Jump to content

Plaice, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 58 % 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Water 81 g 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Kilojoules 382 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 91 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 2.6 g 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Saturated fatty acids 0.5 g 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
C12:0 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C14:0 0.04 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C16:0 0.34 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:0 0.06 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Transunsaturated fatty acids 0 g 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Cis-mono unsaturated fatty acids 0.8 g 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
C16:1 sum 0.08 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:1 sum 0.4 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids 0.8 g 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
C18:2n-6 0.04 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:3n-3 0.02 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:3n-3 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:3n-6 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:4n-3 0.02 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:4n-6 0.06 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:5n-3 (EPA) 0.17 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:5n-3 (DPA) 0.05 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:6n-3 (DHA) 0.38 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids, n-3 0.66 g 73e Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids, n-6 0.1 g 74e Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cholesterol 68 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 20 Estimated value.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 16.8 g 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Salt 0.2 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 12 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 12 µg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 6 µg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Vitamin E 1.2 alfa-TE 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Thiamin 0.09 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Riboflavin 0.1 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Niacin 3.1 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Vitamin B6 0.21 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Folate 10 µg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Vitamin B12 1.2 µg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Vitamin C 0 mg 20 Estimated value.
Calcium 11 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Iron 0.2 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Sodium 95 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Potassium 377 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Magnesium 20 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Zinc 0.5 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Selenium 30 µg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Copper 0.02 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Phosphorus 184 mg 321b NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, July 12th 2010, www.nifes.no/sjomatdata
Iodine 14 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0802 Fish or related organism (EUROFIR)
B1861 European plaice
C0175 Skeletal meat part
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

Food Groups