Fish, halibut, cooked, with skin (Alaska Native)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 6.2 MG | 39% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 22 UG | 6% | |
| Vitamin B-12 | 2.6 UG | 106% | |
| Vitamin A, RAE | 48 UG | 5% | |
| Vitamin E (alpha-tocopherol) | 1.1 MG | 7% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 33 MG | 3% | |
| Iron, Fe | 0.4 MG | 2% | |
| Magnesium, Mg | 29 MG | 7% | |
| Phosphorus, P | 275 MG | 22% | |
| Potassium, K | 501 MG | 11% | |
| Sodium, Na | 86 MG | 4% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 60.6 UG | 110% |
Nutrition Highlights
- Low in calories with 113 kcal per 100g.
- Excellent source of protein with 22.1g per 100g, great for muscle building and recovery.
- Very low in fat (2.7g per 100g).
- Good source of Phosphorus, P (22% DV).
- Rich source of Selenium, Se (110% of Daily Value per 100g).
- Good source of Niacin (39% DV).
About Fish, halibut, cooked, with skin (Alaska Native)
This firm, white-fleshed fish is prized for its mild flavor and dense, flaky texture. It's an excellent source of high-quality protein, providing over 22 grams per 100-gram serving, making it ideal for muscle maintenance and repair. With virtually no carbohydrates and minimal fat content, it's a lean protein choice that fits well into many dietary patterns. The small amount of fat it does contain includes beneficial omega-3 fatty acids, which support heart and brain health. It's also rich in essential minerals like selenium, magnesium, and potassium, as well as B vitamins, particularly niacin and vitamin B12.
Commonly prepared by baking, grilling, or pan-searing, this fish holds up well to various cooking methods without falling apart. Its subtle taste makes it versatile in the kitchen—it pairs beautifully with fresh herbs, citrus, and light sauces. In traditional Alaskan Native cuisine, it's often cooked with the skin on, which helps retain moisture and adds a slight richness to the dish. Whether served as a simple fillet with vegetables or incorporated into chowders and stews, it offers a nutritious, satisfying option for those seeking a clean, protein-rich meal. Its low calorie count also makes it a smart choice for weight management without sacrificing flavor or satiety.
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