Haddock, fillets, flesh only, in flour, fried in sunflower oil, weighed with bones and skin

Haddock is a white fish. These figures describe fillet flesh coated in flour and fried in sunflower oil, with the weight recorded including bones and skin. Per 100g, it provides 18g of protein, 3.6g of fat, 3.9g of carbohydrate and 290µg of iodine. The flour coating contributes carbohydrate, while the frying oil contributes fat.

Protein supports the maintenance and repair of body tissues. Iodine is needed to make thyroid hormones, which help regulate the body's metabolism. For people monitoring fat or energy intake, the coating and cooking method are relevant when comparing fish products. Full nutrient figures are shown in the tables below.