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Sole, raw

Solea solea

	Energy Distribution % of total food energy
	Protein, total	88.4 %
	Fat, total	11.6 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 67%


Content per 100 grams
Energy	359	kJ
Protein, total	18.7	g
total-N	3	g
Fat, total	1.1	g
saturated fatty acids	0.2	g
monounsaturated fatty acids	0.3	g
polyunsaturated fatty acids	0.4	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1.7	g
Moisture	78.4	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	8	μg
Vitamin E	0.8	aTE
alpha-tocopherol	0.8	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.072	mg
Vitamin B2, riboflavin	0.076	mg
Niacin equivalents	7	NE
niacin	3.5	mg
tryptophan	3.5	mg
Vitamin B6	0.314	mg
Pantothenic Acid	0.3	mg
Biotin	1.2	μg
Folates	10	μg
Vitamin B12	0.8	μg
Vitamin C	1.7	mg

Minerals
Sodium, Na	120	mg
Potassium, K	351	mg
Calcium, Ca	29	mg
Magnesium, Mg	25	mg
Phosphorus, P	271	mg
Iron, Fe	0.6	mg
Copper, Cu	0.052	mg
Zinc, Zn	0.08	mg
Iodine, I	25	μg
Manganese, Mn	0.04	mg
Chromium, Cr	0.5	μg
Selenium, Se	25.5	μg
Nickel, Ni	0	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.025	g
C 15:0	0.007	g
C 16:0	0.116	g
C 17:0	0.007	g
C 18:0	0.03	g
C 16:1	0.075	g
C 18:1, n-9	0.122	g
C 20:1, n-11	0.044	g
C 22:1, n-9	0.012	g
C 18:2, n-6	0.004	g
C 18:3, n-3	0.004	g
C 20:4, n-6	0.057	g
C 20:5, n-3	0.224	g
C 22:5, n-3	0.032	g
C 22:6, n-3	0.104	g

Sums lipids
Sum saturated	0.185	g
Sum monounsaturated	0.27	g
Sum polyunsaturated	0.425	g
Sum n-3 fatty acids	0.364	g
Sum n-6 fatty acids	0.061	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	50	mg

Amino acids
Isoleucin	990	mg
Leucine	1600	mg
Lysine	1800	mg
Methionine	540	mg
Cystine	210	mg
Phenylalanine	780	mg
Tyrosine	660	mg
Threonine	900	mg
Tryptophan	210	mg
Valine	1100	mg
Arginine	1200	mg
Histidine	540	mg
Alanine	1300	mg
Aspartic acid	1900	mg
Glutamic acid	2800	mg
Glycine	870	mg
Proline	780	mg
Serine	930	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0300