Shark (flake), skinless fillet, battered, deep fried, tallow based fat
Flesh from various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake. Cooked by coating in white wheat flour-based batter containing salt and deep frying in tallow based fat. Batter is 22% of uncooked product weight.
The majority of nutrients were derived from a composite of 6 samples (2x Gummy shark, 3x School shark, 1x Black tip shark) purchased in Adelaide and Victoria; June-September, 1987. Note uncertainty about identification of some long chain fatty acids. Fibre is imputed.
Seafood and Seafood Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0.3 |
| Energy | |
| Omega-6 | 0.18 |
| Omega-3 | 0.03 |
| Protein | 0.03 |
| Total Fat | 5.6 |
| 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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