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Eel Nutrition Facts

236 calories in 100 g

Fish, eel, mixed species, cooked, dry heat
Weight Loss Rating:
Total Calories:236 calories in Eel, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.36 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:57% fats; 43% proteins
Fats:14.95 g (135 calories, 15% by weight)
Carbohydrates:~
Proteins:23.65 g (101 calories, 24% by weight)
Alcohol:~
Water:59.31 g (59% by weight)
Fat Composition:69% monounsaturated; 22% saturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.16 g
Caffeine:~
Serving Sizes: 100 g
1 oz, boneless
1 oz with bone (yield after bone removed)
1 cubic inch, boneless
1 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15026
Tags: fish;
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Vitamin A:3787 IU
Retinol:1.14 mg
Retinol Activity Equivalent:1.14 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:180 mcg
Vitamin B-2:50 mcg
Vitamin B-3:4.48 mg
Vitamin B-5:280 mcg
Vitamin B-6:70 mcg
Vitamin B-9:17 mcg
Food folate:17 mcg
Dietary Folate Equivalent:17 mcg
Folic acid:~
Vitamin B-12:2.89 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.80 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):26 mg
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):640 mcg
Magnesium (Mg):26 mg
Manganese (Mn):40 mcg
Phosphorus (P):0.28 g
Potassium (K):0.35 g
Selenium (Se):8.30 mcg
Sodium (Na):65 mg
Zinc (Zn):2.08 mg
Cholesterol:0.16 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.65 g
Essential amino acids
Phenylalanine:0.92 g
Leucine:1.92 g
Methionine:0.70 g
Lysine:2.17 g
Isoleucine:1.09 g
Valine:1.21 g
Threonine:1.03 g
Tryptophan:0.26 g
Histidine:0.69 g
Arginine:1.41 g
Non-essential amino acids
Alanine:1.43 g
Aspartic acid:2.42 g
Betaine:~
Cystine:0.25 g
Glutamic acid:3.53 g
Glycine:1.13 g
Hydroxyproline:~
Proline:0.83 g
Serine:0.96 g
Tyrosine:0.79 g
Fats Total:14.95 g
Saturated fatty acids:3.02 g
Monounsaturated fatty acids:9.21 g
Polyunsaturated fatty acids:1.21 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]:0.74 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.03 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.24 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]:1.60 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.55 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3.84 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.25 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.55 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]:0.12 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.10 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:90 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:80 mg
Ash:1.80 g
Caffeine:~
Theobromine:~
Product Type:Eel
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Broccoli's florets should be tightly closed and uniformly green; yellow florets are a sign that the broccoli is past its prime. Good color also indicates nutritional quality: dark green, purplish or bluish green florets have more beta carotene and vitamin C than paler florets.
Related: Fish, eel, mixed species, raw
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