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Anchovy Nutrition Facts

210 calories in 100 g

Fish, anchovy, european, canned in oil, drained solids
Weight Loss Rating:
Total Calories:210 calories in Anchovy, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.10 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:59% proteins; 41% fats
Fats:9.71 g (87 calories, 10% by weight)
Carbohydrates:~
Proteins:28.89 g (123 calories, 29% by weight)
Alcohol:~
Water:50.30 g (50% by weight)
Fat Composition:44% monounsaturated; 30% polyunsaturated; 26% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:85 mg
Caffeine:~
Serving Sizes: 100 g
1 oz, boneless
1 anchovy
1 can (2 oz)
5 anchovies
Food Group:Finfish and Shellfish Products
USDA #:15002
Tags: anchovies;
Related: Fish, anchovy, european, raw
Fish, bass, fresh water, mixed species, raw
Vitamin A:40 IU
Retinol:12 mcg
Retinol Activity Equivalent:12 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:360 mcg
Vitamin B-3:19.90 mg
Vitamin B-5:900 mcg
Vitamin B-6:200 mcg
Vitamin B-9:13 mcg
Food folate:13 mcg
Dietary Folate Equivalent:13 mcg
Folic acid:~
Vitamin B-12:0.88 mcg
Added Vitamin B-12:~
Choline:85 mg
Vitamin C:~
Vitamin D:69
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.70 mcg
Vitamin D (D2 + D3):1.70 mcg
Vitamin E:3.33 mg
Added α-Tocopherol:~
β-Tocopherol:20 mcg
δ-Tocopherol:~
γ-Tocopherol:170 mcg
Vitamin K:12.10 mcg
Calcium (Ca):0.23 g
Copper (Cu):330 mcg
Fluoride (F):~
Iron (Fe):4.63 mg
Magnesium (Mg):69 mg
Manganese (Mn):100 mcg
Phosphorus (P):0.25 g
Potassium (K):0.54 g
Selenium (Se):68.10 mcg
Sodium (Na):3.67 g
Zinc (Zn):2.44 mg
Cholesterol:85 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:28.89 g
Essential amino acids
Phenylalanine:1.12 g
Leucine:2.34 g
Methionine:0.85 g
Lysine:2.65 g
Isoleucine:1.33 g
Valine:1.48 g
Threonine:1.26 g
Tryptophan:0.32 g
Histidine:0.85 g
Arginine:1.72 g
Non-essential amino acids
Alanine:1.74 g
Aspartic acid:2.95 g
Betaine:~
Cystine:0.31 g
Glutamic acid:4.31 g
Glycine:1.38 g
Hydroxyproline:~
Proline:1.02 g
Serine:1.17 g
Tyrosine:0.97 g
Fats Total:9.71 g
Saturated fatty acids:2.20 g
Monounsaturated fatty acids:3.77 g
Polyunsaturated fatty acids:2.56 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]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.42 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.32 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.42 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]:0.59 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.94 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:9 mg
Docosenoic/Erucic [22:1]:0.16 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:70 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:10 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.76 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:1.29 g
Ash:11.10 g
Caffeine:~
Theobromine:~
Product Type:Anchovy
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2aD
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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