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Fish, salmon, sockeye, raw

333 calories in 0.5 fillet

Calories in Fish, salmon, sockeye, raw
Fish, salmon, sockeye, raw Suggest a better name
333 calories in 0.5 fillet
0.5 fillet = 198g ≈ 0.437lb ≈ 6.98oz
1.68 calories / gram
8 Weight Watchers points
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Calorie Sources:54% proteins; 46% fats
Fats:16.95 g (153 calories, 9% by weight)
Carbohydrates:~
Proteins:42.17 g (180 calories, 21% by weight)
Alcohol:~
Water:139.08 g (70% by weight)
Fat Composition:55% monounsaturated; 25% polyunsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.12 g
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
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Vitamin A:380 IU
Retinol:114.84 mcg
Retinol Activity Equivalent:114.84 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:396 mcg
Vitamin B-2:277.20 mcg
Vitamin B-3:11.44 mg
Vitamin B-5:1.21 mg
Vitamin B-6:376.20 mcg
Vitamin B-9:7.92 mcg
Food folate:7.92 mcg
Dietary Folate Equivalent:7.92 mcg
Folic acid:~
Vitamin B-12:9.90 mcg
Added Vitamin B-12:~
Choline:0.19 g
Vitamin C:~
Vitamin D:1441
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):36.04 mcg
Vitamin D (D2 + D3):36.04 mcg
Vitamin E:1.27 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.79 mcg
Calcium (Ca):11.88 mg
Copper (Cu):99 mcg
Fluoride (F):~
Iron (Fe):930.60 mcg
Magnesium (Mg):47.52 mg
Manganese (Mn):19.80 mcg
Phosphorus (P):0.43 g
Potassium (K):0.77 g
Selenium (Se):66.73 mcg
Sodium (Na):93.06 mg
Zinc (Zn):1.07 mg
Cholesterol:0.12 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:42.17 g
Essential amino acids
Phenylalanine:1.64 g
Leucine:3.43 g
Methionine:1.25 g
Lysine:3.86 g
Isoleucine:1.94 g
Valine:2.16 g
Threonine:1.84 g
Tryptophan:0.46 g
Histidine:1.23 g
Arginine:2.51 g
Non-essential amino acids
Alanine:2.53 g
Aspartic acid:4.32 g
Betaine:~
Cystine:0.44 g
Glutamic acid:6.30 g
Glycine:2.02 g
Hydroxyproline:~
Proline:1.49 g
Serine:1.70 g
Tyrosine:1.41 g
Fats Total:16.95 g
Saturated fatty acids:2.95 g
Monounsaturated fatty acids:8.16 g
Polyunsaturated fatty acids:3.70 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]:0.57 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.00 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.30 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]:1.03 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.73 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.63 g
Docosenoic/Erucic [22:1]:1.66 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.75 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.18 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.20 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.18 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:1 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:59.40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:1.29 g
Ash:2.34 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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