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Fish, salmon, pink, canned, without salt, solids with bone and liquid |
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Fish, salmon, pink, canned, without salt, solids with bone and liquid (USDA#15181) |
| Serving Size 1 can |
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| Water 70g |
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| Calories 139 |
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| Energy 582kj |
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| Protein 19g |
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| Total Fat 6g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 213mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 34mg |
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| Phosphorus, P 329mg |
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| Potassium 326mg |
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| Sodium 75mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 33mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 15mcg |
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| Folic acid 0mcg |
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| Folate, food 15mcg |
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| Folate, DFE 15mcg_DFE |
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| Vitamin B-12 4mcg |
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| Vitamin A, IU 55IU |
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| Vitamin A, RAE 17mcg_RAE |
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| Retinol 17mcg |
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| Fatty acids, total saturated 1g |
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| 14:0 4g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 5g |
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| 18:3 undifferentiated 5g |
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| 18:4 0g |
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| 20:4 undifferentiated 7g |
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| 20:5 n-3 0g |
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| 22:5 n-3 4g |
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| 22:6 n-3 0g |
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| Cholesterol 55mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Fish, salmon, pink, canned, without salt, solids with bone and liquid usda nutrition - Related Content |
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| Never know what to do with leftover fish? Try this recipe. And with the fish it's much more budget-friendly than crab. Sometimes I will grill or poach the fish. |
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| Yummy. |
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| These foil-wrapped packets may be cooked in the oven or on the backyard grill. |
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| Use rainbow trout or grey sole, or a fillet of flounder wrapped in aluminum foil; season with salt and pepper. Add two or three ounces of butter and several tablespoons of lemon juice. Cook on grill for fifteen to twenty minutes depending on thickness of the fillet. Great with corn wrapped in foil also on the grill. |
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| Salmon pouched in foil packets in the oven. |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, ... |
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Additional Canning Information:
Canning Supplies | Ingredients | Food Preparation | Jar and Lid PreparationFood Acidity | Packing the Jars | Processing Temperature ... |
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| A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods. This salt prevents the brine from becoming cloudy ... |
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| Found in regions adjacent to the Himalayan mountain range, the Himalayan Pink Salt is a natural, coarse-grained salt containing a high concentration of minerals. The pink ... |
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| This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole. Since fileting a fish will remove the skin and scales ... |
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| Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced ... |
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| Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed ... |
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