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New York Seafood Council Squid , skinless fried no added fat salt or sauce - Nutrition Facts
8

Squid, skinless, fried, no added fat, salt or sauce

New York Seafood Council - Squid, skinless, fried, no added fat, salt or sauce has a average-calorie, low-carb, average-fat and high-protein content.

With 17.64 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Not only that, the average fat content of this product makes it suitable to be eaten when trying to lose weight.

While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has an average density of Sodium, it is suitable if you are aiming for a healthy, low-sodium diet.

Based on the composite nutritive standing New York Seafood Council - Squid, skinless, fried, no added fat, salt or sauce has been given a composite ranking of 8, and sparingly.

Calorie Breakdown

 Calories from Protein42%
 Calories from Fat38%
 Calories from Carbs20%

Why this is good for you

  • Very high in Protein

Why this is bad for you

  • Very high in Cholesterol

Diet Suitability

DietSuitability
Atkins DietLOW
Low Fat DietLOW
Zone DietAVERAGE

Mineral Analysis

NameAmount%DVRankInterpretation
Calcium47 mg4.7%Mid 40%Average
Sodium305.7 mg12.7%Mid 40%Average

Carbohydrate Analysis

NameAmount%DVRankInterpretation
Total Carbohydrate8.2 g2.7%Bottom 30%Low

Protein Analysis

NameAmount%DVRankInterpretation
Protein17.6 g35.3%Top 30%High

Fat Analysis

NameAmount%DVRankInterpretation
Total Fat7.1 g10.9%Mid 40%Average
Saturated Fat2.4 g11.8%Mid 40%Average

Popular Questions Asked

Nutrition Facts

Serving size

Amount Per Serving

Calories 150 Calories from Fat 54

% Daily Value *

Total Fat 6 g 9.2%

Saturated Fat 2 g 10%

Trans Fat

Cholesterol 220 mg 73.3%

Sodium 260 mg 10.8%

Total Carbohydrates 7 g 2.3%

Dietary Fiber

Sugars

Protein 15 g 30%

Vitamin A Vitamin C

Calcium 4% Iron

*Based on a 2000 Calorie diet

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