TypeBase Blood Type Diet Values: flounder species
TYPEBASE4 INDEX >> FISH >>
FLOUNDER SPECIES
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SCIENTIFIC NAME: SCOPHTHALMUS AQUOSUS
FRANCAIS: ESPÈCE DE FLET
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General Description:
Members of this large species of FLATFISH are prized for their fine texture and delicate flavor. Some of the better known members of the flounder family are DAB, ENGLISH SOLE and PLAICE. In America, flounder is often mislabeled as fillet of sole - a misnomer because all of the fish called "sole" (except for imported European DOVER SOLE) are actually varieties of flounder. Flounder is available whole or in fillets. It can be baked, broiled, poached, steamed or sautéed. |
NUTRIENT NOTES:
Serving Size Analyzed: 1 oz
< (25)

GRAPH 1 (ABOVE). Total Calories (25) as part of a 2200 calorie daily dietary intake. |
| Protein (5.2752 grams per 1 oz
) | | Fat (0.3332 grams per 1 oz
) | | Carbohydrate (0 grams per 1 oz
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 oz
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A: Secretor:
AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.
Non Secretor:
NEUTRAL
TYPE B: Secretor:
BENEFICIAL: Nutrient dense food.
Non Secretor:
NEUTRAL
TYPE AB: Secretor:
AVOID: Contains lectin or other agglutinin.
Non Secretor:
AVOID: Contains lectin or other agglutinin.
TYPE O: Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD: This ingredient is featured in the following website recipes:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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