Mollusks, whelk, unspecified, raw

116 calories in 3 oz

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Calories in Mollusks, whelk, unspecified, raw
Mollusks, whelk, unspecified, raw Suggest a better name
116 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
1.37 calories / gram
2 Weight Watchers points
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Calorie Sources:74% proteins; 23% carbohydrates; 3% fats
Fats:0.34 g (3 calories, 0% by weight)
Carbohydrates:6.60 g (27 calories, 8% by weight)
Proteins:20.26 g (87 calories, 24% by weight)
Alcohol:~
Water:56.10 g (66% by weight)
Fat Composition:43% saturated; 29% monounsaturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:55.25 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Scientific Name:Buccinidae
Food Group:Finfish and Shellfish Products
USDA #:15177
Tags: whelk; whelks;
Related Foods: Calories in Whelk
Vitamin A:74 IU
Retinol:22.10 mcg
Retinol Activity Equivalent:22.10 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:17 mcg
Vitamin B-2:85 mcg
Vitamin B-3:892.50 mcg
Vitamin B-5:170 mcg
Vitamin B-6:289 mcg
Vitamin B-9:5.10 mcg
Food folate:5.10 mcg
Dietary Folate Equivalent:5.10 mcg
Folic acid:~
Vitamin B-12:7.71 mcg
Added Vitamin B-12:~
Choline:55.25 mg
Vitamin C:3.40 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:110.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.09 mcg
Calcium (Ca):48.45 mg
Copper (Cu):875.50 mcg
Fluoride (F):~
Iron (Fe):4.28 mg
Magnesium (Mg):73.10 mg
Manganese (Mn):374 mcg
Phosphorus (P):0.12 g
Potassium (K):0.29 g
Selenium (Se):38.08 mcg
Sodium (Na):0.18 g
Zinc (Zn):1.39 mg
Cholesterol:55.25 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.60 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.26 g
Essential amino acids
Phenylalanine:0.70 g
Leucine:1.61 g
Methionine:0.51 g
Lysine:1.24 g
Isoleucine:0.70 g
Valine:0.88 g
Threonine:0.90 g
Tryptophan:0.25 g
Histidine:0.41 g
Arginine:2.09 g
Non-essential amino acids
Alanine:1.32 g
Aspartic acid:2.18 g
Betaine:~
Cystine:0.15 g
Glutamic acid:3.11 g
Glycine:1.27 g
Hydroxyproline:~
Proline:1 g
Serine:0.94 g
Tyrosine:0.64 g
Fats Total:0.34 g
Saturated fatty acids:25.50 mg
Monounsaturated fatty acids:17 mg
Polyunsaturated fatty acids:17 mg
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]:1.70 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:17 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.65 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]:4.25 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.10 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:6.80 mg
Docosenoic/Erucic [22:1]:7.65 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.40 mg
[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]:7.65 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:3.40 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:5.10 mg
Ash:1.70 g
Caffeine:~
Theobromine:~
Product Type:Mollusks
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
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Did you know?...Despite their frequent appearance in major Renaissance paintings, oranges were not eaten at the Last Supper, simply because they were not available. Returning Crusaders reported seeing oranges in the "holy lands," which must have influenced Titian, Boticelli, and other artists. But that was more than 1,000 years after the Crucifixion. During that time, citrous fruits had been introduced to the Mediterranean countries from China.
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