Information on Nutritional Supplements
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Nutrition values of Fish, bass, striped, cooked, dry heat

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
2.99
ggram
Fatty acids, total saturated
0.650
ggram
Fatty acids, total monounsaturated
0.846
ggram
Fatty acids, total polyunsaturated
1.005
ggram
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Protein
22.73
ggram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%
CalciumCa
19
mgmiligram
2%
MagnesiumMg
51
mgmiligram
16%
SodiumNa
88
mgmiligram
6%

Calorie Distribution**

Calorie ratio: Fish, bass, striped, cooked, dry heat (chart, nutrition data)
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
23 g
97 kcal
78%
Fat
3 g
27 kcal
22%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
124 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
124
kcalkilocalorie
Energytotal energy
519
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
2.99
ggram
Fatty acids, total saturated
0.650
ggram
14:0
0.054
ggram
16:0
0.486
ggram
18:0
0.110
ggram
Fatty acids, total monounsaturated
0.846
ggram
16:1 undifferentiated
0.194
ggram
18:1 undifferentiated
0.574
ggram
20:1
0.073
ggram
Fatty acids, total polyunsaturated
1.005
ggram
18:2 undifferentiated
0.019
ggram
18:3 undifferentiated
0.019
ggram
20:5 n-3 (EPA)
0.217
ggram
22:6 n-3 (DHA)
0.750
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
22.73
ggram
Alanine
1.375
ggram
Arginine
1.360
ggram
Aspartic acid
2.328
ggram
Cystine
0.244
ggram
Glutamic acid
3.393
ggram
Glycine
1.091
ggram
Histidine
0.669
ggram
Isoleucine
1.047
ggram
Leucine
1.848
ggram
Lysine
2.088
ggram
Phenylalanine
0.887
ggram
Proline
0.804
ggram
Serine
0.927
ggram
Threonine
0.997
ggram
Tryptophan
0.255
ggram
Tyrosine
0.767
ggram
Valine
1.171
ggram
Methionine
0.673
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
104
iuinternational units
Vitamin A
31
μgmicrogram
RetinolVitamin A1
31
μgmicrogram
Thiamin
0.115
mgmiligram
10%
RiboflavinVitamin B-2
0.037
mgmiligram
3%
NiacinVitamin B-3
2.558
mgmiligram
Pantothenic acidVitamin B-5
0.865
mgmiligram
14%
Vitamin B-6
0.346
mgmiligram
27%
FolateIncludes folate from food plus folic acid
10
μgmicrogram
FolateIncludes folate from food plus folic acid
10
μg-dfemicrogram dietary folate equivalent
3%
Folate, food
10
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
4.41
μgmicrogram
110%
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
19
mgmiligram
2%
MagnesiumMg
51
mgmiligram
16%
IronFe
1.08
mgmiligram
9%
SodiumNa
88
mgmiligram
6%
PhosphorusP
254
mgmiligram
36%
PotassiumK
328
mgmiligram
8%
ZincZn
0.51
mgmiligram
6%
SeleniumSe
46.8
μgmicrogram
72%
CopperCu
0.040
mgmiligram
3%
ManganeseMn
0.019
mgmiligram
1%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
103
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
73.36
ggram
Ash in food
1.33
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.9 kcal/g, proteins 4.3 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.