Overview

fish, white


Show Summary Details

Quick Reference

Non-oily fish, i.e. 1–2% fat, e.g. cod, dogfish, haddock, halibut, plaice, saithe, skate, sole, and whiting. All are similar in nutrient composition; a 150‐g portion, steamed (200 g with skin and bones), is an exceptionally rich source of iodine; a rich source of protein, niacin, and selenium; supplies 120 kcal (500 kJ).

Subjects: Medicine and Health.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.