Plaice, flesh only, baked

Plaice is a white fish, and the figures here describe its flesh only, baked from frozen or chilled fish. It mainly provides protein, with 21g per 100g, alongside 1.6g of fat. It also supplies vitamins and minerals, including 1.5µg of vitamin B12 and 40µg of iodine per 100g.

Protein supports the growth and repair of body tissues. Vitamin B12 is needed for normal nerve function and red blood cell formation, while iodine is needed to make thyroid hormones. Added salt, sauces or cooking fats can change the salt, fat and energy content of a meal, so these figures describe the fish rather than a complete dish. Full nutrient figures are in the tables below.