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Fish, salmon, sockeye, raw

168 calories in 100 g

Calories in Fish, salmon, sockeye, raw
Fish, salmon, sockeye, raw Suggest a better name
168 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.68 calories / gram
4 Weight Watchers points
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Calorie Sources:54% proteins; 46% fats
Fats:8.56 g (77 calories, 9% by weight)
Carbohydrates:~
Proteins:21.30 g (91 calories, 21% by weight)
Alcohol:~
Water:70.24 g (70% by weight)
Fat Composition:55% monounsaturated; 25% polyunsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:62 mg
Caffeine:~
Serving Sizes: 100 g
1 oz, boneless
0.5 fillet
3 oz
Scientific Name:Oncorhynchus nerka (Walbaum)
Food Group:Finfish and Shellfish Products
USDA #:15085
Related Foods: Calories in Atlantic Pollock
Calories in Bluefin Tuna
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Calories in Yellowfin Tuna
Vitamin A:192 IU
Retinol:58 mcg
Retinol Activity Equivalent:58 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:200 mcg
Vitamin B-2:140 mcg
Vitamin B-3:5.78 mg
Vitamin B-5:610 mcg
Vitamin B-6:190 mcg
Vitamin B-9:4 mcg
Food folate:4 mcg
Dietary Folate Equivalent:4 mcg
Folic acid:~
Vitamin B-12:5 mcg
Added Vitamin B-12:~
Choline:94.60 mg
Vitamin C:~
Vitamin D:728
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):18.20 mcg
Vitamin D (D2 + D3):18.20 mcg
Vitamin E:640 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.40 mcg
Calcium (Ca):6 mg
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):470 mcg
Magnesium (Mg):24 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.22 g
Potassium (K):0.39 g
Selenium (Se):33.70 mcg
Sodium (Na):47 mg
Zinc (Zn):540 mcg
Cholesterol:62 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.30 g
Essential amino acids
Phenylalanine:0.83 g
Leucine:1.73 g
Methionine:0.63 g
Lysine:1.95 g
Isoleucine:0.98 g
Valine:1.09 g
Threonine:0.93 g
Tryptophan:0.23 g
Histidine:0.62 g
Arginine:1.27 g
Non-essential amino acids
Alanine:1.28 g
Aspartic acid:2.18 g
Betaine:~
Cystine:0.22 g
Glutamic acid:3.18 g
Glycine:1.02 g
Hydroxyproline:~
Proline:0.75 g
Serine:0.86 g
Tyrosine:0.71 g
Fats Total:8.56 g
Saturated fatty acids:1.49 g
Monounsaturated fatty acids:4.12 g
Polyunsaturated fatty acids:1.87 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 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.15 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]:0.52 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.38 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.33 g
Docosenoic/Erucic [22:1]:0.84 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.38 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:90 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.10 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:90 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.51 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:30 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.65 g
Ash:1.18 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:4 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/_eA
Did you know?...The vitamin C content of canned juices may deteriorate upon exposure to air, so be sure to refrigerate and tightly seal opened containers.
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