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Mullet, Red, flesh only, raw

Red mullet is a fish, and the figures here refer to its raw flesh only. It mainly provides protein, with some fat and a range of vitamins and minerals. Per 100g, it contains 19g of protein, 3.8g of fat, 2µg of vitamin B12 and 46µg of selenium.

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

Nutrition per 100g

Nutrient

Per 100g

Energía

109 kcal

Energía

459 kJ

Grasa

3.8g

Carbohydrate

0g

of which sugars

0g

Proteína

19g

Sal

0.23g

Agua

78g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0.8µg

Vitamina E

0.51mg

Vitamina C

Trace

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.08mg

Niacin (B3)

3.6mg

Vitamin B6

0.42mg

Vitamina B12

2µg

Ácido fólico

11µg

Calcio

66mg

Hierro

0.3mg

Magnesio

30mg

Phosphorus

220mg

Potasio

340mg

Sodio

91mg

Zinc

0.3mg

Cobre

0.04mg

Selenio

46µg

Iodine

11µg

Other types of mullet

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Mullet, Grey, flesh only, raw

115 kcal

20g

4g

–

Mullet, Red, flesh only, grilled

121 kcal

20g

4.4g

–

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, 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, purchased whole). "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