Fish and Seafood

Nutrition Facts Haddock

Fish
Haddock nutrition facts

Haddock is a fish or seafood food whose species and fresh, frozen, canned, or cooked state affect its composition. It provides protein, potassium, and vitamin B12. Choose intact cold packaging and a mild fresh smell rather than a sharp fishy odor. Refrigerate at 40°F/4°C or below and use within one to two days, or freeze promptly.

Calories74
Protein16.3g
Carbs0g
Fat0.5g
Protein Carbs Fat

Nutrition for 100 g

Calories 74 kcal
Protein 16.3 g
Total Fat 0.45 g
Carbohydrates 0 g
Fiber 0 g
Total Sugars 0 g
Sodium 213 mg

Nutrients

Full nutrient profile

Proximates
Water 83.4 g
Energy (Atwater General Factors) 69 kcal
Energy (Atwater Specific Factors) 74 kcal
Energy 74 kcal
Energy 308 kj
Nitrogen 2.61 g
Protein 16.3 g
Total lipid (fat) 0.45 g
Total fat (NLEA) 0.32 g
Ash 1.28 g
Carbohydrates
Carbohydrate, by difference 0 g
Sugars, Total 0 g
Fiber, total dietary 0 g
Lipids
Fatty acids, total saturated 0.09 g
SFA 4:0 0.001 g
SFA 6:0 0 g
SFA 8:0 0 g
SFA 10:0 0.001 g
SFA 11:0 0 g
SFA 12:0 0.001 g
SFA 14:0 0.004 g
SFA 15:0 0.001 g
SFA 16:0 0.06 g
SFA 17:0 0.001 g
SFA 18:0 0.02 g
SFA 20:0 0 g
SFA 22:0 0 g
SFA 24:0 0 g
Fatty acids, total monounsaturated 0.06 g
MUFA 14:1 c 0.001 g
MUFA 15:1 0 g
MUFA 16:1 c 0.003 g
MUFA 17:1 0.006 g
MUFA 17:1 c 0.006 g
MUFA 18:1 c 0.04 g
MUFA 20:1 0.005 g
MUFA 20:1 c 0.005 g
MUFA 22:1 c 0.002 g
MUFA 24:1 c 0.004 g
Fatty acids, total polyunsaturated 0.16 g
PUFA 18:2 c 0.01 g
PUFA 18:2 n-6 c,c 0.01 g
PUFA 18:2 CLAs 0 g
PUFA 18:3 c 0.002 g
PUFA 18:3 n-3 c,c,c (ALA) 0.002 g
PUFA 18:3 n-6 c,c,c 0 g
PUFA 18:4 0.002 g
PUFA 20:2 c 0.001 g
PUFA 20:2 n-6 c,c 0.001 g
PUFA 20:3 c 0.002 g
PUFA 20:3 n-3 0.001 g
PUFA 20:3 n-6 0.001 g
PUFA 20:4 0.009 g
PUFA 20:4c 0.009 g
PUFA 20:5c 0.04 g
PUFA 20:5 n-3 (EPA) 0.04 g
PUFA 22:2 0 g
PUFA 22:5 c 0.005 g
PUFA 22:4 0.001 g
PUFA 22:5 n-3 (DPA) 0.005 g
PUFA 22:6 c 0.09 g
PUFA 22:6 n-3 (DHA) 0.09 g
Fatty acids, total trans 0.004 g
Fatty acids, total trans-monoenoic 0.003 g
TFA 16:1 t 0.001 g
TFA 18:1 t 0.002 g
TFA 22:1 t 0 g
Fatty acids, total trans-dienoic 0.001 g
TFA 18:2 t not further defined 0.001 g
Cholesterol 54 mg
MUFA 18:1 0.04 g
PUFA 18:2 0.02 g
PUFA 18:3 0.002 g
MUFA 22:1 0.002 g
PUFA 20:3 0.002 g
Fatty acids, total trans-polyenoic 0.001 g
MUFA 14:1 0.001 g
MUFA 16:1 0.004 g
Amino acids
Isoleucine 0.87 g
Leucine 1.54 g
Lysine 1.74 g
Cystine 0.2 g
Valine 0.97 g
Arginine 1.13 g
Histidine 0.56 g
Aspartic acid 1.94 g
Serine 0.77 g
Tryptophan 0.21 g
Threonine 0.83 g
Methionine 0.56 g
Phenylalanine 0.74 g
Tyrosine 0.64 g
Alanine 1.14 g
Glutamic acid 2.82 g
Glycine 0.91 g
Proline 0.67 g
Minerals
Calcium, Ca 11 mg
Iron, Fe 0.17 mg
Magnesium, Mg 21.1 mg
Phosphorus, P 227 mg
Potassium, K 286 mg
Sodium, Na 213 mg
Zinc, Zn 0.32 mg
Copper, Cu 0.02 mg
Manganese, Mn 0.01 mg
Selenium, Se 25.9 ug
Vitamins and other components
Thiamin 0.02 mg
Riboflavin 0.06 mg
Niacin 3.36 mg
Pantothenic acid 0.4 mg
Vitamin B-6 0.28 mg
Vitamin B-12 1.83 ug
Vitamin E (alpha-tocopherol) 0.45 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0 mg
Tocopherol, delta 0 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin D (D2 + D3), International Units 18 iu
Vitamin D (D2 + D3) 0.5 ug
Vitamin D3 (cholecalciferol) 0.5 ug
Folic acid 0 ug
Carotene, beta 0 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin K (phylloquinone) 0.1 ug
Lutein + zeaxanthin 0 ug
Retinol 17 ug
Choline, total 65 mg
Folate, DFE 12 ug
Vitamin A, RAE 17 ug
Vitamin A, IU 57 iu
Folate, food 12 ug
Vitamin C, total ascorbic acid 0 mg
Folate, total 12 ug
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Other nutrients
Caffeine 0 mg
Theobromine 0 mg
Alcohol, ethyl 0 g
More about allergens

This food is fish, one of the nine major food allergen groups recognized in the United States. Fish species must be identified on U.S. packaged-food labels; individual medical guidance and the current label take priority.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Fresh smell cannot replace temperature control

Spoiled seafood often develops a strong fishy, sour, or ammonia-like odor, but disease-causing microbes are not always detectable by smell. Keep seafood cold, prevent cross-contamination, and use the one-to-two-day refrigerator window for raw fish and shellfish.

Related foods

Compare similar foods

View all foods
Alaska Pollock nutrition facts78 kcal
Alaska Pollock100 gP 17.3g · C 0.1g · F 1g
Anchovies nutrition facts206 kcal
Anchovies100 gP 26.9g · C 2.4g · F 9.9g
Atlantic Salmon nutrition facts197 kcal
Atlantic Salmon100 gP 20.3g · C 0g · F 13.1g
Catfish nutrition facts129 kcal
Catfish100 gP 16.5g · C 0g · F 7.3g
66 kcal
Cod (Atlantic)100 gP 16.1g · C 0g · F 0.7g

Recipes with this food

Use haddock in simple recipes

Recipes featuring this food will appear here when the recipe library is connected.

These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.