Fish, mackerel, Atlantic, raw

230 calories in 1 fillet

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Total Calories:230 calories in 1 fillet
Serving Weight:1 fillet = 112g ≈ 0.247lb ≈ 3.95oz
Caloric Density:2.05 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:61% fats; 39% proteins
Fats:15.56 g (140 calories, 14% by weight)
Carbohydrates:~
Proteins:20.83 g (89 calories, 19% by weight)
Alcohol:~
Water:71.18 g (64% by weight)
Fat Composition:45% monounsaturated; 28% polyunsaturated; 27% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:78.40 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Scomber scombrus L.
Food Group:Finfish and Shellfish Products
USDA #:15046
Related Foods: Calories in Bluefin Tuna
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Vitamin A:187 IU
Retinol:56 mcg
Retinol Activity Equivalent:56 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:190.40 mcg
Vitamin B-2:347.20 mcg
Vitamin B-3:10.17 mg
Vitamin B-5:952 mcg
Vitamin B-6:436.80 mcg
Vitamin B-9:1.12 mcg
Food folate:1.12 mcg
Dietary Folate Equivalent:1.12 mcg
Folic acid:~
Vitamin B-12:9.76 mcg
Added Vitamin B-12:~
Choline:72.80 mg
Vitamin C:448 mcg
Vitamin D:720
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):18.03 mcg
Vitamin D (D2 + D3):18.03 mcg
Vitamin E:1.70 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:5.60 mcg
Calcium (Ca):13.44 mg
Copper (Cu):78.40 mcg
Fluoride (F):~
Iron (Fe):1.83 mg
Magnesium (Mg):85.12 mg
Manganese (Mn):11.20 mcg
Phosphorus (P):0.24 g
Potassium (K):0.35 g
Selenium (Se):49.39 mcg
Sodium (Na):0.10 g
Zinc (Zn):705.60 mcg
Cholesterol:78.40 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.83 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.69 g
Methionine:0.62 g
Lysine:1.90 g
Isoleucine:0.95 g
Valine:1.06 g
Threonine:0.91 g
Tryptophan:0.22 g
Histidine:0.60 g
Arginine:1.24 g
Non-essential amino acids
Alanine:1.25 g
Aspartic acid:2.13 g
Betaine:~
Cystine:0.21 g
Glutamic acid:3.10 g
Glycine:1.00 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.84 g
Tyrosine:0.69 g
Fats Total:15.56 g
Saturated fatty acids:3.64 g
Monounsaturated fatty acids:6.10 g
Polyunsaturated fatty acids:3.75 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]:11.20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.75 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.37 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.47 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]:0.81 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.55 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.15 g
Docosenoic/Erucic [22:1]:1.57 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.24 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.17 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.30 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.20 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:1.00 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.24 g
Docosahexaenoic (DHA) [22:6 Ω-3]:1.57 g
Ash:1.51 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4n1
Did you know?...To prevent losses of natural vitamins in food try to use vessels made of stainless steel; cooking in copper pots make meals poorer in vitamin C, E and folic acid.
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