| back to USDA Nutrition Index |
 |
Fish, shad, american, cooked, dry heat |
|
 |
Fish, shad, american, cooked, dry heat (USDA#15215) |
| Serving Size 1 fillet |
 |
 |
 |
| Water 59g |
 |
| Calories 252 |
 |
| Energy 1054kj |
 |
| Protein 21g |
 |
| Total Fat 17g |
 |
| Ash 1g |
 |
| Total Carbohydrates 0g |
 |
| Dietary Fiber 0g |
 |
| Calcium, Ca 60mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 38mg |
 |
| Phosphorus, P 349mg |
 |
| Potassium 492mg |
 |
| Sodium 65mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 8mg |
 |
| Manganese, Mn 5mg |
 |
| Selenium, Se 46mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 10mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 17mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 17mcg |
 |
| Folate, DFE 17mcg_DFE |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin A, IU 120IU |
 |
| Vitamin A, RAE 36mcg_RAE |
 |
| Retinol 36mcg |
 |
| Cholesterol 96mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 1g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 1g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 2g |
 |
| Glutamic acid 3g |
 |
| Glycine 1g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Fish, shad, american, cooked, dry heat usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| Let me share with you a delicious dessert to prepare quick and easy to enjoy it. It's called American Banana and to prepare 5 servings you only need the ingredients listed. |
|
 |
 |
 |
|
 |
| 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. |
|
 |
|
|
 |
|
 |
| Yummy. |
|
 |
|
|
 |
|
 |
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips
Fish can be prepared using almost any type of ... |
|
 |
|
|
 |
|
 |
|
FISH Cooking Temperatures and Times
Baked
Approximate Cooking Time
Portion
Temp.
Weight /Thickness
Total Time
Whole
350°F
3-5 lbs
25-30 ... |
|
 |
|
|
 |
|
 |
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
 |
|
|
 |
|
 |
| A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|