Trout, particularly rainbow trout and lake trout, is a fatty freshwater fish with a nutrient profile that closely parallels salmon in several key areas, making it a highly regarded option within carnivore and metabolic health dietary frameworks. The fat content is substantial and primarily composed of omega-3 polyunsaturated fatty acids, including EPA and DHA, which support neurological development, cellular membrane integrity, and inflammatory pathway modulation. Protein content is high and complete, providing all essential amino acids necessary for muscle protein synthesis, enzymatic function, and structural tissue maintenance. Trout is among the better dietary sources of vitamin D, a fat-soluble steroid hormone precursor involved in calcium homeostasis, immune regulation, and nuclear transcription activity. B12 is present at high levels and supports myelin synthesis, hematopoiesis, and one-carbon metabolic cycling. Niacin and riboflavin contribute to the electron transport chain, ATP generation, and fatty acid oxidation within the mitochondria. Trout provides phosphorus for skeletal mineralization and energy phosphorylation, along with potassium and magnesium for electrolyte regulation and muscular contractile function. Selenium is found at meaningful concentrations and plays a central role in antioxidant enzyme systems and thyroid hormone deiodination. The naturally higher fat content of trout increases the bioavailability of its fat-soluble vitamins, making the overall nutrient package more accessible during digestion. Iodine is present in moderate amounts and supports thyroid substrate availability. Trout raised in clean water environments tends to have a favorable fatty acid profile, and the ratio of omega-3 to omega-6 is generally well-balanced compared to most farmed fish species.

• Cholesterol: 59mg (steroid hormone synthesis, cellular membrane structure, bile acid production)
• Sodium: 51mg (fluid regulation, nerve signal conduction, muscle contraction support)
• Potassium: 377mg (electrolyte balance, cardiovascular rhythm, muscular function)
• Phosphorus: 226mg (bone mineral matrix, ATP synthesis, cellular energy production)
• Magnesium: 25mg (muscle and nerve function, ATP production, enzymatic cofactor activity)
• Calcium: 25mg (skeletal support, nerve signal transmission, smooth muscle function)
• Iron: 0.3mg (oxygen transport, hemoglobin formation, metabolic energy support)
• Zinc: 0.45mg (immune system defense, tissue repair, enzymatic activity)
• Selenium: 24mcg (antioxidant enzyme activation, thyroid hormone metabolism, oxidative protection)
• Vitamin A: 84mcg (visual function, epithelial integrity, immune system activation)
• Vitamin D: 16mcg (calcium absorption regulation, bone metabolism, immune modulation)
• Vitamin E: 2.3mg (lipid membrane antioxidant protection, cellular stability)
• Vitamin B12: 4.3mcg (neurological function, DNA synthesis, red blood cell formation)
• Vitamin B6: 0.3mg (protein and amino acid metabolism, neurotransmitter biosynthesis)
• Niacin (B3): 5.6mg (cellular NAD production, energy metabolism, nervous system support)
• Pantothenic Acid (B5): 1.7mg (fatty acid metabolism, coenzyme A synthesis, hormone production)
• Riboflavin (B2): 0.1mg (energy production, cellular growth, electron transport cofactor)
• Thiamin (B1): 0.1mg (carbohydrate metabolism, nerve function, energy processing)
• Choline: 65mg (cell membrane integrity, neurotransmitter synthesis, liver fat transport)
• Copper: 0.05mg (iron metabolism, connective tissue formation, antioxidant enzyme activity)
• Folate: 12mcg (DNA replication, cell division, red blood cell maturation)

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