Flounder
Raw
70 calories, 13.9 grams protein, 0.0 grams carbohydrate, and 1.5 grams fat for 1 serving · 85.05 g.
Nutrition overview
1 serving · 85.05 g · Raw
Flatfish provides 70 calories, 13.9 g protein, 0.0 g carbs, and 1.5 g fat per 1 serving · 85.05 g.
70
calories
Protein
13.9g
Carbs
0.0g
Fat
1.5g
Nutrition facts
Complete nutrition
| Nutrient | Amount |
|---|---|
| Macronutrients | |
| Protein | 13.9 g |
| Total fat | 1.5 g |
| Total carbohydrate (by difference) | 0.0 g |
| Dietary fiber | 0.0 g |
| Total sugars | 0.0 g |
| Minerals | |
| Calcium | 23.0 mg |
| Iron | 0.34 mg |
| Magnesium | 19.6 mg |
| Phosphorus | 161.6 mg |
| Potassium | 255.1 mg |
| Sodium | 78.2 mg |
| Zinc | 0.43 mg |
| Copper | 0.03 mg |
| Manganese | 0.03 mg |
| Selenium | 22.1 mcg |
| Vitamins | |
| Vitamin A, RAE | 22.1 mcg |
| Vitamin C | 0.0 mg |
| Vitamin D (D2 + D3) | 2.3 mcg |
| Vitamin E (alpha-tocopherol) | 0.3 mg |
| Vitamin K1 (phylloquinone) | 0.1 mcg |
| Thiamin (B1) | 0.12 mg |
| Riboflavin (B2) | 0.18 mg |
| Niacin (B3) | 2.89 mg |
| Pantothenic acid (B5) | 0.52 mg |
| Vitamin B6 | 0.21 mg |
| Folate, DFE | 7.6 mcg |
| Vitamin B12 | 0.9 mcg |
| Other essential nutrient | |
| Choline, total | 44.7 mg |
View data sources
Nutrition records and methodology
View data sources
Nutrition records and methodology
Primary calorie record
Flounder, raw
McCance and Widdowson's Composition of Foods Integrated Dataset
Record 16-040 · 100% match
- Reported
- 19
- Estimated
- 10
- Assumed zero
- 0
- Calculated
- 0
Contributing sources
- Open source
McCance and Widdowson's Composition of Foods Integrated Dataset
UK Office for Health Improvement and Disparities · 2021 · UK Open Government Licence applies to the government dataset page
Basic Foods whole-catalog profile completion calculations V2.5
Basic Foods database project · whole-catalog-completion-v2.5.1-tiered · Project-generated calculation artifact; direct and donor evidence retain their own licenses
Detailed source and derivation status is retained for every nutrient in this profile.
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