1318  TURBOT  Rhombus maximum
Food category: 11001 - finfish (fresh, frozen or cooked)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %5502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Energy, recalculated, kJ34486
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ34486
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal8186
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal8186
Componente alimentare ricalcolato/Recalculated food component
Total protein, g16,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
   Animal protein, g16,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
   Vegetable protein, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Total fat, g1,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
   Animal fat, g1,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
   Vegetable fat, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Cholesterol, mg7003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26476
Original value unchanged
"Rombo" acqua 78g, prot 16.3g, lip 1.3g
Available carbohydrates (MSE), g1,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
   Starch (MSE), g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
   Soluble carbohydrates (MSE), g1,2AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
122300
Dietary total fibre, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Alcohol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Water, g79,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
MINERALS and TRACES ELEMENTS
Iron, mg1,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Calcium, mg3802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Sodium, mg8303
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26476
Original value unchanged
Potassium, mg31903
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26476
Original value unchanged
Phosphorus, mg26402
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1318
Zinc, mg0,20G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
"Turbot" acqua 78.7g, lip 2.7g, prot 17.7g
Magnesium, mg48G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Cupper, mg0,04G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Selenium, µg37,0AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151292
Similar food, unchanged values
"Turbot, european" acqua 76.95, lip 2.95g, prot 16.05g
Chloride, mg140G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Iodine, µg30G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
"Dab, raw" acqua 79.1g, lip 1.2g, prot 15.7g
Manganese, mg0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
151292
Similar food, unchanged values
Sulphur, mg200Y
Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.
72102
Similar food, unchanged values
"Flounder (ns)" acqua 78g, lip 2.2g, prot 18.3g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,05G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Vitamin B2, Riboflavin, mg0,11G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Vitamin C, mgtrG
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Niacin, mg3,7003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26476
Original value unchanged
espressa come niacina equivalente
Vitamin B6, mg0,2125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151292
Similar food, unchanged values
Total folate, µg825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151292
Similar food, unchanged values
Pantotenic acid, mg0,57G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Biotin, µg1,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
Vitamin B12, µg2,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µgtrG
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1553B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
   Retinol, µgtrG
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
   ß-carotene eq., µgtrG
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
Vitamin E (ATE), mg0,40G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
Vitamin D, µgtrG
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1552
Similar food, unchanged values
FATTY ACIDS
Saturated fatty acids, g0,17AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Sogliola, fresca lip 1.4AcGrSaturiTot0.18, SommaAcButirrico,caproico,caprilico,caprico0, AcLaurico0, AcMiristico0.03, AcPalmitico0.12, AcStearico0.03, AcArachidico0, AcBeenico0, AcGrMonoinsaturiTot0.27, AcMiristoleico0, AcPalmitoleico0.08, AcOleico0.13, AcEicosenoico0.05, AcErucico0.01, AcGrPolinstauriTot0.79, AcLinoleico-2, AcLinolenico0.07, AcArachidonico0.18, AcEicosapentaenoico(EPA)0.22, AcDecosaesaenoico(DHA)0.32, AltriAcGrPolinsaturi
Sum of butyric, caproic, caprylic and capric acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Lauric acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Myristic acid, g0,03AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitic acid, g0,11AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Stearic acid, g0,03AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Arachidic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Behenic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Monounsaturated fatty acids, g0,25AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Myristoleic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitoleic acid, g0,07AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Oleic acid, g0,12AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosenic acid, g0,05AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Erucic acid, g0,01AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Polyunsaturated fatty acids, g0,73AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linoleic acid, gtrAO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linolenic acid, g0,07AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Arachidonic acid , g0,17AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosapentaenoic acid (EPA), g0,20AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Decosahexaenoic acid (DHA), g0,30AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Other polyunsaturated fatty acids, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg17825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
151293A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
"TURBOT, EUROPEAN, RAW", prot. orig.16.5,trypto180, threon704, isoleu740, leucine1305, lysine1474, methion475, cystine172, phenilal627, tyrosine542, valine827, arginine960, histidine473, alanine971, aspart ac1644, glutam ac2396, glycine770, proline568, serine655
Threonine, mg69525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Isoleucine, mg73125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Leucine, mg128925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Lysine, mg145625
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Methionine, mg46925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Cystine, mg17025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Phenilalanine, mg61925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Tyrosine, mg53525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Valine, mg81725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Arginine, mg94825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Histidine, mg46725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Alanine, mg95925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Aspartic acid, mg162425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Glutamic acid, mg236725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Glycine, mg76125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Proline, mg56125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
Serine, mg64725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15129
SUGARS
Glucose, g1,287
Stima/Estimate
Fructose, g0,087
Stima/Estimate
Galactose, g0,087
Stima/Estimate
Saccarose (MSE), g0,087
Stima/Estimate
Maltose (MSE), g0,087
Stima/Estimate
Lactose (MSE), g0,087
Stima/Estimate