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Eel Nutrition Facts

40 calories in 1 cubic inch, boneless

Fish, eel, mixed species, cooked, dry heat
Weight Loss Rating:
Total Calories:40 calories in Eel, 1 cubic inch, boneless
Serving Weight:1 cubic inch, boneless = 17g ≈ 0.037lb ≈ 0.60oz
Caloric Density:2.36 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:57% fats; 43% proteins
Fats:2.54 g (23 calories, 15% by weight)
Carbohydrates:~
Proteins:4.02 g (17 calories, 24% by weight)
Alcohol:~
Water:10.08 g (59% by weight)
Fat Composition:69% monounsaturated; 22% saturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:27.37 mg
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:644 IU
Retinol:193.29 mcg
Retinol Activity Equivalent:193.29 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30.60 mcg
Vitamin B-2:8.50 mcg
Vitamin B-3:761.60 mcg
Vitamin B-5:47.60 mcg
Vitamin B-6:11.90 mcg
Vitamin B-9:2.89 mcg
Food folate:2.89 mcg
Dietary Folate Equivalent:2.89 mcg
Folic acid:~
Vitamin B-12:0.49 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:306 mcg
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):4.42 mg
Copper (Cu):3.40 mcg
Fluoride (F):~
Iron (Fe):108.80 mcg
Magnesium (Mg):4.42 mg
Manganese (Mn):6.80 mcg
Phosphorus (P):47.09 mg
Potassium (K):59.33 mg
Selenium (Se):1.41 mcg
Sodium (Na):11.05 mg
Zinc (Zn):353.60 mcg
Cholesterol:27.37 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.02 g
Essential amino acids
Phenylalanine:0.16 g
Leucine:0.33 g
Methionine:0.12 g
Lysine:0.37 g
Isoleucine:0.19 g
Valine:0.21 g
Threonine:0.18 g
Tryptophan:44.20 mg
Histidine:0.12 g
Arginine:0.24 g
Non-essential amino acids
Alanine:0.24 g
Aspartic acid:0.41 g
Betaine:~
Cystine:42.50 mg
Glutamic acid:0.60 g
Glycine:0.19 g
Hydroxyproline:~
Proline:0.14 g
Serine:0.16 g
Tyrosine:0.13 g
Fats Total:2.54 g
Saturated fatty acids:0.51 g
Monounsaturated fatty acids:1.57 g
Polyunsaturated fatty acids:0.21 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]:0.13 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.35 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:40.80 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]:0.27 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.60 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.65 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:42.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:93.50 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]:20.40 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:17 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:15.30 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:13.60 mg
Ash:0.31 g
Caffeine:~
Theobromine:~
Product Type:Eel
Weight Watchers Points:1 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?...As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years.
Related: Fish, eel, mixed species, raw
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