Japón — MEXT STDT
Fish, yellowtail*, mature, baked ［*Syn. five-ray yellowtail］
Composición nutricional por 100 g · Fish and shellfish.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (45)
| Nutriente | Valor | Unidad |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 304 | kcal/100 g |
| Energy (kJ) | 1272 | kJ/100 g |
| Water | 51.8 | g/100 g |
| Protein, calculated from reference nitrogen | 26.2 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 22.2 | g/100 g |
| Lipid | 20.4 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 14.5 | g/100 g |
| Fatty acid, saturated | 4.87 | g/100 g |
| Fatty acid, mono-unsaturated | 4.83 | g/100 g |
| Fatty acid, poly-unsaturated | 4.15 | g/100 g |
| Cholesterol | 89 | mg/100 g |
| Carbohydrate, total, calculated by difference | 0.3 | g/100 g |
| Dietary fiber, soluble | 0 | g/100 g |
| Dietary fiber, insoluble | 0 | g/100 g |
| Dietary fiber, total | 0 | g/100 g |
| Ash | 1.3 | g/100 g |
| Sodium | 40 | mg/100 g |
| Potassium | 440 | mg/100 g |
| Calcium | 6 | mg/100 g |
| Magnesium | 28 | mg/100 g |
| Phosphorus | 170 | mg/100 g |
| Iron | 2.3 | mg/100 g |
| Zinc | 0.9 | mg/100 g |
| Copper | 0.1 | mg/100 g |
| Manganese | 0.01 | mg/100 g |
| Retinol | 42 | µg/100 g |
| beta- Carotene equivalents | 0 | µg/100 g |
| Retinol activity equivalents | 42 | µg/100 g |
| Vitamin D | 5.4 | µg/100 g |
| alpha-Tocopherol | 2.1 | mg/100 g |
| beta-Tocopherol | 0 | mg/100 g |
| gamma-Tocopherol | 0 | mg/100 g |
| delta-Tocopherol | 0 | mg/100 g |
| Vitamin K | 0 | µg/100 g |
| Thiamin | 0.24 | mg/100 g |
| Riboflavin | 0.39 | mg/100 g |
| Niacin | 10.1 | mg/100 g |
| Vitamin B-6 | 0.38 | mg/100 g |
| Vitamin B-12 | 3.8 | µg/100 g |
| Folate | 6 | µg/100 g |
| Pantothenic acid | 1.38 | mg/100 g |
| Ascorbic acid | 2 | mg/100 g |
| Salt equivalents | 0.1 | g/100 g |
| Yield | 82 | % |
Fuente
Fuente: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Código de alimento 10242. Fuente original.
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