Ray, coated, baked or broiled, fat added in cooking

✓

Oz, Boneless, Raw (yield After Cooking)

27 g

✓

Oz, Boneless, Cooked

28 g

✓

Oz, With Bone, Raw (yield After Cooking, Bone Removed)

18 g

✓

Oz, With Bone, Cooked (yield After Bone Removed)

19 g

✓

Cubic Inch, With Bone, Cooked (yield After Bone Removed)

11 g

✓

Cubic Inch, Boneless, Cooked

17 g

✓

Cup, Cooked, Flaked

136 g

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• Ray, coated, baked or broiled, fat added in cooking has medium calorie density - this means that the amount of calories you are getting from an ounce is moderate (0.08 cal/oz).
• Rich in vitamins and minerals (14.7%/cal) - a good source of Selenium (helps the regulation of hormones in the body), Phosphorus (a vital part of the body growth process), Vitamin B12 (helps prevent Alzheimer's disease), Vitamin B6 (reduces the risk of heart attack) and Magnesium (helps for the proper digestion proteins, carbohydrates, and fats).
• Ray, coated, baked or broiled, fat added in cooking contains a moderate amount of risky components that may include saturated fat, cholesterol and sodium (0.01%/oz).
• Good source of proteins (44% of DV/100g)!

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Calories

Nutrition

Risky Content

Medium Density (2.4 cal/g)

High Density (14.7 %/cal)

Medium Density (0.4 %/g)

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12% Protein

1% Carbs

1% Fiber

4% Fat

3%

Saturated Fat

4% Cholesterol

5% Sodium

0%

Added Sugar

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