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Turbot is a source of protein, selenium, phosphorus, vitamin B12 and niacin.

Turbot is a semi-fatty fish (3.6 g/100 g edible portion)

Turbot is a semi-fatty fish (3.6 g/100 g edible portion). Rich in proteins of high biological value

Its vitamin B12 and niacin content is perhaps less relevant than that contained in other fish. In any case, the recommended daily intakes for vitamin B12 are covered with a ration and 40% of those set for vitamin B3 or niacin in women.

With regard to minerals, it is a source of selenium and phosphorus

Selenium contributes to the maintenance of hair and nails in normal conditions; phosphorus contributes to the maintenance of bones in normal conditions.

Turbot belongs to the group of "luxury" fish, today popularized by the contributions of aquaculture. The characteristics of firmness and fineness of its meat allow all kinds of culinary applications and the fact of the virtual absence of bones makes it even more attractive, especially for those consumers who are more reluctant to fish, such as children and the elderly