1326  MULLET  Mullus surmuletus
Food category: 11001 - finfish (fresh, frozen or cooked)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %6002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Energy, recalculated, kJ51686
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ51686
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal12386
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal12386
Componente alimentare ricalcolato/Recalculated food component
Total protein, g15,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
   Animal protein, g15,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
   Vegetable protein, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Total fat, g6,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
   Animal fat, g6,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
   Vegetable fat, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Cholesterol, mg78AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
123900
Available carbohydrates (MSE), g1,102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
   Starch (MSE), g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
   Soluble carbohydrates (MSE), g1,102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Dietary total fibre, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Alcohol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Water, g75,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
MINERALS and TRACES ELEMENTS
Iron, mg1,102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Calcium, mg2102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Sodium, mg91G
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.
986
Original value unchanged
"Mullet, Red, raw" acqua 77.7g, lip 3.8g, prot 18.7g.
Potassium, mg340G
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.
986
Original value unchanged
Phosphorus, mg21802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Zinc, mg2,40AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
123900
Magnesium, mg30AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
123900
Cupper, mg0,24AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
123900
Selenium, µg30,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
123900
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.
986
Original value unchanged
Iodine, µg11G
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.
986
Original value unchanged
Manganese, 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.
986
Original value unchanged
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" acqua 79g, prot 18.3g, lip 2.2g.
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,0702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Vitamin B2, Riboflavin, mg0,0702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
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.
986
Original value unchanged
Niacin, mg4,2002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
Vitamin B6, mg0,42G
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.
986
Original value unchanged
Total folate, µg11G
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.
986
Original value unchanged
Pantotenic acid, mg0,46G
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.
986
Original value unchanged
Biotin, 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.
986
Original value unchanged
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.
986
Original value unchanged
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1326
   Retinol, µg902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
13263B
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
   ß-carotene eq., µgtr02
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
13263B
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
Vitamin E (ATE), mg0,83G
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.
981
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Vit E=0.51mg
Vitamin D, µg1,31G
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.
981
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
VitD=0.8mcg
FATTY ACIDS
Saturated fatty acids, g1,62AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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
Cefalo Muggine lip 6.8AcGrSaturiTot1.78, SommaAcButirrico,caproico,caprilico,caprico0, AcLaurico0, AcMiristico0.28, AcPalmitico0.8, AcStearico0.7, AcArachidico0, AcBeenico0, AcGrMonoinsaturiTot1.57, AcMiristoleico0, AcPalmitoleico0.64, AcOleico0.82, AcEicosenoico0.11, AcErucico0, AcGrPolinstauriTot2.06, AcLinoleico0.39, AcLinolenico0, AcArachidonico0.39, AcEicosapentaenoico(EPA)0.76, AcDecosaesaenoico(DHA)0.52, 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.
1205103A
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.
1205103A
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, g0,26AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g0,73AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g0,64AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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.
1205103A
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.
1205103A
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, g1,43AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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.
1205103A
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, g0,58AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g0,75AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g0,10AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g1,88AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g0,36AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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 , g0,36AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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), g0,69AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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), g0,47AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1205103A
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, mg17725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150553A
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
"Mullet, striped, raw" prot. orig.19.35,trypto217, threon848, isoleu892, leucine1573, lysine1777, methion573, cystine207, phenilal755, tyrosine653, valine997, arginine1158, histidine570, alanine1170, aspart ac1981, glutam ac2889, glycine929, proline684, serine789
Threonine, mg69225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Isoleucine, mg72825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Leucine, mg128425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Lysine, mg145125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Methionine, mg46825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Cystine, mg16925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Phenilalanine, mg61625
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Tyrosine, mg53325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Valine, mg81425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Arginine, mg94625
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Histidine, mg46525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Alanine, mg95525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Aspartic acid, mg161825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Glutamic acid, mg235925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Glycine, mg75925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Proline, mg55925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
Serine, mg64425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15055
SUGARS
Glucose, g1,187
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