| Valor nutricional | |
|---|---|
| Hidratos de carbono por diferencia | 1,26 g |
| Humedad | 78,90 g |
| Proteína bruta | 18,40 g |
| Grasa bruta | <1,00 g |
| Cenizas | 1,44 g |
| Energía | 79 Kcal |
| Energía | 329 Kj |
| Sodio | 0,08 % |
| Ac. grasos monoinsaturados | <0,01 % |
| Ac. grasos poliinsaturados | <0,01 % |
| Ac. grasos saturados | <0,02 % |
| Ac. grasos Omega3 | <0,02 g |
| Ac. alfa-Linoléico | % |
| Ac. Eicosatetraenoico | % |
| Ac. Clupanódico | % |
| Ac. grasos Omega6 | <0,02 g |
| Ac. Linoleico | % |
| Ac. gamma-Linolénico | % |
| Ac Dihomo-gamma-linolénic | % |
| Ac. Araquidónico | % |
| Valor por 100 g de producto | |
SOLE
Nutritional Values
Full Information
Sole (Solea vulgaris). It lives on sandy or muddy seabeds , close to shore, up to 200m depth. It rests under the sand during the day and is active at night. It can be found in harbours and estuaries, and in salty waters (including the young).
Present in the Mediterranean and the Atlantic and one of the most captured by the Southern Atlantic fleets. Marketed both fresh and frozen, generally as whole fish, although it can be prepared as fillets. Sole is widely appreciated as being an excellent white and consistent fish.
It is an important fish in the food industry and can be found frequently in commercial and recreational fishing practices.
Fishing Methods
Drag line and nets
Similar Especies
Senegal Sole (solea senegalensis) widely cultivated in Andalucia, substituting SOLE which presents some cultivating difficulties.
