Mackerel as food
From Wikipedia, the free encyclopedia
Mackerel is an important food fish that is consumed worldwide.[3] As an oily fish, it is a rich source of omega-3 fatty acids.[4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.[5]
Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 858 kJ (205 kcal) |
13.89 g | |
18.60 g | |
Vitamins | Quantity %DV† |
Vitamin A | 167 IU |
Vitamin D | 80% 643 IU |
Minerals | Quantity %DV† |
Calcium | 1% 12 mg |
Iron | 9% 1.63 mg |
Magnesium | 18% 76 mg |
Phosphorus | 17% 217 mg |
Potassium | 10% 314 mg |
Sodium | 4% 90 mg |
Zinc | 6% 0.63 mg |
Other constituents | Quantity |
Water | 63.55 g |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
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