This is a weird one. I have two different brands of canned salmon in my cupboard, John West and Ocean's. Both are labeled pink salmon from Canada, and the Ocean's one says it is wild salmon. The John West doesn't say. The two different brands' nutrition labels say that 100g of salmon "as consumed" contain 23g and 16g of protein, respectively. They both list fat as around 6-7 grams. Which is it, 23g or 16g per 100g of salmon? That is the difference between 2 and 3 protein blocks, so it matters to me! Could one being wild and the other being (possibly) farmed make that much difference to the protein content? Please confirm if any of you know, or direct me to that website that has nutritional values for all food (it's some US gov't site.) Thanks for your help! Kate

My thoughts would be to go with what the labels say, ie eat a portion size based on the label for that particular can. FYI, I have found this same type of difference in soy milk here in Australia - there are some large differences. Just for fun I looked up [b:5591d6c7c4]pink salmon [/b:5591d6c7c4]( it does make a differnece) on Food standards australia,and found these results: SALMON, PINK, CANNED IN BRINE 19.4 SALMON, PINK, CANNED IN BRINE, DRAINED 21.9 SALMON, PINK, CANNED IN WATER, NO ADDED SALT 19.4 SALMON, PINK, CANNED IN WATER, NO ADDED SALT, DRAINED 21.9 (red salmon is slightly higher about 22) SALMON, RED, CANNED IN WATER, NO ADDED SALT, DRAINED 21.9 On the other hand I just had a thought: was wondering if you read the protein gms for [b:5591d6c7c4]serving size [/b:5591d6c7c4]and not per 100gms? In this case you would get a range 14-17 gms protein depending on serving size that ranged from 75-85gms per serve. And... sorry i cant answer your question about a US based web site Hopefully someone else will ( I've lost my link) It may help you to make up your mind ( if price is not the deciding factor) that I read somewhere that the wild salmon could be better for you as the farmed salmon are hand fed stuff that they may not necessarily find "in the wild". But then some say that the mercury content of the "in the wild" salmon can be higher - or is it the other way round? Whoops, perhaps someone will enlighten me here. hope that helps cheers Top

Here is what I use as my "food bible": "Food Values of Portions Commonly Used" by Pennington and Douglass 18th Edition They list two types of canned salmon -- canned without bone and skin, and canned with bone and skin. For example, 2 ounces (appx. 56 g) of Chicken of the Sea pink salmon canned without skin or bone has 10 grams of protein. The same brand canned *with* skin and bones, but stated serving size is 3 ounces (appx. 85 g) and the protein count is 16.8 grams. The protein count seems very similar but the serving sizes are listed differently. And red salmon is another category ... Now, aren't you confused? :? Carole

[quote:9b1cb4bd6c="carolejonas"]Here is what I use as my "food bible": "Food Values of Portions Commonly Used" by Pennington and Douglass 18th Edition They list two types of canned salmon -- canned without bone and skin, and canned with bone and skin. For example, 2 ounces (appx. 56 g) of Chicken of the Sea pink salmon canned without skin or bone has 10 grams of protein.[/quote:9b1cb4bd6c] if you convert that to 100gms to make comparison easier you get: 17.8 gms protein per 100gms fish (10/56*100) [quote:9b1cb4bd6c="carolejonas"]The same brand canned *with* skin and bones, but stated serving size is 3 ounces (appx. 85 g) and the protein count is 16.8 grams. Carole[/quote:9b1cb4bd6c] and 19.7 gms protein per 100gms fish (16.8/85*100) which is logical because you would be getting more protein from the bones. hope that is less confusing! and I've found that other site, it is www.nutritiondata.com cheers Top

Do you people eat all the bones and the skin? I take out the spinal bones and the skin and that dark red color stuff that is right under the skin. My grandmother taught me to remove the skin and the dark red stuff (is that fat? I guess) because she said there were toxins in it. I remove the spinal bones because I can really see that they are bones and they *pop* in your mouth and that squicks me out. I mash up and ignore the other bones. Am I losing a lot of nutritional value by doing this? And did anybody else's grandmother tell them to take the dark red stuff off of fish? ---Kate

[quote:4f4b566b4d]Do you people eat all the bones and the skin?[/quote:4f4b566b4d] Yep! I do. I eat the lot. but thats me. :) Top[/quote]