Halibut is a lean, dense-fleshed white fish that provides a high concentration of complete protein with all essential amino acids required for muscle protein synthesis and tissue repair. Its macronutrient profile is predominantly protein with very low fat content, making it a highly efficient protein source for those prioritizing lean animal foods. Halibut contains meaningful amounts of selenium, a trace mineral that supports thyroid function, antioxidant enzyme activity, and immune regulation. It is a reliable source of phosphorus, which contributes to bone mineralization, ATP energy production, and cellular membrane integrity. Niacin (B3) is present in substantial quantities, supporting NAD+ metabolism and mitochondrial energy pathways. Magnesium levels in halibut contribute to over 300 enzymatic reactions, including those involved in glucose metabolism and neuromuscular function. The fish provides vitamin B6, which participates in amino acid metabolism, neurotransmitter synthesis, and red blood cell production. Halibut contains vitamin B12 in bioavailable form, essential for neurological function, DNA synthesis, and myelin sheath maintenance. Potassium content supports fluid balance, nerve conduction, and cardiovascular muscle function. The bioavailability of its protein is high, with digestibility comparable to other high-quality animal proteins. Its low fat profile means dietary fat must be sourced elsewhere to support fat-soluble vitamin absorption and hormonal function. Halibut also contributes omega-3 fatty acids, particularly EPA and DHA, though in lower concentrations than fatty fish species. These fatty acids support membrane fluidity, inflammatory regulation, and neurological integrity.

• Cholesterol: 49mg (supports hormone production, cellular membrane integrity, fat-soluble vitamin transport)
• Sodium: 68mg (contributes to fluid balance, nerve signaling, and muscle contraction)
• Potassium: 435mg (supports electrolyte balance, cardiovascular function, and muscular activity)
• Selenium: 45.6mcg (involved in antioxidant enzyme activity, thyroid hormone metabolism, and immune support)
• Phosphorus: 236mg (contributes to bone structure, ATP energy production, and cellular repair)
• Magnesium: 23mg (supports muscle function, ATP synthesis, and nervous system regulation)
• Niacin (B3): 6.5mg (involved in cellular energy metabolism, NAD production, and nervous system support)
• Vitamin B6: 0.55mg (supports protein metabolism, neurotransmitter synthesis, and amino acid processing)
• Vitamin B12: 1.1mcg (contributes to neurological function, DNA synthesis, and red blood cell production)
• Vitamin D: 190 IU (supports calcium absorption, immune modulation, and musculoskeletal function)
• Vitamin E: 0.61mg (contributes to antioxidant protection and cellular membrane integrity)
• Thiamin (B1): 0.05mg (involved in carbohydrate metabolism and nervous system support)
• Folate (B9): 12mcg (supports DNA synthesis and cell division)
• Zinc: 0.4mg (contributes to immune signaling, enzyme activity, and tissue repair)
• Iron: 0.2mg (involved in oxygen transport and metabolic energy production)
• Omega-3 fatty acids (EPA+DHA): 0.51g (support cardiovascular function, neurological development, and cellular signaling)

These values are approximate and can vary based on factors such as the specific cut of beef and cooking method.