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Source: Generic

1 cubic inch, with bone (yield after bone removed)

Fried Battered Flounder

Nutrition Facts

Serving Size 1 cubic inch, with bone of (yield after bone removed)

Amount Per Serving

Calories from Fat 12

Calories 23

% Daily Values*

Total Fat 1.28g

Saturated Fat 0.271g

Polyunsaturated Fat 0.361g

Monounsaturated Fat 0.552g

Cholesterol 6mg

Sodium 14mg

Potassium 37mg

Total Carbohydrate 0.74g

Dietary Fiber 0g

Sugars 0.05g

Protein 1.94g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

*	Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

Note:
Includes: dab; fluke; halibut; sole; turbot

of RDI*

(23 calories)

Calorie Breakdown:

Carbohydrate (13%)

Fat (52%)

Protein (35%)

* Based on a RDI of 2000 calories

What is my Recommended Daily Intake (RDI)?

Nutrition summary:

	There are 23 calories in 1 cubic inch, with bone of Fried Battered Flounder.
	Calorie breakdown: 52% fat, 13% carbs, 35% protein.
	Calculated Weight Watchers® points: 0.5 points.
	Estimated Net Carbs (non-fiber carbs): 0.74g.

Other common serving sizes:

Serving Size	Calories
1 cubic inch, with bone (yield after bone removed)	23
1 cubic inch boneless	35
1 oz, with bone (yield after cooking, bone removed)	37
1 oz, with bone (yield after bone removed)	39
1 oz boneless (yield after cooking)	55
1 oz boneless	58
100 g	205
1 cup flaked	279
1 fillet (6-1/2" x 4" x 3/8")	318

Related types of Flounder:

	Cooked Flounder
	Baked or Broiled Flounder
	Steamed or Poached Flounder
	Baked Breaded or Battered Flounder
	Fried Floured or Breaded Flounder
	view more flounder nutritional info

Related types of Fish:

	Fish
	Atlantic Cod
	Atlantic Mackerel
	Baked or Broiled Fish
	Fried Battered Fish
	Catfish
	view more fish nutritional info

Contains these Ingredients:

	1 g White wheat flour (all purpose, bleached, enriched)
	0 g Baking powder (sodium aluminum sulfate, double acting)
	8 g Flatfish (flounder and sole species)
	0.1 g Milk (nonfat, dry)
	0 g Egg whole (dried)
	0 g Vegetable oil (industrial, partially hydrogenated soy, all purpose)
	0 g Salt
	2 g Water

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