BLS 4.0 · T305100

Plaice raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
76 kcal
Energy (kilojoule)
322 kJ
Protein (Nx6.25)
17.2 g
Fat
0.8 g
Carbohydrate, available
0 g
Fibre, dietary, total
0 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)322 kJ/100 g3221—ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated
Energy (kilocalorie)76 kcal/100 g761—ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated
Water81.7 g/100 g81.721
Protein (Nx6.25)17.2 g/100 g17.232PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.8 g/100 g0.821
Carbohydrate, available0 g/100 g01—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total0 g/100 g04—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g04—
Organic acids, total0 g/100 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.9 g/100 g0.921
Vitamin A, retinol equivalents (RE)0 µg/100 g01—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)0 µg/100 g01—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol— µg/100 g<LOD23
Beta-carotene— µg/100 g<LOD23
Carotenoids, excluding beta-carotene— µg/100 g-——
Vitamin D5 µg/100 g51—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)5 µg/100 g55—
Vitamin D2 (ergocalciferol)— µg/100 g-——
Vitamin E (alpha-tocopherol)0.85 mg/100 g0.8553VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.85 mg/100 g0.855—
Beta-tocopherol— mg/100 g-——
Gamma-tocopherol— mg/100 g-——
Delta-tocopherol— mg/100 g-——
Alpha-tocotrienol— mg/100 g-——
Vitamin K1.1 µg/100 g1.11—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)0.02 µg/100 g0.0234
Vitamin K2 (menaquinone)1.1 µg/100 g1.135
Vitamin B1 (thiamine)0.21 mg/100 g0.2166
Vitamin B2 (riboflavin)0.22 mg/100 g0.2266
Niacin equivalents6.933 mg/100 g6.9331—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin4 mg/100 g466
Pantothenic acid0.77 mg/100 g0.7723
Vitamin B6220 µg/100 g22066
Biotin35.5 µg/100 g35.523
Folate equivalent11 µg/100 g111—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate11 µg/100 g1166
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)1.45 µg/100 g1.4566
Vitamin C— mg/100 g<LOD23
Salt (sodium chloride)0.153 g/100 g0.1531—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium61.2 mg/100 g61.227
Chloride180 mg/100 g18023
Potassium317 mg/100 g31727
Calcium26 mg/100 g2638
Magnesium16.8 mg/100 g16.827
Phosphorus157 mg/100 g15723
Sulphur— mg/100 g-——
Iron0.275 mg/100 g0.27529
Zinc0.5 mg/100 g0.5310
Iodide28.2 µg/100 g28.229
Copper14.2 µg/100 g14.229
Manganese14 µg/100 g1429
Fluoride— µg/100 g-——
Chromium— µg/100 g-——
Molybdenum20 µg/100 g20611
Acetic acid— g/100 g-——
Citric acid— g/100 g-——
Lactic acid— g/100 g-——
Malic acid— g/100 g-——
Tartaric acid0 g/100 g04—
Polyols, total0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol0 g/100 g04—
Sorbitol0 g/100 g04—
Xylitol0 g/100 g04—
Monosaccharides, total0 g/100 g01—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0 g/100 g04—
Fructose0 g/100 g04—
Galactose0 g/100 g04—
Disaccharides, total0 g/100 g01—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0 g/100 g04—
Maltose0 g/100 g04—
Lactose0 g/100 g04—
Sugars (mono- and disaccharides), total0 g/100 g01—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0 g/100 g04—
Fibre, low molecular weight0 g/100 g07—
Fibre, high molecular weight0 g/100 g07—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0 g/100 g07—
Fibre, water-soluble0 g/100 g07—
Fibre, high molecular weight, water-soluble0 g/100 g07—
Fibre, high molecular weight, water-insoluble0 g/100 g07—
Fatty acids, saturated, total0.14 g/100 g0.141—FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated
Fatty acid C4:0 (butyric acid)— g/100 g-——
Fatty acid C6:0 (caproic acid)— g/100 g-——
Fatty acid C8:0 (caprylic acid)— g/100 g-——
Fatty acid C10:0 (capric acid)— g/100 g-——
Fatty acid C12:0 (lauric acid)— g/100 g-——
Fatty acid C14:0 (myristic acid)0.02 g/100 g0.0227
Fatty acid C15:0 (pentadecylic acid)0.006 g/100 g0.00627
Fatty acid C16:0 (palmitic acid)0.08 g/100 g0.0827
Fatty acid C17:0 (margaric acid)0.004 g/100 g0.00427
Fatty acid C18:0 (stearic acid)0.03 g/100 g0.0327
Fatty acid C20:0 (arachidic acid)— g/100 g-——
Fatty acid C22:0 (behenic acid)— g/100 g-——
Fatty acid C24:0 (lignoceric acid)— g/100 g-——
Fatty acids, monounsaturated, total0.13 g/100 g0.131—FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated
Fatty acid C14:1 n-5 cis (myristoleic acid)— g/100 g-——
Fatty acid C16:1 n-7 cis (palmitoleic acid)0.07 g/100 g0.0727
Fatty acid C18:1 n-7 cis (vaccenic acid)0.02 g/100 g0.0227
Fatty acid C18:1 n-9 cis (oleic acid)0.03 g/100 g0.0327
Fatty acid C20:1 n-9 cis (gondoic acid)0.007 g/100 g0.00727
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.2 g/100 g0.21—FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acids, polyunsaturated, n-3 (omega-3), total0.2 g/100 g0.21—FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid)0.001 g/100 g0.00127
Fatty acid C18:4 n-3 all-cis (stearidonic acid)— g/100 g-——
Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid)0.1 g/100 g0.127
Fatty acid C22:5 n-3 all-cis (docosapentanoic acid)— g/100 g-——
Fatty acid C22:6 n-3 all-cis (docosahexanoic acid)0.1 g/100 g0.127
Fatty acids, polyunsaturated, n-6 (omega-6), total0.04 g/100 g0.041—FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated
Fatty acid C18:2 n-6 cis,cis (linoleic acid)0.004 g/100 g0.00427
Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid)— g/100 g-——
Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid)0.0006 g/100 g0.000627
Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid)— g/100 g-——
Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid)— g/100 g-——
Fatty acid C20:4 n-6 all-cis (arachidonic acid)0.04 g/100 g0.0427
Fatty acids, others0.007 g/100 g0.00727
Cholesterol63 mg/100 g6366
Amino acids, essential, total7.76 g/100 g7.761—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine1.405 g/100 g1.405312
Arginine1.135 g/100 g1.135312
Aspartic acid, including asparagine1.825 g/100 g1.825312
Cysteine0.179 g/100 g0.179312
Glutamic acid, including glutamine2.605 g/100 g2.605313
Glycine1.25 g/100 g1.25312
Histidine0.386 g/100 g0.386312
Isoleucine0.976 g/100 g0.976312
Leucine1.445 g/100 g1.445312
Lysine1.695 g/100 g1.695312
Methionine0.531 g/100 g0.531312
Phenylalanine0.687 g/100 g0.687312
Proline0.738 g/100 g0.738312
Serine1.039 g/100 g1.039313
Threonine0.833 g/100 g0.833312
Tryptophan0.176 g/100 g0.176312
Tyrosine0.589 g/100 g0.589312
Valine1.031 g/100 g1.031312
Nitrogen, total2.7 g/100 g2.727
Data source · Reference

Data source

  1. Formelberechnung
  2. Literatur
  3. Aggregation
  4. Logische Null
  5. Übernommener Wert
  6. Nährstoffdatenbank
  7. Musterberechnung

Reference

  1. Karl, Horst; Manthey-Karl, Monika; Ostermeyer, Ute; Lehmann, Ines; Wagner, Hubertus; Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa); International Journal of Food Science & Technology; 2013; 48; 5
  2. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  3. Health, D. o; Nutrient analysis of fish and fish products; 2013
  4. Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Ostermeyer, U. and Schmidt, T.; Determination of vitamin K in the edible part of fish by high-performance liquid chromatography; Eur Food Res Technol; 2001; 212
  5. Ostermeyer, U. and Schmidt, T.; Determination of vitamin K in the edible part of fish by high-performance liquid chromatography; Eur Food Res Technol; 2001; 212#Converted value from: Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30
  6. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  7. Converted value from: Karl, Horst; Manthey-Karl, Monika; Ostermeyer, Ute; Lehmann, Ines; Wagner, Hubertus; Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa); International Journal of Food Science & Technology; 2013; 48; 5
  8. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#The Swedish Food Agency; The Swedish Food Agency food database; 2024#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#Norwegian Food Safety Authority, Norwegian Food Composition Database 2023
  9. Alves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267
  10. Alves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2001
  11. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
  12. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  13. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.