Fish, cod, Pacific, raw

95 calories in 1 fillet

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Total Calories:95 calories in 1 fillet
Serving Weight:1 fillet = 116g ≈ 0.256lb ≈ 4.09oz
Caloric Density:0.82 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:93% proteins; 7% fats
Fats:0.73 g (7 calories, 1% by weight)
Carbohydrates:~
Proteins:20.76 g (89 calories, 18% by weight)
Alcohol:~
Water:94.28 g (81% by weight)
Fat Composition:60% polyunsaturated; 20% saturated; 20% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:42.92 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Gadus macrocephalus Tilesius
Food Group:Finfish and Shellfish Products
USDA #:15019
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Vitamin A:31 IU
Retinol:9.28 mcg
Retinol Activity Equivalent:9.28 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:23.20 mcg
Vitamin B-2:46.40 mcg
Vitamin B-3:2.37 mg
Vitamin B-5:162.40 mcg
Vitamin B-6:464 mcg
Vitamin B-9:8.12 mcg
Food folate:8.12 mcg
Dietary Folate Equivalent:8.12 mcg
Folic acid:~
Vitamin B-12:1.04 mcg
Added Vitamin B-12:~
Choline:75.40 mg
Vitamin C:3.36 mg
Vitamin D:42
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.04 mcg
Vitamin D (D2 + D3):1.04 mcg
Vitamin E:742.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.12 mcg
Calcium (Ca):8.12 mg
Copper (Cu):23.20 mcg
Fluoride (F):~
Iron (Fe):301.60 mcg
Magnesium (Mg):27.84 mg
Manganese (Mn):11.60 mcg
Phosphorus (P):0.20 g
Potassium (K):0.47 g
Selenium (Se):42.34 mcg
Sodium (Na):82.36 mg
Zinc (Zn):464 mcg
Cholesterol:42.92 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.76 g
Essential amino acids
Phenylalanine:0.80 g
Leucine:1.68 g
Methionine:0.61 g
Lysine:1.90 g
Isoleucine:0.95 g
Valine:1.07 g
Threonine:0.90 g
Tryptophan:0.23 g
Histidine:0.60 g
Arginine:1.24 g
Non-essential amino acids
Alanine:1.25 g
Aspartic acid:2.12 g
Betaine:~
Cystine:0.22 g
Glutamic acid:3.10 g
Glycine:0.99 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.85 g
Tyrosine:0.70 g
Fats Total:0.73 g
Saturated fatty acids:92.80 mg
Monounsaturated fatty acids:92.80 mg
Polyunsaturated fatty acids:0.28 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]:3.48 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:69.60 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:11.60 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]:34.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:58 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:6.96 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.32 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:11.60 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:92.80 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:4.64 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.15 g
Ash:1.39 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_29Z
Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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