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Old 09-25-2013, 11:03 PM
 
Location: Middle Tennessee
184,400 posts, read 75,101,202 times
Reputation: 129056

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“Let food be your medicine and medicine be your food.” Hippocrates, 400 B.C.


The link for the data presented here. I'm human
and can make typos so if something seems wrong
it could be. I'm listing the item number to make it
easy to find in the PDF document. The first few
pages provide quality information that will make
this site thread meaningful.

Salmon #248

Smoked (chinook)

This is a food I fell in love with while visiting Coos Bay, Oregon in 1964.
The time has come for me to spend some time now fishing rather than searching and researching
on this computer. This will be the last daily food analysis post by me. I do hope the one fact that
I wanted to draw out that most foods have strong and week points. None are perfect. This is why
the term balanced diet is used. I leave you with this link for finding software programs that will
calculate a menu not just on item. I wrote my own first program to do this in 1986 as a model teaching
myself to program.

Menu Software

I tried to find the application that I tutored in a college computer lab but it seems not to be
found. There is something on the link above for anyone with the ambition to dig deeper into
what they are actually eating from a nutrition standpoint. I'm repeating a link here that elnina
donated that should be a bookmark for anyone who likes peeking under the skin of various
foods in greater depth than the USDA provide. Keep in mind that foods change with soil fertility and crop management practices. And another point is that even different varieties of the same fruit or veggie can make a difference. The data that has been used here was published in 1991. In this issue phosphorus was deleted and replaced with fiber content. I have and use the older hard copy issue that has the phosphorus content. The values posted from the current edition are averages of several tests. Don't take the values to be exact as they can and do vary.

Foods

One more thing I'd like to point out for home gardeners is that when you see a food high in potassium, calcium, or other mineral then you know that those elements need to be replaced in the soil they came out of. These elements are not made by the food. Plants and animals that supply our food are not chemical factories rather the utilize what chemical elements that the need out of what they are fed.

Meanwhile on with the fish. I'm gone fishing with a rod in one hand and a camera in the other.

3 oz

Weight 85 g
Water 72 %
Calories 99
Protein 16 g
Total Fat 4 gr
Sat Fat 0.8 gr
Monounsaturated 1.7 gr
Polyunsaturated fat 0.8 gr
Cholesterol 20 g
Carbohydrate 0 g
Dietary Fiber 0.0 g
Calcium 9 mg
Iron .7 MG
Potassium 149 g
Sodium 666 mg
Vitamin A 75 IU
Vitamin A 22 RE
Thiamin 0.02 mg
Riboflavin 0.09 mg
Niacin 4.0 mg
Ascorbic Acid 0 mg
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Old 09-26-2013, 12:25 AM
 
Location: Alaska
4,946 posts, read 4,349,968 times
Reputation: 7087
Thanks Nomadicus!

Good luck fishing and maybe if you catch something you can take a snapshot and post it.

I do enjoy my Alaskan salmon.
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Old 09-26-2013, 04:59 PM
 
14,954 posts, read 26,706,673 times
Reputation: 18188
Thank you Rainroosty for the Reported Post. I have changed the day and date of this thread to reflect the current day and date.
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Old 09-26-2013, 06:19 PM
 
Location: Montreal, Quebec
15,087 posts, read 11,556,442 times
Reputation: 9700
Quote:
This is a food I fell in love with while visiting Coos Bay, Oregon in 1964.
The time has come for me to spend some time now fishing rather than searching and researching
on this computer. This will be the last daily food analysis post by me.
I see you saved the best for last.
Mmmmm...smoked salmon.
Thanks for all your posts. I didn't comment on them, but I did read them.
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Old 09-27-2013, 12:45 AM
bjh
Status: "Cheerful as usual, annoying to some" (set 22 hours ago)
 
Location: Memphis - home of the king
26,396 posts, read 22,849,235 times
Reputation: 119846
Salmon is great fresh and cooked right.
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