scup Fish

Discussion

scup Fish Food Facts

Fish, scup, cooked, dry heat food facts

USDA SR27 Database Food #15213 category fish-seafood Food Products
Measurement
measure spectrum
Amount: 1 fillet = 50 grams
of SCUP,COOKED,DRY HEAT
Current Multiple = 1
15213
Measurement Choices:
1 fillet   3 oz

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
68 kcal
 
283 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.75 g
 
12.11 g
 
0 g
 
34.21 g
 
0.78 g
 
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
0.173 mg
 
0.81 mcg
 
0.064 mg
 
0.061 mg
 
2.497 mg
 
0.433 mg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
26 mg
 
0.033 mg
 
0.34 mg
 
15 mg
 
0.023 mg
 
119 mg
 
23.4 mcg
 
184 mg
 
27 mg
 
0.31 mg
 
NS
 
FFF-logo
Minerals are:
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
12.11 g
 
Protein Calories = 51.3 kcals = 75% of total
Nine Indispensable Amino Acids
0.357 g
 
0.984 g
 
0.558 g
 
1.112 g
 
0.531 g
 
0.136 g
 
0.624 g
 
End of Nine
 
 
0.358 g
 
0.13 g
 
0.409 g
 
0.473 g
 
FFF-logo
Proteins are:
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
16 mcg
 
16 mcg
 
Vitamin A - IU
52 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SCUP,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
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows:
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation 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. 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