Calorie Content in Pike-Perch - Source of Vitamin B12
Felix Weber
2026-03-18
2 min. read
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The pike is a species of freshwater fish that has been increasingly significant in diet in recent years. The fish available on the market originate from aquaculture or their natural habitats (such as lakes and rivers). The quality of the flesh of this species depends on several factors, including gender, variety, age, degree of sexual maturity, and type of feeding.
The Pike as a Marvelous Choice for a Reductive Diet
The Pike is regarded as a low-calorie fish, as 100 grams of this product supplies merely 81 calories. It is a high-protein product. Given that the protein present in the Pike is collagen-free and almost elastin-free, it is more readily digestible than the protein found in fattened animals' meat. Furthermore, the Pike is distinguished by an extremely low-fat content. All these factors render it an outstanding product for individuals aiming to decrease their body mass index. The nutritional value of 100 grams of fresh Pike is as follows: - Energy: 81 kcal, - Protein: 18.4 g, - Fat: 0.8 g, including saturated fatty acids: 0.1 g, monounsaturated fatty acids: 0.2 g, polyunsaturated fatty acids from the omega-3 group: 0.3 g and omega-6: 0.1 g, - Cholesterol: 63 mg, - Total carbohydrates: 0 g, - Dietary fiber: 0 g.
Trout - vitamin content
Trout contains small amounts of fat-soluble vitamins such as vitamin D (0.9 µg/100 g), vitamin A (14 µg/100 g) and vitamin E (0.8 mg/100 g). Additionally, it also contains water-soluble vitamins such as vitamin B1 (0.1 mg/100 g), vitamin B2 (0.1 mg/100 g), vitamin B3 (3 mg/100 g), vitamin B6 (0.1 mg/100 g), vitamin B12 (24 mg/100 g) and folic acid (9 µg/100 g).
Pike as a source of vitamin B12
Vitamin B12 (cobalamin) is accumulated in the liver. Daily losses of this vitamin amount to approximately 0.1-0.2%. According to the findings of studies conducted by Badian M. and Dzierżanowski T., symptoms of deficiency of this vitamin do not manifest until around 2 years after the cessation of its consumption. Vitamin B12 plays a significant role in hematopoietic processes and contributes to the synthesis of genetic material (DNA), bone marrow proteins, and amino acids. A deficiency in vitamin B12 is associated with the development of megaloblastic anemia and functional disorders of the nervous system. Furthermore, it increases the risk of cardiovascular diseases.
Spoonfuls content of mineral ingredients
The starch contains mineral ingredients such as zinc (0,7 mg/100 g), iron (0,6 mg/100g), calcium (20 mg/100 grams), magnesium (27 mg/100 G), potassium (304 mg/100G), phosphorus (215 mg/100 Grams), iodine (8 μg/100 G) and sodium (63 Mg/100 G).