Haddock, fillets, flesh only, in flour, fried in dripping
Dernière mise à jour 4 Nov 2026
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Haddock is a white fish. This entry describes haddock fillet flesh coated in flour and shallow fried in dripping. It mainly provides protein, with some fat and carbohydrate, as well as vitamins and minerals. Per 100g, it contains 21g of protein, 4.1g of fat, including 2.3g of saturated fat, and 330µg of iodine.
Protein is needed for the growth and repair of body tissues. Iodine is needed to make thyroid hormones, which help regulate the body's metabolism. Frying in dripping adds fat, including saturated fat, which is worth noting for people monitoring their saturated fat intake. The flour coating also contributes carbohydrate. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 138 kcal |
Energy | 582 kJ |
Graisse | 4.1g |
of which saturates | 2.3g |
Carbohydrate | 4.5g |
of which sugars | Trace |
21g | |
Sel | 0.18g |
Alcool | 0g |
Eau | 71g |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0.4mg | |
Trace | |
0.04mg | |
0.1mg | |
4.3mg | |
0.45mg | |
2µg | |
49mg | |
0.2mg | |
27mg | |
220mg | |
380mg | |
Sodium | 71mg |
0.5mg | |
0.01mg | |
28µg | |
330µg |
Other types of haddock
About these figures
Values are per 100g of the food as described (12 samples, shallow fried in dripping for 7 minutes per side, fillets; flesh only). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.