Barracuda Nutrition Facts

Description: Barracuda, Raw

Local Names:

Scientific Name: Sphyraena spp

Category: Fish and Prooducts

Calories in Barracuda

The calories in 100 grams of Barracuda is 82.3 calories (kcal).

Quick Barracuda  Nutritional Value

Here is a quick overview of Barracuda nutrition information:

Quantity

100g

Calories

82.3 kcl

Fat

0.7g

Protein

19g

Carb

g

Detailed Barracuda  Nutrition Data

Here is the detailed data on Barracuda  nutrition info:

Barracuda Macronutrients data

Weight 

100g

Energy

348.9 Kj

Calories

82.3 kcl

Fat

0.7g

Protein

19g

Carb

g

Fiber

g

Water

78.7g

Barracuda Minerals Data

Weight 

100g

Calcium

26mg

Iron (Fe)

0.9mg

Magnesium

31mg

Phosphorus (P)

175mg

Potassium (k)

252mg

Sodium (Na)

89mg

Zinc (Zn)

0.51mg

Copper (Cu)

0.06mg

Manganese

mg

Barracuda Vitamins Data

Weight 

100g

Vitamin A, RAE

7μg

Retinol

7mg

Carotene, beta

μg

Vitamin D

0.6μg

Thiamin, B1

0.12mg

Riboflavin, B2

0.09mg

Niacin, B3 

4.1mg

0.31mg

Folate, B9 (μg)

9μg

Vitamin B12 (μg)

2.1μg

Vitamin C (mg)

mg

other Barracuda Micronutrients

Weight 

100g

Ash

1.3g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Barracuda  Nutrition Info

Serving size of 100 grams of Barracuda , contains 82.3 calories, 19g of Protein, 0.7g of Fat, and g of Carbs.

Barracuda Nutrition facts Summary 

Description: 

Barracuda, Raw

Local Names:

Scientific Name: 

Sphyraena spp

Category: 

Fish and Prooducts

Serving Size:

100 grams

Calories: 

82.3 Kcal/100g

Nutrients

- Energy: 348.9Kj
- Calories: 82.3Kcal
- Fat: 0.7g
- Protein:
19g
- Carb:
g
- Fiber:
g
- Water:
78.7g
- Calcium:
26mg
- Iron:
0.9mg
- Magnesium:
31mg
- Phosphorus:
175mg
- Potassium:
252mg
- Sodium:
89mg
- Zinc: 
0.51mg
- Copper:
0.06mg
- Manganese: 
mg
- Vitamin A, RAE:
7μg
- Retinol:
7μg
- Carotene, beta:
μg
- Vitamin D:
0.6μg
- Thiamin, B1: 
0.12mg
- Riboflavin, B2:
0.09mg
- Niacin, B3:
4.1mg
- Vitamin B6:
0.31mg
- Folate, B9:
9μg
- Vitamin B12:
2.1μg
- Vitamin C:
mg
- Ash: 
1.3g

Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, https://fdc.nal.usda.gov/