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Fish, cod, Pacific, raw

95 calories in 1 fillet

Fish, cod, Pacific, raw Suggest a better name
Weight Loss Rating:
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
Related Foods: Calories in Chinook Salmon
Calories in Fish
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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?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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