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Fish, drum, freshwater, raw

119 calories in 100 g

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Total Calories:119 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.19 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:63% proteins; 37% fats
Fats:4.93 g (44 calories, 5% by weight)
Carbohydrates:~
Proteins:17.54 g (75 calories, 18% by weight)
Alcohol:~
Water:77.33 g (77% by weight)
Fat Composition:49% monounsaturated; 26% polyunsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:64 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Aplodinotus grunniens Rafinesque
Food Group:Finfish and Shellfish Products
USDA #:15024
Related Foods: Calories in Atlantic Salmon
Calories in Catfish
Calories in Coho Salmon
Calories in Fish
Calories in Greenland Halibut
Calories in Haddock
Calories in Monkfish
Calories in Pink Salmon
Vitamin A:170 IU
Retinol:51 mcg
Retinol Activity Equivalent:51 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:170 mcg
Vitamin B-3:2.35 mg
Vitamin B-5:750 mcg
Vitamin B-6:300 mcg
Vitamin B-9:15 mcg
Food folate:15 mcg
Dietary Folate Equivalent:15 mcg
Folic acid:~
Vitamin B-12:2 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):60 mg
Copper (Cu):230 mcg
Fluoride (F):~
Iron (Fe):900 mcg
Magnesium (Mg):30 mg
Manganese (Mn):700 mcg
Phosphorus (P):0.18 g
Potassium (K):0.28 g
Selenium (Se):12.60 mcg
Sodium (Na):75 mg
Zinc (Zn):660 mcg
Cholesterol:64 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.54 g
Essential amino acids
Phenylalanine:0.68 g
Leucine:1.42 g
Methionine:0.51 g
Lysine:1.61 g
Isoleucine:0.80 g
Valine:0.90 g
Threonine:0.76 g
Tryptophan:0.19 g
Histidine:0.51 g
Arginine:1.04 g
Non-essential amino acids
Alanine:1.06 g
Aspartic acid:1.79 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.61 g
Glycine:0.84 g
Hydroxyproline:~
Proline:0.62 g
Serine:0.71 g
Tyrosine:0.59 g
Fats Total:4.93 g
Saturated fatty acids:1.11 g
Monounsaturated fatty acids:2.19 g
Polyunsaturated fatty acids:1.15 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]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.87 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.14 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]:0.79 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.19 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:80 mg
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]:0.15 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.11 g
[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]:0.22 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.23 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.14 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.28 g
Ash:1.08 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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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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