ling Fish

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ling Fish Food Facts

Fish, ling, cooked, dry heat food facts

USDA SR27 Database Food #15198 category fish-seafood Food Products
Measurement
measure spectrum
Amount: apple3 oz = 85 grams
of LING,COOKED,DRY HEAT
Current Multiple = 1
15198
Measurement Choices:
3 oz   1 fillet

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
94 111
 
394 464
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.7 0.82
 
20.7 24.35
 
0 0
 
62.8 73.88
 
1.52 1.79
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.298 0.351
 
0.55 0.65
 
0.108 0.127
 
0.196 0.231
 
2.381 2.801
 
0.314 0.369
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
37 44
 
0.12 0.141
 
0.71 0.83
 
69 81
 
0.032 0.038
 
216 254
 
39.8 46.8
 
413 486
 
147 173
 
0.85 1
 
NS
 
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Minerals are:
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
20.7 24.35
 
Protein Calories = 87.4 kcals = 93% of total
Nine Indispensable Amino Acids
0.609 0.717
 
1.682 1.979
 
0.954 1.122
 
1.901 2.236
 
0.907 1.067
 
0.232 0.273
 
1.066 1.254
 
End of Nine
 
 
0.613 0.721
 
0.222 0.261
 
0.699 0.822
 
0.808 0.95
 
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Proteins are:
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
30 mcg
 
30 35
 
Vitamin A - IU
98 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as LING,COOKED,DRY HEAT, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Retinol is present in a significant amount. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Cholesterol