Caviar Nutrition Facts

40 calories in 1 tbsp

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Fish, caviar, black and red, granular
Weight Loss Rating:
Total Calories:40 calories in Caviar, 1 tbsp
Serving Weight:1 tbsp = 16g ≈ 0.035lb ≈ 0.56oz
Caloric Density:2.52 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:61% fats; 33% proteins; 6% carbohydrates
Fats:2.86 g (26 calories, 18% by weight)
Carbohydrates:0.64 g (2 calories, 4% by weight)
Proteins:3.94 g (14 calories, 25% by weight)
Alcohol:~
Water:7.60 g (48% by weight)
Fat Composition:46% polyunsaturated; 29% monounsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:94.08 mg
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 oz
Food Group:Finfish and Shellfish Products
USDA #:15012
Related: Fish, catfish, channel, cooked, breaded and fried
Cisco
Vitamin A:145 IU
Retinol:43.36 mcg
Retinol Activity Equivalent:43.36 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:103.68 mcg
Vitamin B-1:30.40 mcg
Vitamin B-2:99.20 mcg
Vitamin B-3:19.20 mcg
Vitamin B-5:560 mcg
Vitamin B-6:51.20 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:3.20 mcg
Added Vitamin B-12:~
Choline:78.54 mg
Vitamin C:~
Vitamin D:19
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.46 mcg
Vitamin D (D2 + D3):0.46 mcg
Vitamin E:302.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):44 mg
Copper (Cu):17.60 mcg
Fluoride (F):~
Iron (Fe):1.90 mg
Magnesium (Mg):48 mg
Manganese (Mn):8 mcg
Phosphorus (P):56.96 mg
Potassium (K):28.96 mg
Selenium (Se):10.48 mcg
Sodium (Na):0.24 g
Zinc (Zn):152 mcg
Cholesterol:94.08 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.64 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.94 g
Essential amino acids
Phenylalanine:0.17 g
Leucine:0.34 g
Methionine:0.10 g
Lysine:0.29 g
Isoleucine:0.16 g
Valine:0.20 g
Threonine:0.20 g
Tryptophan:51.20 mg
Histidine:0.10 g
Arginine:0.25 g
Non-essential amino acids
Alanine:0.26 g
Aspartic acid:0.38 g
Betaine:~
Cystine:70.40 mg
Glutamic acid:0.58 g
Glycine:0.12 g
Hydroxyproline:~
Proline:0.19 g
Serine:0.30 g
Tyrosine:0.15 g
Fats Total:2.86 g
Saturated fatty acids:0.65 g
Monounsaturated fatty acids:0.74 g
Polyunsaturated fatty acids:1.18 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:33.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.57 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:46.40 mg
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]:0.17 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.51 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:48 mg
Docosenoic/Erucic [22:1]:17.60 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:12.80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.60 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:4.80 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:80 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.44 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:35.20 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.61 g
Ash:1.04 g
Caffeine:~
Theobromine:~
Product Type:Caviar
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...White potatoes were first cultivated by local Indians in the Andes Mountains of South America.
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