Japan — MEXT STDT
Fish, olive flounder*, wild, raw ［*Syn. bastard halibut, Japanese flounder］
Per-100 g nutrient composition · Fish and shellfish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (45)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 40 | % |
| Energy (kcal) | 103 | kcal/100 g |
| Energy (kJ) | 431 | kJ/100 g |
| Water | 76.8 | g/100 g |
| Protein, calculated from reference nitrogen | 20 | g/100 g |
| Lipid | 2 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 1.6 | g/100 g |
| Fatty acid, saturated | 0.43 | g/100 g |
| Fatty acid, mono-unsaturated | 0.48 | g/100 g |
| Fatty acid, poly-unsaturated | 0.61 | g/100 g |
| Cholesterol | 55 | mg/100 g |
| Dietary fiber, soluble | 0 | g/100 g |
| Dietary fiber, insoluble | 0 | g/100 g |
| Dietary fiber, total | 0 | g/100 g |
| Ash | 1.2 | g/100 g |
| Sodium | 46 | mg/100 g |
| Potassium | 440 | mg/100 g |
| Calcium | 22 | mg/100 g |
| Magnesium | 26 | mg/100 g |
| Phosphorus | 240 | mg/100 g |
| Iron | 0.1 | mg/100 g |
| Zinc | 0.4 | mg/100 g |
| Copper | 0.03 | mg/100 g |
| Manganese | 0.01 | mg/100 g |
| Retinol | 12 | µg/100 g |
| alpha-Carotene | 0 | µg/100 g |
| beta-Carotene | 0 | µg/100 g |
| beta- Cryptoxanthin | 0 | µg/100 g |
| beta- Carotene equivalents | 0 | µg/100 g |
| Retinol activity equivalents | 12 | µg/100 g |
| Vitamin D | 3 | µg/100 g |
| alpha-Tocopherol | 0.6 | mg/100 g |
| beta-Tocopherol | 0 | mg/100 g |
| gamma-Tocopherol | 0 | mg/100 g |
| delta-Tocopherol | 0 | mg/100 g |
| Vitamin K | 0 | µg/100 g |
| Thiamin | 0.04 | mg/100 g |
| Riboflavin | 0.11 | mg/100 g |
| Niacin | 5 | mg/100 g |
| Vitamin B-6 | 0.33 | mg/100 g |
| Vitamin B-12 | 1 | µg/100 g |
| Folate | 16 | µg/100 g |
| Pantothenic acid | 0.82 | mg/100 g |
| Ascorbic acid | 3 | mg/100 g |
| Salt equivalents | 0.1 | g/100 g |
| Carbohydrate, total, calculated by difference | — | g/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 10234. Original source.
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