Turbot, flesh only, grilled, weighed with bones and skin

Turbot is a flatfish eaten for its flesh. These figures describe grilled turbot flesh only, but the weight used includes bones and skin. Per 100g on this basis, it provides 14g of protein, 2.1g of fat, 0.5g of saturated fat and 0.02g of salt. Protein is the main macronutrient it supplies.

Protein supports the growth and repair of body tissues, including muscles. The salt and saturated fat figures refer to the fish as described; adding salt, butter or sauces can change these amounts in the finished meal. This is worth noting when comparing foods or monitoring salt and saturated fat intake. Full nutrient figures are in the tables below.