Perch

Perch, coated, fried, made with margarine

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Nutrition Facts

Serving Size

1 small fillet (112.99999999999999g)

Amount per serving

Calories

214

% Daily Value *

Total Fat 8.5g

11%

Saturated Fat 1.9g

9%

Trans Fat

Cholesterol 124mg

41%

Sodium 494mg

21%

Total Carbohydrate 11.1g

4%

Dietary Fiber 0.7g

2%

Total Sugars

Protein 21.8g

Vitamin D

Calcium 112mg

9%

Iron 2mg

10%

Potassium 304mg

6%

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Using default Daily Values from FDA.

Set personalized Daily Values

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Detailed Nutrient Information

Vitamin C

2%

1.36 mg

Thiamin

14%

0.17 mg

Riboflavin

15%

0.19 mg

Niacin

15%

2.36 mg

Pantothenic Acid

—

Vitamin B6

29%

0.5 mg

Folate

18.1 mcg

Folic Acid

7.91 mcg

Food Folate

10.2 mcg

Fortified Folate

23.7 mcg

Choline

17%

91.2 mg

Betaine

—

Vitamin B12

73%

1.76 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

12%

104 mcg

Retinol

98.3 mcg

Beta Carotene

59.9 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

1.13 mcg

Vitamin A IU

—

Lycophene

0 mcg

Lutein and Zeaxanthin

53.1 mcg

Vitamin E

16%

2.36 mg

Added Vitamin E

0 mg

Beta Tocopherol

—

Gamma Tocopherol

—

Delta Tocopherol

—

Alpha Tocotreniol

—

Beta Tocotreniol

—

Gamma Tocotreniol

—

Delta Tocotreniol

—

Vitamin D2 and D3

3.39 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

—

Vitamin K

9%

11.1 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

9%

112 mg

Iron

10%

1.77 mg

Magnesium

9%

36.2 mg

Phosphorus

19%

237 mg

Potassium

6%

304 mg

Sodium

21%

494 mg

Zinc

13%

1.41 mg

Copper

21%

0.19 mg

Manganese

—

Selenium

35%

19 mcg

Fluoride

—

Iodine

—

Fat

11%

8.49 g

Saturated Fat

9%

1.86 g

Butyric Acid

0 g

Caproic Acid

0 g

Caprylic Acid

0 g

Capric Acid

0.01 g

Lauric Acid

0.02 g

Tridecylic Acid

—

Myristic Acid

0.03 g

Pentadecylic Acid

—

Palmitic Acid

1.09 g

Margaric Acid

—

Stearic Acid

0.66 g

Arachidic Acid

—

Behenic Acid

—

Lignoceric Acid

—

Monounsaturated Fat

2.56 g

Myristoleic Acid

—

Pentadecenoic Acid

—

Hexadec-9-enoic Acid

—

Palmitoleic Acid

—

Trans Hexadec 9 Enoic Acid

—

Heptadecylic Acid

—

Octadec-9-enoic Acid

—

Oleic Acid

—

Elaidic Acid

—

Vaccenic Acid

—

Gondoic Acid

0.04 g

Docos-13-enoic Acid

—

Erucic Acid

—

Brassidic Acid

—

Nervonic Acid

—

Polyunsaturated Fat

3.44 g

9,12-octadecadienoic Acid

—

Linoleic Acid

—

Conjugated Linoleic Acids (CLAs)

—

Linolelaidic Acid

—

9-trans-12-cis-Linoleic Acid

—

Trans Linoleic Acid

—

Linolenic Acid

—

Alpha Linolenic Acid (ALA)

—

Gamma Linolenic Acid (GLA)

—

Punicinic Acid

—

Paranaric Acid

0.01 g

Eicosadienoic Acid

—

Icosatrienioc Acid

—

Eicosatrienoic Acid (ETE)

—

Dihomo Gamma Linolenic Acid (DGLA)

—

Eicosatetraenoic Acid (ETA)

—

Arachidonic Acid (AA)

—

Eicosapentaenoic Acid (EPA)

0.08 g

Heneicosapentaenoic Acid (HPA)

—

Adrenic Acid (AdA)

—

Docosapentanoic Acid (DPA)

0.03 g

Docosahexanoic Acid (DHA)

0.17 g

Trans Fat

—

Trans Monoenoic Fat

—

Trans Polyenoic Fat

—

Cholesterol

41%

124 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

44%

21.8 g

Tryptophan

—

Threonine

—

Isoleucine

—

Leucine

—

Lysine

—

Methionine

—

Cystine

—

Phenylalanine

—

Tyrosine

—

Valine

—

Arginine

—

Histidine

—

Alanine

—

Aspartic Acid

—

Glutamic Acid

—

Glycine

—

Proline

—

Serine

—

Hydroxyproline

—

Carbohydrates

4%

11.1 g

Fibre

2%

0.68 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

—

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

—

Calories

214 kcal

Water

69.8 g

Ash

—

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

  • 1 small fillet (113g)
  • 1 large whole fish (510g)
  • 1 medium whole fish (340g)
  • 1 small whole fish (226g)
  • 1 large crappie (yield after cooking, bone removed) (490g)
  • 1 medium crappie (yield after cooking, bone removed) (163g)
  • 1 small crappie (yield after cooking, bone removed) (82g)
  • 1 large bass (yield after cooking, bone removed) (490g)
  • 1 medium bass (yield after cooking, bone removed) (163g)
  • 1 small bass (yield after cooking, bone removed) (82g)
  • 1 large perch (yield after cooking, bone removed) (163g)
  • 1 medium perch (yield after cooking, bone removed) (122g)
  • 1 small perch (yield after cooking, bone removed) (82g)
  • 1 large fillet (255g)
  • 1 medium fillet (170g)
  • 1 cubic inch, boneless, cooked (17g)
  • 1 cubic inch, with bone, cooked (yield after bone removed) (11g)
  • 1 oz, with bone, cooked (yield after bone removed) (19g)
  • 1 oz, with bone, raw (yield after cooking, bone removed) (18g)
  • 1 oz, boneless, cooked (28.35g)
  • 1 oz, boneless, raw (yield after cooking) (27g)
  • 1 cup, cooked, flaked (136g)

Nutrient Sources ‡

  • Excellent source of Vitamin B6
  • Excellent source of Vitamin B12
  • Excellent source of Selenium
  • Good source of Riboflavin
  • Good source of Niacin
  • Good source of Choline
  • Good source of Vitamin E
  • Good source of Phosphorus
  • Good source of Sodium
  • Good source of Copper

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

  • High Protein
  • Moderate Fat
  • Low Carbs

Foods with similar macro profiles:

Profile of Protein in Item

Essential Amino Acids

Essential amino acids are critical for building protein. For more information, see the Wikipedia page on them.

Protein Quality Score: %†

Limiting Amino Acid:

  • Some foods that are a good source of include .

100g of Perch contains 19.3g of protein, which is about the same as 3.2 eggs, 0.7 chicken breasts, or 1.4 cups (375g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

  • 10.4g per 1 small fillet

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Profile of Fat in Item

Types of Fats

Low in Saturated Fat.


Zero Trans Fat.

High in Cholesterol.

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