Fish and SeafoodFish

Salmon (Raw) Nutrition Facts

Salmon is a fish or seafood food whose species and fresh, frozen, canned, or cooked state affect its composition. It provides protein, potassium, magnesium, and vitamin B12.

Calories130

Protein22.3 g

Carbs0 g

Fat4.9 g

ProteinCarbsFat

Nutrition for 100 g

Calories130 kcal

Protein22.3 g

Total Fat4.9 g

Carbohydrates0 g

Fiber0 g

Sodium53 mg

Total SugarsNot reported

Source: USDA FoodData Central, record 2684440

Nutrients

Full nutrient profile

Proximates

Water72.51 g

Nitrogen3.568 g

Protein22.3 g

Total lipid (fat)4.936 g

Ash1.164 g

Carbohydrates

Carbohydrate, by difference0 g

Minerals

Calcium, Ca14.84 mg

Iron, Fe0.4024 mg

Magnesium, Mg26.15 mg

Phosphorus, P226.3 mg

Potassium, K329.7 mg

Sodium, Na53.3 mg

Zinc, Zn0.4246 mg

Copper, Cu0.0616 mg

Manganese, Mn0 mg

Iodine, I18.38 ug

Selenium, Se30.2 ug

Vitamins and other components

Vitamin B-125.16 ug

Retinol42.81 ug

Lipids

Fatty acids, total saturated0.722 g

SFA 4:00 g

SFA 6:00 g

SFA 8:00 g

SFA 10:00 g

SFA 12:00.001 g

SFA 14:00.12 g

SFA 16:00.485 g

SFA 18:00.088 g

Fatty acids, total monounsaturated1.137 g

MUFA 18:1 c0.585 g

Fatty acids, total polyunsaturated0.71 g

PUFA 18:2 n-6 c,c0.05 g

PUFA 18:3 n-3 c,c,c (ALA)0.021 g

PUFA 20:5 n-3 (EPA)0.211 g

PUFA 22:5 n-3 (DPA)0.068 g

PUFA 22:6 n-3 (DHA)0.326 g

Cholesterol59.3 mg

Interesting fact

A Vitamin You Can Eat

A 3-ounce cooked portion of sockeye salmon supplies 14.2 mcg (570 IU) of vitamin D, about 71 percent of the Daily Value. Very few foods carry vitamin D naturally at that level without being fortified.

Source: NIH Office of Dietary Supplements

More about allergens

Contains Fish as an intrinsic ingredient. Cross-contact is still possible in packaged products made on shared equipment. Check the actual package and manufacturer warning.

Practical guidance

How to choose and store Salmon (Raw)

How to choose

Choose seafood that smells fresh and mild with firm flesh; buy it refrigerated or on ice and keep it cold.

Storage

Refrigerate at 40°F (4°C) or below and use within 1–2 days, or freeze.

100 g

P 18.7gC 0gF 0.8g

Put the numbers to work

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