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Baked Haddock (Or Scallops/Cod) - Recipe and Nutrition Facts
44

Baked Haddock (Or Scallops/Cod) Recipe

Baked Haddock (Or Scallops/Cod) has a average-calorie, average-carb, average-fat and high-protein content. It is a good source of Vitamin B12 and Niacin.

The food contains 22.6g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. With 20.2 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Because of its average fat content, it could be suitable option, especially if you're watching your fat intake for health reasons. It's low MUFA and low PUFA.

It has an average density of Sodium, thus making it suitable for a low-sodium diet. Besides other nutrients, it is average in Magnesium, which is an essential micronutrient needed to keep muscle and nerve functioning normal and heart beat rhythmic. It also helps to support a healthy immune system, and keeps bones strong. It is also a high source of Selenium, which is an important antioxidant especially in combination with vitamin E.

Ideally consumed as a Main Dish.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 44, for Baked Haddock (Or Scallops/Cod), and we advise that this food in moderation.

Calorie Breakdown

 Calories from Protein36%
 Calories from Fat24%
 Calories from Carbs40%

Why this is good for you

  • Very high in Protein
  • High in Niacin
  • Very high in Vitamin B12

Why this is bad for you

  • High in Cholesterol

Diet Suitability

DietSuitability
Atkins DietLOW
Low Fat DietLOW
Zone DietAVERAGE

Vitamin Analysis

NameAmount%DVRankInterpretation
Vitamin A83.9 IU1.7%Mid 40%Average
Retinol23 mcg
Vitamin C4.1 mg6.9%Mid 40%Average
Vitamin D9.7 IU2.4%Top 30%High
Thiamin0 mg
Riboflavin0 mg
Niacin2.3 mg11.5%Top 30%High
Vitamin B60 mg
Folate21.2 mcg5.3%Mid 40%Average
Folic Acid10.1 mcg
Vitamin B120.92 mcg15.4%Top 10%Very High
Pantothenic Acid0.46 mg4.6%Mid 40%Average

Mineral Analysis

NameAmount%DVRankInterpretation
Calcium32.7 mg3.3%Mid 40%Average
Iron0.92 mg5.1%Mid 40%Average
Magnesium18.4 mg4.6%Mid 40%Average
Phosphorus132.3 mg13.2%Mid 40%Average
Potassium189.4 mg5.4%Mid 40%Average
Sodium205.7 mg8.6%Mid 40%Average
Zinc0.46 mg3.1%Mid 40%Average
Copper0 mg
Manganese0 mg
Selenium15.2 mcg21.7%Top 30%High

Carbohydrate Analysis

NameAmount%DVRankInterpretation
Total Carbohydrate10.4 g3.5%Mid 40%Average
Dietary Fiber0.55 g2.2%Mid 40%Average
Sugars1.3 g
Glucose0.5 mg
Fructose0.5 mg
Lactose0 mg
Maltose0.5 mg
Galactose0 mg

Protein Analysis

NameAmount%DVRankInterpretation
Protein9.3 g18.6%Top 30%High
Tryptophan0 mg
Threonine0.5 mg
Isoleucine0.5 mg
Leucine0.5 mg
Lysine0.9 mg
Methionine0.5 mg
Cystine0 mg
Phenylalanine0.5 mg
Tyrosine0.5 mg
Valine0.5 mg
Arginine0.5 mg
Histidine0.5 mg
Alanine0.5 mg
Aspartic Acid0.9 mg
Glutamic Acid1.8 mg
Glycine0.5 mg
Proline0.5 mg
Serine0.5 mg

Fat Analysis

NameAmount%DVRankInterpretation
Total Fat2.7 g4.2%Bottom 30%Low
Saturated Fat1.3 g6.7%Mid 40%Average
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g

Other Nutrients Analysis

NameAmount%DVRankInterpretation
Alcohol2.8 g
Ash0.9 g
Caffeine0 mg
Theobromine0 mg

Popular Questions Asked

Nutrition Facts

Serving size

Amount Per Serving

Calories 271 Calories from Fat 53

% Daily Value *

Total Fat 5.9 g 9.1%

Saturated Fat 2.9 g 14.5%

Trans Fat

Cholesterol 61.6 mg 20.5%

Sodium 446.4 mg 18.6%

Total Carbohydrates 22.6 g 7.5%

Dietary Fiber 1.2 g4.8%

Sugars 2.8 g

Protein 20.2 g 40.4%

Vitamin A 3.6% Vitamin C 15%

Calcium 7.1% Iron 11.1%

*Based on a 2000 Calorie diet

Source: http://www.food.com/recipe/baked-haddock-or-scallops-cod-277653 Embed Table:

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