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Lemon sole, flesh only, grilled

Lemon sole is a white fish, and these figures describe the flesh only, after grilling. It mainly provides protein, with 22g per 100g, alongside 0.6g of fat. It also supplies vitamin B12 at 1.1µg and selenium at 83µg per 100g. The data are based on samples of frozen and chilled products.

Protein supports the growth and repair of body tissues. Vitamin B12 is needed for normal nerve function and the formation of red blood cells, while selenium contributes to normal thyroid function. Added butter, oil or salt can change the fat, energy and salt content of the finished dish. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

91 kcal

Energía

388 kJ

Grasa

0.6g

of which saturates

0.16g

Carbohydrate

0g

of which sugars

0g

Fibra

0g

Proteína

22g

Sal

0.38g

Agua

77g

Colesterol

40mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

Trace

Vitamina E

0.85mg

Vitamina C

Trace

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.1mg

Niacin (B3)

3.7mg

Vitamin B6

0.13mg

Vitamina B12

1.1µg

Ácido fólico

10µg

Calcio

28mg

Hierro

0.5mg

Magnesio

26mg

Phosphorus

163mg

Potasio

260mg

Sodio

151mg

Zinc

0.5mg

Cobre

0.01mg

Selenio

83µg

Iodine

31µg

Other types of lemon sole

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lemon sole, flesh only, raw

73 kcal

17g

0.7g

0g

Lemon sole, flesh only, steamed

95 kcal

22g

0.9g

0g

Lemon sole, flesh only, steamed, weighed with bones and skin

73 kcal

17g

0.7g

0g

Lemon sole, goujons, baked

187 kcal

16g

15g

–

About these figures

Values are per 100g of the food as described (7 samples, 6 products, frozen and chilled). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente