QUICK ANSWER
How many calories are in turbot?
Turbot provides 122 calories per 100 g in the selected USDA record for “Fish, turbot, european, cooked, dry heat.” The same weight contains 20.6 g protein, 0 g carbohydrate, 3.78 g fat and 0 g fibre. By calculated energy contribution, protein is the leading macronutrient in this record.
THE SOURCE NUMBERS
Turbot nutrition facts per 100 g
The five core values below come from USDA FoodData Central record 174245. They share the same 100 g edible-portion basis, so the calorie and macronutrient figures remain internally consistent.
CALCULATED PORTIONS
Calories at different gram weights
These are transparent calculations from the 122-kcal-per-100-g record—not claims that a spoon, piece or cup always weighs the same amount.
MACRO PROFILE
What the carbohydrate, protein and fat values mean
Carbohydrate is reported for the selected fish, turbot, european, cooked, dry heat record. Fibre is included within total carbohydrate where the source reports it.
This is the protein amount in 100 g of the selected edible state. It should be compared with foods on the same weight basis.
Fat content can shift when oil, skin, sauces, draining, roasting or recipe ingredients differ from the reference description.
The selected record reports no measurable fibre. Fibre values remain specific to this food state.
ONE CANONICAL FOOD PAGE
Reference state and related variants
Seafood records depend on species, raw or cooked state, drained weight, packing liquid and added ingredients. This page anchors its calculations to one selected record so unlike states are not silently mixed.
Fish, turbot, european, cooked, dry heat
Chosen as the most common form of this food with all five core values: calories, protein, carbohydrate, fat and fibre.
SR Legacy · FDC 174245- Fish, turbot, european, cooked, dry heat
- Fish, turbot, european, raw
BETTER FOOD LOGGING
How to use this number accurately
- Match the state.Use this page only when “Fish, turbot, european, cooked, dry heat” is a reasonable match for what was eaten.
- Use edible grams.Exclude bones, pits, shells, packaging and discarded liquid unless the source description includes them.
- Calculate the portion.Multiply edible grams by 1.2 to estimate calories from this exact record.
- Add recipe ingredients.Oil, sauces, breading, sweeteners, toppings and preparation losses require a recipe or separate entries.
RELATED GUIDES
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SOURCE & EVIDENCE BOUNDARY
Where the nutrition values come from
Core nutrition values use USDA FoodData Central record 174245: “Fish, turbot, european, cooked, dry heat.” The record type is SR Legacy, and values are shown per 100 g edible portion.
Nutrition databases describe reference samples. Natural variation, formulation, preparation and measurement can change an individual serving. This page provides general nutrition information, not medical advice or a food-safety duration.