Fish, sturgeon, mixed species, raw

105 calories in 100 g

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Total Calories:105 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.05 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:65% proteins; 35% fats
Fats:4.04 g (36 calories, 4% by weight)
Carbohydrates:~
Proteins:16.14 g (69 calories, 16% by weight)
Alcohol:~
Water:76.55 g (77% by weight)
Fat Composition:55% monounsaturated; 26% saturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:60 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Scientific Name:Acipenser spp.
Food Group:Finfish and Shellfish Products
USDA #:15104
Related Foods: Calories in Dolphinfish
Calories in Fish Broth
Fish, trout, rainbow, wild, cooked, dry heat
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Calories in Rockfish
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Calories in Tilapia
Vitamin A:700 IU
Retinol:210 mcg
Retinol Activity Equivalent:210 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:70 mcg
Vitamin B-3:8.30 mg
Vitamin B-5:750 mcg
Vitamin B-6:200 mcg
Vitamin B-9:15 mcg
Food folate:15 mcg
Dietary Folate Equivalent:15 mcg
Folic acid:~
Vitamin B-12:2.20 mcg
Added Vitamin B-12:~
Choline:56 mg
Vitamin C:~
Vitamin D:412
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):10.30 mcg
Vitamin D (D2 + D3):10.30 mcg
Vitamin E:500 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):13 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):700 mcg
Magnesium (Mg):35 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.21 g
Potassium (K):0.28 g
Selenium (Se):12.60 mcg
Sodium (Na):54 mg
Zinc (Zn):420 mcg
Cholesterol:60 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.14 g
Essential amino acids
Phenylalanine:0.63 g
Leucine:1.31 g
Methionine:0.47 g
Lysine:1.48 g
Isoleucine:0.74 g
Valine:0.83 g
Threonine:0.70 g
Tryptophan:0.18 g
Histidine:0.47 g
Arginine:0.96 g
Non-essential amino acids
Alanine:0.97 g
Aspartic acid:1.65 g
Betaine:~
Cystine:0.17 g
Glutamic acid:2.41 g
Glycine:0.77 g
Hydroxyproline:~
Proline:0.57 g
Serine:0.65 g
Tyrosine:0.54 g
Fats Total:4.04 g
Saturated fatty acids:0.91 g
Monounsaturated fatty acids:1.93 g
Polyunsaturated fatty acids:0.69 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]:0.15 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.68 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:70 mg
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]:0.40 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.43 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:50 mg
Docosenoic/Erucic [22:1]:20 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:60 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.12 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:60 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.19 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:90 mg
Ash:1.10 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2y5
Did you know?...Onions come in three colors - yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.
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