'; ?> Flounder, raw - Home » Fish and fish products » Salt-water fish

Flounder, raw

Platichtys flesus
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total83.5 %
   Fat, total16.5 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 67%

Content per 100 grams
Energy367kJ
Protein, total18.1g
   total-N2.9g
Fat, total1.6g
   saturated fatty acids0.3g
   monounsaturated fatty acids0.5g
   polyunsaturated fatty acids0.5g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.2g
Moisture79.3g

Vitamins
Vitamin A9RE
   retinol9μg
   ß-carotene0μg
Vitamin D0.8μg
Vitamin E1aTE
   alpha-tocopherol1mg
Vitamin K0μg
Vitamin B1, thiamin0.22mg
Vitamin B2, riboflavin0.21mg
Niacin equivalents5.33NE
   niacin3mg
   tryptophan2.33mg
Vitamin B60.25mg
Pantothenic Acid0.68mg
Biotin1.2μg
Folates15μg
Vitamin B123μg
Vitamin C1mg

Minerals
Sodium, Na65mg
Potassium, K394mg
Calcium, Ca35mg
Magnesium, Mg27mg
Phosphorus, P182mg
Iron, Fe0.3mg
Copper, Cu0.036mg
Zinc, Zn0.78mg
Iodine, I15.5μg
Manganese, Mn0.04mg
Chromium, Cr0.821μg
Selenium, Se20.4μg
Nickel, Ni2.91μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.266g
C 18:00g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.266g
C 18:1, n-90.266g
C 18:1, cis n-70g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60g
C 18:3, n-30g
C 18:4, n-30g
C 20:5, n-30.266g
C 22:5, n-30g
C 22:6, n-30.266g
Other fatty acids0g

Sums lipids
Sum saturated0.266g
Sum monounsaturated0.531g
Sum polyunsaturated0.531g
Sum n-3 fatty acids0.532g
Sum n-6 fatty acids0g
Trans fatty acids0g

Cholesterol
Cholesterol46mg

Amino acids
Isoleucin900mg
Leucine1400mg
Lysine1700mg
Methionine520mg
Cystine130mg
Phenylalanine700mg
Tyrosine670mg
Threonine780mg
Tryptophan140mg
Valine990mg
Arginine1100mg
Histidine410mg
Alanine1100mg
Aspartic acid1800mg
Glutamic acid2300mg
Glycine1000mg
Proline670mg
Serine840mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0268