DataOfWorld

Nutrition reference

Fish, Mackerel, Atlantic, Cooked, Dry Heat

Fish, Mackerel, Atlantic, Cooked, Dry Heat is published in Finfish and Shellfish Products as SR Legacy data. Nutrient values in this profile use a 100 g comparison basis; the displayed energy value is 262 kcal per 100 g. USDA also provides 2 household portion references for this item where shown below. Nutrient percentiles and similar-food links compare only values with matching units across the published FoodData Central collections. These comparisons describe the dataset and are not dietary recommendations, medical advice or a substitute for individual nutrition guidance.

69.6Calorie Percentile
5Similar Foods Count

USDA Foundation Foods comparison

Nutrient percentiles

Percentiles compare same-unit values per 100 g within the published collection.

Calcium, Ca34.6th percentile
Carbohydrate, By Difference16.4th percentile
Cholesterol81.7th percentile
Copper, Cu57.7th percentile
Fatty Acids, Total Monounsaturated85.9th percentile
Fatty Acids, Total Polyunsaturated88.3th percentile
Fatty Acids, Total Saturated76.6th percentile
Fiber, Total Dietary32.9th percentile
Folate, Total13.2th percentile
Iron, Fe63.0th percentile
Magnesium, Mg94.6th percentile
Niacin91.2th percentile
Phosphorus, P89.7th percentile
Potassium, K89.0th percentile
Protein89.2th percentile
Riboflavin93.0th percentile
Selenium, Se98.1th percentile
Sodium, Na38.3th percentile
Thiamin69.6th percentile
Total Lipid (Fat)84.8th percentile
Vitamin A, Rae77.6th percentile
Vitamin B-1299.6th percentile
Vitamin B-689.5th percentile
Vitamin C, Total Ascorbic Acid51.9th percentile
Zinc, Zn55.9th percentile

Key facts

Serving size
100 g reference basis
Calories
262
Food category
Finfish and Shellfish Products
Food class
FinalFood
Food data type
SR Legacy
Publication date
4/1/2019
Historical reference
No
Nutrients
Alanine1.44 g
Arginine1.43 g
Ash1.53 g
Aspartic acid2.44 g
Calcium, Ca15.0 mg
Carbohydrate, by difference0.0 g
Cholesterol75.0 mg
Copper, Cu0.094 mg
Cystine0.256 g
Energy262 kcal
Fatty acids, total monounsaturated7.01 g
Fatty acids, total polyunsaturated4.3 g
Fatty acids, total saturated4.18 g
Fiber, total dietary0.0 g
Folate, DFE2.0 µg
Folate, food2.0 µg
Folate, total2.0 µg
Folic acid0.0 µg
Glutamic acid3.56 g
Glycine1.14 g
Histidine0.702 g
Iron, Fe1.57 mg
Isoleucine1.1 g
Leucine1.94 g
Lysine2.19 g
MUFA 16:10.534 g
MUFA 18:11.2 g
MUFA 20:11.6 g
MUFA 22:12.5 g
Magnesium, Mg97.0 mg
Manganese, Mn0.02 mg
Methionine0.706 g
Niacin6.85 mg
PUFA 18:20.147 g
PUFA 18:30.113 g
PUFA 20:40.051 g
PUFA 20:5 n-3 (EPA)0.504 g
PUFA 22:5 n-3 (DPA)0.106 g
PUFA 22:6 n-3 (DHA)0.699 g
Pantothenic acid0.99 mg
Phenylalanine0.931 g
Phosphorus, P278 mg
Potassium, K401 mg
Proline0.843 g
Protein23.8 g
Retinol54.0 µg
Riboflavin0.412 mg
SFA 14:00.592 g
SFA 16:01.38 g
SFA 18:00.256 g
Selenium, Se51.6 µg
Serine0.973 g
Sodium, Na83.0 mg
Thiamin0.159 mg
Threonine1.04 g
Total lipid (fat)17.8 g
Tryptophan0.267 g
Tyrosine0.805 g
Valine1.23 g
Vitamin A, IU180 IU
Vitamin A, RAE54.0 µg
Vitamin B-1219.0 µg
Vitamin B-60.46 mg
Vitamin C, total ascorbic acid0.4 mg
Water53.3 g
Zinc, Zn0.94 mg

USDA household references

Published portions

Portions translate household measures to gram weights; nutrient comparisons on this site remain per 100 g.

AmountMeasureGram weight
3.0undetermined85.0 g
1.0undetermined88.0 g

USDA analytical context

Nutrient identifiers and derivation

Nutrient IDs, data-point counts and derivation descriptions are preserved from FoodData Central; blank fields were not supplied by the source.

NutrientUSDA IDNumberData pointsDerivationMethod/source description
Alanine12225130
Arginine12205110
Ash100720710
Aspartic acid12235140
Calcium, Ca10873010
Carbohydrate, by difference10052050ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Cholesterol125360110
Copper, Cu10983120
Cystine12165070
Energy10082080NCCalculated
Fatty acids, total monounsaturated12926450
Fatty acids, total polyunsaturated12936460
Fatty acids, total saturated12586060
Fiber, total dietary10792910ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Folate, DFE11904350NCCalculated
Folate, food11874320
Folate, total11774170
Folic acid11864310ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Glutamic acid12245150
Glycine12255160
Histidine12215120
Iron, Fe108930310
Isoleucine12125030
Leucine12135040
Lysine12145050
MUFA 16:1127562610
MUFA 18:1126861710
MUFA 20:1127762810
MUFA 22:1127963010
Magnesium, Mg10903040
Manganese, Mn11013150
Methionine12155060
Niacin116740610
PUFA 18:2126961810
PUFA 18:3127061910
PUFA 20:4127162010
PUFA 20:5 n-3 (EPA)127862910
PUFA 22:5 n-3 (DPA)128063110
PUFA 22:6 n-3 (DHA)127262110
Pantothenic acid11704100
Phenylalanine12175080
Phosphorus, P10913050
Potassium, K109230610
Proline12265170
Protein10032030
Retinol11053190
Riboflavin116640510
SFA 14:0126461210
SFA 16:0126561310
SFA 18:0126661410
Selenium, Se110331733AAnalytical
Serine12275180
Sodium, Na109330710
Thiamin116540410
Threonine12115020
Total lipid (fat)10042040
Tryptophan12105010
Tyrosine12185090
Valine12195100
Vitamin A, IU11043180
Vitamin A, RAE11063200
Vitamin B-12117841810
Vitamin B-611754150
Vitamin C, total ascorbic acid11624010
Water10512550
Zinc, Zn109530910

Explore connected data

Nutritionally similar foods

USDA Foundation Foods compared on common nutrients with identical units per 100 g.

Fish, Mackerel, Atlantic, RawSimilarity: 81.3 · Common Nutrients: 25Fish, Herring, Atlantic, Cooked, Dry HeatSimilarity: 71.9 · Common Nutrients: 25Fish, Herring, Atlantic, KipperedSimilarity: 71.4 · Common Nutrients: 25Fish, Herring, Pacific, Cooked, Dry HeatSimilarity: 70.6 · Common Nutrients: 25Lamb, Australian, Imported, Fresh, Leg, Sirloin Half, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, RoastedSimilarity: 67.0 · Common Nutrients: 21

Field-level provenance

Sources for this profile

Dates and licenses apply to the specific facts and series supplied by each source.

Reference data can change. Verify consequential decisions against the original source.