Walleye · Sander vitreus
Fish, pike, walleye, cooked, dry heat
Nutrition facts per 100 g · edible portion
Aquatic Foods2 forms & preparations
Dietary labels are inferred automatically from Fish, pike, walleye, cooked, dry heat's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 47/100
How many beneficial nutrients Fish, pike, walleye, cooked, dry heat delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Fish, pike, walleye, cooked, dry heat come from — the split across carbs, fat & protein.
13% from fat
-
Carbs 0%0.0 g per serving
-
Fat 13%1.6 g per serving
-
Protein 87%24.5 g per serving
What Fish, pike, walleye, cooked, dry heat is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 1.6 g | |
| Saturated Fat | 0.3 g | |
| Monounsaturated Fat | 0.4 g | — |
| Polyunsaturated Fat | 0.6 g | — |
| Omega-3 Fatty Acids | 18.0 mg | — |
| Omega-6 Fatty Acids | 33.0 mg | — |
| Myristic Acid | 23.0 mg | — |
| Palmitic Acid | 252.0 mg | — |
| Stearic Acid | 44.0 mg | — |
| Palmitoleic Acid | 126.0 mg | — |
| Oleic Acid | 251.0 mg | — |
| Linoleic Acid | 33.0 mg | — |
| Arachidonic Acid | 74.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 110.0 mg | — |
| Docosahexaenoic Acid (DHA) | 288.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 24.5 g | |
| Histidine | 722.0 mg | — |
| Isoleucine | 1,131.0 mg | — |
| Leucine | 1,994.0 mg | — |
| Lysine | 2,254.0 mg | — |
| Methionine | 726.0 mg | — |
| Phenylalanine | 958.0 mg | — |
| Threonine | 1,076.0 mg | — |
| Tryptophan | 275.0 mg | — |
| Valine | 1,264.0 mg | — |
| Alanine | 1,484.0 mg | — |
| Arginine | 1,468.0 mg | — |
| Aspartic Acid | 2,513.0 mg | — |
| Cystine | 263.0 mg | — |
| Glutamic Acid | 3,663.0 mg | — |
| Glycine | 1,178.0 mg | — |
| Proline | 868.0 mg | — |
| Serine | 1,001.0 mg | — |
| Tyrosine | 828.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 24.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.3 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 2.8 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 17.0 mcg | |
| Vitamin B12 | 2.3 mcg | |
| Pantothenic Acid (B5) | 0.9 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 141.0 mg | |
| Iron | 1.7 mg | |
| Magnesium | 38.0 mg | |
| Phosphorus | 269.0 mg | |
| Potassium | 499.0 mg | |
| Sodium | 65.0 mg | |
| Zinc | 0.8 mg | |
| Copper | 0.2 mg | |
| Manganese | 1.0 mg | |
| Selenium | 16.2 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 110.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.5 g | — |
About Fish, pike, walleye, cooked, dry heat
The walleye (Sander vitreus) is a popular freshwater fish native to the lakes and rivers of North America, named for its large, glassy, light-reflecting eyes that help it hunt in dim water. It is one of the most sought-after sport and food fish of the northern lakes, prized for delicate, pearly-white flesh that cooks up flaky and tender with a mild, sweet, almost buttery flavor and no fishy taste.
Walleye is a lean source of high-quality protein and supplies omega-3 fatty acids, vitamin B12, niacin, and selenium. The thin, fine-grained fillets are best suited to quick cooking, classically pan-fried in a light breading until golden, and they are also baked, broiled, grilled, and used in shore lunches and fish fries throughout the Great Lakes and Canada. Because the flesh is delicate, it is handled gently to keep the fillets intact.
Choose fillets that look moist and translucent with a clean, fresh-lake smell, and store walleye well chilled, using it within a day or two.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Fish, pike, walleye, cooked, dry heat?
There are 119 calories in 100 g of Fish, pike, walleye, cooked, dry heat, or about 148 calories in 1 fillet (124 g).
How much protein is in Fish, pike, walleye, cooked, dry heat?
Fish, pike, walleye, cooked, dry heat contains 24.5 g of protein per 100 g.
How many carbs are in Fish, pike, walleye, cooked, dry heat?
Fish, pike, walleye, cooked, dry heat has 0.0 g of carbohydrates per 100 g.
How much fat is in Fish, pike, walleye, cooked, dry heat?
Fish, pike, walleye, cooked, dry heat provides 1.6 g of total fat per 100 g.
What is Fish, pike, walleye, cooked, dry heat a good source of?
Fish, pike, walleye, cooked, dry heat is an excellent source of Vitamin B12 (96% DV), Protein (49% DV), Manganese (45% DV), Selenium (29% DV), Thiamin (B1) (26% DV) and Copper (25% DV) and a good source of Niacin (B3), Pantothenic Acid (B5), Riboflavin (B2), Calcium and Potassium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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