Snapper · Lutjanidae
Fish, snapper, mixed species, cooked, dry heat
Nutrition facts per 100 g · edible portion
Aquatic FoodsDietary labels are inferred automatically from Fish, snapper, mixed species, 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 44/100
How many beneficial nutrients Fish, snapper, mixed species, 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, snapper, mixed species, cooked, dry heat come from — the split across carbs, fat & protein.
13% from fat
-
Carbs 0%0.0 g per serving
-
Fat 13%1.7 g per serving
-
Protein 87%26.3 g per serving
What Fish, snapper, mixed species, 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 | 1.7 g | |
| Saturated Fat | 0.4 g | |
| Monounsaturated Fat | 0.3 g | — |
| Polyunsaturated Fat | 0.6 g | — |
| Omega-6 Fatty Acids | 25.0 mg | — |
| Myristic Acid | 53.0 mg | — |
| Palmitic Acid | 190.0 mg | — |
| Stearic Acid | 70.0 mg | — |
| Palmitoleic Acid | 48.0 mg | — |
| Oleic Acid | 123.0 mg | — |
| Linoleic Acid | 25.0 mg | — |
| Arachidonic Acid | 44.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 48.0 mg | — |
| Docosahexaenoic Acid (DHA) | 273.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 26.3 g | |
| Histidine | 774.0 mg | — |
| Isoleucine | 1,212.0 mg | — |
| Leucine | 2,137.0 mg | — |
| Lysine | 2,415.0 mg | — |
| Methionine | 778.0 mg | — |
| Phenylalanine | 1,027.0 mg | — |
| Threonine | 1,153.0 mg | — |
| Tryptophan | 294.0 mg | — |
| Valine | 1,355.0 mg | — |
| Alanine | 1,590.0 mg | — |
| Arginine | 1,573.0 mg | — |
| Aspartic Acid | 2,692.0 mg | — |
| Cystine | 282.0 mg | — |
| Glutamic Acid | 3,925.0 mg | — |
| Glycine | 1,262.0 mg | — |
| Proline | 930.0 mg | — |
| Serine | 1,073.0 mg | — |
| Tyrosine | 888.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 35.0 mcg | |
| Vitamin C | 1.6 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.3 mg | |
| Vitamin B6 | 0.5 mg | |
| Folate (B9) | 6.0 mcg | |
| Vitamin B12 | 3.5 mcg | |
| Pantothenic Acid (B5) | 0.9 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 40.0 mg | |
| Iron | 0.2 mg | |
| Magnesium | 37.0 mg | |
| Phosphorus | 201.0 mg | |
| Potassium | 522.0 mg | |
| Sodium | 57.0 mg | |
| Zinc | 0.4 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.0 mg | |
| Selenium | 49.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 47.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.4 g | — |
About Fish, snapper, mixed species, cooked, dry heat
Snappers are a large family of marine fish (Lutjanidae) found in warm coastal waters, with the red snapper the most famous on American menus. They have firm, lean, pinkish-white flesh that cooks up moist and flaky with a mildly sweet, nutty flavor, and a skin that crisps beautifully. Snapper is an excellent source of lean protein and supplies vitamin B12, selenium, potassium, and omega-3 fatty acids.
Its firm texture suits almost any method: it is baked or roasted whole, pan-seared or pan-fried with the skin on, grilled, steamed in Asian style with ginger and scallion, or used in ceviche, fish tacos, and Caribbean and Gulf Coast stews. The mild flesh pairs well with bright citrus, herbs, garlic, and chili. Because true snapper is often mislabeled, buy from a trusted source, looking for firm flesh, clear eyes, and a clean sea smell.
Store snapper well chilled and use it within a day or two, or freeze it.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Fish, snapper, mixed species, cooked, dry heat?
There are 128 calories in 100 g of Fish, snapper, mixed species, cooked, dry heat, or about 109 calories in 3 oz (85 g).
How much protein is in Fish, snapper, mixed species, cooked, dry heat?
Fish, snapper, mixed species, cooked, dry heat contains 26.3 g of protein per 100 g.
How many carbs are in Fish, snapper, mixed species, cooked, dry heat?
Fish, snapper, mixed species, cooked, dry heat has 0.0 g of carbohydrates per 100 g.
How much fat is in Fish, snapper, mixed species, cooked, dry heat?
Fish, snapper, mixed species, cooked, dry heat provides 1.7 g of total fat per 100 g.
What is Fish, snapper, mixed species, cooked, dry heat a good source of?
Fish, snapper, mixed species, cooked, dry heat is an excellent source of Vitamin B12 (146% DV), Selenium (89% DV), Protein (53% DV) and Vitamin B6 (27% DV) and a good source of Pantothenic Acid (B5), Phosphorus and Potassium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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