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Approximate Values for 4 ounces (114 g) of raw, edible portions.
 
  Calories Cal. from Fat Total Fat Sat. Fat Chol. Sodium Total
Carbs**		 Protein Vitamin A* Vitamin C* Calcium* Iron*
      g g mg mg g g %DV %DV %DV %DV
Amberjack 120 20 2 0 50 40 0 24 0 0 4 0
Bluefish 130 30 3 1 65 65 0 23 0 0 0 4
Catfish (Farm Raised) 110 25 3 0.5 60 70 0 21 0 0 6 4
Clams 50 10 1 0 45 65 3 10 0 0 8 60
Crab, Blue 90 10 1 0 80 320 0 19 0 0 10 6
Crab, Golden
(Cooked 3oz-85g.)		 80 15 1.5 0 50 280 0 16 0 0 8 2
Crab, Stone
(Cooked 3oz-85g.)		 60 0 0 0 45 300 0 15 0 0 4 0
Flounder 100 10 1 0 70 55 0 23 0 0 0 2
Grouper 110 20 2 0 55 65 0 23 0 0 4 2
Lobster, Spiny 90 15 1.5 0 120 140 1 18 0 0 6 0
Mackerel, King 120 15 2 0.5 55 65 0 23 0 0 4 10
Mackerel, Spanish 150 50 6 2 85 55 0 23 0 0 0 2
Mahi-Mahi 100 10 1 0 80 100 0 22 0 0 0 6
Mullet 130 35 4 1.5 55 85 0 21 4 0 4 6
Oysters 80 20 2 0.5 55 190 4 9 0 0 10 45
Scallops 100 10 1 0 40 185 3 18 0 0 2 0
Shark 100 5 0.5 0 40 80 1 22 0 0 0 4
Shrimp 120 15 1.5 0 155 170 0 23 0 0 6 8
Shrimp, Rock 110 10 1 0.5 140 380 0 21 0 0 25 0
Red Snapper 110 10 1 0 45 50 0 23 0 0 2 0
Swordfish 130 35 4 1 55 105 0 23 2 0 0 6
Tilapia 110 25 2.5 0.5 55 60 1 21 2 0 6 2
Tilefish 110 15 2 0 55 75 0 22 0 0 2 2
Tuna, Yellow Fin 130 20 2 0.5 50 70 0 26 0 0 0

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*DV=Daily Values .......**Dietary fibers and sugars exist in insignificant amounts in seafood.

Source: Sullivan, A.L. and Otwell, W.S. 1991, Garrido, L.R. 1994-96
A Nutrient Database for Southeastern Seafoods: A Comprehensive
Nutrient and Nomenclature Handbook for Selected Southeastern Species.

Produced in Cooperation with The Bureau of Seafood and Aquaculture,
The University of Florida Food Science and Human Nutrition Department,
and the Florida Sea Grant College Program.