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How many calories does an eel have?

Homepage Articles How many calories does an eel have?

How many calories does an eel have?

In Poland it is hard to find and therefore very rarely consumed. It is a marine fish, living in the waters of the Atlantic Ocean and European seas. The health values of the eel are described below.

Table of Contents

1. High nutritional fish

It contains significant amounts of fat, the majority of which is unsaturated fatty acids. Hemp is a very calorific fish 100 g provides up to 281 kcal. The nutritional value of 100 g of hemp is as follows: energy value: 281 Kcal, protein: 15 g, ?? fat: 24.5 g, including saturated fatty acid: 5.7 g, monounsaturated fat: 11.5g, multicellular omega-3: 1.9, 9 g and omega-6: 1.4, cholesterol: 164 g,

2. Vitamins found in hemp

Hemp as a fatty fish is a very good source of fat-soluble vitamins such as vitamin A (980 μg/100 g), vitamin D (30 μg (100 g) and vitamin E (4.1 mg/100 g). It also contains water soluble vitamin B1 (0.2 mg/100g), B2 (0.3 mg/100 G), B3 (2, 6 mg/100G), B6 (0.3mg/100 G) and B12 (0.4 μg/10 G), folic acid (13 μg100 G).

3. Mineral components contained in hemp

100 g of fish contains: 1.8 mg of zinc, 0.6 mg of iron, 17 mg of calcium, 217 mg of potassium,?? 21 mg of magnesium, 223 mg of phosphorus, 65 mg of sodium, 4 μ g of iodine.

4. It's a smoked hemp

In addition, it is microbiologically safer for the body. Fresh mercury is much more commonly found in smoked form than fresh. The table below shows the differences in the nutritional value of smoked and fresh mercury.

5. Nutritional value of 100 g of fresh and smoked mercury

Source: Kunachowicz H. Et al., Table of composition and nutritional value of food, Warsaw 2005.

6. Hemp has health benefits

The vitamin B12 found in mercury contributes to the production of red and white blood cells. Regular consumption of mercury has a positive effect on the functioning of the body. Moreover, thanks to its high content of omega-3 fatty acids, mercury exhibits anti-inflammatory properties. As a rich source of vitamins A and D, it strengthens the immune system and provides strong, healthy bones.
Source

Ciborowska H., Rudnicka A., Dietetyka. Żywienie zdrowego i chorego człowieka, Warszawa 2010, 65–170.
Czerwińska D., Czas na ryby. Ryby w gastronomii, „Przegląd Gastronomiczny” 2009, 63(7–8), 7–8.
Czarniecka-Skubina E., Wachowicz I., Zdrowy jak ryba, „Przegląd Gastronomiczny” 2007, 61(1), 11–12.
Kunachowicz H. et al., Tabele składu i wartości odżywczej żywności, Warszawa 2005.