Fish, wolffish, Atlantic, raw

96 calories in 100 g

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Total Calories:96 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.96 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:78% proteins; 22% fats
Fats:2.39 g (22 calories, 2% by weight)
Carbohydrates:~
Proteins:17.50 g (75 calories, 18% by weight)
Alcohol:~
Water:79.90 g (80% by weight)
Fat Composition:41% polyunsaturated; 41% monounsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:46 mg
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Scientific Name:Anarhichas lupus (L.)
Food Group:Finfish and Shellfish Products
USDA #:15134
Related Foods: Calories in Drum
Calories in Eel
Calories in Fish Sauce
Calories in Pacific Cod
Calories in Perch
Calories in Seatrout
Calories in Tilefish
Calories in Walleye
Vitamin A:375 IU
Retinol:113 mcg
Retinol Activity Equivalent:113 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:180 mcg
Vitamin B-2:80 mcg
Vitamin B-3:2.13 mg
Vitamin B-5:570 mcg
Vitamin B-6:400 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:2.03 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):6 mg
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):90 mcg
Magnesium (Mg):30 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.20 g
Potassium (K):0.30 g
Selenium (Se):36.50 mcg
Sodium (Na):85 mg
Zinc (Zn):780 mcg
Cholesterol:46 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.50 g
Essential amino acids
Phenylalanine:0.68 g
Leucine:1.42 g
Methionine:0.51 g
Lysine:1.60 g
Isoleucine:0.80 g
Valine:0.90 g
Threonine:0.76 g
Tryptophan:0.19 g
Histidine:0.51 g
Arginine:1.04 g
Non-essential amino acids
Alanine:1.05 g
Aspartic acid:1.79 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.61 g
Glycine:0.84 g
Hydroxyproline:~
Proline:0.61 g
Serine:0.71 g
Tyrosine:0.59 g
Fats Total:2.39 g
Saturated fatty acids:0.36 g
Monounsaturated fatty acids:0.83 g
Polyunsaturated fatty acids:0.84 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]:60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.25 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:40 mg
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]:0.18 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.51 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:9 mg
[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]:80 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.30 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.31 g
Ash:1.16 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_3pg
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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