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Fish, shad, american, raw

197 calories in 100 g

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Total Calories:197 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.97 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:63% fats; 37% proteins
Fats:13.77 g (124 calories, 14% by weight)
Carbohydrates:~
Proteins:16.93 g (72 calories, 17% by weight)
Alcohol:~
Water:68.19 g (68% by weight)
Fat Composition:47% monounsaturated; 27% polyunsaturated; 26% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:75 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Alosa sapidissima (Wilson)
Food Group:Finfish and Shellfish Products
USDA #:15094
Related Foods: Calories in Atlantic Salmon
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Vitamin A:106 IU
Retinol:32 mcg
Retinol Activity Equivalent:32 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:150 mcg
Vitamin B-2:240 mcg
Vitamin B-3:8.40 mg
Vitamin B-5:750 mcg
Vitamin B-6:400 mcg
Vitamin B-9:15 mcg
Food folate:15 mcg
Dietary Folate Equivalent:15 mcg
Folic acid:~
Vitamin B-12:0.15 mcg
Added Vitamin B-12:~
Choline:74 mg
Vitamin C:~
Vitamin D:190
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):4.80 mcg
Vitamin D (D2 + D3):4.80 mcg
Vitamin E:1.22 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):47 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):970 mcg
Magnesium (Mg):30 mg
Manganese (Mn):40 mcg
Phosphorus (P):0.27 g
Potassium (K):0.38 g
Selenium (Se):36.50 mcg
Sodium (Na):51 mg
Zinc (Zn):370 mcg
Cholesterol:75 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.93 g
Essential amino acids
Phenylalanine:0.66 g
Leucine:1.37 g
Methionine:0.50 g
Lysine:1.55 g
Isoleucine:0.78 g
Valine:0.87 g
Threonine:0.74 g
Tryptophan:0.19 g
Histidine:0.49 g
Arginine:1 g
Non-essential amino acids
Alanine:1.02 g
Aspartic acid:1.73 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.52 g
Glycine:0.81 g
Hydroxyproline:~
Proline:0.59 g
Serine:0.69 g
Tyrosine:0.57 g
Fats Total:13.77 g
Saturated fatty acids:3.12 g
Monounsaturated fatty acids:5.72 g
Polyunsaturated fatty acids:3.26 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]:8 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.84 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.07 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.16 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]:0.95 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.32 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.10 g
Docosenoic/Erucic [22:1]:1.28 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.19 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.32 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]:1.08 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:80 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:1.32 g
Ash:1.32 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4bC
Did you know?...The plant pigment that gives carrots and other vegetables their vivid orange color is Beta-Carotene. Fruits and Vegetables that are yellow/orange in color contain Beta-Carotene and carrots are one of the richest in this nutrient. Our bodies convert Beta-Carotene into Vitamin A.
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