Fish, mackerel, spanish, cooked, dry heat

Food Group: Finfish and Shellfish Products

Category: Fish

Serving Sizes: fillet | 3.00 oz |

Nutrition Facts

Serving Size: fillet
Amount
Per Serving
% Daily Value**
Calories 230.7 kcal
0%
Total Fat 9.2 g
14.2%
Saturated Fat 2.6 g
13.1%
Polyunsaturated Fat 2.6 g
0%
Monounsaturated Fat 3.1 g
0%
Cholesterol 106.6 mg
35.5%
Sodium 96.4 mg
4%
Potassium 808.8 mg
23.1%
Carbohydrate - -
Dietary Fiber - -
Protein 34.4 g
68.9%
Vitamin A 159.1 IU
3.2%
Vitamin C 2.3 mg
3.9%
Thiamin 0.2 mg
12.7%
Riboflavin 0.3 mg
18%
Niacin 7.3 mg
36.5%
Vitamin B-6 0.7 mg
33.6%
Folate 1.5 mcg
0.4%
Folic acid - -
Vitamin B-12 10.2 mcg
170.3%
Pantothenic acid 1.3 mg
12.7%
Calcium 19 mg
1.9%
Iron 1.1 mg
6%
Magnesium 55.5 mg
13.9%
Zinc 0.9 mg
6%
Copper 0.1 mg
4.7%
Phosphorus 395.7 mg
39.6%
Selenium 59.3 mcg
84.7%

Nutrition Facts

Serving Size: 3.00 oz
Amount
Per Serving
% Daily Value**
Calories 134.3 kcal
0%
Total Fat 5.4 g
8.3%
Saturated Fat 1.5 g
7.7%
Polyunsaturated Fat 1.5 g
0%
Monounsaturated Fat 1.8 g
0%
Cholesterol 62.1 mg
20.7%
Sodium 56.1 mg
2.3%
Potassium 470.9 mg
13.5%
Carbohydrate - -
Dietary Fiber - -
Protein 20.1 g
40.1%
Vitamin A 92.7 IU
1.9%
Vitamin C 1.4 mg
2.3%
Thiamin 0.1 mg
7.4%
Riboflavin 0.2 mg
10.5%
Niacin 4.3 mg
21.3%
Vitamin B-6 0.4 mg
19.6%
Folate 0.9 mcg
0.2%
Folic acid - -
Vitamin B-12 6 mcg
99.2%
Pantothenic acid 0.7 mg
7.4%
Calcium 11.1 mg
1.1%
Iron 0.6 mg
3.5%
Magnesium 32.3 mg
8.1%
Zinc 0.5 mg
3.5%
Copper 0.1 mg
2.8%
Phosphorus 230.4 mg
23%
Selenium 34.5 mcg
49.3%

Similar foods:

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Fish, mackerel, spanish, cooked, dry heat
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* All food and nutrition data is from the USDA National Nutrient Database for Standard Reference (SR), Release 18.

** All daily values are from A Food Labeling Guide: Reference Values for Nutrition Labeling by the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Percentages shown are Based on a 2000 Calorie intake, for children and adults above the age of 4. To see percentages for your entire meal, please Join Mealographer.