Mullet, yelloweye, battered, deep fried, tallow based fat
The majority of nutrients were derived from a composite of 6 samples of mullet fillets (4/6 state that skin was removed), purchased from fish markets and shops in SA in 1987, and cooked by the laboratory. Note some uncertainty in identification of long chain fatty acids. Fibre is imputed based on white wheat flour content.
Seafood and Seafood Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0.5 |
| Energy | |
| Omega-6 | 0.44 |
| Omega-3 | 0.1 |
| Protein | 0.1 |
| Total Fat | 17.3 |
| Total Fructose | 0.0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Seafood and Seafood Products
Fish
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