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Fish, eel, mixed species, raw

375 calories in 1 fillet

Fish, eel, mixed species, raw Suggest a better name
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Total Calories:375 calories in 1 fillet
Serving Weight:1 fillet = 204g ≈ 0.450lb ≈ 7.20oz
Caloric Density:1.84 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:57% fats; 43% proteins
Fats:23.79 g (215 calories, 12% by weight)
Carbohydrates:~
Proteins:37.62 g (161 calories, 18% by weight)
Alcohol:~
Water:139.25 g (68% by weight)
Fat Composition:69% monounsaturated; 22% saturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.26 g
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Anguilla spp.
Food Group:Finfish and Shellfish Products
USDA #:15025
Related Foods: Calories in Burbot
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Calories in Trout
Vitamin A:7093 IU
Retinol:2.13 mg
Retinol Activity Equivalent:2.13 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:306 mcg
Vitamin B-2:81.60 mcg
Vitamin B-3:7.14 mg
Vitamin B-5:489.60 mcg
Vitamin B-6:122.40 mcg
Vitamin B-9:30.60 mcg
Food folate:30.60 mcg
Dietary Folate Equivalent:30.60 mcg
Folic acid:~
Vitamin B-12:6.12 mcg
Added Vitamin B-12:~
Choline:0.13 g
Vitamin C:3.67 mg
Vitamin D:1901
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):47.53 mcg
Vitamin D (D2 + D3):47.53 mcg
Vitamin E:8.16 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):40.80 mg
Copper (Cu):40.80 mcg
Fluoride (F):~
Iron (Fe):1.02 mg
Magnesium (Mg):40.80 mg
Manganese (Mn):61.20 mcg
Phosphorus (P):0.44 g
Potassium (K):0.55 g
Selenium (Se):13.26 mcg
Sodium (Na):0.10 g
Zinc (Zn):3.30 mg
Cholesterol:0.26 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:37.62 g
Essential amino acids
Phenylalanine:1.47 g
Leucine:3.04 g
Methionine:1.10 g
Lysine:3.45 g
Isoleucine:1.73 g
Valine:1.94 g
Threonine:1.63 g
Tryptophan:0.41 g
Histidine:1.10 g
Arginine:2.24 g
Non-essential amino acids
Alanine:2.26 g
Aspartic acid:3.84 g
Betaine:~
Cystine:0.39 g
Glutamic acid:5.61 g
Glycine:1.80 g
Hydroxyproline:~
Proline:1.33 g
Serine:1.53 g
Tyrosine:1.26 g
Fats Total:23.79 g
Saturated fatty acids:4.79 g
Monounsaturated fatty acids:14.67 g
Polyunsaturated fatty acids:1.92 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]:1.18 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.39 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]:2.55 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.65 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:6.12 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.88 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]:0.18 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.16 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.14 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.12 g
Ash:2.88 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4Fw
Did you know?...Strawberries have a long-dated history of medical uses, the Romans for instance used them to alleviate symptoms of fainting, kidney stones, inflammation, diseases of the blood, liver and spleen, throat infections, bad breath, attacks of gout, melancholy and fever
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