Mullet is a moderate-fat fish with a balanced macronutrient profile of protein and fat that supports both energy provision and tissue nourishment. Its fat content is higher than most white fish and includes omega-3 fatty acids that contribute to cell membrane fluidity, neurological function, and inflammatory balance. The complete protein profile of mullet provides all essential amino acids necessary for ongoing muscle maintenance, enzymatic activity, and hormonal precursor synthesis. Mullet contains meaningful amounts of B vitamins including B12, niacin, and B6, which collectively support energy metabolism, red blood cell production, and neurotransmitter biosynthesis. Selenium is present in mullet and supports the selenoprotein systems involved in thyroid hormone regulation and cellular antioxidant defense. Phosphorus content contributes to bone and tooth mineralization and is integral to the phosphate groups in ATP, the universal energy currency of cellular metabolism. Potassium in mullet supports neuromuscular function, maintains electrochemical gradients across cell membranes, and assists in fluid and acid-base regulation. The iodine content of mullet, as with most marine fish, supports thyroid hormone production and the metabolic rate regulation those hormones govern. Vitamin A is present in modest amounts and contributes to immune surveillance, epithelial barrier maintenance, and visual cycle biochemistry. The fat content of mullet aids in the absorption and utilization of fat-soluble vitamins from the broader dietary context. Iron provided in heme form supports oxygen transport and oxidative phosphorylation in mitochondria. Mullet's overall macronutrient and micronutrient balance positions it as a nutritionally well-rounded fish within an animal-based dietary pattern. Its caloric contribution from both protein and fat supports sustained satiety and steady energy availability.

• Cholesterol: 49mg (supports hormone production, cellular membrane structure, and fat-soluble vitamin transport)
• Sodium: 65mg (contributes to fluid balance, nerve signaling, and muscle contraction)
• Potassium: 350mg (supports electrolyte function, cardiovascular regulation, and muscular activity)
• Selenium: 36.5mcg (involved in antioxidant enzyme systems, thyroid hormone metabolism, and immune support)
• Phosphorus: 185mg (contributes to bone structure, ATP energy production, and cellular repair)
• Magnesium: 28mg (supports ATP synthesis, muscle function, and enzymatic processes)
• Iron: 0.9mg (involved in oxygen transport, red blood cell production, and metabolic energy)
• Zinc: 0.5mg (contributes to immune signaling, enzyme activity, and tissue repair)
• Calcium: 18mg (supports bone structure, nerve signaling, and cellular function)
• Niacin (B3): 5.9mg (involved in cellular energy metabolism, NAD production, and nervous system support)
• Vitamin B6: 0.5mg (supports protein metabolism, neurotransmitter synthesis, and amino acid processing)
• Riboflavin (B2): 0.1mg (contributes to energy production and cellular growth)
• Pantothenic Acid (B5): 0.8mg (involved in fat metabolism and hormone synthesis)
• Vitamin B12: 0.2mcg (supports neurological function, DNA synthesis, and red blood cell formation)
• Vitamin A: 42mcg (contributes to vision, immune function, and epithelial tissue maintenance)
• Thiamin (B1): 0.1mg (involved in carbohydrate metabolism and nervous system support)
• Folate (B9): 10mcg (supports DNA synthesis and cell division)
• Omega-3 fatty acids (EPA+DHA): 0.4g (contribute to cardiovascular function and cellular signaling)

These values are approximate and can vary based on factors such as the specific cut of beef and cooking method.