked
Water: 72 G
Energy: 117 KCAL
Protein: 18.28 G
Total lipid (fat): 4.32 G
Calcium, Ca: 11 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 164 MG
Potassium, K: 175 MG
Sodium, Na: 672 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.23 MG
Selenium, Se: 32.4 UG
Thiamin: 0.023 MG
Riboflavin: 0.101 MG
Niacin: 4.72 MG
Vitamin B-6: 0.278 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 89 MG
Vitamin B-12: 3.26 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Vitamin E (alpha-tocopherol): 1.35 MG
Vitamin D (D2 + D3): 17.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.929 G
SFA 14:0: 0.183 G
SFA 16:0: 0.56 G
SFA 18:0: 0.186 G
Fatty acids, total monounsaturated: 2.023 G
MUFA 16:1: 0.305 G
MUFA 18:1: 0.949 G
MUFA 20:1: 0.468 G
MUFA 22:1: 0.301 G
Fatty acids, total polyunsaturated: 0.995 G
PUFA 18:2: 0.472 G
PUFA 20:5 n-3 (EPA): 0.183 G
PUFA 22:5 n-3 (DPA): 0.073 G
PUFA 22:6 n-3 (DHA): 0.267 G
Cholesterol: 23 MG
Fish, salmon, sockeye (red), 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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][2010 FDA Seafood List]
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.
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: 69.64 G
Energy: 153 KCAL
Energy: 641 kJ
Protein: 21.94 G
Total lipid (fat): 7.28 G
Ash: 1.29 G
Calcium, Ca: 7 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 240 MG
Potassium, K: 360 MG
Sodium, Na: 60 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.052 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 29.9 UG
Thiamin: 0.253 MG
Riboflavin: 0.297 MG
Niacin: 8.04 MG
Pantothenic acid: 1.14 MG
Vitamin B-6: 0.282 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Vitamin B-12: 7.82 UG
Vitamin A, RAE: 58 UG
Retinol: 58 UG
Vitamin A, IU: 193 IU
Vitamin E (alpha-tocopherol): 1.25 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 1.007 G
SFA 14:0: 0.17 G
SFA 15:0: 0.02 G
SFA 16:0: 0.67 G
SFA 17:0: 0.01 G
SFA 18:0: 0.13 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 2.2 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.2 G
MUFA 17:1: 0.01 G
MUFA 18:1: 0.88 G
MUFA 20:1: 0.61 G
MUFA 22:1: 0.45 G
MUFA 24:1 c: 0.04 G
Fatty acids, total polyunsaturated: 1.37 G
PUFA 18:2: 0.07 G
PUFA 18:3: 0.07 G
PUFA 18:4: 0.07 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:4: 0.08 G
PUFA 20:5 n-3 (EPA): 0.33 G
PUFA 21:5: 0.01 G
PUFA 22:5 n-3 (DPA): 0.1 G
PUFA 22:6 n-3 (DHA): 0.63 G
Cholesterol: 64 MG
Tryptophan: 0.31 G
Threonine: 0.99 G
Isoleucine: 0.97 G
Leucine: 1.52 G
Lysine: 1.76 G
Methionine: 0.78 G
Cystine: 0.31 G
Phenylalanine: 0.82 G
Tyrosine: 0.66 G
Valine: 1.12 G
Arginine: 1.12 G
Histidine: 0.5 G
Alanine: 1.35 G
Aspartic acid: 2.79 G
Glutamic acid: 3.03 G
Glycine: 0.94 G
Proline: 0.65 G
Serine: 0.84 G
Fish, salmon, sockeye, 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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITH 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*.
METAL CONTAINER
SEAFOOD ENAMEL
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RED FISH FLESH Used only for red salmon.
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 68.07 G
Energy: 167 KCAL
Energy: 701 kJ
Protein: 23.59 G
Total lipid (fat): 7.39 G
Ash: 2.47 G
Calcium, Ca: 232 MG
Iron, Fe: 0.65 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 338 MG
Potassium, K: 314 MG
Sodium, Na: 408 MG
Zinc, Zn: 0.84 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 34.3 UG
Thiamin: 0.032 MG
Riboflavin: 0.212 MG
Niacin: 7.621 MG
Pantothenic acid: 0.535 MG
Vitamin B-6: 0.119 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 82.6 MG
Betaine: 3.7 MG
Vitamin B-12: 5.5 UG
Vitamin A, RAE: 55 UG
Retinol: 55 UG
Vitamin A, IU: 184 IU
Vitamin E (alpha-tocopherol): 2.07 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 841 IU
Vitamin D (D2 + D3): 21 UG
Vitamin D3 (cholecalciferol): 21 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.44 G
SFA 4:0: 0.004 G
SFA 8:0: 0.001 G
SFA 10:0: 0.008 G
SFA 12:0: 0.003 G
SFA 14:0: 0.231 G
SFA 15:0: 0.027 G
SFA 16:0: 0.971 G
SFA 17:0: 0.016 G
SFA 18:0: 0.164 G
SFA 20:0: 0.01 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.494 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.323 G
MUFA 17:1: 0.017 G
MUFA 18:1: 1.335 G
MUFA 18:1 c: 1.321 G
MUFA 20:1: 0.737 G
MUFA 22:1: 0.072 G
MUFA 22:1 c: 0.07 G
MUFA 24:1 c: 0.006 G
Fatty acids, total polyunsaturated: 1.783 G
PUFA 18:2: 0.134 G
PUFA 18:2 n-6 c,c: 0.117 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.059 G
PUFA 18:3 n-3 c,c,c (ALA): 0.054 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:4: 0.112 G
PUFA 20:2 n-6 c,c: 0.02 G
PUFA 20:3: 0.017 G
PUFA 20:3 n-3: 0.009 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.027 G
PUFA 20:5 n-3 (EPA): 0.518 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.139 G
PUFA 22:6 n-3 (DHA): 0.749 G
Fatty acids, total trans: 0.04 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.014 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.013 G
Cholesterol: 79 MG
Tryptophan: 0.283 G
Threonine: 1.269 G
Isoleucine: 1.13 G
Leucine: 1.832 G
Lysine: 2.059 G
Methionine: 0.696 G
Cystine: 0.18 G
Phenylalanine: 1.003 G
Tyrosine: 0.866 G
Valine: 1.306 G
Arginine: 1.483 G
Histidine: 0.64 G
Alanine: 1.519 G
Aspartic acid: 2.745 G
Glutamic acid: 3.319 G
Glycine: 1.443 G
Proline: 0.966 G
Serine: 1.059 G
Fish, salmon, sockeye, canned, without salt, drained solids with bone
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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITH BONE OR SHELL
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 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*.
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*.
METAL CONTAINER
SEAFOOD ENAMEL
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RED FISH FLESH Used only for red salmon.
DRAINED Used to indicate that the food, for example a canned food, is drained.
Water: 68.72 G
Energy: 153 KCAL
Energy: 640 kJ
Protein: 20.47 G
Total lipid (fat): 7.31 G
Ash: 2.7 G
Calcium, Ca: 239 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 326 MG
Potassium, K: 377 MG
Sodium, Na: 75 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.03 MG
Selenium, Se: 35.4 UG
Thiamin: 0.016 MG
Riboflavin: 0.193 MG
Niacin: 5.48 MG
Pantothenic acid: 0.55 MG
Vitamin B-6: 0.3 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 53 UG
Retinol: 53 UG
Vitamin A, IU: 176 IU
Fatty acids, total saturated: 1.644 G
SFA 14:0: 0.359 G
SFA 16:0: 1.079 G
SFA 18:0: 0.205 G
Fatty acids, total monounsaturated: 2.776 G
MUFA 16:1: 0.406 G
MUFA 18:1: 1.451 G
MUFA 20:1: 0.918 G
MUFA 22:1: 0.387 G
Fatty acids, total polyunsaturated: 2.277 G
PUFA 18:2: 0.085 G
PUFA 18:3: 0.09 G
PUFA 18:4: 0.106 G
PUFA 20:4: 0.374 G
PUFA 20:5 n-3 (EPA): 0.492 G
PUFA 22:5 n-3 (DPA): 0.077 G
PUFA 22:6 n-3 (DHA): 0.664 G
Cholesterol: 44 MG
Tryptophan: 0.229 G
Threonine: 0.897 G
Isoleucine: 0.943 G
Leucine: 1.664 G
Lysine: 1.88 G
Methionine: 0.606 G
Cystine: 0.219 G
Phenylalanine: 0.799 G
Tyrosine: 0.691 G
Valine: 1.055 G
Arginine: 1.225 G
Histidine: 0.603 G
Alanine: 1.238 G
Aspartic acid: 2.096 G
Glutamic acid: 3.056 G
Glycine: 0.983 G
Proline: 0.724 G
Serine: 0.835 G
Fish, salmon, sockeye, 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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][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
RED FISH FLESH Used only for red salmon.
Water: 67.33 G
Energy: 156 KCAL
Energy: 653 kJ
Protein: 26.48 G
Total lipid (fat): 5.57 G
Ash: 1.5 G
Calcium, Ca: 11 MG
Iron, Fe: 0.52 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 305 MG
Potassium, K: 436 MG
Sodium, Na: 92 MG
Zinc, Zn: 0.55 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 35.5 UG
Thiamin: 0.157 MG
Riboflavin: 0.246 MG
Niacin: 10.123 MG
Pantothenic acid: 1.274 MG
Vitamin B-6: 0.827 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 112.6 MG
Vitamin B-12: 4.47 UG
Vitamin A, RAE: 58 UG
Retinol: 58 UG
Vitamin A, IU: 193 IU
Vitamin E (alpha-tocopherol): 0.99 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.19 MG
Tocopherol, delta: 0.22 MG
Vitamin D (D2 + D3), International Units: 670 IU
Vitamin D (D2 + D3): 16.7 UG
Vitamin D3 (cholecalciferol): 16.7 UG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 0.4 UG
Fatty acids, total saturated: 0.969 G
SFA 10:0: 0.001 G
SFA 12:0: 0.003 G
SFA 14:0: 0.15 G
SFA 15:0: 0.018 G
SFA 16:0: 0.653 G
SFA 17:0: 0.013 G
SFA 18:0: 0.124 G
SFA 20:0: 0.006 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 1.864 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.164 G
MUFA 17:1: 0.015 G
MUFA 18:1: 0.843 G
MUFA 20:1: 0.447 G
MUFA 22:1: 0.374 G
MUFA 24:1 c: 0.017 G
Fatty acids, total polyunsaturated: 1.327 G
PUFA 18:2: 0.19 G
PUFA 18:3: 0.058 G
PUFA 18:4: 0.064 G
PUFA 20:2 n-6 c,c: 0.019 G
PUFA 20:3: 0.017 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.299 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.093 G
PUFA 22:6 n-3 (DHA): 0.56 G
Fatty acids, total trans: 0.023 G
Cholesterol: 61 MG
Tryptophan: 0.335 G
Threonine: 1.247 G
Isoleucine: 1.274 G
Leucine: 2.185 G
Lysine: 2.574 G
Methionine: 0.858 G
Cystine: 0.295 G
Phenylalanine: 1.086 G
Tyrosine: 1.207 G
Valine: 1.461 G
Arginine: 1.716 G
Histidine: 0.711 G
Alanine: 1.649 G
Aspartic acid: 2.708 G
Glutamic acid: 3.902 G
Glycine: 1.274 G
Proline: 0.979 G
Serine: 1.059 G
Fish, salmon, sockeye, 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)
SOCKEYE SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161979]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum in Artedi, 1792) ]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka (Walbaum, 1792) ] [https://www.fishbase.us/summary/SpeciesSummary.php?ID=243]
[FAO ASFIS SOC]
[https://www.sciname.info/Default.asp?SciName=Oncorhynchus nerka ][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
RED FISH FLESH Used only for red salmon.
Water: 72.54 G
Energy: 131 KCAL
Energy: 549 kJ
Protein: 22.25 G
Total lipid (fat): 4.69 G
Ash: 1.26 G
Calcium, Ca: 9 MG
Iron, Fe: 0.43 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 257 MG
Potassium, K: 367 MG
Sodium, Na: 78 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 29.8 UG
Thiamin: 0.132 MG
Riboflavin: 0.207 MG
Niacin: 8.507 MG
Pantothenic acid: 1.07 MG
Vitamin B-6: 0.731 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 94.6 MG
Vitamin B-12: 4.69 UG
Vitamin A, RAE: 49 UG
Retinol: 49 UG
Vitamin A, IU: 162 IU
Vitamin E (alpha-tocopherol): 0.83 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.16 MG
Tocopherol, delta: 0.19 MG
Vitamin D (D2 + D3), International Units: 563 IU
Vitamin D (D2 + D3): 14.1 UG
Vitamin D3 (cholecalciferol): 14.1 UG
Vitamin K (phylloquinone): 0.1 UG
Vitamin K (Menaquinone-4): 0.3 UG
Fatty acids, total saturated: 0.814 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.126 G
SFA 15:0: 0.015 G
SFA 16:0: 0.549 G
SFA 17:0: 0.011 G
SFA 18:0: 0.104 G
SFA 20:0: 0.005 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 1.371 G
MUFA 14:1: 0.003 G
MUFA 16:1: 0.137 G
MUFA 16:1 c: 0.132 G
MUFA 17:1: 0.013 G
MUFA 18:1: 0.709 G
MUFA 18:1 c: 0.701 G
MUFA 20:1: 0.376 G
MUFA 22:1: 0.314 G
MUFA 22:1 c: 0.314 G
MUFA 24:1 c: 0.014 G
Fatty acids, total polyunsaturated: 1.115 G
PUFA 18:2: 0.16 G
PUFA 18:2 n-6 c,c: 0.151 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.048 G
PUFA 18:3 n-3 c,c,c (ALA): 0.047 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 18:4: 0.054 G
PUFA 20:2 n-6 c,c: 0.016 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.009 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.251 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.079 G
PUFA 22:6 n-3 (DHA): 0.471 G
Fatty acids, total trans: 0.019 G
Fatty acids, total trans-monoenoic: 0.014 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.008 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 51 MG
Tryptophan: 0.282 G
Threonine: 1.048 G
Isoleucine: 1.07 G
Leucine: 1.837 G
Lysine: 2.163 G
Methionine: 0.721 G
Cystine: 0.248 G
Phenylalanine: 0.913 G
Tyrosine: 1.014 G
Valine: 1.228 G
Arginine: 1.442 G
Histidine: 0.597 G
Alanine: 1.386 G
Aspartic acid: 2.276 G
Glutamic acid: 3.279 G
Glycine: 1.07 G
Proline: 0.823 G
Serine: 0.89 G
Fish, salmon, steamed
Water: 58.75 G
Energy: 237 KCAL
Protein: 25.82 G
Total lipid (fat): 14.1 G
Calcium, Ca: 11 MG
Iron, Fe: 0.44 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 310 MG
Potassium, K: 460 MG
Sodium, Na: 177 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.063 MG
Selenium, Se: 32.7 UG
Vitamin C, total ascorbic acid: 3 MG
Thiamin: 0.188 MG
Riboflavin: 0.171 MG
Niacin: 10.741 MG
Vitamin B-6: 0.716 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 104.3 MG
Vitamin B-12: 3.93 UG
Vitamin A, RAE: 56 UG
Retinol: 56 UG
Vitamin E (alpha-tocopherol): 3.49 MG
Vitamin D (D2 + D3): 13.9 UG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 3.146 G
SFA 12:0: 0.001 G
SFA 14:0: 0.591 G
SFA 16:0: 1.927 G
SFA 18:0: 0.501 G
Fatty acids, total monounsaturated: 3.998 G
MUFA 16:1: 0.806 G
MUFA 18:1: 2.771 G
MUFA 20:1: 0.393 G
MUFA 22:1: 0.015 G
Fatty acids, total polyunsaturated: 3.938 G
PUFA 18:2: 0.878 G
PUFA 18:3: 0.173 G
PUFA 18:4: 0.137 G
PUFA 20:4: 0.092 G
PUFA 20:5 n-3 (EPA): 0.874 G
PUFA 22:5 n-3 (DPA): 0.387 G
PUFA 22:6 n-3 (DHA): 1.151 G
Cholesterol: 67 MG
Fish, salmon, tipnuk, fermented (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 SALMON <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161974]
<SCIGEN>Oncorhynchus Suckley, 1861
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.
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.
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
FERMENTED/MODIFIED, MULTIPLE COMPONENT Used for products in which significant amounts of two or more components (i.e., carbohydrate and protein, carbohydrate and fat, protein and fat, or all three) are modified through microbial processes. Enzymatic or other biological processes may also be involved.
PRESERVED BY FERMENTATION Preserved by suppressing undesirable microorganisms and enzymatic activity by the effects of fermentation.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
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: 68.8 G
Energy: 159 KCAL
Energy: 665 kJ
Protein: 15.9 G
Total lipid (fat): 10.6 G
Ash: 2 G
Phosphorus, P: 46 MG
Thiamin: 0.13 MG
Riboflavin: 0.15 MG
Niacin: 1.9 MG
Vitamin A, IU: 780 IU
Fish, sardine, Atlantic, canned in oil, drained solids with bone
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, WITH 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.
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*.
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 VEGETABLE OIL
METAL CONTAINER
SEAFOOD ENAMEL
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: 59.61 G
Energy: 208 KCAL
Energy: 871 kJ
Protein: 24.62 G
Total lipid (fat): 11.45 G
Ash: 3.38 G
Calcium, Ca: 382 MG
Iron, Fe: 2.92 MG
Magnesium, Mg: 39 MG
Phosphorus, P: 490 MG
Potassium, K: 397 MG
Sodium, Na: 307 MG
Zinc, Zn: 1.31 MG
Copper, Cu: 0.186 MG
Manganese, Mn: 0.108 MG
Selenium, Se: 52.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.227 MG
Niacin: 5.245 MG
Pantothenic acid: 0.642 MG
Vitamin B-6: 0.167 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 75 MG
Vitamin B-12: 8.94 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Vitamin A, IU: 108 IU
Vitamin E (alpha-tocopherol): 2.04 MG
Vitamin D (D2 + D3), International Units: 193 IU
Vitamin D (D2 + D3): 4.8 UG
Vitamin D3 (cholecalciferol): 4.8 UG
Vitamin K (phylloquinone): 2.6 UG
Fatty acids, total saturated: 1.528 G
SFA 14:0: 0.192 G
SFA 16:0: 0.993 G
SFA 18:0: 0.343 G
Fatty acids, total monounsaturated: 3.869 G
MUFA 16:1: 0.22 G
MUFA 18:1: 2.145 G
MUFA 20:1: 0.423 G
MUFA 22:1: 1.081 G
Fatty acids, total polyunsaturated: 5.148 G
PUFA 18:2: 3.543 G
PUFA 18:3: 0.498 G
PUFA 18:4: 0.125 G
PUFA 20:5 n-3 (EPA): 0.473 G
PUFA 22:6 n-3 (DHA): 0.509 G
Cholesterol: 142 MG
Tryptophan: 0.276 G
Threonine: 1.079 G
Isoleucine: 1.134 G
Leucine: 2.001 G
Lysine: 2.26 G
Methionine: 0.729 G
Cystine: 0.264 G
Phenylalanine: 0.961 G
Tyrosine: 0.831 G
Valine: 1.268 G
Arginine: 1.473 G
Histidine: 0.725 G
Alanine: 1.489 G
Aspartic acid: 2.52 G
Glutamic acid: 3.674 G
Glycine: 1.181 G
Proline: 0.87 G
Serine: 1.004 G
Fish, sardine, Pacific, canned in tomato sauce, drained solids with bone
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)
CHILEAN PILCHARD <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Sardinops sagax (Jenyns, 1842) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161729]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=1477]
[https://www.sciname.info/Default.asp?SciName=Sardinops sagax de Buen, 1958 ][FAO ASFIS CHP]
[CEC 1993 198]
[https://www.sciname.info/Default.asp?SciName=Sardinops sagax ][2010 FDA Seafood List]
SKELETAL MEAT PART, WITH 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.
COOKING METHOD NOT APPLICABLE
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
TOMATO ADDED
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 GRAVY OR SAUCE, VEGETABLE
METAL CONTAINER
SEAFOOD ENAMEL
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: 66.86 G
Energy: 185 KCAL
Energy: 774 kJ
Protein: 20.86 G
Total lipid (fat): 10.45 G
Ash: 1.88 G
Carbohydrate, by difference: 0.54 G
Fiber, total dietary: 0.1 G
Sugars, Total: 0.43 G
Sucrose: 0.03 G
Glucose: 0.23 G
Fructose: 0.17 G
Calcium, Ca: 240 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 366 MG
Potassium, K: 341 MG
Sodium, Na: 414 MG
Zinc, Zn: 1.4 MG
Copper, Cu: 0.272 MG
Manganese, Mn: 0.206 MG
Selenium, Se: 40.6 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.044 MG
Riboflavin: 0.233 MG
Niacin: 4.2 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.123 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 76 MG
Betaine: 0.1 MG
Vitamin B-12: 9 UG
Vitamin A, RAE: 34 UG
Retinol: 32 UG
Carotene, beta: 26 UG
Vitamin A, IU: 151 IU
Lycopene: 1398 UG
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 1.38 MG
Tocopherol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 193 IU
Vitamin D (D2 + D3): 4.8 UG
Vitamin D3 (cholecalciferol): 4.8 UG
Vitamin K (phylloquinone): 0.4 UG
Fatty acids, total saturated: 2.684 G
SFA 14:0: 0.702 G
SFA 16:0: 1.738 G
SFA 18:0: 0.244 G
Fatty acids, total monounsaturated: 4.818 G
MUFA 16:1: 0.633 G
MUFA 18:1: 1.85 G
MUFA 20:1: 0.71 G
MUFA 22:1: 1.624 G
Fatty acids, total polyunsaturated: 2.111 G
PUFA 18:2: 0.123 G
PUFA 18:3: 0.235 G
PUFA 20:4: 0.297 G
PUFA 20:5 n-3 (EPA): 0.532 G
PUFA 22:5 n-3 (DPA): 0.061 G
PUFA 22:6 n-3 (DHA): 0.864 G
Cholesterol: 61 MG
Tryptophan: 0.157 G
Threonine: 0.795 G
Isoleucine: 0.795 G
Leucine: 1.358 G
Lysine: 1.4 G
Methionine: 0.476 G
Cystine: 0.139 G
Phenylalanine: 0.793 G
Tyrosine: 0.625 G
Valine: 0.926 G
Arginine: 1.049 G
Histidine: 0.68 G
Alanine: 1.005 G
Aspartic acid: 1.666 G
Glutamic acid: 2.307 G
Glycine: 0.827 G
Proline: 0.651 G
Serine: 0.727 G
Fish, sardines, canned
Water: 59.61 G
Energy: 208 KCAL
Protein: 24.62 G
Total lipid (fat): 11.45 G
Calcium, Ca: 382 MG
Iron, Fe: 2.92 MG
Magnesium, Mg: 39 MG
Phosphorus, P: 490 MG
Potassium, K: 397 MG
Sodium, Na: 307 MG
Zinc, Zn: 1.31 MG
Copper, Cu: 0.186 MG
Selenium, Se: 52.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.227 MG
Niacin: 5.245 MG
Vitamin B-6: 0.167 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 75 MG
Vitamin B-12: 8.94 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Vitamin E (alpha-tocopherol): 2.04 MG
Vitamin D (D2 + D3): 4.8 UG
Vitamin K (phylloquinone): 2.6 UG
Fatty acids, total saturated: 1.528 G
SFA 14:0: 0.192 G
SFA 16:0: 0.993 G
SFA 18:0: 0.343 G
Fatty acids, total monounsaturated: 3.869 G
MUFA 16:1: 0.22 G
MUFA 18:1: 2.145 G
MUFA 20:1: 0.423 G
MUFA 22:1: 1.081 G
Fatty acids, total polyunsaturated: 5.148 G
PUFA 18:2: 3.543 G
PUFA 18:3: 0.498 G
PUFA 18:4: 0.125 G
PUFA 20:5 n-3 (EPA): 0.473 G
PUFA 22:6 n-3 (DHA): 0.509 G
Cholesterol: 142 MG
Fish, scup, 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)
SCUP <SCIFAM>Sparidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169180]
[https://www.sciname.info/Default.asp?SciName=Stenotomus chrysops (Linnaeus, 1766) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169182]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=452]
[FAO ASFIS SCP]
[CEC 1993 800]
[https://www.sciname.info/Default.asp?SciName=Stenotomus chrysops ][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: 68.42 G
Energy: 135 KCAL
Energy: 565 kJ
Protein: 24.21 G
Total lipid (fat): 3.5 G
Ash: 1.55 G
Calcium, Ca: 51 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 237 MG
Potassium, K: 368 MG
Sodium, Na: 54 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.045 MG
Selenium, Se: 46.8 UG
Thiamin: 0.127 MG
Riboflavin: 0.122 MG
Niacin: 4.994 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.346 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 1.62 UG
Vitamin A, RAE: 31 UG
Retinol: 31 UG
Vitamin A, IU: 104 IU
Cholesterol: 67 MG
Tryptophan: 0.271 G
Threonine: 1.061 G
Isoleucine: 1.115 G
Leucine: 1.967 G
Lysine: 2.223 G
Methionine: 0.716 G
Cystine: 0.259 G
Phenylalanine: 0.945 G
Tyrosine: 0.817 G
Valine: 1.247 G
Arginine: 1.448 G
Histidine: 0.713 G
Alanine: 1.464 G
Aspartic acid: 2.479 G
Glutamic acid: 3.613 G
Glycine: 1.162 G
Proline: 0.856 G
Serine: 0.988 G
Fish, scup, 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)
SCUP <SCIFAM>Sparidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169180]
[https://www.sciname.info/Default.asp?SciName=Stenotomus chrysops (Linnaeus, 1766) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169182]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=452]
[FAO ASFIS SCP]
[CEC 1993 800]
[https://www.sciname.info/Default.asp?SciName=Stenotomus chrysops ][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: 75.37 G
Energy: 105 KCAL
Energy: 440 kJ
Protein: 18.88 G
Total lipid (fat): 2.73 G
Ash: 1.21 G
Calcium, Ca: 40 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 185 MG
Potassium, K: 287 MG
Sodium, Na: 42 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.035 MG
Selenium, Se: 36.5 UG
Thiamin: 0.11 MG
Riboflavin: 0.1 MG
Niacin: 4.1 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.3 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 65 MG
Vitamin B-12: 1.4 UG
Vitamin A, RAE: 27 UG
Retinol: 27 UG
Vitamin A, IU: 90 IU
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin D (D2 + D3), International Units: 47 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin D3 (cholecalciferol): 1.2 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.64 G
Fatty acids, total monounsaturated: 0.56 G
Fatty acids, total polyunsaturated: 1.03 G
PUFA 18:2: 0.039 G
PUFA 18:3: 0.008 G
PUFA 18:4: 0.018 G
PUFA 20:4: 0.1 G
PUFA 20:5 n-3 (EPA): 0.104 G
PUFA 22:5 n-3 (DPA): 0.132 G
PUFA 22:6 n-3 (DHA): 0.53 G
Cholesterol: 52 MG
Tryptophan: 0.211 G
Threonine: 0.827 G
Isoleucine: 0.87 G
Leucine: 1.534 G
Lysine: 1.733 G
Methionine: 0.559 G
Cystine: 0.202 G
Phenylalanine: 0.737 G
Tyrosine: 0.637 G
Valine: 0.972 G
Arginine: 1.129 G
Histidine: 0.556 G
Alanine: 1.142 G
Aspartic acid: 1.933 G
Glutamic acid: 2.818 G
Glycine: 0.906 G
Proline: 0.667 G
Serine: 0.77 G
Fish, sea bass, 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)
SEA BASS FAMILY <SCIFAM>Serranidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167674]
<SCIFAM>Serranidae [FAO ASFIS BSX]
<SCIFAM>Serranidae [CEC 1993 579]
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: 72.14 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 23.63 G
Total lipid (fat): 2.56 G
Ash: 1.4 G
Calcium, Ca: 13 MG
Iron, Fe: 0.37 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 248 MG
Potassium, K: 328 MG
Sodium, Na: 87 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.024 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 46.8 UG
Thiamin: 0.13 MG
Riboflavin: 0.15 MG
Niacin: 1.9 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.46 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 64 UG
Retinol: 64 UG
Vitamin A, IU: 213 IU
Fatty acids, total saturated: 0.655 G
SFA 14:0: 0.063 G
SFA 16:0: 0.413 G
SFA 18:0: 0.177 G
Fatty acids, total monounsaturated: 0.544 G
MUFA 16:1: 0.167 G
MUFA 18:1: 0.377 G
Fatty acids, total polyunsaturated: 0.953 G
PUFA 18:2: 0.031 G
PUFA 18:4: 0.059 G
PUFA 20:5 n-3 (EPA): 0.206 G
PUFA 22:5 n-3 (DPA): 0.097 G
PUFA 22:6 n-3 (DHA): 0.556 G
Cholesterol: 53 MG
Tryptophan: 0.265 G
Threonine: 1.036 G
Isoleucine: 1.089 G
Leucine: 1.921 G
Lysine: 2.17 G
Methionine: 0.699 G
Cystine: 0.253 G
Phenylalanine: 0.923 G
Tyrosine: 0.798 G
Valine: 1.217 G
Arginine: 1.414 G
Histidine: 0.696 G
Alanine: 1.429 G
Aspartic acid: 2.42 G
Glutamic acid: 3.528 G
Glycine: 1.134 G
Proline: 0.836 G
Serine: 0.964 G
Fish, sea bass, 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)
SEA BASS FAMILY <SCIFAM>Serranidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=167674]
<SCIFAM>Serranidae [FAO ASFIS BSX]
<SCIFAM>Serranidae [CEC 1993 579]
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: 78.27 G
Energy: 97 KCAL
Energy: 406 kJ
Protein: 18.43 G
Total lipid (fat): 2 G
Ash: 1.09 G
Calcium, Ca: 10 MG
Iron, Fe: 0.29 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 194 MG
Potassium, K: 256 MG
Sodium, Na: 68 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.019 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.11 MG
Riboflavin: 0.12 MG
Niacin: 1.6 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.4 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 60.8 MG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 46 UG
Retinol: 46 UG
Vitamin A, IU: 154 IU
Vitamin E (alpha-tocopherol): 0.84 MG
Vitamin D (D2 + D3), International Units: 226 IU
Vitamin D (D2 + D3): 5.6 UG
Vitamin D3 (cholecalciferol): 5.6 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.511 G
SFA 14:0: 0.049 G
SFA 16:0: 0.322 G
SFA 18:0: 0.138 G
Fatty acids, total monounsaturated: 0.424 G
MUFA 16:1: 0.13 G
MUFA 18:1: 0.294 G
Fatty acids, total polyunsaturated: 0.743 G
PUFA 18:2: 0.024 G
PUFA 18:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.161 G
PUFA 22:5 n-3 (DPA): 0.076 G
PUFA 22:6 n-3 (DHA): 0.434 G
Cholesterol: 41 MG
Tryptophan: 0.206 G
Threonine: 0.808 G
Isoleucine: 0.849 G
Leucine: 1.498 G
Lysine: 1.693 G
Methionine: 0.546 G
Cystine: 0.198 G
Phenylalanine: 0.72 G
Tyrosine: 0.622 G
Valine: 0.95 G
Arginine: 1.103 G
Histidine: 0.543 G
Alanine: 1.115 G
Aspartic acid: 1.887 G
Glutamic acid: 2.751 G
Glycine: 0.885 G
Proline: 0.652 G
Serine: 0.752 G
Fish, seatrout, 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)
SEATROUT <SCIFAM>Sciaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169237]
[https://www.sciname.info/Default.asp?SciName=Cynoscion Gill, 1861 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169238]
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: 71.91 G
Energy: 133 KCAL
Energy: 556 kJ
Protein: 21.46 G
Total lipid (fat): 4.63 G
Ash: 1.62 G
Calcium, Ca: 22 MG
Iron, Fe: 0.35 MG
Magnesium, Mg: 40 MG
Phosphorus, P: 321 MG
Potassium, K: 437 MG
Sodium, Na: 74 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 46.8 UG
Thiamin: 0.069 MG
Riboflavin: 0.207 MG
Niacin: 2.923 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: 3.46 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 115 IU
Fatty acids, total saturated: 1.293 G
SFA 14:0: 0.095 G
SFA 16:0: 0.82 G
SFA 18:0: 0.214 G
Fatty acids, total monounsaturated: 1.133 G
MUFA 16:1: 0.464 G
MUFA 18:1: 0.602 G
MUFA 20:1: 0.064 G
Fatty acids, total polyunsaturated: 0.929 G
PUFA 18:2: 0.088 G
PUFA 18:3: 0.005 G
PUFA 18:4: 0.01 G
PUFA 20:4: 0.247 G
PUFA 20:5 n-3 (EPA): 0.211 G
PUFA 22:5 n-3 (DPA): 0.097 G
PUFA 22:6 n-3 (DHA): 0.265 G
Cholesterol: 106 MG
Tryptophan: 0.24 G
Threonine: 0.941 G
Isoleucine: 0.989 G
Leucine: 1.744 G
Lysine: 1.971 G
Methionine: 0.635 G
Cystine: 0.23 G
Phenylalanine: 0.838 G
Tyrosine: 0.725 G
Valine: 1.106 G
Arginine: 1.284 G
Histidine: 0.632 G
Alanine: 1.298 G
Aspartic acid: 2.198 G
Glutamic acid: 3.204 G
Glycine: 1.03 G
Proline: 0.759 G
Serine: 0.876 G
Fish, seatrout, 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)
SEATROUT <SCIFAM>Sciaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169237]
[https://www.sciname.info/Default.asp?SciName=Cynoscion Gill, 1861 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169238]
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: 78.09 G
Energy: 104 KCAL
Energy: 435 kJ
Protein: 16.74 G
Total lipid (fat): 3.61 G
Ash: 1.26 G
Calcium, Ca: 17 MG
Iron, Fe: 0.27 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 250 MG
Potassium, K: 341 MG
Sodium, Na: 58 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.06 MG
Riboflavin: 0.17 MG
Niacin: 2.4 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: 3 UG
Vitamin A, RAE: 30 UG
Retinol: 30 UG
Vitamin A, IU: 100 IU
Fatty acids, total saturated: 1.009 G
SFA 14:0: 0.074 G
SFA 16:0: 0.64 G
SFA 18:0: 0.167 G
Fatty acids, total monounsaturated: 0.884 G
MUFA 16:1: 0.362 G
MUFA 18:1: 0.47 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.725 G
PUFA 18:2: 0.069 G
PUFA 18:3: 0.004 G
PUFA 18:4: 0.008 G
PUFA 20:4: 0.193 G
PUFA 20:5 n-3 (EPA): 0.165 G
PUFA 22:5 n-3 (DPA): 0.076 G
PUFA 22:6 n-3 (DHA): 0.207 G
Cholesterol: 83 MG
Tryptophan: 0.188 G
Threonine: 0.734 G
Isoleucine: 0.772 G
Leucine: 1.361 G
Lysine: 1.538 G
Methionine: 0.496 G
Cystine: 0.179 G
Phenylalanine: 0.654 G
Tyrosine: 0.565 G
Valine: 0.863 G
Arginine: 1.002 G
Histidine: 0.493 G
Alanine: 1.013 G
Aspartic acid: 1.715 G
Glutamic acid: 2.5 G
Glycine: 0.804 G
Proline: 0.592 G
Serine: 0.683 G
Fish, shad, american, 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)
AMERICAN SHAD <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Alosa sapidissima (Wilson, 1811) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161702]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=1584]
[FAO ASFIS SHA]
[CEC 1993 159]
[https://www.sciname.info/Default.asp?SciName=Alosa sapidissima ][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: 59.22 G
Energy: 252 KCAL
Energy: 1054 kJ
Protein: 21.71 G
Total lipid (fat): 17.65 G
Ash: 1.69 G
Calcium, Ca: 60 MG
Iron, Fe: 1.24 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 349 MG
Potassium, K: 492 MG
Sodium, Na: 65 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.054 MG
Selenium, Se: 46.8 UG
Thiamin: 0.183 MG
Riboflavin: 0.308 MG
Niacin: 10.769 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.462 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 36 UG
Retinol: 36 UG
Vitamin A, IU: 120 IU
Cholesterol: 96 MG
Tryptophan: 0.243 G
Threonine: 0.952 G
Isoleucine: 1 G
Leucine: 1.764 G
Lysine: 1.993 G
Methionine: 0.642 G
Cystine: 0.233 G
Phenylalanine: 0.847 G
Tyrosine: 0.733 G
Valine: 1.118 G
Arginine: 1.299 G
Histidine: 0.639 G
Alanine: 1.313 G
Aspartic acid: 2.223 G
Glutamic acid: 3.24 G
Glycine: 1.042 G
Proline: 0.767 G
Serine: 0.886 G
Fish, shad, american, 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)
AMERICAN SHAD <SCIFAM>Clupeidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161700]
[https://www.sciname.info/Default.asp?SciName=Alosa sapidissima (Wilson, 1811) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161702]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=1584]
[FAO ASFIS SHA]
[CEC 1993 159]
[https://www.sciname.info/Default.asp?SciName=Alosa sapidissima ][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: 68.19 G
Energy: 197 KCAL
Energy: 824 kJ
Protein: 16.93 G
Total lipid (fat): 13.77 G
Ash: 1.32 G
Calcium, Ca: 47 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 272 MG
Potassium, K: 384 MG
Sodium, Na: 51 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.042 MG
Selenium, Se: 36.5 UG
Thiamin: 0.15 MG
Riboflavin: 0.24 MG
Niacin: 8.4 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.4 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 74 MG
Vitamin B-12: 0.15 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Vitamin A, IU: 106 IU
Vitamin E (alpha-tocopherol): 1.22 MG
Vitamin D (D2 + D3), International Units: 190 IU
Vitamin D (D2 + D3): 4.8 UG
Vitamin D3 (cholecalciferol): 4.8 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 3.126 G
SFA 10:0: 0.008 G
SFA 12:0: 0.018 G
SFA 14:0: 0.849 G
SFA 16:0: 2.073 G
SFA 18:0: 0.167 G
Fatty acids, total monounsaturated: 5.724 G
MUFA 16:1: 0.953 G
MUFA 18:1: 2.323 G
MUFA 20:1: 1.105 G
MUFA 22:1: 1.287 G
Fatty acids, total polyunsaturated: 3.268 G
PUFA 18:2: 0.199 G
PUFA 18:3: 0.158 G
PUFA 18:4: 0.328 G
PUFA 20:4: 0.092 G
PUFA 20:5 n-3 (EPA): 1.086 G
PUFA 22:5 n-3 (DPA): 0.084 G
PUFA 22:6 n-3 (DHA): 1.321 G
Cholesterol: 75 MG
Tryptophan: 0.19 G
Threonine: 0.742 G
Isoleucine: 0.78 G
Leucine: 1.376 G
Lysine: 1.555 G
Methionine: 0.501 G
Cystine: 0.182 G
Phenylalanine: 0.661 G
Tyrosine: 0.572 G
Valine: 0.872 G
Arginine: 1.013 G
Histidine: 0.498 G
Alanine: 1.024 G
Aspartic acid: 1.734 G
Glutamic acid: 2.527 G
Glycine: 0.813 G
Proline: 0.599 G
Serine: 0.691 G
Fish, shark, mixed species, cooked, batter-dipped and fried
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, SQUALIFORM <SCIORD>Squaliformes Compagno, 1973 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=160602]
<SCIORD>Squaliformes [FAO ASFIS SHX]
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
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
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 60.09 G
Energy: 228 KCAL
Energy: 954 kJ
Protein: 18.62 G
Total lipid (fat): 13.82 G
Ash: 1.25 G
Carbohydrate, by difference: 6.39 G
Calcium, Ca: 50 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 43 MG
Phosphorus, P: 194 MG
Potassium, K: 155 MG
Sodium, Na: 122 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.05 MG
Selenium, Se: 34 UG
Thiamin: 0.072 MG
Riboflavin: 0.097 MG
Niacin: 2.783 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.3 MG
Folate, total: 15 UG
Folic acid: 10 UG
Folate, food: 5 UG
Folate, DFE: 22 UG
Vitamin B-12: 1.21 UG
Vitamin A, RAE: 54 UG
Retinol: 54 UG
Vitamin A, IU: 180 IU
Fatty acids, total saturated: 3.205 G
SFA 14:0: 0.102 G
SFA 16:0: 2.008 G
SFA 18:0: 1.092 G
Fatty acids, total monounsaturated: 5.935 G
MUFA 16:1: 0.223 G
MUFA 18:1: 5.216 G
MUFA 20:1: 0.217 G
MUFA 22:1: 0.253 G
Fatty acids, total polyunsaturated: 3.701 G
PUFA 18:2: 2.6 G
PUFA 18:3: 0.19 G
PUFA 18:4: 0.025 G
PUFA 20:4: 0.092 G
PUFA 20:5 n-3 (EPA): 0.258 G
PUFA 22:5 n-3 (DPA): 0.089 G
PUFA 22:6 n-3 (DHA): 0.431 G
Cholesterol: 59 MG
Tryptophan: 0.212 G
Threonine: 0.843 G
Isoleucine: 0.867 G
Leucine: 1.515 G
Lysine: 1.634 G
Methionine: 0.541 G
Cystine: 0.212 G
Phenylalanine: 0.75 G
Tyrosine: 0.633 G
Valine: 0.965 G
Arginine: 1.094 G
Histidine: 0.538 G
Alanine: 1.097 G
Aspartic acid: 1.85 G
Glutamic acid: 2.97 G
Glycine: 0.872 G
Proline: 0.744 G
Serine: 0.789 G
Fish, shark, 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, SQUALIFORM <SCIORD>Squaliformes Compagno, 1973 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=160602]
<SCIORD>Squaliformes [FAO ASFIS SHX]
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: 73.58 G
Energy: 130 KCAL
Energy: 544 kJ
Protein: 20.98 G
Total lipid (fat): 4.51 G
Ash: 1.39 G
Calcium, Ca: 34 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 49 MG
Phosphorus, P: 210 MG
Potassium, K: 160 MG
Sodium, Na: 79 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.033 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.5 UG
Thiamin: 0.042 MG
Riboflavin: 0.062 MG
Niacin: 2.938 MG
Pantothenic acid: 0.695 MG
Vitamin B-6: 0.4 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 65 MG
Vitamin B-12: 1.49 UG
Vitamin A, RAE: 70 UG
Retinol: 70 UG
Vitamin A, IU: 233 IU
Vitamin E (alpha-tocopherol): 1 MG
Vitamin D (D2 + D3), International Units: 24 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin D3 (cholecalciferol): 0.6 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.925 G
SFA 14:0: 0.08 G
SFA 16:0: 0.726 G
SFA 18:0: 0.117 G
Fatty acids, total monounsaturated: 1.808 G
MUFA 16:1: 0.253 G
MUFA 18:1: 0.979 G
MUFA 20:1: 0.266 G
MUFA 22:1: 0.31 G
Fatty acids, total polyunsaturated: 1.195 G
PUFA 18:2: 0.076 G
PUFA 18:3: 0.028 G
PUFA 18:4: 0.031 G
PUFA 20:4: 0.108 G
PUFA 20:5 n-3 (EPA): 0.316 G
PUFA 22:5 n-3 (DPA): 0.109 G
PUFA 22:6 n-3 (DHA): 0.527 G
Cholesterol: 51 MG
Tryptophan: 0.235 G
Threonine: 0.92 G
Isoleucine: 0.967 G
Leucine: 1.705 G
Lysine: 1.926 G
Methionine: 0.621 G
Cystine: 0.225 G
Phenylalanine: 0.819 G
Tyrosine: 0.708 G
Valine: 1.081 G
Arginine: 1.255 G
Histidine: 0.618 G
Alanine: 1.269 G
Aspartic acid: 2.148 G
Glutamic acid: 3.131 G
Glycine: 1.007 G
Proline: 0.742 G
Serine: 0.856 G
Fish, shark
Water: 57.62 G
Energy: 216 KCAL
Protein: 23.27 G
Total lipid (fat): 9.58 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 46 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 236 MG
Potassium, K: 184 MG
Sodium, Na: 346 MG
Zinc, Zn: 0.55 MG
Copper, Cu: 0.053 MG
Selenium, Se: 40.3 UG
Thiamin: 0.134 MG
Riboflavin: 0.111 MG
Niacin: 3.76 MG
Vitamin B-6: 0.415 MG
Folate, total: 19 UG
Folic acid: 13 UG
Folate, food: 6 UG
Folate, DFE: 28 UG
Choline, total: 73 MG
Vitamin B-12: 1.42 UG
Vitamin A, RAE: 84 UG
Retinol: 84 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.67 MG
Vitamin D (D2 + D3): 0.7 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 2.23 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: 0.198 G
SFA 16:0: 1.464 G
SFA 18:0: 0.384 G
Fatty acids, total monounsaturated: 3.512 G
MUFA 16:1: 0.292 G
MUFA 18:1: 2.58 G
MUFA 20:1: 0.3 G
MUFA 22:1: 0.325 G
Fatty acids, total polyunsaturated: 2.689 G
PUFA 18:2: 1.355 G
PUFA 18:3: 0.187 G
PUFA 18:4: 0.033 G
PUFA 20:4: 0.115 G
PUFA 20:5 n-3 (EPA): 0.331 G
PUFA 22:5 n-3 (DPA): 0.115 G
PUFA 22:6 n-3 (DHA): 0.552 G
Cholesterol: 61 MG
Fish, sheefish, 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)
INCONNU <SCIFAM>Salmonidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=161931]
[https://www.sciname.info/Default.asp?SciName=Stenodus leucichthys (Gldenstdt, 1772) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162006]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=2692]
[FAO ASFIS SDL]
[https://www.sciname.info/Default.asp?SciName=Stenodus leucichthys ][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).
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: 74.62 G
Energy: 115 KCAL
Energy: 479 kJ
Protein: 22.25 G
Total lipid (fat): 2.84 G
Ash: 1.58 G
Calcium, Ca: 140 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 300 MG
Potassium, K: 390 MG
Sodium, Na: 52 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 42.3 UG
Thiamin: 0.041 MG
Riboflavin: 0.126 MG
Niacin: 2.12 MG
Pantothenic acid: 0.648 MG
Vitamin B-6: 0.162 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 108.9 MG
Betaine: 123.7 MG
Vitamin B-12: 5.9 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Tocopherol, gamma: 0.01 MG
Fatty acids, total saturated: 0.49 G
SFA 14:0: 0.08 G
SFA 16:0: 0.35 G
SFA 18:0: 0.06 G
Fatty acids, total monounsaturated: 1.08 G
MUFA 16:1: 0.26 G
MUFA 18:1: 0.54 G
MUFA 20:1: 0.19 G
MUFA 22:1: 0.08 G
MUFA 24:1 c: 0.01 G
Fatty acids, total polyunsaturated: 0.7 G
PUFA 18:2: 0.03 G
PUFA 18:3: 0.04 G
PUFA 18:4: 0.01 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.17 G
PUFA 22:5 n-3 (DPA): 0.08 G
PUFA 22:6 n-3 (DHA): 0.32 G
Cholesterol: 56 MG
Tryptophan: 0.21 G
Threonine: 0.94 G
Isoleucine: 0.86 G
Leucine: 1.52 G
Lysine: 1.82 G
Methionine: 0.63 G
Cystine: 0.2 G
Phenylalanine: 0.85 G
Tyrosine: 0.68 G
Valine: 1 G
Arginine: 1.31 G
Histidine: 0.52 G
Alanine: 1.4 G
Aspartic acid: 2.07 G
Glutamic acid: 2.95 G
Glycine: 1.5 G
Proline: 1.15 G
Serine: 0.85 G
Fish, sheepshead, 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)
SHEEPSHEAD <SCIFAM>Sparidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169180]
[https://www.sciname.info/Default.asp?SciName=Archosargus probatocephalus (Walbaum, 1792) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169189]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=441]
[https://www.sciname.info/Default.asp?SciName=Archosargus probatocephalus (Walbaum 1792) ][FAO ASFIS SPH]
[CEC 1993 755]
[https://www.sciname.info/Default.asp?SciName=Archosargus probatocephalus ] [2010 FDA Seafood List]
[FDA RFE 2010 3]
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: 69.04 G
Energy: 126 KCAL
Energy: 527 kJ
Protein: 26.02 G
Total lipid (fat): 1.63 G
Ash: 1.44 G
Calcium, Ca: 37 MG
Iron, Fe: 0.67 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 350 MG
Potassium, K: 512 MG
Sodium, Na: 73 MG
Zinc, Zn: 0.63 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 51.3 UG
Thiamin: 0.01 MG
Riboflavin: 0.05 MG
Niacin: 1.8 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.35 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.3 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 115 IU
Fatty acids, total saturated: 0.36 G
SFA 14:0: 0.044 G
SFA 16:0: 0.227 G
SFA 18:0: 0.089 G
Fatty acids, total monounsaturated: 0.35 G
MUFA 16:1: 0.107 G
MUFA 18:1: 0.243 G
Fatty acids, total polyunsaturated: 0.382 G
PUFA 18:2: 0.042 G
PUFA 20:4: 0.11 G
PUFA 20:5 n-3 (EPA): 0.083 G
PUFA 22:5 n-3 (DPA): 0.04 G
PUFA 22:6 n-3 (DHA): 0.107 G
Cholesterol: 64 MG
Tryptophan: 0.291 G
Threonine: 1.141 G
Isoleucine: 1.199 G
Leucine: 2.115 G
Lysine: 2.39 G
Methionine: 0.77 G
Cystine: 0.279 G
Phenylalanine: 1.016 G
Tyrosine: 0.878 G
Valine: 1.34 G
Arginine: 1.557 G
Histidine: 0.766 G
Alanine: 1.574 G
Aspartic acid: 2.664 G
Glutamic acid: 3.884 G
Glycine: 1.249 G
Proline: 0.92 G
Serine: 1.062 G
Fish, sheepshead, 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)
SHEEPSHEAD <SCIFAM>Sparidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169180]
[https://www.sciname.info/Default.asp?SciName=Archosargus probatocephalus (Walbaum, 1792) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169189]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=441]
[https://www.sciname.info/Default.asp?SciName=Archosargus probatocephalus (Walbaum 1792) ][FAO ASFIS SPH]
[CEC 1993 755]
[https://www.sciname.info/Default.asp?SciName=Archosargus probatocephalus ] [2010 FDA Seafood List]
[FDA RFE 2010 3]
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: 77.97 G
Energy: 108 KCAL
Energy: 452 kJ
Protein: 20.21 G
Total lipid (fat): 2.41 G
Ash: 1.09 G
Calcium, Ca: 21 MG
Iron, Fe: 0.46 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 313 MG
Potassium, K: 404 MG
Sodium, Na: 71 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.031 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 36.5 UG
Thiamin: 0.01 MG
Riboflavin: 0.04 MG
Niacin: 1.5 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: 30 UG
Retinol: 30 UG
Vitamin A, IU: 100 IU
Fatty acids, total saturated: 0.609 G
SFA 14:0: 0.076 G
SFA 16:0: 0.406 G
SFA 18:0: 0.114 G
Fatty acids, total monounsaturated: 0.728 G
MUFA 16:1: 0.201 G
MUFA 18:1: 0.458 G
MUFA 20:1: 0.069 G
Fatty acids, total polyunsaturated: 0.518 G
PUFA 18:2: 0.044 G
PUFA 18:3: 0.006 G
PUFA 18:4: 0.027 G
PUFA 20:4: 0.106 G
PUFA 20:5 n-3 (EPA): 0.138 G
PUFA 22:5 n-3 (DPA): 0.074 G
PUFA 22:6 n-3 (DHA): 0.123 G
Cholesterol: 50 MG
Tryptophan: 0.226 G
Threonine: 0.886 G
Isoleucine: 0.931 G
Leucine: 1.643 G
Lysine: 1.856 G
Methionine: 0.598 G
Cystine: 0.217 G
Phenylalanine: 0.789 G
Tyrosine: 0.682 G
Valine: 1.041 G
Arginine: 1.21 G
Histidine: 0.595 G
Alanine: 1.222 G
Aspartic acid: 2.07 G
Glutamic acid: 3.017 G
Glycine: 0.97 G
Proline: 0.715 G
Serine: 0.825 G
FISH, SHRIMP, CHICKEN SEASONING GARLIC & HERB, FISH, SHRIMP, CHICKEN
brand_owner: McCormick & Company, Inc.
brand_name: OLD BAY
gtin_upc: 070328010418
ingredients: GARLIC, SPICES AND HERBS (INCLUDING PAPRIKA, CELERY SEED, RED PEPPER, BAY LEAVES) & SALT
serving_size: 0.800000011920929 g
household_serving_fulltext: 1/4 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 2.25 OZ/63 g
market_country: United States
Sodium, Na: 10625 MG
FISH, SHRIMP, CHICKEN SEASONING GARLIC & HERB, FISH, SHRIMP, CHICKEN
brand_owner: McCormick & Company, Inc.
brand_name: OLD BAY
gtin_upc: 070328010418
ingredients: GARLIC, SPICES AND HERBS (INCLUDING PAPRIKA, CELERY SEED, RED PEPPER, BAY LEAVES) & SALT
serving_size: 0.800000011920929
household_serving_fulltext: 1/4 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 2.25 OZ/63 g
market_country: United States
Sodium, Na: 10625 MG
Fish, smelt, rainbow, 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 RAINBOW SMELT See remarks on *RAINBOW SMELT [B1905]*. <SCIFAM>Osmeridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162028]
[https://www.sciname.info/Default.asp?SciName=Osmerus mordax mordax (Mitchill, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162043]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=253]
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: 72.79 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 22.6 G
Total lipid (fat): 3.1 G
Ash: 1.79 G
Calcium, Ca: 77 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 295 MG
Potassium, K: 372 MG
Sodium, Na: 77 MG
Zinc, Zn: 2.12 MG
Copper, Cu: 0.178 MG
Manganese, Mn: 0.9 MG
Selenium, Se: 46.8 UG
Thiamin: 0.01 MG
Riboflavin: 0.146 MG
Niacin: 1.766 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.17 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 3.97 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 58 IU
Fatty acids, total saturated: 0.579 G
SFA 12:0: 0.003 G
SFA 14:0: 0.1 G
SFA 16:0: 0.421 G
SFA 18:0: 0.053 G
Fatty acids, total monounsaturated: 0.822 G
MUFA 16:1: 0.255 G
MUFA 18:1: 0.522 G
MUFA 20:1: 0.036 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.135 G
PUFA 18:2: 0.058 G
PUFA 18:3: 0.063 G
PUFA 18:4: 0.032 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.353 G
PUFA 22:5 n-3 (DPA): 0.023 G
PUFA 22:6 n-3 (DHA): 0.536 G
Cholesterol: 90 MG
Tryptophan: 0.253 G
Threonine: 0.991 G
Isoleucine: 1.041 G
Leucine: 1.837 G
Lysine: 2.076 G
Methionine: 0.669 G
Cystine: 0.242 G
Phenylalanine: 0.882 G
Tyrosine: 0.763 G
Valine: 1.164 G
Arginine: 1.352 G
Histidine: 0.665 G
Alanine: 1.367 G
Aspartic acid: 2.314 G
Glutamic acid: 3.374 G
Glycine: 1.085 G
Proline: 0.799 G
Serine: 0.922 G
Fish, smelt, rainbow, 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 RAINBOW SMELT See remarks on *RAINBOW SMELT [B1905]*. <SCIFAM>Osmeridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162028]
[https://www.sciname.info/Default.asp?SciName=Osmerus mordax mordax (Mitchill, 1814) ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162043]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=253]
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: 78.77 G
Energy: 97 KCAL
Energy: 406 kJ
Protein: 17.63 G
Total lipid (fat): 2.42 G
Ash: 1.4 G
Calcium, Ca: 60 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 230 MG
Potassium, K: 290 MG
Sodium, Na: 60 MG
Zinc, Zn: 1.65 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.7 MG
Selenium, Se: 36.5 UG
Thiamin: 0.01 MG
Riboflavin: 0.12 MG
Niacin: 1.45 MG
Pantothenic acid: 0.638 MG
Vitamin B-6: 0.15 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 65 MG
Vitamin B-12: 3.44 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 50 IU
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin D (D2 + D3), International Units: 31 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin D3 (cholecalciferol): 0.8 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.452 G
SFA 12:0: 0.002 G
SFA 14:0: 0.078 G
SFA 16:0: 0.328 G
SFA 18:0: 0.041 G
Fatty acids, total monounsaturated: 0.641 G
MUFA 16:1: 0.199 G
MUFA 18:1: 0.407 G
MUFA 20:1: 0.028 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.885 G
PUFA 18:2: 0.045 G
PUFA 18:3: 0.049 G
PUFA 18:4: 0.025 G
PUFA 20:4: 0.055 G
PUFA 20:5 n-3 (EPA): 0.275 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.418 G
Cholesterol: 70 MG
Tryptophan: 0.197 G
Threonine: 0.773 G
Isoleucine: 0.812 G
Leucine: 1.433 G
Lysine: 1.619 G
Methionine: 0.522 G
Cystine: 0.189 G
Phenylalanine: 0.688 G
Tyrosine: 0.595 G
Valine: 0.908 G
Arginine: 1.055 G
Histidine: 0.519 G
Alanine: 1.066 G
Aspartic acid: 1.805 G
Glutamic acid: 2.632 G
Glycine: 0.846 G
Proline: 0.623 G
Serine: 0.719 G
Fish, smoked
Water: 71.48 G
Energy: 116 KCAL
Protein: 25.23 G
Total lipid (fat): 0.96 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
Selenium, Se: 42.9 UG
Thiamin: 0.047 MG
Riboflavin: 0.049 MG
Niacin: 5.073 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 E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3): 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
Fish, snapper, 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)
SNAPPER <SCIFAM>Lutjanidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168845]
[https://www.sciname.info/Default.asp?SciName=Lutjanus Bloch, 1790 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168846]
[https://www.sciname.info/Default.asp?SciName=Lutjanus lutjanus Bloch, 1790 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168888]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=159]
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: 70.35 G
Energy: 128 KCAL
Energy: 536 kJ
Protein: 26.3 G
Total lipid (fat): 1.72 G
Ash: 1.41 G
Calcium, Ca: 40 MG
Iron, Fe: 0.24 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 201 MG
Potassium, K: 522 MG
Sodium, Na: 57 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 49 UG
Vitamin C, total ascorbic acid: 1.6 MG
Thiamin: 0.053 MG
Riboflavin: 0.004 MG
Niacin: 0.346 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.46 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 3.5 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 115 IU
Fatty acids, total saturated: 0.365 G
SFA 14:0: 0.053 G
SFA 16:0: 0.19 G
SFA 18:0: 0.07 G
Fatty acids, total monounsaturated: 0.322 G
MUFA 16:1: 0.048 G
MUFA 18:1: 0.123 G
Fatty acids, total polyunsaturated: 0.588 G
PUFA 18:2: 0.025 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.048 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.273 G
Cholesterol: 47 MG
Tryptophan: 0.294 G
Threonine: 1.153 G
Isoleucine: 1.212 G
Leucine: 2.137 G
Lysine: 2.415 G
Methionine: 0.778 G
Cystine: 0.282 G
Phenylalanine: 1.027 G
Tyrosine: 0.888 G
Valine: 1.355 G
Arginine: 1.573 G
Histidine: 0.774 G
Alanine: 1.59 G
Aspartic acid: 2.692 G
Glutamic acid: 3.925 G
Glycine: 1.262 G
Proline: 0.93 G
Serine: 1.073 G
Fish, snapper, 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)
SNAPPER <SCIFAM>Lutjanidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168845]
[https://www.sciname.info/Default.asp?SciName=Lutjanus Bloch, 1790 ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168846]
[https://www.sciname.info/Default.asp?SciName=Lutjanus lutjanus Bloch, 1790 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168888]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=159]
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: 76.87 G
Energy: 100 KCAL
Energy: 418 kJ
Protein: 20.51 G
Total lipid (fat): 1.34 G
Ash: 1.31 G
Calcium, Ca: 32 MG
Iron, Fe: 0.18 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 198 MG
Potassium, K: 417 MG
Sodium, Na: 64 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.028 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 38.2 UG
Vitamin C, total ascorbic acid: 1.6 MG
Thiamin: 0.046 MG
Riboflavin: 0.003 MG
Niacin: 0.284 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.4 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 65 MG
Vitamin B-12: 3 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Vitamin A, IU: 106 IU
Vitamin E (alpha-tocopherol): 0.96 MG
Vitamin D (D2 + D3), International Units: 408 IU
Vitamin D (D2 + D3): 10.2 UG
Vitamin D3 (cholecalciferol): 10.2 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.285 G
SFA 14:0: 0.036 G
SFA 16:0: 0.162 G
SFA 18:0: 0.081 G
Fatty acids, total monounsaturated: 0.251 G
MUFA 16:1: 0.06 G
MUFA 18:1: 0.165 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.459 G
PUFA 18:2: 0.019 G
PUFA 18:3: 0.004 G
PUFA 18:4: 0.009 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.051 G
PUFA 22:5 n-3 (DPA): 0.065 G
PUFA 22:6 n-3 (DHA): 0.26 G
Cholesterol: 37 MG
Tryptophan: 0.23 G
Threonine: 0.899 G
Isoleucine: 0.945 G
Leucine: 1.667 G
Lysine: 1.883 G
Methionine: 0.607 G
Cystine: 0.22 G
Phenylalanine: 0.801 G
Tyrosine: 0.692 G
Valine: 1.056 G
Arginine: 1.227 G
Histidine: 0.604 G
Alanine: 1.24 G
Aspartic acid: 2.1 G
Glutamic acid: 3.061 G
Glycine: 0.984 G
Proline: 0.725 G
Serine: 0.837 G
Fish, snapper
Water: 61.07 G
Energy: 185 KCAL
Protein: 22.78 G
Total lipid (fat): 6.26 G
Carbohydrate, by difference: 7.79 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.14 G
Calcium, Ca: 44 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 223 MG
Potassium, K: 454 MG
Sodium, Na: 330 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.048 MG
Selenium, Se: 42.1 UG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.138 MG
Riboflavin: 0.052 MG
Niacin: 0.979 MG
Vitamin B-6: 0.415 MG
Folate, total: 21 UG
Folic acid: 13 UG
Folate, food: 8 UG
Folate, DFE: 30 UG
Choline, total: 73 MG
Vitamin B-12: 2.85 UG
Vitamin A, RAE: 51 UG
Retinol: 50 UG
Carotene, beta: 9 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.63 MG
Vitamin D (D2 + D3): 10.8 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 1.559 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: 0.152 G
SFA 16:0: 0.873 G
SFA 18:0: 0.346 G
Fatty acids, total monounsaturated: 1.881 G
MUFA 16:1: 0.09 G
MUFA 18:1: 1.727 G
MUFA 20:1: 0.044 G
Fatty acids, total polyunsaturated: 1.918 G
PUFA 18:2: 1.295 G
PUFA 18:3: 0.162 G
PUFA 18:4: 0.01 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.054 G
PUFA 22:5 n-3 (DPA): 0.069 G
PUFA 22:6 n-3 (DHA): 0.272 G
Cholesterol: 47 MG
Fish, spot, 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)
SPOT CROAKER <SCIFAM>Sciaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169237]
[https://www.sciname.info/Default.asp?SciName=Leiostomus xanthurus Lacepde, 1802 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169267]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=429]
[FAO ASFIS SPT]
[https://www.sciname.info/Default.asp?SciName=Leiostomus xanthurus Lacpde, 1803 ][CEC 1993 722]
[https://www.sciname.info/Default.asp?SciName=Leiostomus xanthurus ][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: 69.17 G
Energy: 158 KCAL
Energy: 661 kJ
Protein: 23.73 G
Total lipid (fat): 6.28 G
Ash: 1.36 G
Calcium, Ca: 18 MG
Iron, Fe: 0.41 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 238 MG
Potassium, K: 636 MG
Sodium, Na: 37 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.045 MG
Selenium, Se: 46.8 UG
Thiamin: 0.185 MG
Riboflavin: 0.268 MG
Niacin: 8.526 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: 3.46 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 115 IU
Fatty acids, total saturated: 1.859 G
SFA 14:0: 0.141 G
SFA 16:0: 1.321 G
SFA 18:0: 0.398 G
Fatty acids, total monounsaturated: 1.706 G
MUFA 16:1: 0.59 G
MUFA 18:1: 1.116 G
Fatty acids, total polyunsaturated: 1.398 G
PUFA 18:2: 0.051 G
PUFA 18:3: 0.026 G
PUFA 18:4: 0.205 G
PUFA 20:4: 0.154 G
PUFA 20:5 n-3 (EPA): 0.282 G
PUFA 22:5 n-3 (DPA): 0.154 G
PUFA 22:6 n-3 (DHA): 0.526 G
Cholesterol: 77 MG
Tryptophan: 0.266 G
Threonine: 1.04 G
Isoleucine: 1.094 G
Leucine: 1.929 G
Lysine: 2.179 G
Methionine: 0.702 G
Cystine: 0.254 G
Phenylalanine: 0.926 G
Tyrosine: 0.801 G
Valine: 1.223 G
Arginine: 1.42 G
Histidine: 0.699 G
Alanine: 1.435 G
Aspartic acid: 2.43 G
Glutamic acid: 3.543 G
Glycine: 1.139 G
Proline: 0.839 G
Serine: 0.968 G
Fish, spot, 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)
SPOT CROAKER <SCIFAM>Sciaenidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169237]
[https://www.sciname.info/Default.asp?SciName=Leiostomus xanthurus Lacepde, 1802 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=169267]
[https://www.fishbase.us/summary/SpeciesSummary.php?ID=429]
[FAO ASFIS SPT]
[https://www.sciname.info/Default.asp?SciName=Leiostomus xanthurus Lacpde, 1803 ][CEC 1993 722]
[https://www.sciname.info/Default.asp?SciName=Leiostomus xanthurus ][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: 75.95 G
Energy: 123 KCAL
Energy: 515 kJ
Protein: 18.51 G
Total lipid (fat): 4.9 G
Ash: 1.06 G
Calcium, Ca: 14 MG
Iron, Fe: 0.32 MG
Magnesium, Mg: 42 MG
Phosphorus, P: 186 MG
Potassium, K: 496 MG
Sodium, Na: 29 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.035 MG
Selenium, Se: 36.5 UG
Thiamin: 0.16 MG
Riboflavin: 0.22 MG
Niacin: 7 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: 3 UG
Vitamin A, RAE: 30 UG
Retinol: 30 UG
Vitamin A, IU: 100 IU
Fatty acids, total saturated: 1.45 G
SFA 14:0: 0.11 G
SFA 16:0: 1.03 G
SFA 18:0: 0.31 G
Fatty acids, total monounsaturated: 1.33 G
MUFA 16:1: 0.46 G
MUFA 18:1: 0.87 G
Fatty acids, total polyunsaturated: 1.09 G
PUFA 18:2: 0.04 G
PUFA 18:3: 0.02 G
PUFA 18:4: 0.16 G
PUFA 20:4: 0.12 G
PUFA 20:5 n-3 (EPA): 0.22 G
PUFA 22:5 n-3 (DPA): 0.12 G
PUFA 22:6 n-3 (DHA): 0.41 G
Cholesterol: 60 MG
Tryptophan: 0.207 G
Threonine: 0.812 G
Isoleucine: 0.853 G
Leucine: 1.505 G
Lysine: 1.7 G
Methionine: 0.548 G
Cystine: 0.198 G
Phenylalanine: 0.723 G
Tyrosine: 0.625 G
Valine: 0.954 G
Arginine: 1.108 G
Histidine: 0.545 G
Alanine: 1.12 G
Aspartic acid: 1.896 G
Glutamic acid: 2.764 G
Glycine: 0.889 G
Proline: 0.655 G
Serine: 0.755 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org