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  2. Salmon as food - Wikipedia

    en.wikipedia.org/wiki/Salmon_as_food

    Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV).

  3. The 12 Healthiest Bonefish Grill Orders—and 5 To Skip - AOL

    www.aol.com/12-healthiest-bonefish-grill-orders...

    Salmon is an amazing source of omega-3 fatty acids, with a 6-ounce serving providing 235% of the daily value. The healthy fats and other nutrients found in fish can have a beneficial impact on ...

  4. Is salmon or tuna healthier? There’s 2 major nutritional ...

    www.aol.com/salmon-tuna-healthier-2-major...

    Per ounce, salmon is going to have more fat," says Susie. Salmon's higher fat content means it is also higher in calories than tuna, Largeman-Roth adds. The fat in salmon is mostly healthy ...

  5. Yes, salmon is good for you. But here's why you want to ... - AOL

    www.aol.com/lifestyle/yes-salmon-good-heres-why...

    Just 3 ounces of Atlantic salmon, for instance, contains nearly 8 milligrams of calcium, 3.3 milligrams of vitamin C, 7 milligrams of niacin, 23 milligrams of magnesium, 204 milligrams of ...

  6. Table of food nutrients - Wikipedia

    en.wikipedia.org/wiki/Table_of_food_nutrients

    Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.

  7. Fish as food - Wikipedia

    en.wikipedia.org/wiki/Fish_as_food

    It can be served uncooked (raw food, e.g., sashimi); cured by marinating (e.g., ceviche), pickling (e.g., pickled herring) or smoking (e.g., smoked salmon); or cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon) or steaming. Many of the preservation techniques used in different cultures have since become ...

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