Fish, turbot, european, raw

95 calories in 100 g

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Total Calories:95 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.95 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:72% proteins; 28% fats
Fats:2.95 g (27 calories, 3% by weight)
Carbohydrates:~
Proteins:16.05 g (69 calories, 16% by weight)
Alcohol:~
Water:76.95 g (77% by weight)
Fat Composition:39% polyunsaturated; 33% saturated; 27% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:48 mg
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Scientific Name:Scophthalmus maximus (L.)
Food Group:Finfish and Shellfish Products
USDA #:15129
Related Foods: Calories in Fish Oil
Calories in Peeled Apples
Calories in Scup
Calories in Spaghetti Squash
Calories in Tilefish
Calories in Whitefish
Calories in Wolffish
Calories in Yellowfin Tuna
Vitamin A:35 IU
Retinol:11 mcg
Retinol Activity Equivalent:11 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:80 mcg
Vitamin B-3:2.20 mg
Vitamin B-5:570 mcg
Vitamin B-6:210 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:2.20 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.70 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):18 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):360 mcg
Magnesium (Mg):51 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.13 g
Potassium (K):0.24 g
Selenium (Se):36.50 mcg
Sodium (Na):0.15 g
Zinc (Zn):220 mcg
Cholesterol:48 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.05 g
Essential amino acids
Phenylalanine:0.62 g
Leucine:1.30 g
Methionine:0.47 g
Lysine:1.47 g
Isoleucine:0.74 g
Valine:0.82 g
Threonine:0.70 g
Tryptophan:0.18 g
Histidine:0.47 g
Arginine:0.96 g
Non-essential amino acids
Alanine:0.97 g
Aspartic acid:1.64 g
Betaine:~
Cystine:0.17 g
Glutamic acid:2.39 g
Glycine:0.77 g
Hydroxyproline:~
Proline:0.56 g
Serine:0.65 g
Tyrosine:0.54 g
Fats Total:2.95 g
Saturated fatty acids:0.75 g
Monounsaturated fatty acids:0.61 g
Polyunsaturated fatty acids:0.88 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[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]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.10 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:2 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/_lJ
Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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