Fish, salmon, Atlantic, farmed, raw

177 calories in 3 oz

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Calories in Fish, salmon, Atlantic, farmed, raw
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177 calories in 3 oz
3 oz = 85g ≈ 0.187lb ≈ 3.00oz
2.08 calories / gram
4 Weight Watchers points
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Calorie Sources:58% fats; 42% proteins
Fats:11.41 g (103 calories, 13% by weight)
Carbohydrates:~
Proteins:17.36 g (74 calories, 20% by weight)
Alcohol:~
Water:55.16 g (65% by weight)
Fat Composition:36% polyunsaturated; 35% monounsaturated; 29% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:46.75 mg
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Scientific Name:Salmo salar L.
Food Group:Finfish and Shellfish Products
USDA #:15236
Related Foods: Calories in Atlantic Mackerel
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USDA Commodity, salmon nuggets, cooked as purchased, unheated
Vitamin A:43 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:170 mcg
Vitamin B-2:127.50 mcg
Vitamin B-3:7.37 mg
Vitamin B-5:1.31 mg
Vitamin B-6:535.50 mcg
Vitamin B-9:22.10 mcg
Food folate:22.10 mcg
Dietary Folate Equivalent:22.10 mcg
Folic acid:~
Vitamin B-12:2.75 mcg
Added Vitamin B-12:~
Choline:66.72 mg
Vitamin C:3.32 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.02 mg
Added α-Tocopherol:~
β-Tocopherol:8.50 mcg
δ-Tocopherol:42.50 mcg
γ-Tocopherol:255 mcg
Vitamin K:0.42 mcg
Calcium (Ca):7.65 mg
Copper (Cu):34 mcg
Fluoride (F):~
Iron (Fe):289 mcg
Magnesium (Mg):22.95 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.20 g
Potassium (K):0.31 g
Selenium (Se):20.40 mcg
Sodium (Na):50.15 mg
Zinc (Zn):306 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:17.36 g
Essential amino acids
Phenylalanine:0.71 g
Leucine:1.37 g
Methionine:0.53 g
Lysine:1.59 g
Isoleucine:0.82 g
Valine:0.94 g
Threonine:0.73 g
Tryptophan:0.17 g
Histidine:0.46 g
Arginine:1.04 g
Non-essential amino acids
Alanine:1.08 g
Aspartic acid:1.72 g
Betaine:2.55 mg
Cystine:0.18 g
Glutamic acid:2.41 g
Glycine:0.82 g
Hydroxyproline:34 mg
Proline:0.61 g
Serine:0.76 g
Tyrosine:0.64 g
Fats Total:11.41 g
Saturated fatty acids:2.59 g
Monounsaturated fatty acids:3.20 g
Polyunsaturated fatty acids:3.30 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]:0.47 g
Pentadecanoic [15:0]:34 mg
Hexadecanoic/Palmitic [16:0]:1.59 g
Heptadecanoic/Margaric [17:0]:34 mg
Octadecanoic/Stearic [18:0]:0.42 g
Eicosanoic/Arachidic [20:0]:17 mg
Docosanoic/Behenic [22:0]:8.50 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.67 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.30 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.22 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.76 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 g
[18:3 Ω-3 c,c,c]:0.12 g
[18:3 Ω-6 c,c,c]:17 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.10 g
Eicosadienoic [20:2 Ω-6 c,c]:51 mg
Eicosatrienoic [20:3]:8.50 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:76.50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.73 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.33 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.94 g
Ash:0.96 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 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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