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Fish, trout, rainbow, wild, raw

119 calories in 100 g

Calories in Fish, trout, rainbow, wild, raw
Fish, trout, rainbow, wild, raw Suggest a better name
119 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.19 calories / gram
3 Weight Watchers points
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Calorie Sources:74% proteins; 26% fats
Fats:3.46 g (31 calories, 3% by weight)
Carbohydrates:~
Proteins:20.48 g (87 calories, 20% by weight)
Alcohol:~
Water:71.87 g (72% by weight)
Fat Composition:40% polyunsaturated; 36% monounsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:59 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Salmo gairdneri Richardson
Food Group:Finfish and Shellfish Products
USDA #:15115
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Vitamin A:62 IU
Retinol:19 mcg
Retinol Activity Equivalent:19 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:120 mcg
Vitamin B-2:100 mcg
Vitamin B-3:5.38 mg
Vitamin B-5:920 mcg
Vitamin B-6:400 mcg
Vitamin B-9:12 mcg
Food folate:12 mcg
Dietary Folate Equivalent:12 mcg
Folic acid:~
Vitamin B-12:4.45 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:2.40 mg
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):67 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):700 mcg
Magnesium (Mg):31 mg
Manganese (Mn):150 mcg
Phosphorus (P):0.27 g
Potassium (K):0.48 g
Selenium (Se):12.60 mcg
Sodium (Na):31 mg
Zinc (Zn):1.08 mg
Cholesterol:59 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.48 g
Essential amino acids
Phenylalanine:0.79 g
Leucine:1.66 g
Methionine:0.60 g
Lysine:1.88 g
Isoleucine:0.94 g
Valine:1.05 g
Threonine:0.89 g
Tryptophan:0.22 g
Histidine:0.60 g
Arginine:1.22 g
Non-essential amino acids
Alanine:1.23 g
Aspartic acid:2.09 g
Betaine:~
Cystine:0.22 g
Glutamic acid:3.05 g
Glycine:0.98 g
Hydroxyproline:~
Proline:0.72 g
Serine:0.83 g
Tyrosine:0.69 g
Fats Total:3.46 g
Saturated fatty acids:0.72 g
Monounsaturated fatty acids:1.12 g
Polyunsaturated fatty acids:1.23 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]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:70 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.42 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.13 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]:0.20 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.61 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:0.13 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.23 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.11 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]:0.10 g
[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]:0.10 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.42 g
Ash:1.31 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...By buying organic produce you are not only cutting down the risks to yourself and your family of consuming pesticides, you are in fact encouraging biodiversity. On a wider scale, organic farming reduces pollution incidents, energy use and greenhouse gas emissions. The more demand from consumers for organic produce the more farmers are encouraged to convert to organic farming methods.
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