Calorie Database

Searchable online nutrition database

Cod, Poached

How many Calories in Cod, poached?

94 Cals per 100g

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How many Calories in Cod, poached, weighed with bones and skin?

How many Calories in Cod, baked, weighed with bones and skin?

Find out more about White fish.

Cod, poached also contains:

  • Tr g of carbohydrates,
  • 20.9 grams of protein,
  • 1.1 grams of fat and
  • (53.0) mg of cholesterol

per 100g serving.

That represents 4.7% of typical adult GDA (2,000 Cals) for calorie intake, 0.0% of carbohydrate GDA, 41.8% of protein GDA and 1.6% of fat GDA.

Traffic Light Labelling *

Fat Low
Saturated Fat Low
Sugar Low
Salt Medium

* See the NHS Livewell pages for more information on food traffic light labelling.

For additional nutritional data about Cod, poached including fibre, sugars, vitamins, minerals, fatty acids and more see the data table below.

Nutritional Data

All figures below are expressed per 100g edible portion.

Energy (Calories) 94 Kcals/Calories
Energy (Kilojoules) 396 KJ
Water 77.7 g
Nitrogen 3.35 g
Protein 20.9 g
Fat 1.1 g
Carbohydrates Tr g
Starch 0.0 g
Sugar Tr g
Fibre 0.0 g
Alcohol 0.0 g/ml
Saturated fatty acids (0.30) g
Polyunsaturated fatty acids (0.30) g
Trans fatty acids 0.00 g
Cholesterol (53.0) mg

Vitamins

Retinol - Vitamin A (2) mcg
Carotene - Vitamin A Tr mcg
Retinol Equivalent mcg
Vitamin D Tr mcg
Vitamin E 0.61 mg
Vitamin K1 mcg
Thiamin 0.04 mg
Riboflavin 0.06 mg
Niacin 2.8 mg
Tryptophan 3.9 mg
Niacin Equivalent mg
Vitamin B6 0.21 mg
Vitamin B12 2.0 mcg
Folate 14 mcg
Pantothenate 0.31 mg
Biotin 1.0 mcg
Vitamin C Tr mg

Minerals

Sodium 110 mg
Potassium 330 mg
Calcium 11 mg
Magnesium 26 mg
Phosphorus 180 mg
Iron 0.10 mg
Copper 0.02 mg
Zinc 0.5 mg
Chloride 150 mg
Manganese 0.01 mcg
Selenium 33 mcg
Iodine (120) mcg

Labelling

Food composition according to product labelling.

Energy (Calories) 94 Kcals/Cals
Energy (KJoules) 397 KJ
Carbohydrates Tr g
Protein 20.9 g
Sugars 0.0 g
Starch Tr g

Notes

Poached in milk, butter and salt added, fillets; flesh only

As FFP 16-015