Fish, mackerel, Pacific and jack, mixed species, raw

356 calories in 1 fillet

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Total Calories:356 calories in 1 fillet
Serving Weight:1 fillet = 225g ≈ 0.496lb ≈ 7.94oz
Caloric Density:1.58 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:55% proteins; 45% fats
Fats:17.75 g (160 calories, 8% by weight)
Carbohydrates:~
Proteins:45.16 g (193 calories, 20% by weight)
Alcohol:~
Water:157.84 g (70% by weight)
Fat Composition:39% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.11 g
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Scomber spp. and Trachurus spp.
Food Group:Finfish and Shellfish Products
USDA #:15050
Related Foods: Calories in Coho Salmon
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Calories in Wolffish
Vitamin A:140 IU
Retinol:42.75 mcg
Retinol Activity Equivalent:42.75 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:247.50 mcg
Vitamin B-2:945 mcg
Vitamin B-3:18.72 mg
Vitamin B-5:697.50 mcg
Vitamin B-6:742.50 mcg
Vitamin B-9:4.50 mcg
Food folate:4.50 mcg
Dietary Folate Equivalent:4.50 mcg
Folic acid:~
Vitamin B-12:9.90 mcg
Added Vitamin B-12:~
Choline:0.15 g
Vitamin C:4.50 mg
Vitamin D:824
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):20.48 mcg
Vitamin D (D2 + D3):20.48 mcg
Vitamin E:2.25 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.23 mcg
Calcium (Ca):51.75 mg
Copper (Cu):202.50 mcg
Fluoride (F):~
Iron (Fe):2.61 mg
Magnesium (Mg):63 mg
Manganese (Mn):22.50 mcg
Phosphorus (P):0.28 g
Potassium (K):0.91 g
Selenium (Se):82.13 mcg
Sodium (Na):0.19 g
Zinc (Zn):1.51 mg
Cholesterol:0.11 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:45.16 g
Essential amino acids
Phenylalanine:1.75 g
Leucine:3.67 g
Methionine:1.33 g
Lysine:4.14 g
Isoleucine:2.07 g
Valine:2.32 g
Threonine:1.98 g
Tryptophan:0.50 g
Histidine:1.33 g
Arginine:2.70 g
Non-essential amino acids
Alanine:2.72 g
Aspartic acid:4.61 g
Betaine:~
Cystine:0.47 g
Glutamic acid:6.73 g
Glycine:2.16 g
Hydroxyproline:~
Proline:1.60 g
Serine:1.82 g
Tyrosine:1.51 g
Fats Total:17.75 g
Saturated fatty acids:5.04 g
Monounsaturated fatty acids:5.89 g
Polyunsaturated fatty acids:4.36 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]:20.25 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.76 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.11 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.99 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]:1.06 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.97 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.72 g
Docosenoic/Erucic [22:1]:1.08 g
[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]:0.11 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.27 g
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]:1.13 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.27 g
Docosahexaenoic (DHA) [22:6 Ω-3]:2.09 g
Ash:3.64 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_4ML
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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