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🐟

●Low GI

⚡High Potassium

💪High Protein

Baked Mackerel (No Oil) Calories

Rich in Omega-3, high protein, low fat

CALORIES

180kcal

0low

POTASSIUM

330mg

FIBER

Baked Mackerel (No Oil) Nutrition Facts

Selected: 100 g

180

KCAL / 100G

Carbs

· 0%

Protein

22.5g

· 51%

Fat

9.5g

· 49%

Fiber

Baked Mackerel (No Oil) Vitamins & Minerals

Vitamins

B12

19µg · 792% DV

Vitamin D

16µg · 80% DV

7.6mg · 48% DV

0.45mg · 26% DV

Minerals

Selenium

44µg · 80% DV

Phosphorus

230mg · 33% DV

Iodine

40µg · 27% DV

Iron

2mg · 11% DV

Baked Mackerel (No Oil) Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

Is Baked Mackerel (No Oil) 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 Baked Mackerel (No Oil) 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 Baked Mackerel (No Oil) 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

Baked Mackerel (No Oil) Fat Profile

SATURATED

2.5g

MONOUNSATURATED

3.7g

POLYUNSATURATED

2.8g

⚖️

Omega 6:3 ratio 0.1:1

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

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Baked Mackerel (No Oil) — Frequently Asked Questions

Yağsız fırında uskumru kaç kalori?

Yağsız fırında pişmiş uskumru, 100 gramda 180 kalori içerir. Aynı porsiyonda 22,5 g protein ve 9,5 g yağ bulunur.

Fırında uskumru keto diyete uygun mu?

Evet, karbonhidrat içermediği için keto ve ketovore beslenmeye uygundur. Glisemik indeksi 0'dır; ancak balık alerjisi olanlar tüketmemelidir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.