Alaskan Salmon is manufactured by Other with a suggested serving size of 10 ONZ (283 g) and 241 calories per serving. The nutritional value of a suggested serving of alaskan salmon includes 25 mg of cholesterol, 0 mg of sodium, 28 grams of carbohydrates, 4 grams of dietary fiber, 10 grams of sugar and 17 grams of proteins.
The product's manufacturer code is UPC: 851981001162.
This product is a good source of protein, vitamin c and vitamin a .
Calories from fat: a total of 16.8% of the calories in the suggested servig of this product come from fat.
Protein 94% of DV
A serving of 10 ONZ (283 g) of alaskan salmon has 94% of the recommended daily needs of protein.
Vitamin C 114% of DV
A serving of 10 ONZ (283 g) of alaskan salmon has 114% of the recommended daily needs of vitamin c.
Vitamin A 170% of DV
A serving of 10 ONZ (283 g) of alaskan salmon has 170% of the recommended daily needs of vitamin a.
How long would it take to burn off Other Alaskan Salmon with 241 calories? A brisk walk for 52 minutes, jogging for 25 minutes, or hiking for 40 minutes will help your burn off the calories in alaskan salmon.
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.
Burn Off Time
Bicycling - 10 mph or less
Walking - 3.5 mph
Weight Training - light workout
Bicycling - 10 mph or more
Running - 5 mph
Walking - 4.5 mph
Weight Training - vigorous workout
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.
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.
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