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Striped Bass Nutrition Facts

154 calories in 1 fillet

Fish, bass, striped, cooked, dry heat
Weight Loss Rating:
Total Calories:154 calories in 1 fillet
Serving Weight:1 fillet = 124g ≈ 0.273lb ≈ 4.37oz
Caloric Density:1.24 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:78% proteins; 22% fats
Fats:3.71 g (33 calories, 3% by weight)
Carbohydrates:~
Proteins:28.19 g (120 calories, 23% by weight)
Alcohol:~
Water:90.97 g (73% by weight)
Fat Composition:40% polyunsaturated; 34% monounsaturated; 26% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.13 g
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15188
Tags: fish;
Related Foods: Calories in Grouper
Calories in King Mackerel
Calories in Pollock
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Calories in Shad
Calories in Sturgeon
Calories in Walleye
Vitamin A:129 IU
Retinol:38.44 mcg
Retinol Activity Equivalent:38.44 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:136.40 mcg
Vitamin B-2:37.20 mcg
Vitamin B-3:3.16 mg
Vitamin B-5:1.07 mg
Vitamin B-6:421.60 mcg
Vitamin B-9:12.40 mcg
Food folate:12.40 mcg
Dietary Folate Equivalent:12.40 mcg
Folic acid:~
Vitamin B-12:5.47 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):23.56 mg
Copper (Cu):49.60 mcg
Fluoride (F):~
Iron (Fe):1.34 mg
Magnesium (Mg):63.24 mg
Manganese (Mn):12.40 mcg
Phosphorus (P):0.31 g
Potassium (K):0.41 g
Selenium (Se):58.03 mcg
Sodium (Na):0.11 g
Zinc (Zn):632.40 mcg
Cholesterol:0.13 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:28.19 g
Essential amino acids
Phenylalanine:1.09 g
Leucine:2.28 g
Methionine:0.83 g
Lysine:2.58 g
Isoleucine:1.29 g
Valine:1.45 g
Threonine:1.23 g
Tryptophan:0.31 g
Histidine:0.82 g
Arginine:1.69 g
Non-essential amino acids
Alanine:1.70 g
Aspartic acid:2.88 g
Betaine:~
Cystine:0.30 g
Glutamic acid:4.20 g
Glycine:1.35 g
Hydroxyproline:~
Proline:0.99 g
Serine:1.14 g
Tyrosine:0.94 g
Fats Total:3.71 g
Saturated fatty acids:0.81 g
Monounsaturated fatty acids:1.04 g
Polyunsaturated fatty acids:1.24 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]:62 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.60 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.14 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]:0.24 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.71 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:86.80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:12.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:12.40 mg
[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]:0.26 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:0.93 g
Ash:1.65 g
Caffeine:~
Theobromine:~
Product Type:Striped
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.
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