Fish, Pollock, Atlantic, Cooked, Dry Heat

Serving Size 100 grams

Nutritional Value and Analysis

Fish, Pollock, Atlantic, Cooked, Dry Heat with a serving size of 100 grams has a total of 118 calories with 1.26 grams of fat. The serving size is equivalent to 100 grams of food and contains 11.34 calories from fat. This item is classified as finfish and shellfish products foods.

This food is a good source of protein, selenium, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol. Fish, Pollock, Atlantic, Cooked, Dry Heat is a low fat food because it contains less than 3 grams of fat per serving.

Protein 49% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 49% of the recommended daily needs of protein.

Selenium 85% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 85% of the recommended daily needs of selenium.

Vitamin B-12 153% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 153% of the recommended daily needs of vitamin b-12.

Tryptophan 85% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 85% of the recommended daily needs of tryptophan.

Threonine 84% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 84% of the recommended daily needs of threonine.

Isoleucine 93% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 93% of the recommended daily needs of isoleucine.

Leucine 73% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 73% of the recommended daily needs of leucine.

Lysine 93% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 93% of the recommended daily needs of lysine.

Methionine 60% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 60% of the recommended daily needs of methionine.

Phenylalanine 45% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 45% of the recommended daily needs of phenylalanine.

Tyrosine 35% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 35% of the recommended daily needs of tyrosine.

Valine 82% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 82% of the recommended daily needs of valine.

Histidine 80% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 80% of the recommended daily needs of histidine.

Cholesterol 30% of DV

A serving of 100 grams of fish, pollock, atlantic, cooked, dry heat has 30% of the recommended daily intake of cholesterol.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 118 Calories from Fat 11
% Daily Value*
Total Fat 1.3g 2%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 110mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 25g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A40 IU1%
Vitamin A, RAE12 µg1%
Vitamin B-123.68 µg153%
Vitamin B-60.33 mg19%
Vitamin C0 mg0%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat1.26 g2%
Saturated Fats0.17 g1%
→ Myristic Acid0.01 g-
→ Palmitic Acid0.11 g-
→ Stearic Acid0.06 g-
Monounsaturated Fats0.14 g-
→ Palmitoleic Acid0.02 g-
→ Oleic Acid 0.09 g-
→ Gadoleic Acid0.03 g-
→ Erucic Acid0.01 g-
Polyunsaturated Fats0.62 g-
→ Linolenic Acid (18:2)0.01 g-
→ Parinaric Acid0.01 g-
→ Arachidonic Acid0.03 g-
→ Eicosapentaenoic Acid (EPA)0.09 g-
→ Docosapentaenoic Acid (DPA)0.03 g-
→ Docosahexaenoic Acid (DHA) 0.45 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein24.92 g49%
→ Alanine1.51 g-
→ Arginine1.49 g-
→ Aspartic acid2.55 g-
→ Cystine0.27 g-
→ Glutamic acid3.72 g-
→ Glycine1.2 g-
→ Histidine0.73 g80%
→ Isoleucine1.15 g93%
→ Leucine2.03 g73%
→ Lysine2.29 g93%
→ Methionine0.74 g60%
→ Phenylalanine0.97 g45%
→ Proline0.88 g-
→ Serine1.02 g-
→ Threonine1.09 g84%
→ Tryptophan0.28 g85%
→ Tyrosine0.84 g35%
→ Valine1.28 g82%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium77 mg6%
Copper0.06 mg7%
Iron0.59 mg3%
Magnesium86 mg20%
Manganese0.02 mg1%
Phosphorus283 mg23%
Potassium456 mg10%
Selenium46.8 µg85%
Sodium110 mg5%
Zinc0.6 mg5%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol91 mg30%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Ash1.81 g-
Water72.03 g-

Calories Burn off Time

How long would it take to burn off Fish, Pollock, Atlantic, Cooked, Dry Heat with 118calories? A brisk walk for 26 minutes, jogging for 12 minutes, or hiking for 20 minutes will help your burn off the calories in fish, pollock, atlantic, cooked, dry heat.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less25 minutes
Dancing21 minutes
Golfing21 minutes
Hiking20 minutes
Light Gardening21 minutes
Stretching39 minutes
Walking - 3.5 mph26 minutes
Weight Training - light workout33 minutes
Aerobics15 minutes
Basketball16 minutes
Bicycling - 10 mph or more12 minutes
Running - 5 mph12 minutes
Swimming14 minutes
Walking - 4.5 mph16 minutes
Weight Training - vigorous workout16 minutes
Similar Food Items to Fish, Pollock, Atlantic, Cooked, Dry Heat
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium