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Squid Nutrition Facts

Squid
Squid - Fried - (3 oz)   [change serving]
Calories 150
Fat 5 g
Saturated Fat 2 g
Carbs 8 c
Cholesterol 220 mg
Protein 15 g
Dietary Fiber 0 g
* The source of the above values is the USDA National Nutrient Database
Nutrition Label
 

Squid - Fried - (3 oz)   [change serving]

 

Nutrition Facts

Serving Size 3 oz:  [change]
Amount Per Serving
Calories 150

Calories from Fat 25

% Daily Value*

Total Fat  5g

10%

Saturated Fat  2g

8%

Cholesterol  220mg

70%

Sodium  260mg

10%

Total Carbohydrates  8g

2%

Dietary Fiber  0g

0%

Protein  15g

30%

Vitamin A  0% Vitamin C  6%
Calcium  4% Iron  6%
Zinc  10% Thiamin  4%
Riboflavin  25% Niacin  10%
Vitamin B-6  2% Folate  4%
Vitamin B-12  15% Phosphorus  20%
Magnesium  8%  

*

Percent Daily values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending on your calorie needs

 
Nutrition Label Info
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Try our custom Food Label Generator if you want to create a customized food label. This tool allows you to choose different attributes for the food (cooked, raw, etc) and select a different serving size.

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Nutrition labels have a lot of great information crammed into a small space. To help you make sense out of all of this information, we've added a great utility here that should clear up some of the common misconceptions about food labels. You can find it here.

Source

A note about the source of our nutrient facts: Most of the food values on our site (including the ones in the Squid nutrition facts label above) were obtained from the United States Department of Agriculture National Nutrient Database for Standard Reference.

Rounding

Our site uses the same guidelines for rounding nutrient values as food labels you'll find on cereal boxes and milk cartons. You can find these standards here: Nutrition Label Rounding

Percent daily values

The numbers in the "% Daily Values" section of the food label above are based on a 2,000 calorie diet. Check your DCI to determine if these numbers should be updated for your diet.

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