Calorie content Sea perch, Pacific beak, cooked in the heat. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value109 kCal1684 kCal6.5%6%1545 g
Proteins22.23 g76 g29.3%26.9%342 g
Fats1.62 g56 g2.9%2.7%3457 g
Water74.67 g2273 g3.3%3%3044 g
Ash1.59 g~
Vitamins
Vitamin A, RE5 μg900 μg0.6%0.6%18000 g
Retinol0.005 mg~
Vitamin B1, thiamine0.027 mg1.5 mg1.8%1.7%5556 g
Vitamin B2, riboflavin0.226 mg1.8 mg12.6%11.6%796 g
Vitamin B4, choline78.7 mg500 mg15.7%14.4%635 g
Vitamin B5, pantothenic0.404 mg5 mg8.1%7.4%1238 g
Vitamin B6, pyridoxine0.241 mg2 mg12.1%11.1%830 g
Vitamin B9, folate10 μg400 μg2.5%2.3%4000 g
Vitamin B12, cobalamin1.59 μg3 μg53%48.6%189 g
Vitamin D, calciferol4.6 μg10 μg46%42.2%217 g
Vitamin D3, cholecalciferol4.6 μg~
Vitamin E, alpha tocopherol, TE0.44 mg15 mg2.9%2.7%3409 g
Vitamin PP, NE2.897 mg20 mg14.5%13.3%690 g
Macronutrients
Potassium, K467 mg2500 mg18.7%17.2%535 g
Calcium, Ca17 mg1000 mg1.7%1.6%5882 g
Magnesium, Mg33 mg400 mg8.3%7.6%1212 g
Sodium, Na89 mg1300 mg6.8%6.2%1461 g
Sulfur, S222.3 mg1000 mg22.2%20.4%450 g
Phosphorus, P248 mg800 mg31%28.4%323 g
Trace Elements
Iron, Fe0.36 mg18 mg2%1.8%5000 g
Manganese, Mn0.013 mg2 mg0.7%0.6%15385 g
Copper, Cu41 μg1000 μg4.1%3.8%2439 g
Selenium, Se76.2 μg55 μg138.5%127.1%72 g
Zinc, Zn0.43 mg12 mg3.6%3.3%2791 g
Essential Amino Acids
Arginine *1.516 g~
valine1.106 g~
Histidine *0.502 g~
Isoleucine1.06 g~
leucine1.835 g~
lysine2.188 g~
methionine0.707 g~
threonine1.014 g~
tryptophan0.296 g~
phenylalanine0.935 g~
Replaceable amino acids
alanine1.322 g~
Aspartic acid2.325 g~
glycine1.037 g~
Glutamic acid3.545 g~
Proline0.843 g~
serine0.923 g~
tyrosine0.798 g~
Cysteine0.239 g~
Sterols
Cholesterol61 mgmax 300 mg
Fatty acid
Transgender0.025 gmax 1.9 г
Saturated fatty acids
Saturated fatty acids0.42 gmax 18.7 г
12: 0 Lauric0.002 g~
14: 0 Myristic0.06 g~
15: 0 Pentadecanoic0.007 g~
16: 0 Palmitic0.277 g~
17: 0 Margarine0.005 g~
18: 0 Stearin0.066 g~
20: 0 Arachinic0.002 g~
22: 0 Begenic0.001 g~
Monounsaturated fatty acids0.466 gmin 16.8 г2.8%2.6%
14: 1 Myristoleic0.002 g~
15: 1 Pentadecene0.002 g~
16: 1 Palmitoleic0.087 g~
17: 1 Heptadecene0.006 g~
18: 1 Olein (omega-9)0.284 g~
20: 1 Gadoleic (omega-9)0.06 g~
22: 1 Erucova (omega-9)0.012 g~
24: 1 Nervonic, cis (omega-9)0.013 g~
Polyunsaturated fatty acids0.485 gfrom 11.2 to 20.64.3%3.9%
18: 2 Linoleic0.046 g~
18: 3 Linolenic0.014 g~
18: 4 Styoride Omega-30.018 g~
20: 2 Eicosadienoic, Omega-6, cis, cis0.005 g~
20: 3 Eicosatriene0.006 g~
20: 4 Arachidonic0.018 g~
20: 5 Eicosapentaenoic (EPA), Omega-30.107 g~
Omega-3 fatty acids0.404 gfrom 0.9 to 3.744.9%41.2%
22: 4 Docosatetraene, Omega-60.003 g~
22: 5 Docosapentaenoic (DPC), Omega-30.027 g~
22: 6 Docosahexaenoic (DHA), Omega-30.238 g~
Omega-6 fatty acids0.078 gfrom 4.7 to 16.81.7%1.6%
 

The energy value is 109 kcal.

  • 3 oz = 85 g (92.7 kCal)
  • fillet = 149 g (162.4 kCal)
Sea bass, Pacific beak, cooked in the heat rich in vitamins and minerals such as: vitamin B2 – 12,6%, choline – 15,7%, vitamin B6 – 12,1%, vitamin B12 – 53%, vitamin D – 46%, vitamin PP – 14,5% , potassium – 18,7%, phosphorus – 31%, selenium – 138,5%
  • Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
  • Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
  • Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
  • Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
  • Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 109 kcal, chemical composition, nutritional value, vitamins, minerals, how is it useful?

Leave a Reply