Fish, anchovy, european, raw

131 calories in 100 g

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Total Calories:131 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.31 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:67% proteins; 33% fats
Fats:4.84 g (44 calories, 5% by weight)
Carbohydrates:~
Proteins:20.35 g (87 calories, 20% by weight)
Alcohol:~
Water:73.37 g (73% by weight)
Fat Composition:40% polyunsaturated; 31% saturated; 29% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:60 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Scientific Name:Engraulis encrasicholus (L.)
Food Group:Finfish and Shellfish Products
USDA #:15001
Related Foods: Crustaceans, crayfish, mixed species, farmed, cooked, moist heat
Calories in Cusk
Calories in Ocean Perch
Calories in Pacific Cod
Calories in Raw Egg
Calories in Skipjack Tuna
Calories in Spaghetti Squash
Calories in Yellowtail
Vitamin A:50 IU
Retinol:15 mcg
Retinol Activity Equivalent:15 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:50 mcg
Vitamin B-2:250 mcg
Vitamin B-3:14.02 mg
Vitamin B-5:640 mcg
Vitamin B-6:140 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:0.62 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:570 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):0.15 g
Copper (Cu):210 mcg
Fluoride (F):~
Iron (Fe):3.25 mg
Magnesium (Mg):41 mg
Manganese (Mn):70 mcg
Phosphorus (P):0.17 g
Potassium (K):0.38 g
Selenium (Se):36.50 mcg
Sodium (Na):0.10 g
Zinc (Zn):1.72 mg
Cholesterol:60 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.35 g
Essential amino acids
Phenylalanine:0.79 g
Leucine:1.65 g
Methionine:0.60 g
Lysine:1.86 g
Isoleucine:0.93 g
Valine:1.04 g
Threonine:0.89 g
Tryptophan:0.22 g
Histidine:0.59 g
Arginine:1.21 g
Non-essential amino acids
Alanine:1.23 g
Aspartic acid:2.08 g
Betaine:~
Cystine:0.21 g
Glutamic acid:3.03 g
Glycine:0.97 g
Hydroxyproline:~
Proline:0.72 g
Serine:0.83 g
Tyrosine:0.68 g
Fats Total:4.84 g
Saturated fatty acids:1.28 g
Monounsaturated fatty acids:1.18 g
Polyunsaturated fatty acids:1.63 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.30 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.71 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.25 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.40 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.62 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:0.11 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:90 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:50 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:7 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.53 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:20 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.91 g
Ash:1.44 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Onions represent the third largest fresh vegetable industry in the United States.
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