Spanish Mackerel Nutrition Facts

231 calories in 1 fillet

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Fish, mackerel, spanish, cooked, dry heat
Weight Loss Rating:
Total Calories:231 calories in 1 fillet
Serving Weight:1 fillet = 146g ≈ 0.322lb ≈ 5.15oz
Caloric Density:1.58 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:64% proteins; 36% fats
Fats:9.23 g (83 calories, 6% by weight)
Carbohydrates:~
Proteins:34.44 g (147 calories, 24% by weight)
Alcohol:~
Water:99.95 g (68% by weight)
Fat Composition:37% monounsaturated; 31% saturated; 31% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.11 g
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15052
Tags: fish;
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Vitamin A:159 IU
Retinol:48.18 mcg
Retinol Activity Equivalent:48.18 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:189.80 mcg
Vitamin B-2:306.60 mcg
Vitamin B-3:7.30 mg
Vitamin B-5:1.27 mg
Vitamin B-6:671.60 mcg
Vitamin B-9:1.46 mcg
Food folate:1.46 mcg
Dietary Folate Equivalent:1.46 mcg
Folic acid:~
Vitamin B-12:10.22 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:2.34 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):18.98 mg
Copper (Cu):87.60 mcg
Fluoride (F):~
Iron (Fe):1.08 mg
Magnesium (Mg):55.48 mg
Manganese (Mn):14.60 mcg
Phosphorus (P):0.40 g
Potassium (K):0.81 g
Selenium (Se):59.28 mcg
Sodium (Na):96.36 mg
Zinc (Zn):905.20 mcg
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:34.44 g
Essential amino acids
Phenylalanine:1.34 g
Leucine:2.79 g
Methionine:1 g
Lysine:3.15 g
Isoleucine:1.58 g
Valine:1.77 g
Threonine:1.50 g
Tryptophan:0.38 g
Histidine:1 g
Arginine:2.06 g
Non-essential amino acids
Alanine:2.07 g
Aspartic acid:3.52 g
Betaine:~
Cystine:0.36 g
Glutamic acid:5.14 g
Glycine:1.65 g
Hydroxyproline:~
Proline:1.21 g
Serine:1.40 g
Tyrosine:1.15 g
Fats Total:9.23 g
Saturated fatty acids:2.63 g
Monounsaturated fatty acids:3.11 g
Polyunsaturated fatty acids:2.63 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]:0.29 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.68 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.64 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]:0.44 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.61 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.18 g
Docosenoic/Erucic [22:1]:0.10 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.15 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.16 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]:0.22 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.42 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.13 g
Docosahexaenoic (DHA) [22:6 Ω-3]:1.39 g
Ash:2.23 g
Caffeine:~
Theobromine:~
Product Type:Spanish
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...For a food to be certified as organic by the government, it must be grown without artificial pesticides and fertilizers. Milk, meat, poultry and eggs are designated as organic if they are not treated with hormones or antibiotics. (Hormones make animals larger; antibiotics keep them disease-free.) In addition, food can't be labelled organic if it is genetically altered or irradiated (processed with radiation to kill harmful germs).
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