Coho Salmon Nutrition Facts

247 calories in 0.5 fillet

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Calories in Coho Salmon
Fish, salmon, coho, wild, cooked, dry heat
247 calories in 0.5 fillet
0.5 fillet = 178g ≈ 0.392lb ≈ 6.28oz
1.39 calories / gram
6 Weight Watchers points
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Calorie Sources:72% proteins; 28% fats
Fats:7.65 g (69 calories, 4% by weight)
Carbohydrates:~
Proteins:41.74 g (178 calories, 23% by weight)
Alcohol:~
Water:127.27 g (72% by weight)
Fat Composition:41% monounsaturated; 33% polyunsaturated; 27% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:97.90 mg
Caffeine:~
Serving Sizes: 100 g
0.5 fillet
3 oz
Food Group:Finfish and Shellfish Products
USDA #:15247
Tags: fish; salmon;
Related Foods: Fish, roe, mixed species, cooked, dry heat
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Vitamin A:301 IU
Retinol:90.78 mcg
Retinol Activity Equivalent:90.78 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:124.60 mcg
Vitamin B-2:249.20 mcg
Vitamin B-3:14.15 mg
Vitamin B-5:1.44 mg
Vitamin B-6:996.80 mcg
Vitamin B-9:23.14 mcg
Food folate:23.14 mcg
Dietary Folate Equivalent:23.14 mcg
Folic acid:~
Vitamin B-12:8.90 mcg
Added Vitamin B-12:~
Choline:0.13 g
Vitamin C:2.49 mg
Vitamin D:803
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):20.11 mcg
Vitamin D (D2 + D3):20.11 mcg
Vitamin E:1.64 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.18 mcg
Calcium (Ca):80.10 mg
Copper (Cu):124.60 mcg
Fluoride (F):~
Iron (Fe):1.09 mg
Magnesium (Mg):58.74 mg
Manganese (Mn):17.80 mcg
Phosphorus (P):0.57 g
Potassium (K):0.77 g
Selenium (Se):67.64 mcg
Sodium (Na):0.10 g
Zinc (Zn):996.80 mcg
Cholesterol:97.90 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:41.74 g
Essential amino acids
Phenylalanine:1.62 g
Leucine:3.38 g
Methionine:1.23 g
Lysine:3.83 g
Isoleucine:1.92 g
Valine:2.14 g
Threonine:1.82 g
Tryptophan:0.46 g
Histidine:1.23 g
Arginine:2.49 g
Non-essential amino acids
Alanine:2.51 g
Aspartic acid:4.27 g
Betaine:~
Cystine:0.44 g
Glutamic acid:6.23 g
Glycine:1.99 g
Hydroxyproline:~
Proline:1.46 g
Serine:1.69 g
Tyrosine:1.41 g
Fats Total:7.65 g
Saturated fatty acids:1.87 g
Monounsaturated fatty acids:2.81 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]:0.27 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.21 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]:0.48 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.53 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.48 g
Docosenoic/Erucic [22:1]:0.27 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:89 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:89 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:89 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:35.60 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.71 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:1.16 g
Ash:2.31 g
Caffeine:~
Theobromine:~
Product Type:Coho
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years.
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