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Fish, trout, mixed species, raw

148 calories in 100 g

Calories in Fish, trout, mixed species, raw
Fish, trout, mixed species, raw Suggest a better name
148 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.48 calories / gram
4 Weight Watchers points
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Calorie Sources:60% proteins; 40% fats
Fats:6.61 g (60 calories, 7% by weight)
Carbohydrates:~
Proteins:20.77 g (89 calories, 21% by weight)
Alcohol:~
Water:71.42 g (71% by weight)
Fat Composition:55% monounsaturated; 25% polyunsaturated; 19% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:58 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Salmonidae
Food Group:Finfish and Shellfish Products
USDA #:15114
Related Foods: Calories in Atlantic Pollock
Calories in Atlantic Salmon
Calories in Cusk
Calories in Ling
Calories in Mixed Vegetables
Calories in Shad
Calories in Whiting
Calories in Yellowfin Tuna
Vitamin A:57 IU
Retinol:17 mcg
Retinol Activity Equivalent:17 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:350 mcg
Vitamin B-2:330 mcg
Vitamin B-3:4.50 mg
Vitamin B-5:1.94 mg
Vitamin B-6:200 mcg
Vitamin B-9:13 mcg
Food folate:13 mcg
Dietary Folate Equivalent:13 mcg
Folic acid:~
Vitamin B-12:7.79 mcg
Added Vitamin B-12:~
Choline:65 mg
Vitamin C:500 mcg
Vitamin D:155
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):3.90 mcg
Vitamin D (D2 + D3):3.90 mcg
Vitamin E:200 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):43 mg
Copper (Cu):180 mcg
Fluoride (F):~
Iron (Fe):1.50 mg
Magnesium (Mg):22 mg
Manganese (Mn):850 mcg
Phosphorus (P):0.25 g
Potassium (K):0.36 g
Selenium (Se):12.60 mcg
Sodium (Na):52 mg
Zinc (Zn):660 mcg
Cholesterol:58 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.77 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.68 g
Methionine:0.61 g
Lysine:1.90 g
Isoleucine:0.95 g
Valine:1.07 g
Threonine:0.91 g
Tryptophan:0.23 g
Histidine:0.61 g
Arginine:1.24 g
Non-essential amino acids
Alanine:1.25 g
Aspartic acid:2.12 g
Betaine:~
Cystine:0.22 g
Glutamic acid:3.10 g
Glycine:0.99 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.84 g
Tyrosine:0.70 g
Fats Total:6.61 g
Saturated fatty acids:1.14 g
Monounsaturated fatty acids:3.25 g
Polyunsaturated fatty acids:1.49 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]:0.18 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.81 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.14 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]:0.70 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.44 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.28 g
Docosenoic/Erucic [22:1]:0.83 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.17 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:60 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.18 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.20 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.18 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.52 g
Ash:1.17 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1eU
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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Fish, trout, rainbow, wild, raw
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