Haddock, fillets, flesh only, in flour, fried in dripping, weighed with bones and skin

Haddock is a white fish. These figures describe fillet flesh coated in flour and fried in dripping, with the weight including bones and skin. Per 100g, it provides 18g of protein and 3.6g of fat, including 2g of saturated fat, as well as 290µg of iodine. The flour coating also contributes carbohydrate.

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 when monitoring saturated fat intake. Full nutrient figures are provided in the tables below.