Shark Nutrition Facts

228 calories in 100 g

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Fish, shark, mixed species, cooked, batter-dipped and fried
Weight Loss Rating:
Total Calories:228 calories in Shark, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.28 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:54% fats; 35% proteins; 11% carbohydrates
Fats:13.82 g (125 calories, 14% by weight)
Carbohydrates:6.39 g (25 calories, 6% by weight)
Proteins:18.62 g (80 calories, 19% by weight)
Alcohol:~
Water:60.09 g (60% by weight)
Fat Composition:46% monounsaturated; 29% polyunsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:59 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15096
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Vitamin A:180 IU
Retinol:54 mcg
Retinol Activity Equivalent:54 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:90 mcg
Vitamin B-3:2.78 mg
Vitamin B-5:620 mcg
Vitamin B-6:300 mcg
Vitamin B-9:15 mcg
Food folate:5 mcg
Dietary Folate Equivalent:22 mcg
Folic acid:10 mcg
Vitamin B-12:1.21 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):50 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):1.11 mg
Magnesium (Mg):43 mg
Manganese (Mn):50 mcg
Phosphorus (P):0.19 g
Potassium (K):0.16 g
Selenium (Se):34 mcg
Sodium (Na):0.12 g
Zinc (Zn):480 mcg
Cholesterol:59 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.39 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:18.62 g
Essential amino acids
Phenylalanine:0.75 g
Leucine:1.51 g
Methionine:0.54 g
Lysine:1.63 g
Isoleucine:0.86 g
Valine:0.96 g
Threonine:0.84 g
Tryptophan:0.21 g
Histidine:0.53 g
Arginine:1.09 g
Non-essential amino acids
Alanine:1.09 g
Aspartic acid:1.85 g
Betaine:~
Cystine:0.21 g
Glutamic acid:2.97 g
Glycine:0.87 g
Hydroxyproline:~
Proline:0.74 g
Serine:0.78 g
Tyrosine:0.63 g
Fats Total:13.82 g
Saturated fatty acids:3.20 g
Monounsaturated fatty acids:5.93 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]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.09 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]:0.22 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.21 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.21 g
Docosenoic/Erucic [22:1]:0.25 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.60 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.19 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:20 mg
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]:0.25 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:80 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.43 g
Ash:1.25 g
Caffeine:~
Theobromine:~
Product Type:Shark
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
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Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
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