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
Vitamin B6	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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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/