Salmon Nutrition Facts

335 calories in 0.5 fillet

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Calories in Salmon
Fish, salmon, sockeye, cooked, dry heat
335 calories in Salmon, 0.5 fillet
0.5 fillet = 155g ≈ 0.342lb ≈ 5.47oz
2.16 calories / gram
8 Weight Watchers points
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Calorie Sources:54% proteins; 46% fats
Fats:17 g (153 calories, 11% by weight)
Carbohydrates:~
Proteins:42.33 g (181 calories, 27% by weight)
Alcohol:~
Water:95.85 g (62% by weight)
Fat Composition:55% monounsaturated; 25% polyunsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.13 g
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15086
Tags: fish;
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Calories in Ling
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Vitamin A:326 IU
Retinol:97.65 mcg
Retinol Activity Equivalent:97.65 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:325.50 mcg
Vitamin B-2:263.50 mcg
Vitamin B-3:10.34 mg
Vitamin B-5:1.08 mg
Vitamin B-6:325.50 mcg
Vitamin B-9:7.75 mcg
Food folate:7.75 mcg
Dietary Folate Equivalent:7.75 mcg
Folic acid:~
Vitamin B-12:8.99 mcg
Added Vitamin B-12:~
Choline:0.10 g
Vitamin C:~
Vitamin D:1448
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):36.11 mcg
Vitamin D (D2 + D3):36.11 mcg
Vitamin E:1.26 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.77 mcg
Calcium (Ca):10.85 mg
Copper (Cu):93.00 mcg
Fluoride (F):~
Iron (Fe):852.50 mcg
Magnesium (Mg):48.05 mg
Manganese (Mn):31 mcg
Phosphorus (P):0.43 g
Potassium (K):0.58 g
Selenium (Se):58.59 mcg
Sodium (Na):0.10 g
Zinc (Zn):790.50 mcg
Cholesterol:0.13 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:42.33 g
Essential amino acids
Phenylalanine:1.64 g
Leucine:3.43 g
Methionine:1.24 g
Lysine:3.88 g
Isoleucine:1.94 g
Valine:2.17 g
Threonine:1.84 g
Tryptophan:0.47 g
Histidine:1.24 g
Arginine:2.53 g
Non-essential amino acids
Alanine:2.56 g
Aspartic acid:4.32 g
Betaine:3.25 mg
Cystine:0.45 g
Glutamic acid:6.31 g
Glycine:2.03 g
Hydroxyproline:~
Proline:1.49 g
Serine:1.72 g
Tyrosine:1.43 g
Fats Total:17 g
Saturated fatty acids:2.96 g
Monounsaturated fatty acids:8.20 g
Polyunsaturated fatty acids:3.72 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]:0.39 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.55 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.23 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]:0.50 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.06 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.43 g
Docosenoic/Erucic [22:1]:1.02 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.17 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:93.00 mg
[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]:46.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.82 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.20 g
Docosahexaenoic (DHA) [22:6 Ω-3]:1.08 g
Ash:2.12 g
Caffeine:~
Theobromine:~
Product Type:Salmon
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?...Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases.
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