Salta al contenuto principale

Coley, flesh only, steamed

Coley is a white fish, and the figures here refer to steamed flesh only. It mainly provides protein, with smaller amounts of fat, alongside vitamins and minerals. Per 100g, it contains 23g of protein, 1.4g of fat, 4.4µg of vitamin B12 and 142µg of iodine.

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 iodine is needed to make thyroid hormones. Added salt, sauces or fats can change the nutritional content of a prepared dish, which is worth noting when monitoring salt or energy intake. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

105 kcal

Energy

443 kJ

Fat

1.4g

of which saturates

0.25g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

Proteine

23g

Sale

0.22g

Alcol

0g

Acqua

77g

Colesterolo

61mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

5µg

Vitamina D

Trace

Vitamina E

0.73mg

Vitamina C

Trace

Thiamin (B1)

0.26mg

Riboflavin (B2)

0.22mg

Niacin (B3)

3mg

Vitamina B6

0.34mg

Vitamina B12

4.4µg

Folato

7µg

Calcio

10mg

Ferro

0.34mg

Magnesio

40mg

Phosphorus

218mg

Potassio

387mg

Sodio

87mg

Zinco

0.6mg

Copper

0.05mg

Selenio

42µg

Iodio

142µg

Other types of coley

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Coley, flesh only, steamed, weighed with bones and skin

95 kcal

21g

1.3g

0g

Coley, flesh only, baked

111 kcal

24g

1.5g

0g

Coley, flesh only, grilled

105 kcal

27g

1.4g

0g

Coley, flesh only, poached

114 kcal

25g

1.5g

0g

Coley, flesh only, raw

82 kcal

18g

1.1g

0g

About these figures

Values are per 100g of the food as described (Calculated from 16-383 using weight loss of 21.8%). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente