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Fish, herring, Atlantic, kippered

141 calories in 1 fillet, large (7" x 2-1/4" x 1/4")

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Total Calories:141 calories in 1 fillet, large (7" x 2-1/4" x 1/4")
Serving Weight:1 fillet, large = 65g ≈ 0.143lb ≈ 2.29oz
Caloric Density:2.17 calories / gram
Weight Watchers Counter:3 Weight Watchers points
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Calorie Sources:52% fats; 48% proteins
Fats:8.04 g (73 calories, 12% by weight)
Proteins:15.98 g (68 calories, 25% by weight)
Water:38.81 g (60% by weight)
Fat Composition:47% monounsaturated; 27% polyunsaturated; 26% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:53.30 mg
Serving Sizes: 100 g
1 oz, boneless
1 cubic inch, boneless
1 fillet, large (7" x 2-1/4" x 1/4")
1 fillet, medium (5" x 1-3/4" x 1/4")
1 fillet, small (2-3/8" x 1-3/8" x 1/4")
Food Group:Finfish and Shellfish Products
USDA #:15042
Related Foods: Calories in Bluefish
Calories in Cusk
Calories in Pollock
Calories in Sea Bass
Calories in Spot
Calories in Sunfish
Calories in Tilapia
Calories in Wolffish
Vitamin A:88 IU
Retinol:26 mcg
Retinol Activity Equivalent:26 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:78.00 mcg
Vitamin B-2:201.50 mcg
Vitamin B-3:2.86 mg
Vitamin B-5:572 mcg
Vitamin B-6:266.50 mcg
Vitamin B-9:9.10 mcg
Food folate:9.10 mcg
Dietary Folate Equivalent:9.10 mcg
Folic acid:~
Vitamin B-12:12.16 mcg
Added Vitamin B-12:~
Choline:61.75 mg
Vitamin C:650 mcg
Vitamin D:56
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.43 mcg
Vitamin D (D2 + D3):1.43 mcg
Vitamin E:1 mg
Added α-Tocopherol:~
Vitamin K:0.07 mcg
Calcium (Ca):54.60 mg
Copper (Cu):84.50 mcg
Fluoride (F):~
Iron (Fe):981.50 mcg
Magnesium (Mg):29.90 mg
Manganese (Mn):32.50 mcg
Phosphorus (P):0.21 g
Potassium (K):0.29 g
Selenium (Se):34.19 mcg
Sodium (Na):0.60 g
Zinc (Zn):884 mcg
Cholesterol:53.30 mg
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Proteins Total:15.98 g
Essential amino acids
Phenylalanine:0.62 g
Leucine:1.29 g
Methionine:0.47 g
Lysine:1.46 g
Isoleucine:0.73 g
Valine:0.82 g
Threonine:0.70 g
Tryptophan:0.18 g
Histidine:0.47 g
Arginine:0.96 g
Non-essential amino acids
Alanine:0.96 g
Aspartic acid:1.63 g
Cystine:0.17 g
Glutamic acid:2.38 g
Glycine:0.77 g
Proline:0.56 g
Serine:0.65 g
Tyrosine:0.54 g
Fats Total:8.04 g
Saturated fatty acids:1.81 g
Monounsaturated fatty acids:3.32 g
Polyunsaturated fatty acids:1.89 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:6.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.49 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.20 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:91 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]:0.55 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.35 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.64 g
Docosenoic/Erucic [22:1]:0.74 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.11 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:91 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.19 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:52.00 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.63 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:45.50 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.76 g
Ash:1.26 g
Product Type:Fish
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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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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