Fish (pike, walleye, raw) nutrition facts

Stizostedion vitreum vitreum (Mitchill)

100 grams of fish, pike, walleye, raw contain 93 calories, 19 g of protein, 0 g of carbohydrates and 1.2 g of fat. It is an excellent source of vitamin B12 (83% DV), protein (38% DV), manganese (35% DV) and thiamin (B1) (23% DV). Most of its calories (87%) come from protein.

Nutrition Facts
Calories93
% Daily Value*
Total fat 1.22 g2%
Saturated fat 0.25 g1%
Cholesterol 86 mg29%
Sodium 51 mg2%
Total carbohydrate 0 g0%
Dietary fiber 0 g0%
Protein 19.1 g38%
Calcium 110 mg8%
Iron 1.3 mg7%
Potassium 389 mg8%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 87%Carbs 0%Fat 13%
93calories
19.1 gprotein
0 gcarbs
1.22 gfat

Values shown for 100 g.

Rich in

  • Vitamin B1283%
  • Protein38%
  • Manganese35%
  • Thiamin (B1)23%
  • Selenium23%
  • Copper20%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin A21 µg2%
Vitamin C0 mg0%
Thiamin (B1)0.27 mg23%
Riboflavin (B2)0.16 mg12%
Niacin (B3)2.3 mg14%
Pantothenic acid (B5)0.75 mg15%
Vitamin B60.12 mg7%
Folate15 µg4%
Vitamin B122 µg83%

Minerals

NutrientAmount% DV
Calcium110 mg8%
Iron1.3 mg7%
Potassium389 mg8%
Magnesium30 mg7%
Phosphorus210 mg17%
Zinc0.62 mg6%
Copper0.18 mg20%
Manganese0.8 mg35%
Selenium12.6 µg23%

Fats

NutrientAmount% DV
Saturated fat0.25 g1%
Monounsaturated fat0.29 g-
Polyunsaturated fat0.45 g-

Other

NutrientAmount% DV
Water79.3 g-
Alcohol0 g-

How it compares to other finfish and shellfish products

Per 100 gFish (pike, walleye, raw)Category averageDifference
Calories93134-31%
Protein19.1 g20.4 g-6%
Total carbohydrate0 g1.29 g-100%
Total fat1.22 g4.73 g-74%
Dietary fiber0 g0.01 g-100%
Sodium51 mg301 mg-83%

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Source: USDA FoodData Central, SR Legacy, FDC ID 175128. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.