France — ANSES CIQUAL
Mediterranean bass, raw, wild
Per-100 g nutrient composition · meat, egg and fish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (50)
| Nutrient | Value | Unit |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 414 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 97.9 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 414 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 97.9 | kcal/100g |
| Water | 76.8 | g/100g |
| Protein | 20.1 | g/100g |
| Protein, crude, N x 6.25 | 20.1 | g/100g |
| Fat | 1.94 | g/100g |
| Sugars | 0 | g/100g |
| Starch | 0 | g/100g |
| Fibres | 0 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.18 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0 | g/100g |
| FA saturated | 0.49 | g/100g |
| FA mono | 0.55 | g/100g |
| FA poly | 0.59 | g/100g |
| FA 12:0 | 0.001 | g/100g |
| FA 14:0 | 0.041 | g/100g |
| FA 16:0 | 0.33 | g/100g |
| FA 18:0 | 0.084 | g/100g |
| FA 18:1 n-9 cis | 0.26 | g/100g |
| FA 18:2 9c,12c (n-6) | 0.015 | g/100g |
| FA 18:3 c9,c12,c15 (n-3) | 0.008 | g/100g |
| FA 20:4 5c,8c,11c,14c (n-6) | 0.059 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0.13 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0.28 | g/100g |
| Cholesterol | 58.1 | mg/100g |
| Salt | 0.18 | g/100g |
| Calcium | 1.56 | mg/100g |
| Copper | 0.1 | mg/100g |
| Iron | 0.4 | mg/100g |
| Iodine | 23.3 | µg/100g |
| Magnesium | 28.3 | mg/100g |
| Manganese | 0.1 | mg/100g |
| Phosphorus | 191 | mg/100g |
| Potassium | 371 | mg/100g |
| Selenium | 25.4 | µg/100g |
| Sodium | 71.4 | mg/100g |
| Zinc | 0.43 | mg/100g |
| Retinol | 5.6 | µg/100g |
| Vitamin D | 3.65 | µg/100g |
| Vitamin E | 0.71 | mg/100g |
| Vitamin B1 or Thiamin | 0.064 | mg/100g |
| Vitamin B2 or Riboflavin | 0.098 | mg/100g |
| Vitamin B3 or Niacin | 3.72 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.33 | mg/100g |
| Vitamin B6 | 0.39 | mg/100g |
| Vitamin B12 | 4.16 | µg/100g |
| Carbohydrate | — | g/100g |
Source
ANSES CIQUAL — French food composition table (Licence Ouverte / Etalab 2.0). Food code 26205. Original source.
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