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Fish, turbot, european, raw

194 calories in 0.5 fillet

Fish, turbot, european, raw Suggest a better name
Weight Loss Rating:
Total Calories:194 calories in 0.5 fillet
Serving Weight:0.5 fillet = 204g ≈ 0.450lb ≈ 7.20oz
Caloric Density:0.95 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:72% proteins; 28% fats
Fats:6.02 g (54 calories, 3% by weight)
Carbohydrates:~
Proteins:32.74 g (140 calories, 16% by weight)
Alcohol:~
Water:156.98 g (77% by weight)
Fat Composition:39% polyunsaturated; 33% saturated; 27% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:97.92 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:71 IU
Retinol:22.44 mcg
Retinol Activity Equivalent:22.44 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:122.40 mcg
Vitamin B-2:163.20 mcg
Vitamin B-3:4.49 mg
Vitamin B-5:1.16 mg
Vitamin B-6:428.40 mcg
Vitamin B-9:16.32 mcg
Food folate:16.32 mcg
Dietary Folate Equivalent:16.32 mcg
Folic acid:~
Vitamin B-12:4.49 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:3.47 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):36.72 mg
Copper (Cu):61.20 mcg
Fluoride (F):~
Iron (Fe):734.40 mcg
Magnesium (Mg):0.10 g
Manganese (Mn):20.40 mcg
Phosphorus (P):0.26 g
Potassium (K):0.49 g
Selenium (Se):74.46 mcg
Sodium (Na):0.31 g
Zinc (Zn):448.80 mcg
Cholesterol:97.92 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:32.74 g
Essential amino acids
Phenylalanine:1.26 g
Leucine:2.65 g
Methionine:0.96 g
Lysine:3.00 g
Isoleucine:1.51 g
Valine:1.67 g
Threonine:1.43 g
Tryptophan:0.37 g
Histidine:0.96 g
Arginine:1.96 g
Non-essential amino acids
Alanine:1.98 g
Aspartic acid:3.35 g
Betaine:~
Cystine:0.35 g
Glutamic acid:4.88 g
Glycine:1.57 g
Hydroxyproline:~
Proline:1.14 g
Serine:1.33 g
Tyrosine:1.10 g
Fats Total:6.02 g
Saturated fatty acids:1.53 g
Monounsaturated fatty acids:1.24 g
Polyunsaturated fatty acids:1.80 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:4.28 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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