Shark Nutrition Facts

194 calories in 3 oz

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Fish, shark, mixed species, cooked, batter-dipped and fried
Weight Loss Rating:
Total Calories:194 calories in Shark, 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:2.28 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:54% fats; 35% proteins; 11% carbohydrates
Fats:11.75 g (106 calories, 14% by weight)
Carbohydrates:5.43 g (21 calories, 6% by weight)
Proteins:15.83 g (68 calories, 19% by weight)
Alcohol:~
Water:51.08 g (60% by weight)
Fat Composition:46% monounsaturated; 29% polyunsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:50.15 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15096
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Calories in Queen Crab
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Calories in Whitefish Eggs
Vitamin A:153 IU
Retinol:45.90 mcg
Retinol Activity Equivalent:45.90 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:59.50 mcg
Vitamin B-2:76.50 mcg
Vitamin B-3:2.36 mg
Vitamin B-5:527 mcg
Vitamin B-6:255 mcg
Vitamin B-9:12.75 mcg
Food folate:4.25 mcg
Dietary Folate Equivalent:18.70 mcg
Folic acid:8.50 mcg
Vitamin B-12:1.03 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):42.50 mg
Copper (Cu):34 mcg
Fluoride (F):~
Iron (Fe):943.50 mcg
Magnesium (Mg):36.55 mg
Manganese (Mn):42.50 mcg
Phosphorus (P):0.16 g
Potassium (K):0.13 g
Selenium (Se):28.90 mcg
Sodium (Na):0.10 g
Zinc (Zn):408 mcg
Cholesterol:50.15 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.43 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:15.83 g
Essential amino acids
Phenylalanine:0.64 g
Leucine:1.28 g
Methionine:0.46 g
Lysine:1.39 g
Isoleucine:0.73 g
Valine:0.82 g
Threonine:0.71 g
Tryptophan:0.18 g
Histidine:0.45 g
Arginine:0.93 g
Non-essential amino acids
Alanine:0.93 g
Aspartic acid:1.57 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.52 g
Glycine:0.74 g
Hydroxyproline:~
Proline:0.63 g
Serine:0.66 g
Tyrosine:0.54 g
Fats Total:11.75 g
Saturated fatty acids:2.72 g
Monounsaturated fatty acids:5.04 g
Polyunsaturated fatty acids:3.14 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]:85 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.70 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.93 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]:0.19 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.43 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.18 g
Docosenoic/Erucic [22:1]:0.21 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.16 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:17 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:76.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.21 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:68 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.37 g
Ash:1.06 g
Caffeine:~
Theobromine:~
Product Type:Shark
Weight Watchers Points:5 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?...To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
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