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Pollock Nutrition Facts

68 calories in 1 fillet

Fish, pollock, walleye, cooked, dry heat
Weight Loss Rating:
Total Calories:68 calories in Pollock, 1 fillet
Serving Weight:1 fillet = 60g ≈ 0.132lb ≈ 2.12oz
Caloric Density:1.13 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:91% proteins; 9% fats
Fats:0.67 g (6 calories, 1% by weight)
Carbohydrates:~
Proteins:14.11 g (60 calories, 24% by weight)
Alcohol:~
Water:44.44 g (74% by weight)
Fat Composition:57% polyunsaturated; 25% saturated; 18% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:57.60 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15067
Tags: fish;
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Vitamin A:50 IU
Retinol:15 mcg
Retinol Activity Equivalent:15 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:42 mcg
Vitamin B-2:42 mcg
Vitamin B-3:990 mcg
Vitamin B-5:96 mcg
Vitamin B-6:36 mcg
Vitamin B-9:2.40 mcg
Food folate:2.40 mcg
Dietary Folate Equivalent:2.40 mcg
Folic acid:~
Vitamin B-12:2.52 mcg
Added Vitamin B-12:~
Choline:48.78 mg
Vitamin C:~
Vitamin D:2
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.06 mcg
Vitamin D (D2 + D3):0.06 mcg
Vitamin E:474 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.06 mcg
Calcium (Ca):3.60 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):168 mcg
Magnesium (Mg):43.80 mg
Manganese (Mn):12 mcg
Phosphorus (P):0.29 g
Potassium (K):0.23 g
Selenium (Se):26.04 mcg
Sodium (Na):69.60 mg
Zinc (Zn):360 mcg
Cholesterol:57.60 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:14.11 g
Essential amino acids
Phenylalanine:0.55 g
Leucine:1.15 g
Methionine:0.41 g
Lysine:1.29 g
Isoleucine:0.65 g
Valine:0.73 g
Threonine:0.62 g
Tryptophan:0.16 g
Histidine:0.41 g
Arginine:0.84 g
Non-essential amino acids
Alanine:0.85 g
Aspartic acid:1.44 g
Betaine:~
Cystine:0.15 g
Glutamic acid:2.11 g
Glycine:0.67 g
Hydroxyproline:~
Proline:0.50 g
Serine:0.57 g
Tyrosine:0.47 g
Fats Total:0.67 g
Saturated fatty acids:0.14 g
Monounsaturated fatty acids:0.10 g
Polyunsaturated fatty acids:0.31 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]:6 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.10 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:18 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]:6 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:72 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:12 mg
Docosenoic/Erucic [22:1]:4.80 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:6 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.80 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]:6 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.11 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:6 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.17 g
Ash:0.89 g
Caffeine:~
Theobromine:~
Product Type:Pollock
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_3DS
Did you know?...Organic standards set strict guidelines on manure use in organic farming: either it must be first composted, or it must be applied at least 90 days before harvest, which allows ample time for microbial breakdown of any pathogens.
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