United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  15029, Fish, flatfish (flounder and sole species), cooked, dry heat
heading Nutrient Unit
Value per 100 g

fillet 127g

oz 85g
Proximates Water g 81.11 103.01 68.94
Proximates Energy kcal 86 109 73
Proximates Protein g 15.24 19.35 12.95
Proximates Total lipid (fat) g 2.37 3.01 2.01
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 25 32 21
Minerals Iron, Fe mg 0.23 0.29 0.20
Minerals Magnesium, Mg mg 22 28 19
Minerals Phosphorus, P mg 309 392 263
Minerals Potassium, K mg 197 250 167
Minerals Sodium, Na a mg 363 461 309
Minerals Zinc, Zn mg 0.39 0.50 0.33
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.026 0.033 0.022
Vitamins Riboflavin mg 0.025 0.032 0.021
Vitamins Niacin mg 1.278 1.623 1.086
Vitamins Vitamin B-6 mg 0.115 0.146 0.098
Vitamins Folate, DFE µg 6 8 5
Vitamins Vitamin B-12 µg 1.31 1.66 1.11
Vitamins Vitamin A, RAE µg 12 15 10
Vitamins Vitamin A, IU IU 37 47 31
Vitamins Vitamin E (alpha-tocopherol) mg 0.77 0.98 0.65
Vitamins Vitamin D (D2 + D3) µg 3.5 4.4 3.0
Vitamins Vitamin D IU 139 177 118
Vitamins Vitamin K (phylloquinone) µg 0.1 0.1 0.1
Lipids Fatty acids, total saturated g 0.542 0.688 0.461
Lipids Fatty acids, total monounsaturated g 0.657 0.834 0.558
Lipids Fatty acids, total polyunsaturated g 0.459 0.583 0.390
Lipids Fatty acids, total trans g 0.014 0.018 0.012
Lipids Cholesterol mg 56 71 48
Other Caffeine mg 0 0 0

Footnotes

a  Samples were obtained from 12 retail stores using a probability-based sampling plan. Some fish had been treated during processing to retain moisture on thawing. Untreated fish = 105 mg sodium/100g.