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Whiting, in crumbs, fried in blended oil

Whiting is a white fish. This entry describes fillets coated in crumbs and fried in blended oil. It mainly provides protein and fat, with some carbohydrate from the crumb coating. Per 100g, it contains 18g of protein, 10g of fat, 801 kJ of energy and 0.5g of salt.

Protein supports the growth and repair of body tissues, including muscle. The crumb coating adds carbohydrate, while frying adds fat and contributes to the energy content. The fat, energy and salt content may be relevant for people monitoring these in their diet. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

191 kcal

Energía

801 kJ

Grasa

10g

of which saturates

1.1g

Carbohydrate

7g

of which sugars

0.2g

Proteína

18g

Sal

0.5g

Alcohol

0g

Agua

63g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

Trace

Vitamina E

2.5mg

Vitamina C

Trace

Calcio

48mg

Hierro

0.7mg

Magnesio

33mg

Phosphorus

260mg

Potasio

320mg

Sodio

200mg

Other types of whiting

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Whiting, in crumbs, fried in blended oil, weighed with bones and skin

172 kcal

16g

9.3g

–

Whiting, in crumbs, fried in sunflower oil

191 kcal

18g

10g

–

Whiting, in crumbs, fried in sunflower oil, weighed with bones and skin

172 kcal

16g

9.3g

–

Whiting, in crumbs, fried in dripping

191 kcal

18g

10g

–

Whiting, in crumbs, fried in dripping, weighed with bones and skin

172 kcal

16g

9.3g

–

Whiting, flesh only, raw

81 kcal

19g

0.7g

–

Whiting, flesh only, steamed

92 kcal

21g

0.9g

–

Whiting, flesh only, steamed, weighed with bones and skin

85 kcal

19g

0.8g

–

About these figures

Values are per 100g of the food as described (Fillets coated in crumbs and fried). "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