Mackrel (fried) Nutrition Facts

Description: Mackerel, fried, with bones

Local Names:

Scientific Name:

Category: Fish and Prooducts

Calories in Mackrel (fried)

The calories in 100 grams of Mackrel (fried) is 137.5 calories (kcal).

Quick Mackrel (fried)  Nutritional Value

Here is a quick overview of Mackrel (fried) nutrition information:

Quantity

100g

Calories

137.5 kcl

Fat

8.3g

Protein

15.7g

Carb

g

Detailed Mackrel (fried)  Nutrition Data

Here is the detailed data on Mackrel (fried)  nutrition info:

Mackrel (fried) Macronutrients data

Weight 

100g

Energy

574 Kj

Calories

137.5 kcl

Fat

8.3g

Protein

15.7g

Carb

g

Fiber

g

Water

47g

Mackrel (fried) Minerals Data

Weight 

100g

Calcium

21mg

Iron (Fe)

0.9mg

Magnesium

mg

Phosphorus (P)

200mg

Potassium (k)

310mg

Sodium (Na)

110mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Mackrel (fried) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

38mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.07mg

Riboflavin, B2

0.28mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

9μg

Vitamin C (mg)

mg

other Mackrel (fried) Micronutrients

Weight 

100g

Ash

g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Mackrel (fried) ,  Nutrition Info

Serving size of 100 grams of Mackrel (fried) , contains 137.5 calories, 15.7g of Protein, 8.3g of Fat, and g of Carbs.

Mackrel (fried) Nutrition facts Summary 

Description: 

Mackerel, fried, with bones

Local Names:

Scientific Name: 

Category: 

Fish and Prooducts

Serving Size:

100 grams

Calories: 

137.5 Kcal/100g

Nutrients

- Energy: 574Kj
- Calories: 137.5Kcal
- Fat: 8.3g
- Protein: 15.7g
- Carb: g
- Fiber: g
- Water:47g
- Calcium: 21mg
- Iron: 0.9mg
- Magnesium: mg
- Phosphorus: 200mg
- Potassium: 310mg
- Sodium: 110mg
- Zinc: mg
- Copper: mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:38μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: 0.07mg
- Riboflavin, B2: 0.28mg
- Niacin, B3: mg
- Vitamin B6: mg
- Folate, B9: μg
- Vitamin B12: 9μg
- Vitamin C: mg
- Ash: g

Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(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.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, 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.3, Pages 84–90 p., https://fdc.nal.usda.gov/