Plaice, flesh only, steamed

Plaice is a white fish, and these figures describe the flesh only, cooked by steaming. It mainly provides protein, with 20g per 100g, alongside 1.4g of fat and 0.44g of salt. It also supplies vitamins and minerals, including vitamin B12 at 1.5µg per 100g.

Protein contributes to the maintenance and repair of body tissues, while vitamin B12 supports normal nerve function and red blood cell formation. For people monitoring fat or salt intake, the figures refer to the steamed fish itself; added salt, butter or sauces will change the nutritional content of the meal. Full nutrient figures are provided in the tables below.