France — ANSES CIQUAL
Anglerfish (Lophius budegassa), raw
Per-100 g nutrient composition · meat, egg and fish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (48)
| Nutrient | Value | Unit |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 298 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 70.2 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 298 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 70.2 | kcal/100g |
| Water | 81.5 | g/100g |
| Protein | 16.7 | g/100g |
| Protein, crude, N x 6.25 | 16.7 | g/100g |
| Fat | 0.37 | g/100g |
| Sugars | 0 | g/100g |
| Starch | 0 | g/100g |
| Fibres | 0 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.2 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0 | g/100g |
| FA saturated | 0.084 | g/100g |
| FA mono | 0.064 | g/100g |
| FA poly | 0.13 | g/100g |
| FA 14:0 | 0.0032 | g/100g |
| FA 16:0 | 0.057 | g/100g |
| FA 18:0 | 0.021 | g/100g |
| FA 18:1 n-9 cis | 0.03 | g/100g |
| FA 18:2 9c,12c (n-6) | 0.003 | g/100g |
| FA 18:3 c9,c12,c15 (n-3) | 0.00087 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0.018 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0.084 | g/100g |
| Cholesterol | 44.1 | mg/100g |
| Salt | 0.32 | g/100g |
| Calcium | 1.02 | mg/100g |
| Copper | 0.1 | mg/100g |
| Iron | 0.26 | mg/100g |
| Iodine | 41.2 | µg/100g |
| Magnesium | 28.7 | mg/100g |
| Manganese | 0.1 | mg/100g |
| Phosphorus | 149 | mg/100g |
| Potassium | 339 | mg/100g |
| Selenium | 414 | µg/100g |
| Sodium | 127 | mg/100g |
| Zinc | 0.44 | mg/100g |
| Retinol | 27.5 | µg/100g |
| Vitamin D | 0.33 | µg/100g |
| Vitamin E | 0.33 | mg/100g |
| Vitamin B1 or Thiamin | 0.025 | mg/100g |
| Vitamin B2 or Riboflavin | 0.026 | mg/100g |
| Vitamin B3 or Niacin | 2.43 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.17 | mg/100g |
| Vitamin B6 | 0.14 | mg/100g |
| Vitamin B12 | 0.46 | µg/100g |
| Carbohydrate | — | g/100g |
Source
ANSES CIQUAL — French food composition table (Licence Ouverte / Etalab 2.0). Food code 26208. Original source.
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