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Mullet, Red, flesh only, grilled

Red mullet is a fish, and the figures here describe its grilled flesh only. It mainly provides protein, with some fat, as well as vitamins and minerals. Per 100g, it contains 20g of protein, 4.4g of fat, 2µg of vitamin B12 and 0.28g of salt.

Protein is needed for the growth and repair of body tissues. Vitamin B12 supports normal nerve function and the formation of red blood cells. For people monitoring salt intake, salt added during cooking or in accompanying sauces will increase the amount in the meal. Full nutrient figures for the grilled fish are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

121 kcal

Energía

510 kJ

Grasa

4.4g

Carbohydrate

0g

of which sugars

0g

Proteína

20g

Sal

0.28g

Agua

74g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0.9µg

Vitamina E

0.59mg

Vitamina C

Trace

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.1mg

Niacin (B3)

4.2mg

Vitamin B6

0.41mg

Vitamina B12

2µg

Ácido fólico

10µg

Calcio

77mg

Hierro

0.4mg

Magnesio

35mg

Phosphorus

260mg

Potasio

400mg

Sodio

110mg

Zinc

0.4mg

Cobre

0.05mg

Selenio

54µg

Iodine

13µg

Other types of mullet

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Mullet, Red, flesh only, grilled, weighed with bones and skin

57 kcal

9.6g

2.1g

–

Mullet, Grey, flesh only, grilled

150 kcal

26g

5.2g

–

Mullet, Red, flesh only, raw

109 kcal

19g

3.8g

–

Mullet, Grey, flesh only, raw

115 kcal

20g

4g

–

Mullet, Grey, grilled, weighed with bones and skin

82 kcal

14g

2.9g

–

About these figures

Values are per 100g of the food as described (6 samples, grilled for 7 minutes, whole fish with guts removed). "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