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Fish, sturgeon, mixed species, raw

89 calories in 3 oz

Fish, sturgeon, mixed species, raw Suggest a better name
Weight Loss Rating:
Total Calories:89 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.05 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:65% proteins; 35% fats
Fats:3.43 g (31 calories, 4% by weight)
Carbohydrates:~
Proteins:13.72 g (59 calories, 16% by weight)
Alcohol:~
Water:65.07 g (77% by weight)
Fat Composition:55% monounsaturated; 26% saturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:51 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Scientific Name:Acipenser spp.
Food Group:Finfish and Shellfish Products
USDA #:15104
Related Foods: Calories in Atlantic Pollock
Calories in Bluefin Tuna
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Calories in Fish Soup
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Calories in Ocean Perch
Calories in Sole
Calories in Walleye
Vitamin A:595 IU
Retinol:178.50 mcg
Retinol Activity Equivalent:178.50 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:59.50 mcg
Vitamin B-2:59.50 mcg
Vitamin B-3:7.06 mg
Vitamin B-5:637.50 mcg
Vitamin B-6:170 mcg
Vitamin B-9:12.75 mcg
Food folate:12.75 mcg
Dietary Folate Equivalent:12.75 mcg
Folic acid:~
Vitamin B-12:1.87 mcg
Added Vitamin B-12:~
Choline:47.60 mg
Vitamin C:~
Vitamin D:350
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):8.76 mcg
Vitamin D (D2 + D3):8.76 mcg
Vitamin E:425.00 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.09 mcg
Calcium (Ca):11.05 mg
Copper (Cu):34 mcg
Fluoride (F):~
Iron (Fe):595.00 mcg
Magnesium (Mg):29.75 mg
Manganese (Mn):17 mcg
Phosphorus (P):0.18 g
Potassium (K):0.24 g
Selenium (Se):10.71 mcg
Sodium (Na):45.90 mg
Zinc (Zn):357 mcg
Cholesterol:51 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:13.72 g
Essential amino acids
Phenylalanine:0.54 g
Leucine:1.11 g
Methionine:0.40 g
Lysine:1.26 g
Isoleucine:0.63 g
Valine:0.71 g
Threonine:0.60 g
Tryptophan:0.15 g
Histidine:0.40 g
Arginine:0.82 g
Non-essential amino acids
Alanine:0.82 g
Aspartic acid:1.40 g
Betaine:~
Cystine:0.14 g
Glutamic acid:2.05 g
Glycine:0.65 g
Hydroxyproline:~
Proline:0.48 g
Serine:0.55 g
Tyrosine:0.46 g
Fats Total:3.43 g
Saturated fatty acids:0.77 g
Monounsaturated fatty acids:1.64 g
Polyunsaturated fatty acids:0.59 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]:0.13 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.58 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:59.50 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]:0.34 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.22 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:42.50 mg
Docosenoic/Erucic [22:1]:17 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:51 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:85 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.10 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:51 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.16 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:34 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:76.50 mg
Ash:0.94 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/_4lt
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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