France — ANSES CIQUAL
Trout, roasted/baked
Per-100 g nutrient composition · meat, egg and fish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (51)
| Nutrient | Value | Unit |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 766 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 183 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 766 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 183 | kcal/100g |
| Water | 63.4 | g/100g |
| Protein | 26.6 | g/100g |
| Protein, crude, N x 6.25 | 26.6 | g/100g |
| Fat | 8.47 | g/100g |
| Sugars | 0 | g/100g |
| fructose | 0 | g/100g |
| glucose | 0 | g/100g |
| lactose | 0 | g/100g |
| maltose | 0 | g/100g |
| sucrose | 0 | g/100g |
| Starch | 0 | g/100g |
| Fibres | 0 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.5 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0 | g/100g |
| FA saturated | 1.47 | g/100g |
| FA mono | 4.17 | g/100g |
| FA poly | 1.92 | g/100g |
| FA 14:0 | 0.24 | g/100g |
| FA 16:0 | 1.05 | g/100g |
| FA 18:0 | 0.19 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0.28 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0.66 | g/100g |
| Cholesterol | 74 | mg/100g |
| Salt | 0.17 | g/100g |
| Calcium | 55 | mg/100g |
| Copper | 0.14 | mg/100g |
| Iron | 1.92 | mg/100g |
| Iodine | 6 | µg/100g |
| Magnesium | 28 | mg/100g |
| Manganese | 0.56 | mg/100g |
| Phosphorus | 314 | mg/100g |
| Potassium | 463 | mg/100g |
| Selenium | 3 | µg/100g |
| Sodium | 67 | mg/100g |
| Zinc | 0.71 | mg/100g |
| Retinol | 19 | µg/100g |
| Beta-carotene | 0 | µg/100g |
| Vitamin C | 0.5 | mg/100g |
| Vitamin B1 or Thiamin | 0.43 | mg/100g |
| Vitamin B2 or Riboflavin | 0.42 | mg/100g |
| Vitamin B3 or Niacin | 5.77 | mg/100g |
| Vitamin B5 or Pantothenic acid | 2.24 | mg/100g |
| Vitamin B6 | 0.23 | mg/100g |
| Vitamin B9 or Folate | 15 | µg/100g |
| Vitamin B12 | 7.49 | µg/100g |
| Carbohydrate | — | g/100g |
Source
ANSES CIQUAL — French food composition table (Licence Ouverte / Etalab 2.0). Food code 27006. Original source.
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