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Lemon sole, goujons, baked

Lemon sole goujons are strips of lemon sole with a breadcrumb coating, described here after baking. They provide protein, fat and carbohydrate. Per 100g, they contain 16g of protein, 15g of fat and 15g of carbohydrate. The salt content is 0.5g. These figures are calculated from manufacturers’ proportions.

Protein contributes to the growth and maintenance of muscles and other body tissues. The coating adds carbohydrate, while fat contributes to the overall energy content. For people monitoring salt or energy intake, the amount eaten and any sauces or accompaniments also contribute to the meal’s totals. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

187 kcal

Energy

775 kJ

Fat

15g

of which saturates

0g

Carbohydrate

15g

of which sugars

0.9g

Proteine

16g

Sale

0.5g

Alcol

0g

Acqua

54g

Colesterolo

55mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

10µg

Vitamina D

0µg

Vitamina E

3.1mg

Vitamina C

Trace

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.08mg

Niacin (B3)

2.2mg

Vitamina B12

1µg

Folato

11µg

Calcio

49mg

Ferro

0.9mg

Magnesio

20mg

Phosphorus

200mg

Potassio

230mg

Sodio

200mg

Zinco

0.5mg

Copper

0.04mg

Other types of lemon sole

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lemon sole, flesh only, grilled

91 kcal

22g

0.6g

0g

Lemon sole, flesh only, raw

73 kcal

17g

0.7g

0g

Lemon sole, flesh only, steamed

95 kcal

22g

0.9g

0g

Lemon sole, flesh only, steamed, weighed with bones and skin

73 kcal

17g

0.7g

0g

About these figures

Values are per 100g of the food as described (Calculated from manufacturers' proportions). "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