|
| 100112 MONKFISH |  |
| Food category: 11001 - finfish (fresh, frozen or cooked) |
| | |
| Food Components | Value | Source | Code | Class | Notes |
| PROXIMATES |
| Edible part, % | 33 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Energy, Rec with fibre, kJ | 264 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energy, Rec with fibre, kcal | 62 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Total protein, g | 12,8 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Animal protein, g | 12,8 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Vegetable protein, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Total fat, g | 1,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Animal fat, g | 1,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Vegetable fat, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Cholesterol, mg | 50 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Available carbohydrates (MSE), g | 0,6 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Starch (MSE), g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | 3A| 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 |
| |
| Soluble carbohydrates (MSE), g | 0,6 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | 3A| 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 |
| |
| Dietary total fibre, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Alcohol, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Water, g | 84,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| MINERALS and TRACES ELEMENTS |
| Iron, mg | 0,4 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Calcium, mg | 28 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Sodium, mg | 18 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 6 | "Monkfish, raw" acqua 83.24g, lip 1.52g, prot 14.48g |
| Potassium, mg | 400 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 6 | |
| Phosphorus, mg | 165 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Zinc, mg | 0,40 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 6 | |
| Magnesium, mg | 21 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
| 15054 | 6 | |
| Cupper, mg | 0,03 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
| 15054 | 6 | |
| Selenium, ug | 37,0 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
| 15054 | 6 | |
| Chloride, mg | 370 | G| 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. |
| 92 | 6 | "Monkfish" acqua 83.3g, lip 0.4g, prot 15.7g |
| Iodine, ug | 30 | G| 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. |
| 38 | 2| Similar food, unchanged values |
| "Dab" acqua 79.1g, lip 1.2g, prot 15.7g |
| Manganese, mg | 0,02 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
| 15054 | 6 | |
| Sulphur, mg | 200 | Y| 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. |
| 7210 | 2| Similar food, unchanged values |
| "Flounder (ns)" acqua 79g, prot 18.3g, lip 2.2g |
| WATER SOLUBLE VITAMINS |
| Vitamin B1, Thiamin, mg | 0,12 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Vitamin B2, Riboflavin, mg | 0,05 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | |
| Vitamin C, mg | 1 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 6 | |
| Niacin, mg | 0,90 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 2645 | | Niacina equiv. = 3.3mg |
| Vitamin B6, mg | 0,24 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 6 | |
| Total folate, ug | 7 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 6 | |
| Pantotenic acid, mg | 0,15 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
| 15054 | 6 | |
| Biotin, ug | 1,0 | G| 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. |
| 38 | 2| Similar food, unchanged values |
| |
| Vitamin B12, ug | 1,0 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
| 15054 | 6 | |
| FAT SOLUBLE VITAMINS |
| Vitamin A |
| Retinol eq. (RE), ug | 8 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 1| Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat) |
| RE=12mcg |
| Retinol, ug | 8 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 3A| 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., ug | tr | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 3A| 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), mg | 0,40 | G| 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. |
| 38 | 2| Similar food, unchanged values |
| |
| Vitamin D, ug | tr | G| 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. |
| 92 | 1| Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat) |
| Vit D = tracce |
| FATTY ACIDS |
| Saturated fatty acids, g | 0,25 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| Monkfish, raw lip 0.4AcGrSaturiTot0.1, SommaAcButirrico,caproico,caprilico,caprico-3, AcLaurico0, AcMiristico-2, AcPalmitico-2, AcStearico-2, AcArachidico-3, AcBeenico-3, AcGrMonoinsaturiTot0.1, AcMiristoleico0, AcPalmitoleico-2, AcOleico0.1, AcEicosenoico0, AcErucico0, AcGrPolinstauriTot0.1, AcLinoleico-2, AcLinolenico-2, AcArachidonico-2, AcEicosapentaenoico(EPA)-2, AcDecosaesaenoico(DHA)0.1, AltriAcGrPolinsaturi-2 |
| Lauric acid (C12:0), g | 0,00 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Myristic acid (C14:0), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Palmitic acid (C16:0), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Stearic acid (C18:0), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Monounsaturated fatty acids, g | 0,25 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Myristoleic acid (C14:1), g | 0,00 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Palmitoleic acid (C16:1ω-7), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Oleic acid (C18:1ω-9cis), g | 0,25 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Eicosenoic acid (C20:1ω-9), g | 0,00 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Erucic acid (C22:1ω-9), g | 0,00 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Polyunsaturated fatty acids, g | 0,25 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Linoleic acid (C18:2ω-6), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Linolenic acid (C18:3ω-3), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Arachidonic acid (C20:4ω-6), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Eicosapentaenoic acid (EPA) (C20:5ω-3), g | tr | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Docosahexaenoic acid (DHA) (C22:6ω-3), g | 0,25 | G| 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. |
| 92 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| |
| Other polyunsaturated fatty acids, g | 0,00 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| AMINO ACIDS |
| Tryptophan, mg | 143 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | 3B| Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch |
| "Monkfish, raw" prot. Orig. 14.48, trypto 162, threon 635, isoleu667, leucine1177, lysine1330, methion429, cystine155, phenilal565, tyrosine489, valine746, arginine867, histidine426, alanine876, aspart ac1483, glutam ac162, glycine695, proline512, serine591
onkfish, raw" |
| Threonine, mg | 561 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Isoleucine, mg | 590 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Leucine, mg | 1040 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Lysine, mg | 1176 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Methionine, mg | 379 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Cystine, mg | 137 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Phenilalanine, mg | 499 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Tyrosine, mg | 432 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Valine, mg | 659 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Arginine, mg | 766 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Histidine, mg | 377 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Alanine, mg | 774 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Aspartic acid, mg | 1311 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Glutamic acid, mg | 1911 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Glycine, mg | 614 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Proline, mg | 453 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| Serine, mg | 522 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15054 | | |
| SUGARS |
| Glucose, g | 0,6 | 87 | | | |
| Fructose, g | 0,0 | 87 | | | |
| Galactose, g | 0,0 | 87 | | | |
| Saccarose (MSE), g | 0,0 | 87 | | | |
| Maltose (MSE), g | 0,0 | 87 | | | |
| Lactose (MSE), g | 0,0 | 87 | | | |
|
|