Burbot Nutrition Facts

104 calories in 1 fillet

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Fish, burbot, cooked, dry heat
Weight Loss Rating:
Total Calories:104 calories in Burbot, 1 fillet
Serving Weight:1 fillet = 90g ≈ 0.198lb ≈ 3.17oz
Caloric Density:1.15 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:92% proteins; 8% fats
Fats:0.94 g (8 calories, 1% by weight)
Carbohydrates:~
Proteins:22.28 g (95 calories, 25% by weight)
Alcohol:~
Water:66.07 g (73% by weight)
Fat Composition:51% polyunsaturated; 27% saturated; 23% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:69.30 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15190
Tags: fish;
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Vitamin A:15 IU
Retinol:4.50 mcg
Retinol Activity Equivalent:4.50 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:378 mcg
Vitamin B-2:153 mcg
Vitamin B-3:1.77 mg
Vitamin B-5:153 mcg
Vitamin B-6:306 mcg
Vitamin B-9:0.90 mcg
Food folate:0.90 mcg
Dietary Folate Equivalent:0.90 mcg
Folic acid:~
Vitamin B-12:0.83 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):57.60 mg
Copper (Cu):225 mcg
Fluoride (F):~
Iron (Fe):1.03 mg
Magnesium (Mg):36.90 mg
Manganese (Mn):801 mcg
Phosphorus (P):0.23 g
Potassium (K):0.47 g
Selenium (Se):14.58 mcg
Sodium (Na):0.11 g
Zinc (Zn):873 mcg
Cholesterol:69.30 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:22.28 g
Essential amino acids
Phenylalanine:0.86 g
Leucine:1.81 g
Methionine:0.66 g
Lysine:2.04 g
Isoleucine:1.03 g
Valine:1.14 g
Threonine:0.97 g
Tryptophan:0.24 g
Histidine:0.65 g
Arginine:1.33 g
Non-essential amino acids
Alanine:1.34 g
Aspartic acid:2.28 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.32 g
Glycine:1.06 g
Hydroxyproline:~
Proline:0.78 g
Serine:0.91 g
Tyrosine:0.75 g
Fats Total:0.94 g
Saturated fatty acids:0.18 g
Monounsaturated fatty acids:0.15 g
Polyunsaturated fatty acids:0.34 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]:7.20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.14 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:36 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]:27.00 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.11 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:7.20 mg
Docosenoic/Erucic [22:1]:3.60 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:9 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]:0.11 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:81 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:27.00 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.11 g
Ash:1.34 g
Caffeine:~
Theobromine:~
Product Type:Burbot
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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