|
|
| back to USDA Nutrition Index |
 |
Fish, whitefish, dried (Alaska Native) |
|
|
Fish, whitefish, dried (Alaska Native) (USDA#35165) |
|
|
|
| Water 20g |
|
| Calories 371 |
|
| Energy 1551kj |
|
| Protein 62g |
|
| Total Fat 13g |
|
| Ash 5g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Sucrose 0g |
|
| Glucose (dextrose) 0g |
|
| Fructose 0g |
|
| Lactose 0g |
|
| Maltose 0g |
|
| Galactose 0g |
|
| Starch 0g |
|
| Calcium, Ca 810mg |
|
| Iron, Fe 4mg |
|
| Magnesium, Mg 85mg |
|
| Phosphorus, P 1040mg |
|
| Potassium 1080mg |
|
| Sodium 200mg |
|
| Zinc, Zn 5mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 113mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 5mg |
|
| Riboflavin 0mg |
|
| Niacin 11mg |
|
| Pantothenic acid 2mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 11mcg |
|
| Folic acid 0mcg |
|
| Folate, food 11mcg |
|
| Folate, DFE 11mcg_DFE |
|
| Choline, total 205mg |
|
| Betaine 88mg |
|
| Vitamin B-12 18mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 131IU |
|
| Vitamin A, RAE 39mcg_RAE |
|
| Retinol 39mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 2g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 5g |
|
| 14:0 0g |
|
| 15:0 8g |
|
| 16:0 1g |
|
| 17:0 8g |
|
| 18:0 0g |
|
| 20:0 0g |
|
| 22:0 0g |
|
| 24:0 0g |
|
| Fatty acids, total monounsaturated 4g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 1g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 2g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 7g |
|
| 24:1 c 0g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 5g |
|
| 20:2 n-6 c,c 5g |
|
| 20:3 undifferentiated 5g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 21:5 0g |
|
| 22:4 2g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 266mg |
|
| Tryptophan 0g |
|
| Threonine 2g |
|
| Isoleucine 2g |
|
| Leucine 4g |
|
| Lysine 4g |
|
| Methionine 1g |
|
| Cystine 0g |
|
| Phenylalanine 2g |
|
| Tyrosine 1g |
|
| Valine 2g |
|
| Arginine 3g |
|
| Histidine 1g |
|
| Alanine 3g |
|
| Aspartic acid 5g |
|
| Glutamic acid 8g |
|
| Glycine 4g |
|
| Proline 2g |
|
| Serine 2g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Fish, whitefish, dried (Alaska Native) 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. |
|
|
|
|
|
|
|
| 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. |
|
|
 |
|
|
|
| Easy and delicious way to have fish with no extra clean up. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock. It has a slender body that is olive green to brownish in color ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants. It is a fried ... |
|
|
|
|
|
|
|
| A delicacy produced from the eggs of the whitefish species of fish. The eggs can range in color from a golden-yellow to black and provide a slightly, fresh fruity flavor. In ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
