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Swordfish Nutrition Facts

132 calories in 3 oz

Fish, swordfish, cooked, dry heat
Weight Loss Rating:
Total Calories:132 calories in Swordfish, 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.55 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:70% proteins; 30% fats
Fats:4.37 g (39 calories, 5% by weight)
Carbohydrates:~
Proteins:21.58 g (92 calories, 25% by weight)
Alcohol:~
Water:58.44 g (69% by weight)
Fat Composition:43% monounsaturated; 31% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:42.50 mg
Caffeine:~
Serving Sizes: 100 g
1 piece
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15111
Tags: fish;
Related Foods: Calories in Carp
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Vitamin A:116 IU
Retinol:34.85 mcg
Retinol Activity Equivalent:34.85 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:34 mcg
Vitamin B-2:93.50 mcg
Vitamin B-3:10.02 mg
Vitamin B-5:323 mcg
Vitamin B-6:323 mcg
Vitamin B-9:1.70 mcg
Food folate:1.70 mcg
Dietary Folate Equivalent:1.70 mcg
Folic acid:~
Vitamin B-12:1.72 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:935 mcg
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):5.10 mg
Copper (Cu):136 mcg
Fluoride (F):~
Iron (Fe):884 mcg
Magnesium (Mg):28.90 mg
Manganese (Mn):17 mcg
Phosphorus (P):0.29 g
Potassium (K):0.31 g
Selenium (Se):52.44 mcg
Sodium (Na):97.75 mg
Zinc (Zn):1.25 mg
Cholesterol:42.50 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.58 g
Essential amino acids
Phenylalanine:0.84 g
Leucine:1.75 g
Methionine:0.64 g
Lysine:1.98 g
Isoleucine:0.99 g
Valine:1.10 g
Threonine:0.94 g
Tryptophan:0.24 g
Histidine:0.63 g
Arginine:1.28 g
Non-essential amino acids
Alanine:1.30 g
Aspartic acid:2.21 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.22 g
Glycine:1.03 g
Hydroxyproline:~
Proline:0.76 g
Serine:0.88 g
Tyrosine:0.72 g
Fats Total:4.37 g
Saturated fatty acids:1.19 g
Monounsaturated fatty acids:1.68 g
Polyunsaturated fatty acids:1 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]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.82 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.23 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]:0.27 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.18 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.13 g
Docosenoic/Erucic [22:1]:93.50 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:25.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.20 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:68 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.11 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:0.58 g
Ash:1.61 g
Caffeine:~
Theobromine:~
Product Type:Swordfish
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_DG
Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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