Fish, salmon, pink, raw

184 calories in 0.5 fillet

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Calories in Fish, salmon, pink, raw
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184 calories in 0.5 fillet
0.5 fillet = 159g ≈ 0.351lb ≈ 5.61oz
1.16 calories / gram
4 Weight Watchers points
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Calorie Sources:73% proteins; 27% fats
Fats:5.49 g (49 calories, 3% by weight)
Carbohydrates:~
Proteins:31.70 g (135 calories, 20% by weight)
Alcohol:~
Water:121.40 g (76% by weight)
Fat Composition:48% polyunsaturated; 33% monounsaturated; 19% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:82.68 mg
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Scientific Name:Oncorhynchus gorbuscha (Walbaum)
Food Group:Finfish and Shellfish Products
USDA #:15083
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Vitamin A:186 IU
Retinol:55.65 mcg
Retinol Activity Equivalent:55.65 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:270.30 mcg
Vitamin B-2:95.40 mcg
Vitamin B-3:11.13 mg
Vitamin B-5:1.19 mg
Vitamin B-6:318 mcg
Vitamin B-9:6.36 mcg
Food folate:6.36 mcg
Dietary Folate Equivalent:6.36 mcg
Folic acid:~
Vitamin B-12:4.77 mcg
Added Vitamin B-12:~
Choline:0.15 g
Vitamin C:~
Vitamin D:496
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):12.40 mcg
Vitamin D (D2 + D3):12.40 mcg
Vitamin E:1.02 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.64 mcg
Calcium (Ca):20.67 mg
Copper (Cu):111.30 mcg
Fluoride (F):~
Iron (Fe):1.22 mg
Magnesium (Mg):41.34 mg
Manganese (Mn):15.90 mcg
Phosphorus (P):0.37 g
Potassium (K):0.51 g
Selenium (Se):70.91 mcg
Sodium (Na):0.11 g
Zinc (Zn):874.50 mcg
Cholesterol:82.68 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:31.70 g
Essential amino acids
Phenylalanine:1.22 g
Leucine:2.58 g
Methionine:0.94 g
Lysine:2.91 g
Isoleucine:1.45 g
Valine:1.62 g
Threonine:1.38 g
Tryptophan:0.35 g
Histidine:0.92 g
Arginine:1.89 g
Non-essential amino acids
Alanine:1.91 g
Aspartic acid:3.24 g
Betaine:~
Cystine:0.33 g
Glutamic acid:4.72 g
Glycine:1.51 g
Hydroxyproline:~
Proline:1.11 g
Serine:1.29 g
Tyrosine:1.07 g
Fats Total:5.49 g
Saturated fatty acids:0.87 g
Monounsaturated fatty acids:1.48 g
Polyunsaturated fatty acids:2.15 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]:0.16 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.49 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.21 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]:0.24 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.86 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.19 g
Docosenoic/Erucic [22:1]:0.16 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:79.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:47.70 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.14 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.11 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.65 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.14 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.92 g
Ash:1.94 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1Rv
Did you know?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
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