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Source of omega-3 fatty acids
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 teaspoon (small) of Fish and krill oil (5 g) has 45 calories. That works out to 902 calories per 100 g. It contains 0 g of carbs, 0 g of protein, 5 g of fat and 0 g of fiber. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 teaspoon (small) · 5 g
45
KCAL / 5G
Carbs
0g
· 0% DV
Protein
0g
· 0% DV
Fat
5g
· 6% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 0% · Fat 100%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 45 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0 g | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 teaspoon (small) | 5 g | 45 kcal |
| 1 g | 1 g | 9 kcal |
| 2 g | 2 g | 18 kcal |
| 1 serving (medium) | 5 g | 45 kcal |
| 1 teaspoon (medium) | 7 g | 63 kcal |
| 1 tablespoon (large) | 14 g | 126 kcal |
| 2 tablespoon (double) | 28 g | 253 kcal |
| 100 g | 100 g | 902 kcal |
Calculated from 902 calories per 100 g.
Fish and krill oil provide the omega-3 fats EPA and DHA, which support normal heart function. The amount of EPA and DHA varies by product, so the supplement’s effect depends on its actual contents.
Neither is best for everyone. Fish oil often provides more EPA and DHA per serving, while krill oil contains omega-3s alongside phospholipids and naturally occurring astaxanthin; compare the EPA and DHA amounts on the products.
Yes, taking fish and krill oil with a meal is often easier on the stomach. A meal may also reduce fishy burps, especially when the supplement is taken with a substantial meal rather than on an empty stomach.
There is no single daily amount of fish and krill oil that suits everyone. Check the EPA and DHA per serving, not just the total oil weight, and do not take high-dose supplements without advice from a healthcare professional.
Yes, fish and krill oil can cause fishy-tasting burps or aftertaste. Taking the supplement with food, trying an enteric-coated product, or keeping it properly chilled when the label allows may help.
Fish and krill oil may affect bleeding risk, particularly at high doses or alongside anticoagulant medicines. Ask the clinician who manages your medication before starting a supplement, and tell them the product’s EPA and DHA dose.
Rancid fish and krill oil may develop a sharp, unpleasant smell or taste unlike its usual mild marine scent. Don’t use a product that smells spoiled, has changed noticeably, or is past its expiry date.
No, fish and krill oil are not suitable for frying or other high-heat cooking. Heat can damage their delicate omega-3 fats; take them as supplements according to the package directions instead.
Fish and krill oil are not a dependable treatment for lowering cholesterol. Omega-3s can affect triglyceride levels, but they do not reliably lower LDL cholesterol; don’t replace prescribed cholesterol medicine with these supplements.
Store fish and krill oil tightly closed, away from heat and light. Follow the label if it says to refrigerate the product, and pay particular attention to its after-opening instructions for liquid oils.
Vitamins
Vitamin E
0.4mg · 3% DV
Vitamin D
0.5µg · 3% DV
Vitamin A
3µg · 0% DV
B1
0mg · 0% DV
Minerals
Calcium
0mg · 0% DV
Iron
0mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
Sodium
0mg · 0% DV
Potassium ⭐
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 45 calories in 1 teaspoon (small) (5 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fish and krill oil combines oils obtained from fish and krill, small marine crustaceans. It is usually sold as a liquid or in capsules, and is generally taken as a supplement rather than used as an everyday cooking oil.
The flavour and smell vary by product; liquid versions may have a distinct marine taste. In many places, people take it with a meal and water, following the serving directions on the label rather than adding it to hot food. It is entirely fat and provides omega-3 fatty acids, so it is energy-dense despite a small serving. Check the ingredients and serving information when choosing a product, especially if you avoid seafood or prefer a less noticeable taste.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.