Fish, roughy, orange, raw

76 calories in 100 g

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Total Calories:76 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.76 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:92% proteins; 8% fats
Fats:0.70 g (6 calories, 1% by weight)
Carbohydrates:~
Proteins:16.41 g (70 calories, 16% by weight)
Alcohol:~
Water:75.67 g (76% by weight)
Fat Composition:68% monounsaturated; 29% polyunsaturated; 3% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:60 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Scientific Name:Hoplostethus atlanticus
Food Group:Finfish and Shellfish Products
USDA #:15073
Related Foods: Calories in Fish Soup
Calories in Fish Sticks
Calories in Orange Roughy
Calories in Orange Tomato
Orange juice, chilled, includes from concentrate, fortified with calcium and vitamin D
Oranges, raw, with peel
Calories in Pollock
Calories in Sucker
Vitamin A:70 IU
Retinol:21 mcg
Retinol Activity Equivalent:21 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:40 mcg
Vitamin B-3:1.53 mg
Vitamin B-5:50 mcg
Vitamin B-6:50 mcg
Vitamin B-9:26 mcg
Food folate:26 mcg
Dietary Folate Equivalent:26 mcg
Folic acid:~
Vitamin B-12:0.38 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.20 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:40 mcg
Vitamin K:0.70 mcg
Calcium (Ca):9 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1 mg
Magnesium (Mg):17 mg
Manganese (Mn):50 mcg
Phosphorus (P):0.11 g
Potassium (K):0.17 g
Selenium (Se):66.70 mcg
Sodium (Na):72 mg
Zinc (Zn):230 mcg
Cholesterol:60 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.41 g
Essential amino acids
Phenylalanine:0.62 g
Leucine:1.29 g
Methionine:0.52 g
Lysine:1.49 g
Isoleucine:0.76 g
Valine:0.78 g
Threonine:0.74 g
Tryptophan:0.18 g
Histidine:0.33 g
Arginine:1.03 g
Non-essential amino acids
Alanine:0.92 g
Aspartic acid:1.84 g
Betaine:~
Cystine:0.17 g
Glutamic acid:2.67 g
Glycine:0.65 g
Hydroxyproline:~
Proline:0.54 g
Serine:0.67 g
Tyrosine:0.56 g
Fats Total:0.70 g
Saturated fatty acids:10 mg
Monounsaturated fatty acids:0.23 g
Polyunsaturated fatty acids:0.10 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]:3 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2 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]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.15 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:40 mg
Docosenoic/Erucic [22:1]:10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:3 mg
[18:3 Ω-3 c,c,c]:3 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:1 mg
Eicosadienoic [20:2 Ω-6 c,c]:30 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:10 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:4 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:1 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:10 mg
Ash:1.08 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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