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Salmon, raw

Salmo salar
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total45 %
   Fat, total55 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 35%

Content per 100 grams
Energy742kJ
Protein, total19.9g
   total-N3.2g
Fat, total10.9g
   saturated fatty acids2.4g
   monounsaturated fatty acids3.6g
   polyunsaturated fatty acids3.7g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.1g
Moisture68.2g

Vitamins
Vitamin A15RE
   retinol15μg
   ß-carotene0μg
Vitamin D30μg
Vitamin E1.3aTE
   alpha-tocopherol1.3mg
Vitamin K0μg
Vitamin B1, thiamin0.23mg
Vitamin B2, riboflavin0.1mg
Niacin equivalents9.5NE
   niacin6mg
   tryptophan3.5mg
Vitamin B60.975mg
Pantothenic Acid2mg
Biotin5μg
Folates26μg
Vitamin B126.2μg
Vitamin C1mg

Minerals
Sodium, Na57mg
Potassium, K330mg
Calcium, Ca20mg
Magnesium, Mg24mg
Phosphorus, P200mg
Iron, Fe0.8mg
Copper, Cu0.17mg
Zinc, Zn1.04mg
Iodine, I30μg
Manganese, Mn0.04mg
Chromium, Cr1.54μg
Selenium, Se32.2μg
Nickel, Ni2.29μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.428g
C 16:01.71g
C 18:00.285g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.57g
C 18:1, n-92.57g
C 18:1, cis n-70g
C 20:1, n-110.143g
C 22:1, n-90g
C 22:1, n-110.143g
C 24:1, n-90.143g
C 18:2, n-60.428g
C 18:3, n-30.285g
C 18:4, n-30.143g
C 20:5, n-30.713g
C 22:5, n-30.285g
C 22:6, n-31.85g
Other fatty acids0.285g

Sums lipids
Sum saturated2.42g
Sum monounsaturated3.57g
Sum polyunsaturated3.71g
Sum n-3 fatty acids3.28g
Sum n-6 fatty acids0.428g
Trans fatty acids0g

Cholesterol
Cholesterol70mg

Amino acids
Isoleucin990mg
Leucine1600mg
Lysine1800mg
Methionine610mg
Cystine130mg
Phenylalanine800mg
Tyrosine670mg
Threonine890mg
Tryptophan210mg
Valine1100mg
Arginine2200mg
Histidine450mg
Alanine1200mg
Aspartic acid1900mg
Glutamic acid2600mg
Glycine960mg
Proline700mg
Serine760mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0135