Nutrient composition of raw edible portion of fish species (per 100 g)

species energy (kcal) water

(g) protein

(g) fat

(g) cholesterol (mg) calcium (mg) iron

(mg) riboflavin (mg) niacin (mg)

catfish, channel (farmed) 135 75.38 15.55 7.59 47 9 0.50 0.075 2.304

cod, Atlantic 82 81.22 17.81 0.67 43 16 0.38 0.065 2.063

grouper, mixed species 92 79.22 19.38 1.02 37 27 0.89 0.005 0.313

haddock 87 79.92 18.91 0.72 57 33 1.05 0.037 3.803

halibut, Atlantic or Pacific 110 77.92 20.81 2.29 32 47 0.84 0.075 5.848

herring, Atlantic 158 72.05 17.96 9.04 60 57 1.10 0.233 3.217

mackerel, Atlantic 205 63.55 18.60 13.89 70 12 1.63 0.312 9.080

salmon, Atlantic 142 68.50 19.84 6.34 55 12 0.80 0.380 7.860

salmon, pink 116 76.35 19.94 3.45 52 -- 0.77 -- --

trout, rainbow (wild) 119 71.87 20.48 3.46 59 67 0.70 0.105 5.384

tuna, bluefin 144 68.09 23.33 4.90 38 -- 1.02 0.251 8.654

clam, mixed species 74 81.82 12.77 0.97 34 46 13.98 0.213 1.765

crab, blue 87 79.02 18.06 1.08 78 89 0.74 -- --

lobster, northern 90 76.76 18.80 0.90 95 -- -- 0.048 1.455

oyster, Pacific 81 82.06 9.45 2.30 -- 8 5.11 0.233 2.010

scallop, mixed species 88 78.57 16.78 0.76 33 24 0.29 0.065 1.150

shrimp, mixed species 106 75.86 20.31 1.73 152 52 2.41 0.034 2.552

Source: U.S. Department of Agriculture, Composition of Foods, Agriculture Handbook no. 8-11.