Fish & Seafood · Nutrition facts

Filet De Colin D'alaska

118 kcal per 100 g, with 12 g protein, 16 g carbs and 0.7 g fat. Full micronutrients and serving info below.

Serving: 160g
Good protein
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Filet De Colin D'alaskaNutri-Score ACompare
Amount

Showing values for 100 g

118 kcal
Calories
6% of a 2000 kcal day
12 g
Protein
41% of calories
16 g
Carbs
54% of calories
0.7 g
Fat
5% of calories
Macro split
Protein 41%Carbs 54%Fat 5%

Nutrition facts

per 100 g
Fiber1.5g5% DV
Sugar0.5g
Saturated fat0.2g1% DV
Cholesterol32.9mg11% DV
Sodium300mg13% DV
Potassium287.7mg6% DV
Calcium32mg2% DV
Iron0.8mg4% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 26053752 · Data last verified:

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Common questions

How many calories are in Filet De Colin D'alaska?

Filet De Colin D'alaska by Golden Seafood has 118 kcal per 100 g. One serving (160 g) is about 189 kcal.

How much protein is in Filet De Colin D'alaska?

Filet De Colin D'alaska contains 12 g of protein per 100 g — about 19.2 g per 160 g serving.

Is Filet De Colin D'alaska a good source of protein?

Yes — 12 g of protein per 100 g, supplying 41% of its calories. That makes it a good protein source.

Is Filet De Colin D'alaska low in sugar?

Yes — only 0.5 g of sugar per 100 g. Most of its 16 g of carbs come from starch and fiber rather than sugar.

Why does Filet De Colin D'alaska have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from protein (12 g). Overall that places it in band A.

How much Filet De Colin D'alaska is 100 calories?

About 85 g of Filet De Colin D'alaska equals 100 kcal.

Is Filet De Colin D'alaska high in sugar or fat?

Per 100 g it has 0.5 g sugar and 0.7 g fat (0.2 g saturated). Fat provides 5% of its calories, so portion size matters most here.

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