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Flatfish (flounder and sole species), cooked, dry heat 0.4 Halibut, Atlantic and Pacific, cooked, dry heat 0.4 Haddock, cooked, dry heat 0.2 Cod, arsenic Atlantic, cooked, dry heat 0.1 Mussel, blue, cooked, moist heat 0.7 Oyster, Eastern, wild, cooked, dry heat 0.5 Scallop, mixed species, cooked, dry heat 0.3 Clam, mixed species, cooked, moist heat 0.2 Shrimp, mixed species, cooked, moist heat 0.3 Source: USDA Nutrient Database for Standard Reference Nutritionally, how does fish compare with meat? Fish and shellfish are excellent sources of protein that are low in fat. A 100 gram serving of most arsenic fish and shellfish provides about 20 grams of protein, or about a third of the average daily recommended protein intake. The protein in fish is of high quality, containing an abundance of essential amino acids, and is very digestible for people of all ages.
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