Fish, salmon, pink, canned, without salt, solids with bone and liquid

118 calories in 3 oz

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Calories in Fish, salmon, pink, canned, without salt, solids with bone and liquid
Fish, salmon, pink, canned, without salt, solids with bone and liquid Suggest a better name
118 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
1.39 calories / gram
3 Weight Watchers points
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Calorie Sources:61% proteins; 39% fats
Fats:5.14 g (46 calories, 6% by weight)
Carbohydrates:~
Proteins:16.81 g (72 calories, 20% by weight)
Alcohol:~
Water:59.53 g (70% by weight)
Fat Composition:38% polyunsaturated; 34% monounsaturated; 28% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:46.75 mg
Caffeine:~
Serving Sizes: 100 g
1 can
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15181
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Vitamin A:47 IU
Retinol:14.45 mcg
Retinol Activity Equivalent:14.45 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:17 mcg
Vitamin B-2:153 mcg
Vitamin B-3:5.55 mg
Vitamin B-5:467.50 mcg
Vitamin B-6:255 mcg
Vitamin B-9:12.75 mcg
Food folate:12.75 mcg
Dietary Folate Equivalent:12.75 mcg
Folic acid:~
Vitamin B-12:3.74 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):0.18 g
Copper (Cu):85 mcg
Fluoride (F):~
Iron (Fe):714 mcg
Magnesium (Mg):28.90 mg
Manganese (Mn):17 mcg
Phosphorus (P):0.28 g
Potassium (K):0.28 g
Selenium (Se):28.22 mcg
Sodium (Na):63.75 mg
Zinc (Zn):782 mcg
Cholesterol:46.75 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.81 g
Essential amino acids
Phenylalanine:0.65 g
Leucine:1.36 g
Methionine:0.49 g
Lysine:1.54 g
Isoleucine:0.77 g
Valine:0.86 g
Threonine:0.73 g
Tryptophan:0.19 g
Histidine:0.49 g
Arginine:1 g
Non-essential amino acids
Alanine:1.01 g
Aspartic acid:1.72 g
Betaine:~
Cystine:0.18 g
Glutamic acid:2.51 g
Glycine:0.81 g
Hydroxyproline:~
Proline:0.59 g
Serine:0.68 g
Tyrosine:0.56 g
Fats Total:5.14 g
Saturated fatty acids:1.30 g
Monounsaturated fatty acids:1.55 g
Polyunsaturated fatty acids:1.73 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]:34 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.15 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.11 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]:0.39 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.90 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.23 g
Docosenoic/Erucic [22:1]:8.50 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:42.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:42.50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.11 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:59.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.71 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:34 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.68 g
Ash:1.17 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4LL
Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
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