Sprats, fried

Sprats are small oily fish. The figures here describe fish with their heads removed, cooked by deep frying, with nutrient values calculated from raw fish data. They mainly provide fat and protein. Per 100g, fried sprats contain 35g of fat, 25g of protein, 5.3g of saturated fat and 9µg of vitamin B12.

Protein is needed for the growth and repair of body tissues, while vitamin B12 supports normal nerve function and red blood cell formation. Deep frying adds fat, which contributes to the energy content. The fat and saturated fat content may be relevant for people monitoring their intake. Full nutrient figures, including energy and salt, are provided in the tables below.