Calorie Database

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Mackerel, Fried In Blended Oil, Weighed With Bones And Skin

How many Calories in Mackerel, fried in blended oil, weighed with bones and skin?

198 Cals per 100g

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How many Calories in Mackerel, fried in blended oil?

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Mackerel, fried in blended oil, weighed with bones and skin also contains:

  • 0.0 g of carbohydrates,
  • 17.5 grams of protein,
  • 14.2 grams of fat and
  • (50.0) mg of cholesterol

per 100g serving.

That represents 9.9% of typical adult GDA (2,000 Cals) for calorie intake, 0.0% of carbohydrate GDA, 35.0% of protein GDA and 20.3% of fat GDA.

Traffic Light Labelling *

Fat Medium
Saturated Fat Low
Sugar Low
Salt Low

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

For additional nutritional data about Mackerel, fried in blended oil, weighed with bones and skin 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) 198 Kcals/Calories
Energy (Kilojoules) 825 KJ
Water (40.2) g
Nitrogen 2.80 g
Protein 17.5 g
Fat 14.2 g
Carbohydrates 0.0 g
Starch 0.0 g
Sugar 0.0 g
Fibre 0.0 g
Alcohol 0.0 g/ml
Saturated fatty acids (2.90) g
Polyunsaturated fatty acids (2.90) g
Trans fatty acids Tr g
Cholesterol (50.0) mg


Retinol - Vitamin A 31 mcg
Carotene - Vitamin A Tr mcg
Retinol Equivalent mcg
Vitamin D 4.7 mcg
Vitamin E N mg
Vitamin K1 mcg
Thiamin 0.10 mg
Riboflavin 0.22 mg
Niacin 6.4 mg
Tryptophan 3.3 mg
Niacin Equivalent mg
Vitamin B6 0.31 mg
Vitamin B12 8.0 mcg
Folate N mcg
Pantothenate 0.61 mg
Biotin 4.0 mcg
Vitamin C Tr mg


Sodium 59 mg
Potassium 270 mg
Calcium 10 mg
Magnesium 23 mg
Phosphorus 180 mg
Iron 0.80 mg
Copper 0.07 mg
Zinc 0.6 mg
Chloride 77 mg
Manganese 0.02 mcg
Selenium 28 mcg
Iodine (130) mcg


Food composition according to product labelling.

Energy (Calories) 198 Kcals/Cals
Energy (KJoules) 823 KJ
Carbohydrates 0.0 g
Protein 17.5 g
Sugars 0.0 g
Starch 0.0 g


Calculated from fried in blended oil 16-192

As FFP 16-193