Calories in SKIN ON HADDOCK FILLET WITH VEGGIES & LEMON PEPPER
Serving Size: 1 Serving (255.0g)
Amount Per Serving
- Calories 300.9
- Total Fat 15.0 g
- Saturated Fat 2.0 g
- Cholesterol 68.9 mg
- Sodium 749.7 mg
- Potassium 0.0 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 3.1 g
- Sugars 4.0 g
- Protein 33.0 g
- Vitamin A 51.0 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 0.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 30.6 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 1.1 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 0.0 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
HADDOCK (SKIN ON), BROCCOLLI, CAULIFLOWER, CARROTS, LEMON PEPPER MARINADE (CANOLA OIL, GARLIC SALT, PALM FAT, YEAST EXTRACT, MALTODEXTRIN, DRIED ROSEMARY, DRIED RED BELL PEPPER, DRIED HERBS, VEGETABLE EXTRACTS, CITRIC ACID, BETA CAROTENE, OIL OF ROSEMARY, OIL OF LEMON, NATURAL COLOUR: TURMERIC).Calorie Analysis
The food SKIN ON HADDOCK FILLET WITH VEGGIES & LEMON PEPPER, based on the serving size listed above, would account for 15% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from fat. Fat makes up 44.8% of the calories.Exercise Burn Time
The above food(SKIN ON HADDOCK FILLET WITH VEGGIES & LEMON PEPPER) has 300.9 Calories per 1 Serving (255.0g). For someone weighing 170 pounds, if they did the exercise Cycling (Moderate Intensity), it would take about 26.8 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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