100106  PERCH  Perca fluviatilis
Food Note: Sono cosi' chiamate varie specie di pesci d'acqua dolce del gruppo Teleostei, famiglia Percidi.
Food category: 11001 - finfish (fresh, frozen or cooked)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %4303
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Energy, recalculated, kJ31786
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ31786
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal7586
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal7586
Componente alimentare ricalcolato/Recalculated food component
Total protein, g15,403
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
   Animal protein, g15,403
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
   Vegetable protein, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Total fat, g1,503
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
   Animal fat, g1,503
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
   Vegetable fat, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Cholesterol, mg7003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Available carbohydrates (MSE), gtr03
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
   Starch (MSE), g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
   Soluble carbohydrates (MSE), gtr03
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Dietary total fibre, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Alcohol, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Water, g80,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
MINERALS and TRACES ELEMENTS
Iron, mg0,925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
"Perch, mixed species, raw" acqua 79.13g, lip 0.92g, prot 19.39g
Calcium, mg8025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Sodium, mg9203
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Potassium, mg8003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Phosphorus, mg20025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Zinc, mg1,1025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Magnesium, mg30AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150602
Similar food, unchanged values
Cupper, mg0,15AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150602
Similar food, unchanged values
Selenium, µg13,0AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150602
Similar food, unchanged values
Chloride, mg140G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
392
Similar food, unchanged values
"Dover sole" acqua 80g, lip 1.8g, prot 18.1g
Iodine, µg30G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
"Dab" acqua 79.1g, lip 1.2g, prot 15.7g
Manganese, mg0,70AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150602
Similar food, unchanged values
Sulphur, mg230Y
Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.
71402
Similar food, unchanged values
"Perch" acqua 81g, lip 1.3g, prot 18.1g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,0725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Vitamin B2, Riboflavin, mg0,1025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Vitamin C, mg225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Niacin, mg2,9003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638espressa come niacina equivalente
Vitamin B6, mg0,1225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Total folate, µg525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Pantotenic acid, mg0,75AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150602
Similar food, unchanged values
Biotin, µg1,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
Vitamin B12, µg2,0AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150602
Similar food, unchanged values
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
   Retinol, µg925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
   ß-carotene eq., µgtr25
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Vitamin E (ATE), mg0,2025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150602
Similar food, unchanged values
Vitamin D, µgtrG
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
392
Similar food, unchanged values
FATTY ACIDS
Saturated fatty acids, g0,30AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Perch, mixed species, raw lip 0.92AcGrSaturiTot0.19, SommaAcButirrico,caproico,caprilico,caprico0, AcLaurico0, AcMiristico0.01, AcPalmitico0.14, AcStearico0.03, AcArachidico-3, AcBeenico-3, AcGrMonoinsaturiTot0.15, AcMiristoleico-3, AcPalmitoleico0.06, AcOleico0.07, AcEicosenoico0.02, AcErucico0, AcGrPolinstauriTot0.37, AcLinoleico0.01, AcLinolenico0.01, AcArachidonico0.05, AcEicosapentaenoico(EPA)0.08, AcDecosaesaenoico(DHA)0.17, AltriAcGrPolinsaturi0.04
Sum of butyric, caproic, caprylic and capric acid, g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Lauric acid, g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Myristic acid, g0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitic acid, g0,23AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Stearic acid, g0,05AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Monounsaturated fatty acids, g0,25AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitoleic acid, g0,09AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Oleic acid, g0,11AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosenic acid, g0,04AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Erucic acid, g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Polyunsaturated fatty acids, g0,60AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linoleic acid, g0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linolenic acid, g0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Arachidonic acid , g0,08AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosapentaenoic acid (EPA), g0,13AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Decosahexaenoic acid (DHA), g0,28AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Other polyunsaturated fatty acids, g0,0886
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg17225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150603A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
"Perch, mixed species, raw" prot. orig.19.39,trypto217, threon850, isoleu893, leucine1576, lysine1781, methion574, cystine208, phenilal757, tyrosine655, valine999, arginine1160, histidine571, alanine1173, aspart ac1985, glutam ac2894, glycine931, proline686, serine791
Threonine, mg67525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Isoleucine, mg70925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Leucine, mg125225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Lysine, mg141525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Methionine, mg45625
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Cystine, mg16525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Phenilalanine, mg60125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Tyrosine, mg52025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Valine, mg79325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Arginine, mg92125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Histidine, mg45425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Alanine, mg93225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Aspartic acid, mg157725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Glutamic acid, mg229825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Glycine, mg73925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Proline, mg54525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
Serine, mg62825
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15060
SUGARS
Glucose, gtr03
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Fructose, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Galactose, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Saccarose (MSE), g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Maltose (MSE), g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638
Lactose (MSE), g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
2638