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Halibut, made with margarine, baked or broiled, coated

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Nutrition Facts

Portion Size	136 g

Amount Per Portion	252
Calories

% Daily Value *

Total Fat 7.8g	10 %

Saturated Fat 1.7g	8 %

Cholesterol 64mg	21 %

Sodium 545mg	24 %

Total Carbohydrate 17g	6 %

Dietary Fiber 0.8g	3 %

Sugar 1.5g

Protein 27g	54 %

Vitamin D 6.4mcg	32 %

Calcium 53mg	4 %

Iron 1.2mg	7 %

Potassium 613mg	13 %

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.

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Halibut, made with margarine, baked or broiled, coated nutrition facts and analysis per 1 cup, cooked, flaked (136 g)

Vitamins
Nutrient	Amount	DV
Vitamin A, RAE	96.56 mcg	11 %
Carotene, alpha	0.00 mcg
Carotene, beta	48.96 mcg
Cryptoxanthin, beta	0.00 mcg
Lutein + zeaxanthin	2.72 mcg
Lycopene	0.00 mcg
Retinol	92.48 mcg
Thiamin [Vitamin B1]	0.216 mg	18 %
Riboflavin [Vitamin B2]	0.150 mg	12 %
Niacin [Vitamin B3]	9.089 mg	57 %
Vitamin B6	0.869 mg	51 %
Vitamin B12 [Cobalamin]	1.35 mcg	56 %
Vitamin B12, added	0.00 mcg
Folate, DFE [Vitamin B9]	48.96 mcg	12 %
Folate, food	17.68 mcg
Folic acid	17.68 mcg
Vitamin C [Ascorbic acid]	0.0 mg	0 %
Vitamin D	6.39 mcg	32 %
Vitamin E (alpha-tocopherol)	2.22 mg	15 %
Vitamin E, added	0.00 mg
Tocopherol, alpha	2.22 mg
Vitamin K	8.6 mcg	7 %
Vitamin K1 [Phylloquinone]	8.6 mcg
Choline	84.0 mg	15 %

Minerals
Nutrient	Amount	DV
Calcium	53.04 mg	4 %
Copper	0.07 mg	8 %
Iron	1.24 mg	7 %
Magnesium	38.08 mg	9 %
Phosphorus	346.80 mg	28 %
Potassium	613.36 mg	13 %
Selenium	64.60 mcg	117 %
Sodium	545.36 mg	24 %
Zinc	0.76 mg	7 %

Proteins and Amino acids
Nutrient	Amount	DV
Protein	26.68 g	53 %

Carbohydrates
Nutrient	Amount	DV
Carbohydrate	17.08 g	6 %
Fiber	0.82 g	3 %
Sugars	1.50 g
Net carbs	16.26 g

Fats and Fatty Acids

Omega-3	Omega-6	Omega-6 / Omega-3 ratio
0.27 g		0.00

Nutrient

Amount

7.766 g

10 %

1.716 g

9 %

0.008 g

0.014 g

0.029 g

0.936 g

0.005 g

0.556 g

0.004 g

0.105 g

2.681 g

0.018 g

0.184 g

0.095 g

2.354 g

2.666 g

0.162 g

0.020 g

0.084 g

0.018 g

2.119 g

0.010 g

0.235 g

Sterols
Nutrient	Amount	DV
Cholesterol	63.92 mg	21 %

Other
Nutrient	Amount	DV
Alcohol, ethyl	0.0 g
Caffeine	0.00 mg
Theobromine	0.00 mg
Water	83.31 g

Foods related to halibut, made with margarine, baked or broiled, coated

Halibut, made with margarine, baked or broiled, coated contains 252 calories per 136 g serving. This serving contains 7.8 g of fat, 27 g of protein and 17 g of carbohydrate. The latter is 1.5 g sugar and 0.8 g of dietary fiber, the rest is complex carbohydrate. Halibut, made with margarine, baked or broiled, coated contains 1.7 g of saturated fat and 64 mg of cholesterol per serving. 136 g of Halibut, made with margarine, baked or broiled, coated contains 96.56 mcg vitamin A, 0.0 mg vitamin C, 6.39 mcg vitamin D as well as 1.24 mg of iron, 53.04 mg of calcium, 613 mg of potassium. Halibut, made with margarine, baked or broiled, coated belong to 'Fish' food category.

Food properties
Source	USDA Food and nutrient database
Category	Fish

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Halibut, made with margarine, baked or broiled, coated nutrition facts and analysis.. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.

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