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Lemon sole, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 50 % 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Water 81 g 2 Estimated value, based on individual data from different sources.
Kilojoules 283 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 67 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.3 g 2 Estimated value, based on individual data from different sources.
Saturated fatty acids 0 g 516 Converted value from reference 515: Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0.1 g 516 Converted value from reference 515: Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Cis-poly unsaturated fatty acids 0.1 g 516 Converted value from reference 515: Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Cholesterol 60 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Carbohydrate, glycemic 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 16 g 2 Estimated value, based on individual data from different sources.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0 µg 50 Estimated value.
Vitamin E 0.5 alfa-TE 2 Estimated value, based on individual data from different sources.
Thiamin 0.09 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Riboflavin 0.08 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Niacin 3.5 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Vitamin B6 0.3 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Folate 11 µg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Vitamin B12 1 µg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 26 mg 2 Estimated value, based on individual data from different sources.
Iron 0.1 mg 2 Estimated value, based on individual data from different sources.
Sodium 99 mg 2 Estimated value, based on individual data from different sources.
Potassium 353 mg 2 Estimated value, based on individual data from different sources.
Magnesium 22 mg 2 Estimated value, based on individual data from different sources.
Zinc 0.3 mg 2 Estimated value, based on individual data from different sources.
Selenium 40 µg 2 Estimated value, based on individual data from different sources.
Copper 0.01 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Phosphorus 190 mg 2 Estimated value, based on individual data from different sources.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0802 Fish or related organism (EUROFIR)
B2647 Lemon sole
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Lean fish, raw

Food Groups