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Tilefish Nutrition Facts

221 calories in 0.5 fillet

Fish, tilefish, cooked, dry heat
Weight Loss Rating:
Total Calories:221 calories in Tilefish, 0.5 fillet
Serving Weight:0.5 fillet = 150g ≈ 0.331lb ≈ 5.29oz
Caloric Density:1.47 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:71% proteins; 29% fats
Fats:7.03 g (63 calories, 5% by weight)
Carbohydrates:~
Proteins:36.74 g (157 calories, 24% by weight)
Alcohol:~
Water:105.36 g (70% by weight)
Fat Composition:39% monounsaturated; 36% polyunsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:96 mg
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15113
Tags: fish;
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Vitamin A:104 IU
Retinol:31.50 mcg
Retinol Activity Equivalent:31.50 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:210 mcg
Vitamin B-2:285 mcg
Vitamin B-3:5.25 mg
Vitamin B-5:1.31 mg
Vitamin B-6:450 mcg
Vitamin B-9:25.50 mcg
Food folate:25.50 mcg
Dietary Folate Equivalent:25.50 mcg
Folic acid:~
Vitamin B-12:3.75 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):39 mg
Copper (Cu):75 mcg
Fluoride (F):~
Iron (Fe):465 mcg
Magnesium (Mg):49.50 mg
Manganese (Mn):15 mcg
Phosphorus (P):0.35 g
Potassium (K):0.77 g
Selenium (Se):77.25 mcg
Sodium (Na):88.50 mg
Zinc (Zn):795.00 mcg
Cholesterol:96 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:36.74 g
Essential amino acids
Phenylalanine:1.42 g
Leucine:2.98 g
Methionine:1.08 g
Lysine:3.36 g
Isoleucine:1.68 g
Valine:1.89 g
Threonine:1.61 g
Tryptophan:0.41 g
Histidine:1.08 g
Arginine:2.19 g
Non-essential amino acids
Alanine:2.22 g
Aspartic acid:3.75 g
Betaine:~
Cystine:0.39 g
Glutamic acid:5.47 g
Glycine:1.75 g
Hydroxyproline:~
Proline:1.29 g
Serine:1.49 g
Tyrosine:1.23 g
Fats Total:7.03 g
Saturated fatty acids:1.29 g
Monounsaturated fatty acids:2.00 g
Polyunsaturated fatty acids:1.86 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]:0.19 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.78 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.27 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]:0.50 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.41 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:75 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]:~
[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]:0.23 g
[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]:0.21 g
Docosahexaenoic (DHA) [22:6 Ω-3]:1.10 g
Ash:2.04 g
Caffeine:~
Theobromine:~
Product Type:Tilefish
Weight Watchers Points:5 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/_CG
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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