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Mullet, Red, flesh only, raw

Red mullet is a fish, and the figures here refer to its raw flesh only. It mainly provides protein, with some fat and a range of vitamins and minerals. Per 100g, it contains 19g of protein, 3.8g of fat, 2µg of vitamin B12 and 46µg of selenium.

Protein is needed for the growth and repair of body tissues. Vitamin B12 supports normal nerve function and the formation of red blood cells, while selenium contributes to normal thyroid function. Cooking methods and added ingredients can change the energy, fat and salt content of the finished dish. Full nutrient figures for raw red mullet flesh are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

109 kcal

Energy

459 kJ

Gordura

3.8g

Carbohydrate

0g

of which sugars

0g

Proteína

19g

Sal

0.23g

Água

78g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0.8µg

Vitamina E

0.51mg

Vitamina C

Trace

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.08mg

Niacin (B3)

3.6mg

Vitamina B6

0.42mg

Vitamina B12

2µg

Ácido Fólico

11µg

Cálcio

66mg

Ferro

0.3mg

Magnésio

30mg

Phosphorus

220mg

Potássio

340mg

Sódio

91mg

Zinco

0.3mg

Copper

0.04mg

Selenium

46µg

Iodo

11µg

Other types of mullet

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Mullet, Grey, flesh only, raw

115 kcal

20g

4g

–

Mullet, Red, flesh only, grilled

121 kcal

20g

4.4g

–

Mullet, Red, flesh only, grilled, weighed with bones and skin

57 kcal

9.6g

2.1g

–

Mullet, Grey, flesh only, grilled

150 kcal

26g

5.2g

–

Mullet, Grey, grilled, weighed with bones and skin

82 kcal

14g

2.9g

–

About these figures

Values are per 100g of the food as described (6 samples, purchased whole). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente