trout Fish

Discussion

trout Fish Food Facts

Fish, trout, brook, raw, New York State food facts

USDA SR27 Database Food #15274 category fish-seafood Food Products Refuse Desc: 53
Measurement
measure spectrum
Amount: 1 filet = 149 grams
of FISH,TROUT,BROOK,RAW,NEW YORK STATE
29 data points used
Current Multiple = 1
15274
Measurement Choices:
1 filet   1 fish

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
164 kcal
 
682 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.07 g
 
31.63 g
 
112.75 g
 
1.97 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
0.407 mg
 
4.13 mcg
 
0.204 mg
 
0.15 mg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
37 mg
 
0.067 mg
 
0.57 mg
 
42 mg
 
0.027 mg
 
367 mg
 
621 mg
 
67 mg
 
0.82 mg
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.07 g
 
Fat Calories = 36.8 kcals = 22% of total
0.887 g
 
0.028 g
 
0.684 g
nmb/Ω6   1.02:1
0.671 g
Ω6/Ω3   0.98:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as FISH,TROUT,BROOK,RAW,NEW YORK STATE, 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.
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: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 18:3 undifferentiated Ω3 20:3 n-3 Ω3 22:6 n-3 (DHA) Ω3 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 20:3 n-6 Ω6 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 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. Fatty acids, total saturated Cholesterol