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Fish, trout, rainbow, farmed, raw

138 calories in 100 g

Calories in Fish, trout, rainbow, farmed, raw
Fish, trout, rainbow, farmed, raw Suggest a better name
138 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.38 calories / gram
3 Weight Watchers points
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Calorie Sources:65% proteins; 35% fats
Fats:5.40 g (49 calories, 5% by weight)
Carbohydrates:~
Proteins:20.87 g (89 calories, 21% by weight)
Alcohol:~
Water:72.73 g (73% by weight)
Fat Composition:37% polyunsaturated; 32% saturated; 31% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:59 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Salmo gairdneri Richardson
Food Group:Finfish and Shellfish Products
USDA #:15240
Related Foods: Calories in Cod
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Calories in Shad
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Calories in Spot
Vitamin A:280 IU
Retinol:84 mcg
Retinol Activity Equivalent:84 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:200 mcg
Vitamin B-2:70 mcg
Vitamin B-3:8.22 mg
Vitamin B-5:1.44 mg
Vitamin B-6:610 mcg
Vitamin B-9:11 mcg
Food folate:11 mcg
Dietary Folate Equivalent:11 mcg
Folic acid:~
Vitamin B-12:3.77 mcg
Added Vitamin B-12:~
Choline:65 mg
Vitamin C:2.90 mg
Vitamin D:582
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):14.60 mcg
Vitamin D (D2 + D3):14.60 mcg
Vitamin E:30 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):67 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):270 mcg
Magnesium (Mg):32 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.28 g
Potassium (K):0.45 g
Selenium (Se):12.60 mcg
Sodium (Na):35 mg
Zinc (Zn):410 mcg
Cholesterol:59 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.87 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.69 g
Methionine:0.61 g
Lysine:1.91 g
Isoleucine:0.96 g
Valine:1.07 g
Threonine:0.91 g
Tryptophan:0.23 g
Histidine:0.61 g
Arginine:1.24 g
Non-essential amino acids
Alanine:1.26 g
Aspartic acid:2.13 g
Betaine:~
Cystine:0.22 g
Glutamic acid:3.11 g
Glycine:1 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.85 g
Tyrosine:0.70 g
Fats Total:5.40 g
Saturated fatty acids:1.55 g
Monounsaturated fatty acids:1.53 g
Polyunsaturated fatty acids:1.80 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]:0.18 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.97 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.27 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]:0.22 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.05 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.24 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.71 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:50 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:20 mg
[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]:0.66 g
Ash:1.43 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1GM
Did you know?...When you need cabbage leaves for stuffed cabbage, try freezing the whole cabbage first, then let it thaw, and the leaves will come apart easier.
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