Chinook Salmon Nutrition Facts

196 calories in 3 oz

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Calories in Chinook Salmon
Fish, salmon, chinook, cooked, dry heat
196 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
2.31 calories / gram
5 Weight Watchers points
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Calorie Sources:52% fats; 48% proteins
Fats:11.37 g (103 calories, 13% by weight)
Carbohydrates:~
Proteins:21.86 g (93 calories, 26% by weight)
Alcohol:~
Water:55.76 g (66% by weight)
Fat Composition:49% monounsaturated; 28% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:72.25 mg
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15210
Tags: fish;
Related Foods: Calories in Fish
Calories in Fish Sticks
Fish, roe, mixed species, cooked, dry heat
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Calories in Swordfish
Vitamin A:422 IU
Retinol:126.65 mcg
Retinol Activity Equivalent:126.65 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:34 mcg
Vitamin B-2:127.50 mcg
Vitamin B-3:8.53 mg
Vitamin B-5:731 mcg
Vitamin B-6:391 mcg
Vitamin B-9:29.75 mcg
Food folate:29.75 mcg
Dietary Folate Equivalent:29.75 mcg
Folic acid:~
Vitamin B-12:2.44 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:3.48 mg
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):23.80 mg
Copper (Cu):42.50 mcg
Fluoride (F):~
Iron (Fe):773.50 mcg
Magnesium (Mg):0.10 g
Manganese (Mn):8.50 mcg
Phosphorus (P):0.32 g
Potassium (K):0.43 g
Selenium (Se):39.78 mcg
Sodium (Na):51 mg
Zinc (Zn):476.00 mcg
Cholesterol:72.25 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.86 g
Essential amino acids
Phenylalanine:0.85 g
Leucine:1.78 g
Methionine:0.65 g
Lysine:2 g
Isoleucine:1 g
Valine:1.12 g
Threonine:0.95 g
Tryptophan:0.24 g
Histidine:0.64 g
Arginine:1.30 g
Non-essential amino acids
Alanine:1.32 g
Aspartic acid:2.24 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.26 g
Glycine:1.05 g
Hydroxyproline:~
Proline:0.76 g
Serine:0.88 g
Tyrosine:0.73 g
Fats Total:11.37 g
Saturated fatty acids:2.73 g
Monounsaturated fatty acids:4.88 g
Polyunsaturated fatty acids:2.26 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]:0.38 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.73 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.60 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]:0.96 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.04 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.49 g
Docosenoic/Erucic [22:1]:0.37 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.11 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:93.50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.15 g
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.16 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.86 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.25 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.61 g
Ash:1.50 g
Caffeine:~
Theobromine:~
Product Type:Chinook
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Prolonged cooking takes the flavor out of onions. Cook only until they're tender when tested with a fork.
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