Monkfish, flesh only, grilled

Monkfish is a white fish; the figures here describe grilled flesh from the tail end, without bones. It mainly provides protein, with little fat or carbohydrate. Per 100g, it contains 23g of protein, 0.6g of fat, 0.1g of saturated fat and 480mg of phosphorus. The nutrient values are calculated from raw fish.

Protein is needed for the growth and repair of body tissues, while phosphorus contributes to the maintenance of bones and teeth. The low saturated fat content may be relevant to people monitoring their intake. Added butter, oil, sauces or salt can change the nutritional content of the finished dish. Full nutrient figures are provided in the tables below.