Scup Nutrition Facts

135 calories in 100 g

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Fish, scup, cooked, dry heat
Weight Loss Rating:
Total Calories:135 calories in Scup, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.35 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:77% proteins; 23% fats
Fats:3.50 g (32 calories, 4% by weight)
Carbohydrates:~
Proteins:24.21 g (103 calories, 24% by weight)
Alcohol:~
Water:68.42 g (68% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:~
Cholesterol:67 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15213
Tags: fish;
Related Foods: Calories in Atlantic Salmon
Calories in Bass
Calories in Dolphinfish
Fish, salmon, coho, farmed, cooked, dry heat
Calories in Grouper
Calories in Skipjack Tuna
Calories in Spaghetti Squash
Calories in Spanish Mackerel
Vitamin A:104 IU
Retinol:31 mcg
Retinol Activity Equivalent:31 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:120 mcg
Vitamin B-2:120 mcg
Vitamin B-3:4.99 mg
Vitamin B-5:860 mcg
Vitamin B-6:340 mcg
Vitamin B-9:17 mcg
Food folate:17 mcg
Dietary Folate Equivalent:17 mcg
Folic acid:~
Vitamin B-12:1.62 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):51 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):680 mcg
Magnesium (Mg):29 mg
Manganese (Mn):40 mcg
Phosphorus (P):0.24 g
Potassium (K):0.37 g
Selenium (Se):46.80 mcg
Sodium (Na):54 mg
Zinc (Zn):620 mcg
Cholesterol:67 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:24.21 g
Essential amino acids
Phenylalanine:0.94 g
Leucine:1.96 g
Methionine:0.71 g
Lysine:2.22 g
Isoleucine:1.11 g
Valine:1.24 g
Threonine:1.06 g
Tryptophan:0.27 g
Histidine:0.71 g
Arginine:1.44 g
Non-essential amino acids
Alanine:1.46 g
Aspartic acid:2.47 g
Betaine:~
Cystine:0.25 g
Glutamic acid:3.61 g
Glycine:1.16 g
Hydroxyproline:~
Proline:0.85 g
Serine:0.98 g
Tyrosine:0.81 g
Fats Total:3.50 g
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[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]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.55 g
Caffeine:~
Theobromine:~
Product Type:Scup
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1gU
Did you know?...To prevent losses of natural vitamins in food try to prepare salads from freshly cut vegetables, otherwise they lose vitamins B and C.
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