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How many calories does mercury have?

Homepage Articles How many calories does mercury have?

How many calories does mercury have?

It is a marine fish, living in the waters of the Atlantic Ocean and European seas. The meat of the eel is characterized by white color and a small amount of ash. In Poland it is hard to access and therefore very rarely consumed.

Table of Contents

1. High nutritional fish

The nutritional value of 100 g of mercury is as follows: energy value: 281 kcal, protein: 15 g; fat: 24.5 g, including saturated fatty acids: 5.7 g; monounsaturated fatty acid: 11.5 g; omega-3: 1, 9 and omega-6: 1, 4 g; cholesterol: 164 g; glucose: 0 g; calcium: 0.

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). In addition, it also contains vitamins soluble in water, and more specifically B vitamins 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) as well as folic acid (13μg/100 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

Fresh and smoked fish have a longer shelf life and are also more microbiologically safe for the body. The following table shows the differences in the nutritional value of smoked and fresh fish.

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

Source: Kunachowicz H. et al., Tables of composition and nutritional value of food, Warsaw 2005.

6. Hemp has health benefits

Regular intake of mercury positively affects the functioning of the body. As a rich source of vitamins A and D, it strengthens the immune system and provides strong, healthy bones. The vitamin B12 contained in mercury is involved in the production of red and white blood cells.
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.