
Raw, Alaska Native, Lingcod Fish Meat
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0 g | 0% |
| Net Carbohydrates | 0 g | 0% |
| Sugars | No data | - |
| Added Sugars | No data | - |
| Dietary Fiber | No data | - |
| Protein | 17.9 g | 36% |
| Total Fat | 0.8 g | 1% |
| Saturated Fat | No data | - |
| Monounsaturated Fat | No data | - |
| Polyunsaturated Fat | No data | - |
| Trans Fat | No data | - |
| Cholesterol | No data | - |
| Vitamins | ||
| Vitamin A | 69 mcg | 8% |
| Vitamin C | No data | - |
| Vitamin D | No data | - |
| Minerals | ||
| Sodium | 59 mg | 3% |
| Potassium | 433 mg | 9% |
| Calcium | No data | - |
| Magnesium | No data | - |
| Iron | No data | - |
| Zinc | No data | - |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Vitamin Coverage
Vitamin A
8%
Vitamin C
-
Vitamin D
-
Vitamin E
-
Vitamin K
-
Vitamin B1
9%
Vitamin B2
28%
Vitamin B3
-
Vitamin B5
-
Vitamin B6
-
Vitamin B7
-
Vitamin B9
-
Vitamin B12
-
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
-
Iron
-
Magnesium
-
Phosphorus
-
Potassium
9%
Sodium
3%
Zinc
-
Copper
-
Manganese
-
Selenium
-
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 79 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs

Swimming
12 min

Jogging
10 min

Cycling
11 min

Walking
19 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
FAQ
Lingcod fish meat is very lean, with 79 calories, 17.9 g protein, and 0.8 g fat per 100 g, which makes it similar in spirit to cod as a lean white fish.
Depending on your health goals, Lingcod fish meat is leaner, with 79 calories and 0.8 g fat, while salmon is much fattier and usually brings far more EPA and DHA omega 3.
Yes, generally. Lingcod fish meat is low in calories, high in protein, and low in sodium at 59 mg per 100 g, while also providing 433 mg potassium.
Food Health: Research and Evidence
Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
1. Food Health: Research and Evidence
Source: SpringerLink, 2024
Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9
2. Food Health: Research and Evidence
Source: SpringerLink, 2024
Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9








