Fish, salmon, sockeye, canned, drained solids with bone

613 calories in 1 can

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Calories in Fish, salmon, sockeye, canned, drained solids with bone
Fish, salmon, sockeye, canned, drained solids with bone Suggest a better name
613 calories in 1 can
1 can = 369g ≈ 0.814lb ≈ 13.02oz
1.66 calories / gram
14 Weight Watchers points
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Calorie Sources:60% proteins; 40% fats
Fats:26.97 g (243 calories, 7% by weight)
Carbohydrates:~
Proteins:86.09 g (368 calories, 23% by weight)
Alcohol:~
Water:249.11 g (68% by weight)
Fat Composition:37% monounsaturated; 34% polyunsaturated; 29% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.16 g
Caffeine:~
Serving Sizes: 100 g
1 can
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15087
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Vitamin A:472 IU
Retinol:140.22 mcg
Retinol Activity Equivalent:140.22 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110.70 mcg
Vitamin B-2:774.90 mcg
Vitamin B-3:28.12 mg
Vitamin B-5:1.96 mg
Vitamin B-6:405.90 mcg
Vitamin B-9:14.76 mcg
Food folate:14.76 mcg
Dietary Folate Equivalent:14.76 mcg
Folic acid:~
Vitamin B-12:20.30 mcg
Added Vitamin B-12:~
Choline:0.30 g
Vitamin C:~
Vitamin D:2934
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):73.43 mcg
Vitamin D (D2 + D3):73.43 mcg
Vitamin E:7.64 mg
Added α-Tocopherol:~
β-Tocopherol:36.90 mcg
δ-Tocopherol:~
γ-Tocopherol:147.60 mcg
Vitamin K:0.37 mcg
Calcium (Ca):0.82 g
Copper (Cu):516.60 mcg
Fluoride (F):~
Iron (Fe):2.55 mg
Magnesium (Mg):0.11 g
Manganese (Mn):110.70 mcg
Phosphorus (P):1.16 g
Potassium (K):1.06 g
Selenium (Se):126.57 mcg
Sodium (Na):1.33 g
Zinc (Zn):3.69 mg
Cholesterol:0.16 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:86.09 g
Essential amino acids
Phenylalanine:3.65 g
Leucine:6.64 g
Methionine:2.51 g
Lysine:7.49 g
Isoleucine:4.10 g
Valine:4.76 g
Threonine:4.61 g
Tryptophan:1.03 g
Histidine:2.32 g
Arginine:5.39 g
Non-essential amino acids
Alanine:5.53 g
Aspartic acid:10.00 g
Betaine:13.65 mg
Cystine:0.63 g
Glutamic acid:12.07 g
Glycine:5.24 g
Hydroxyproline:~
Proline:3.51 g
Serine:3.84 g
Tyrosine:3.14 g
Fats Total:26.97 g
Saturated fatty acids:5.76 g
Monounsaturated fatty acids:7.45 g
Polyunsaturated fatty acids:6.86 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]:1.07 g
Pentadecanoic [15:0]:73.80 mg
Hexadecanoic/Palmitic [16:0]:3.84 g
Heptadecanoic/Margaric [17:0]:36.90 mg
Octadecanoic/Stearic [18:0]:0.66 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]:1.11 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.98 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.37 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.41 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.30 g
[18:3 Ω-3 c,c,c]:0.22 g
[18:3 Ω-6 c,c,c]:36.90 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.37 g
Eicosadienoic [20:2 Ω-6 c,c]:73.80 mg
Eicosatrienoic [20:3]:36.90 mg
[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]:2.07 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.52 g
Docosahexaenoic (DHA) [22:6 Ω-3]:3.25 g
Ash:8.49 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:14 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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