|
|
| back to USDA Nutrition Index |
 |
Entrees, fish fillet, battered or breaded, and fried |
|
 |
Entrees, fish fillet, battered or breaded, and fried (USDA#21047) |
| Serving Size 1 fillet |
 |
 |
 |
| Water 53g |
 |
| Calories 232 |
 |
| Energy 971kj |
 |
| Protein 14g |
 |
| Total Fat 12g |
 |
| Ash 2g |
 |
| Total Carbohydrates 16g |
 |
| Dietary Fiber 0g |
 |
| Calcium, Ca 18mg |
 |
| Iron, Fe 2mg |
 |
| Magnesium, Mg 24mg |
 |
| Phosphorus, P 171mg |
 |
| Potassium 320mg |
 |
| Sodium 532mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 4mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 9mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 2mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 17mcg |
 |
| Folic acid 4mcg |
 |
| Folate, food 13mcg |
 |
| Folate, DFE 20mcg_DFE |
 |
| Vitamin B-12 1mcg |
 |
| Vitamin A, IU 38IU |
 |
| Vitamin A, RAE 11mcg_RAE |
 |
| Retinol 11mcg |
 |
| Fatty acids, total saturated 2g |
 |
| 14:0 0g |
 |
| 16:0 2g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 2g |
 |
| 18:1 undifferentiated 2g |
 |
| Fatty acids, total polyunsaturated 6g |
 |
| 18:2 undifferentiated 5g |
 |
| 18:3 undifferentiated 0g |
 |
| Cholesterol 34mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 1g |
 |
| Glutamic acid 2g |
 |
| Glycine 0g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Entrees, fish fillet, battered or breaded, and fried usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| Cod or any mild flavored fish is enhanced by this rich lemony sauce with a hint of dill. |
|
 |
|
|
 |
|
 |
| Yummy. |
|
 |
|
|
 |
|
 |
| My Mom made these in the 60's. I am still serving them today!! The bread can be prepared and refrigerated. Then prepare the sandwich, heat in the microwave for a lunch or snack. |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
| This delicious fried rice recipe features a tasty combination of sweet and savory flavors, and it’s a great dish for using up some of that leftover Easter ham. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety
When working with fish it is essential that proper handling and storage are used to reduce ... |
|
 |
|
|
 |
|
 |
|
Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein ... |
|
 |
|
|
 |
|
 |
|
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips
Fish can be prepared using almost any type of ... |
|
 |
|
|
 |
|
 |
|
Thawing Fish | Salmon Preparation | Tips
Thawing Fish
Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If ... |
|
 |
|
|
 |
|
 |
|
Fish Cuts
When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. The blade of a bread knife is 8 to 10 inches long. 8 inches ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
|
 |
|
|
 |
|
 |
| A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
 |
|