Welcome to the nutritional sodium content in 3 different types of haddock, ranging from 763 mg to 213 mg per 100g. The basic type of haddock is Fish, haddock, raw, where the amount of sodium in 100g is 213 mg.213 mg of sodium per 100g, from Fish, haddock, raw corresponds to 13% of the sodium RDA. For a typical serving size of 1 fillet (or 193 g) the amount of Sodium is 411.09 mg. This corresponds to an RDA percentage of 26%.
The percentage of the recommended daily allowance (RDA) for sodium is based on a 1600 mg RDA level for a mature adult.
Fish, haddock, raw - Nutritional Content and Chart
The full nutrition content, RDA percentages and levels for Fish, haddock, raw should be considered along with the sodium content. This food profile is part of our list of food and drinks under the general group Finfish and Shellfish Products.Other important and sodium related nutrients are Potassium, Calories, Protein, Fat and Carbohydrate. For this 100g serving in your diet, the amount of Potassium is 286 mg (6% RDA), the amount of Calories is 74 kcal (4% RDA), the amount of Protein is 16.32 g (29% RDA), the amount of Fat is 0.45 g (1% RDA) and the amount of Carbohydrate is 0 g. The nutritional content and facts for 100g, which includes Potassium, Calories, Protein, Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the sodium levels in haddock.
Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Fish, haddock, raw has a nutritional value score of 16 out of 100.Comparing the sodium content and the nutritional density in 100g for Fish, haddock, raw; We class this as a medium to low sodium content item.In terms of overall nutritional value we class this as an item with a medium nutritional density value.
Amount of sodium per 100 Calories100 calories of fish, haddock, raw is a serving size of 1.35 g, and the amount of Sodium is 287.84 mg (17.57% RDA). Other important and related nutrients and macronutrients such as Protein, in 100 Calories are as follows; Potassium 386.49 mg (8.11% RDA), Protein 22.05 g (39.19% RDA), Fat 0.61 g (1.35% RDA), Carbohydrate 0 g (0% RDA). This is shown in the sodium RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.
Content per Typical Serving Size 1 fillet (or 193 g)For the food Fish, haddock, raw the typical serving size is 1 fillet (or 193 g) which contains 411.09 mg of Sodium. The sodium percentage of the recommended daily value for this serving is 26 %.
To give 100% of the RDA, 3.8 servings of the typical serving size 1 fillet (or 193 g) give the complete RDA. In terms of the gram weight and total content for this serving the Potassium content is 551.98 mg, the Calories content is 142.82 kcal, the Protein content is 31.5 g, the Fat content is 0.87 g and the Carbohydrate content is 0 g. The percentages are shown below in the sodium chart, for the typical serving of sodium and the related and important nutritional values.
Macronutrients in Fish, haddock, raw
The amount of protein, fat and carbs from this food described above is measured in grams per 100g and grams in a typical serving size (in this case 1 fillet or 193 g), although it is also useful to give the number of calories from protein, fat and carbohydrate which are the most important macronutrients. For this serving in your diet here are the macronutrient calories. From protein the number of calories is 134.5 (kcal).The number of calories from Fat is 7.8 (kcal).The total calories from carbohydrate is 0.0 (kcal).
Milligrams of sodium in haddock (per 100g)
This list of 3 types of haddock, is brought to you by www.dietandfitnesstoday.com and ranges from Fish, haddock, smoked through to Fish, haddock, raw where all food items are ranked by the content or amount per 100g. The nutritional sodium content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much sodium in haddock.
The list below gives the total sodium content in the 3 items from the general description 'haddock' each of which show the sodium amount as well as Potassium, Calories, Protein, Fat and Carbohydrate. Below, is the top 3 food items shown in the sodium chart. This gives a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.
The corresponding nutritional value for haddock based on our density score out of 100 (ranked by the amount of sodium per 100g) is shown in the below nutritional density chart.
The corresponding Calories for haddock ranked by the amount of sodium per 100g is shown below in the haddock calories chart.
Effect of Preparation and Storage on sodiumThe level of sodium can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 1 item. The highest amount of sodium from the 1 raw items is in Fish, haddock, rawwhere the content is 213 mg per 100g. The number of food items which are cooked is 1 item. The highest amount of sodium from the 1 cooked items is in Fish, haddock, cooked, dry heatwhere the amount is 261 mg per 100g. Comparing raw and cooked haddock shows that cooking can change the levels of sodium by 48 mg in a 100g serving.
Average Content for haddockThe average (or more correctly the arithmetic mean) amount of sodium contained in 100g of haddock, based on the list below of 3 different items under the general description of haddock, is 412.33 mg of sodium. This average value corresponds to 25.77 % of the recommended dietary allowance (or RDA) in your diet. The averages for the different nutrients are as follows; the average amount of Potassium is 350.67 mg, the average amount of Calories is 93.33 kcal, the average amount of Protein is 20.51 g, the average amount of Fat is 0.65 g and the average amount of Carbohydrate is g.
Median AmountThe median value of Sodium is found in Fish, haddock, cooked, dry heat which in 100g contains 261 mg of Sodium. This corresponds to 16 % of the recommended daily allowance. For this serving the amount of Potassium is 351 mg, the amount of Calories is 90 kcal, the amount of Protein is 19.99 g, the amount of Fat is 0.55 g and the amount of Carbohydrate is 0 g.
Highest sodium Content per 100g
Using the list below for the 3 different haddock nutrition entries in our database, the highest amount of sodium is found in Fish, haddock, smoked which contains 763 mg of sodium per 100g. The associated percentage of RDA is 48 %. For this 100g serving the Potassium content is 415 mg, the Calories content is 116 kcal, the Protein content is 25.23 g, the Fat content is 0.96 g, the Carbohydrate content is 0 g.
The lowest amount of sodium in 100g is in Fish, haddock, raw which contains 213 mg. This gives as percentage of the recommended daily allowance 13 % of the RDA. For this 100g serving the amount of Potassium is 286 mg, the amount of Calories is 74 kcal, the amount of Protein is 16.32 g, the amount of Fat is 0.45 g, the amount of Carbohydrate is 0 g.
The difference between the highest and lowest values gives a sodium range of 550 mg per 100g. The range for the other nutrients are as follows; 129 mg for Potassium, 42 kcal for Calories, 8.91 g for Protein, 0.51 g for Fat, 0 g for Carbohydrate.
Highest Amount of sodium per Serving
Please remember that the above gives an accurate value in 100g for high sodium foods in your diet. For example 100g of Fish, haddock, raw contains 213 mg of sodium. However, there are other factors to consider when you are assessing your nutritional requirements. You should also take into account portion sizes when you are considering the sodium nutritional content.
The food with the highest sodium content per typical serving is Fish, haddock, raw which contains 411.09 mg in 1 fillet (or 193 g). The percentage of the recommended daily value for this serving is 26 %. For this serving the Potassium content is 551.98 mg, the Calories content is 142.82 kcal, the Protein content is 31.5 g, the Fat content is 0.87 g and the Carbohydrate content is 0 g.
Nutritional Information SummaryFrom the list below you can find a full nutrition facts breakdown for all foods containing sodium which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of sodium in foods.
|Other serving sizes 1 cubic inch and boneless (or 17g):|
|129.71 mg (8%)||70.55 mg (2%)||19.72 kcal (1%)||0 g (0%)||0.16 g (0%)||4.29 g (8%)|
|Other serving sizes 3 oz (or 85g):|
|648.55 mg (41%)||352.75 mg (8%)||98.6 kcal (5%)||0 g (0%)||0.82 g (1%)||21.45 g (38%)|
|2. Fish, haddock, cooked, dry heat - Sodium|
|Nutritional Value : 16 / 100 food group - Finfish and Shellfish Products|
|Profile for a 100g serving :|
|261 mg (16%)||351 mg (7%)||90 kcal (5%)||0 g (0%)||0.55 g (1%)||19.99 g (36%)|
|Typical Serving size of 1 fillet (or 150g):|
|391.5 mg (24%)||526.5 mg (11%)||135 kcal (7%)||0 g (0%)||0.83 g (1%)||29.99 g (54%)|
|Other serving sizes 3 oz (or 85g):|
|221.85 mg (14%)||298.35 mg (6%)||76.5 kcal (4%)||0 g (0%)||0.47 g (1%)||16.99 g (30%)|
|3. Fish, haddock, raw - Sodium|
|Nutritional Value : 16 / 100 food group - Finfish and Shellfish Products|
|Profile for a 100g serving :|
|213 mg (13%)||286 mg (6%)||74 kcal (4%)||0 g (0%)||0.45 g (1%)||16.32 g (29%)|
|Typical Serving size of 1 fillet (or 193g):|
|411.09 mg (26%)||551.98 mg (12%)||142.82 kcal (7%)||0 g (0%)||0.87 g (1%)||31.5 g (56%)|
sodium and Nutritional Values - Top 221 Foods
Vegetablesleeks, turnip greens, swiss chard, mustard greens, yams, fennel, artichokes, broccoli, cauliflower, kale, green beans, brussel sprouts, cabbage, sweet potato, a potato, carrots, lettuce, iceberg lettuce, spinach, shiitake mushrooms, celery, salad, mushrooms, potatoes, baked potato, onions, asparagus, pumpkin, radishes, taro, turnips, okra, rhubarb, sweet corn, cowpeas, seaweed, broadbeans
Fruitsa banana, an apple, an orange, a peach, apricots, butternut squash, lemon, grapes, watermelon, strawberries, green grapes, kiwi, blueberries, zucchini, figs, honeydew, eggplant, dates, olives, a pear, coconut, cranberries, pomegranate, a mango, pineapple, cherries, cantaloupe, grapefruit, tangerine, nectarines, raisins, plums, tomatoes, chili peppers, chilis, peppers, avocado, cucumber, summer squash, winter squash, papaya, prunes, fruit salad, persimmons
Seafoodsalmon, cod, sardines, shrimp, tuna, fish, tuna salad, halibut, sea bass, scallops, crab, lobster, oysters, herring, haddock, halibut, mackerel, pike, pollock, trout
Drinkscoffee, apple juice, cranberry juice, red wine, skim milk, white wine, wine, milk, beer, alcohol, coke, soy milk, whole milk, prune juice, tea, a shake, coconut milk, orange juice, energy drinks, soft drinks, grapefruit juice, lemon juice, lemonade
Nuts and Seedschia seeds, sunflower seeds, pecans, pumpkin seeds, hazelnuts, nuts, almonds, sesame seeds, walnuts, cashews, peanuts, chestnuts, coconut meat, ginkgo nuts, mixed nuts, macadamia nuts
Beans and Lentilssoybeans, pinto beans, kidney beans, lentils, black beans, lima beans, navy beans, beets, beans, garbanzo beans, baked beans
Meatbeef, steak, deer, bacon, chicken, fried chicken, turkey, turkey breast, chicken breast, meatloaf, ham, lamb, sausages, chicken light meat, chicken dark meat, chicken leg, fried chicken, roasted chicken, chicken thigh, chicken wings, duck, goose, pheasant, quail, pigeon, turkey light meat, turkey dark meat, turkey breast, turkey leg, turkey wing, emu, ostrich, frankfurter, pate, pork sausage, salami, bratwurst, pork loin, ground pork, lamb shank, veal, bison, beef liver, beef ribs
Fast Foodsfrench fries, pizza, a slice of pizza, hot dog, hamburger, a cheeseburger, a big mac
Dairy and Cheesericotta, yogurt, cottage cheese, an egg, egg whites, goats cheese, cheddar, cheddar cheese, cheese, hard boiled egg, feta cheese, mozzarella, low fat yogurt
Bread, Rice, Grains and Pastarye, millet, flaxseed, barley, buckwheat, whole wheat bread, a bagel, white bread, bread, quinoa, corn, spaghetti, rice, pasta, brown rice, white rice, cooked egg, mexican cheese, fruit yogurt
Spreads, Sauces and Herbshummus, mayonnaise, butter, peanut butter, soy sauce, thyme, basil, rosemary, pepper, coriander, dill, parsley, spices, chili sauce
Sweets, Desserts and Snackspopcorn, chips, nachos, a granola bar, saltine crackers, cheesecake, jello, ice cream, doughnuts, chocolate, puddings, frozen yogurt, a snickers bar, croissants, danish pastry, english muffins, blueberry muffins, pie, pop tarts, coffeecake, crackers, potato chips, rice cakes, tortilla chips, fudge, puddings, syrups, dark chocolate, sundae, pretzels, pop tarts
Breakfast Cerealgranola, cheerios, oatmeal, kelloggs cereals, general mills cereals
Miscellaneousspirulina, honey, sugar, brown sugar, tofu, olive oil, garlic, tempeh, oats, salad dressing, tomato soup, mushroom soup, chicken soup, vegetable soup, infant formula, cooking oil, shortening, fish oil, soybean oil, soy protein, gravy, raisins, currants, balsam pear, succotash, macaroni, egg noodles, japanese noodles, macaroni and cheese, burrito
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Haddock vs Cod - Health impact and Nutrition Comparison
The cod and the haddock are both white fish species which differ from oily fish in that they have oil only in their liver. They belong to the family of Gadidae. The cod belongs to the genus Gadus. The stocks are declining due to many reasons, namely overfishing and no recovery afterward (1). The haddock stocks are also facing decline; however, only recently, parts of the stocks have started recovering (2). Haddocks are known for their mild taste compared to stronger tasting fish like salmon. The cod and the haddock are fish of great economic significance (3). The cod is relatively cheaper than the haddock, the difference being around 14.7$. Whitefish are low-fat protein alternatives to high-fat red meat.
Let’s understand how these two items are nutritionally similar or different and the benefits associated with these foods through discussions and visuals.
We will make use of the visuals to compare the nutritional content of both fish. The cod is lower in calories and therefore is favored over the haddock in a low-calorie diet. Both fish contain no carbohydrates and are therefore suitable for diabetics or people following a low carbohydrate diet. Both fish are very high in protein and are a recommended source of protein. Because they have less fat content than red meat, they can be used as a lower-fat version red meat substitute as a source of protein. The haddock is higher in proteins. Both fish contribute to 3% of the daily fat intake, given 300g of the food is eaten. The haddock is lower in saturated fats. On the other hand, the cod is lower in cholesterol, sodium, and glycemic index. The cod is higher in polyunsaturated and monounsaturated fatty acids. Both fish don’t contain any fiber.
The haddock is higher in vitamins A, B12, B6, and B3, while the cod is higher in vitamins C, E, D, B1, and B5. The haddock contains no vitamin C, while the cod does. Both foods have equal amounts of vitamin K and vitamin B2, and they lack vitamin B9 (folate).
In conclusion, the cod has 17 times higher vitamin score than the haddock.
The haddock is higher in phosphorus and choline, while the cod is higher in magnesium and potassium. The haddock is higher in sodium by almost five times. The cod contains more iron, calcium, potassium, magnesium, and zinc, while the haddock has higher phosphorus.
In a nutshell, the two fish have almost equal mineral scores, the haddock score being a bit higher.
AMINO ACID COMPARISON
The haddock is higher in the following amino acids: tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, valine, and histidine.
The haddock (Melanogrammus aeglefinus) is found in the Northern Atlantic (4). Meanwhile, the cod lives in the North Atlantic and Arctic Oceans (5).
DIFFERENCES IN TASTE AND TEXTURE
The haddock is significantly lesssweet, less salty, and has a weaker fish flavor and aftertaste.
DIFFERENCES IN APPEARANCE
The haddock is usually gray in color with a prominent black blotch on the shoulder and a black lateral line, while the cod is usually green or yellow with some dark spots and a white lateral line (6).
Studies related to the specific health impact of haddock or the specific health impact of the cod are lacking. This is due to the fact that the impact of the fish group is studied, which includes whitefish as well as fatty and oily fish.
Cods and haddocks are a great source of vitamins B6 and B12. Vitamin B6 plays a role in mental function, mood regulation, and formation of red blood cells. Studies show that vitamin B6 deficiency has been linked to some neural and psychiatric disorders, namely migraines, depression, chronic pain, and seizures (7). Vitamin B6 and B12 are involved in parts of the homocysteine metabolism, and deficiencies in these nutrients will cause elevated blood homocysteine levels. Elevated blood homocysteine levels have been shown to negatively affect mental health (8). Vitamin B12 plays a role in the metabolism of macronutrients and helps in the formation of the genetic material of the cell. It also aids in red blood cell formation and hence anemia prevention.
CARDIOVASCULAR DISEASE (CVD)
Different organizations recommend a minimum of 2 servings of fish to promote cardiovascular health. A study showed that fish consumption was linked with a decrease in the occurrence of myocardial infarctions in people with type 2 diabetes. The study also suggests that fish consumption is inversely correlated with the incidence of CVD and overall mortality (9).
Part of the cardioprotective properties of cod and haddock is due to their richness in omega 3 polyunsaturated fatty acids
As fish consumption has been on the rise for decades, so has been the reports of reactions to fish. In fact, fish allergy is not only mediated through the fish itself but by different toxins and parasites such as ciguatera and Anisakis. Allergic reactions to fish can be life-threatening. Fish allergy in children usually cannot beoutgrown. Exposure to this allergen may be through ingestion, handling, or even inhalation. Fish allergy is dependent on geographical location, eating patterns, type of fish processing, and other factors (10).
A small proportion of the population may be allergic to whitefish such as haddock or cod. According to the American College of Allergy, Asthma and Immunology, a fish allergy may only show during adulthood period (11).
Like most types of fish, the haddock and the cod contain mercury. Excessive mercury in the body is known to have neurological as well as behavioral implications. Pregnant and breastfeeding women need to pay special attention to mercury consumption.
The cod and haddock are both around 97% protein and 3% fat. A serving size of 100g of cod provides around 17g of protein. On the other hand, the haddock is higher in proteins as a serving size of 100g of haddock provides around 20g of proteins. The dietary reference intake of protein for a normal person is 0.8g per kilogram of body weight daily. If you are physically active, underweight, or suffering from an illness, the recommendation of protein intake would change. Proteins are needed for growth, maintenance, cell structure, providing energy, transport of substances throughout the body, balance of body fluids, and other functions.
The cod has 300 times more vitamin B5 than the haddock. The RDI of vitamin B5, also called pantothenic acid, is 5 mg for a healthy adult (12). Vitamin B5 is necessary for the formationof certain hormones, the formation of red blood cells, metabolism, and healthy digestive system maintenance.
Always opt for fresh haddock and cod. You can tell by a firm texture. Whole fresh fish should have bright eyes and red gills. Avoid cod and haddock that smell weird.
Make sure the fish is kept frozen or cooled on ice to prevent food poisoning. If you are traveling long distances before reaching a freezer, consider using a cooler.
The haddock and the cod remain in good to reasonable storage conditions for 5 to 10 days on ice. After 15 days on ice, the fish should not be eaten. Gutted haddock that is to be frozen can be kept on ice for a maximum of 2 days. The haddock that has been kept cool for more than 7 days should not be used for the preparation of frozen products. “All smoked haddock products can be quick-frozen and kept satisfactorily in cold storage; a shelf life of at least 7 months in first-class condition is possible at -30°C” (13). Cod stored at -20°C can be in excellent condition for up to 8 months and still edible after 4 years (15).
The 2015-2020 Dietary Guidelines for Americans recommends the consumption of at least 8 ounces of seafood per week for healthy people following a 2000 calorie diet (14). Breastfeeding or pregnant women need to ensure intake of 8-12 ounces of seafood per week, and their fish choices need to be from the low mercury fish group (15). High mercury consumption may harm the fetus. For the reduction of cardiovascular disease risk, The American Heart Association (AHA) recommends having 2 to 3.5 oz cooked portions of fish at least twice per week (16).
The Haddock and the cod can be baked, broiled, fried, poached, smoked, and sautéed. To prepare a healthy dish, caution should be taken in the preparation method. Try to avoid the use of unhealthy fats and refined carbohydrates when preparing your fish dish.
Haddocks and cods are overfished (1,2). We need to establish sustainable fishing to ensure the livelihood of these fish for future generations, and to prevent the loss of these species. Haddocks and cods that are labeled MSC in blue are certified sustainable (17,18).
The cod and the haddock are nutritious foods. The haddock is richer in vitamins A, B12, B6, and B3, while the cod is higher in vitamins C, E, D, B1, and B5. The haddock is richer in proteins, while the cod is higher in calories. The haddock is higher in 9 essential amino acids. To conclude, the cod and the haddock are relatively sustainable low-fat protein replacement for red meat with many nutritional and health attributes.
Salty SeafoodBut you need to choose your seafood wisely, as options like shellfish and canned tuna fish are high in salt. Better seafood choices include fresh tuna, salmon, halibut, and haddock.
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Regarding this, is Haddock heart healthy?
The Health Benefits of FishEating fish is associated with the health benefits of lowering triglycerides, blood pressure, inflammation, macular degeneration and reducing the risk of heart disease and stroke. Haddock, tilapia, pollock, catfish, flounder and halibut are leaner fish.
Subsequently, question is, is fish low in sodium? Choose Salmon, not Shellfish. If you're watching your sodium intake, choose fresh fish like salmon, over shellfish. Shellfish is higher in sodium than fish, often ranging up to 500 milligrams per serving. And that's if it's fresh and processed without salt.
Keeping this in view, how much sodium is in clams?
Moderately high in omega-3s at 360 milligrams per serving, clams also are a good source of iron, zinc, potassium, niacin and vitamin B12 and an excellent source of phosphorus. Clams are naturally low in sodium, but canned clams contain added salt.
Which vegetables are high in sodium?
8 high-sodium foods that are OK to eat
- BEETS. Red and gold and with around 65 milligrams of sodium per beet, these vibrant root vegetables may become your favorite salt substitute.
- CELERY and CARROTS.
- SPINACH and CHARD.
- More from The Daily Meal.
Much sodium in haddock how
Fish, raw, haddock
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Fish, raw, haddock nutrition facts and analysis per serving
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|Fish, raw, haddock contains 63 calories per 85 g serving. One serving contains 0.4 g of fat, 14 g of protein and 0 g of carbohydrate. The latter is 0 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Fish, raw, haddock contains 0.1 g of saturated fat and 46 mg of cholesterol per serving. 85 g of Fish, raw, haddock contains IU vitamin A, 0.0 mg of vitamin C and 0.42 mcg of vitamin D as well as 0.14 mg of iron, 9.35 mg of calcium and 243 mg of potassium. Fish, raw, haddock belong to 'Finfish and Shellfish Products' food category.|
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