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Low GI
High Potassium
💪High Protein

Mackerel (cooked) Calories

Rich in omega-3, high protein, cooked oily fish

CALORIES

205kcal

GI

0low

POTASSIUM

330mg

FIBER

0g

Mackerel (cooked) Nutrition Facts

Selected: 100 g

205

KCAL / 100G

Carbs

0g

· 0%

Protein

19.3g

· 38%

Fat

13.9g

· 62%

Fiber

0g

Mackerel (cooked) Vitamins & Minerals

Vitamins

B12

12µg · 500% DV

Vitamin D

16µg · 80% DV

B3

7.6mg · 48% DV

B6

0.6mg · 35% DV

Minerals

Selenium

44µg · 80% DV

Phosphorus

220mg · 31% DV

Iodine

40µg · 27% DV

Magnesium

60mg · 14% DV

Mackerel (cooked) Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Mackerel (cooked) Processed?

NOVA 2

Minimally 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.

Does Mackerel (cooked) Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish yes
Soy free
Sesame free

Which Diets Is Mackerel (cooked) Good For?

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

Mackerel (cooked) Fat Profile

SATURATED

3.3g

MONOUNSATURATED

5.2g

POLYUNSATURATED

3.6g

⚖️

Omega 6:3 ratio 0.1:1

Below the ideal 4:1 — a good omega balance.

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Mackerel (cooked) — Frequently Asked Questions

Pişmiş kolyoz balığı kaç kalori?

Pişmiş kolyoz balığı 100 gramda 205 kalori içerir. Aynı porsiyonda 19,3 g protein ve 13,9 g yağ bulunur.

Pişmiş kolyoz balığı keto diyete uygun mu?

Evet, 100 gram pişmiş kolyoz balığında 0 g karbonhidrat ve glisemik indeksi 0'dır. Keto, ketovore, paleo, pesketaryen ve Akdeniz beslenmesine uygundur; balık alerjisi olanlar tüketmemelidir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.