| back to USDA Nutrition Index |
 |
Fish, trout, rainbow, farmed, cooked, dry heat |
|
|
Fish, trout, rainbow, farmed, cooked, dry heat (USDA#15241) |
| Serving Size 1 fillet |
|
|
|
| Water 67g |
|
| Calories 169 |
|
| Energy 707kj |
|
| Protein 24g |
|
| Total Fat 7g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 86mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 32mg |
|
| Phosphorus, P 266mg |
|
| Potassium 441mg |
|
| Sodium 42mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 6mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 15mcg |
|
| Vitamin C, total ascorbic acid 3mg |
|
| Thiamin 0mg |
|
| Riboflavin 8mg |
|
| Niacin 8mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 24mcg |
|
| Folic acid 0mcg |
|
| Folate, food 24mcg |
|
| Folate, DFE 24mcg_DFE |
|
| Vitamin B-12 4mcg |
|
| Vitamin A, IU 287IU |
|
| Vitamin A, RAE 86mcg_RAE |
|
| Retinol 86mcg |
|
| Fatty acids, total saturated 2g |
|
| 14:0 0g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 8g |
|
| 18:4 6g |
|
| 20:4 undifferentiated 3g |
|
| 20:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 68mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 1g |
|
| Lysine 2g |
|
| 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, trout, rainbow, farmed, cooked, dry heat usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| Cod or any mild flavored fish is enhanced by this rich lemony sauce with a hint of dill. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A freshwater fish with a firm textured flesh that has medium to high fat content. It is one of the most popular varieties of trout throughout the world. Most commercially raised ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
