Main Ref. |
Bandarra, N.M., I. Batista and M.L. Nunes, 2009. Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo). Scientia Marina 73:105-113. |
Sample Form | muscle |
Sample Preparation Form |
wet |
Environment | marine |
Feeding Path | pelagic |
Feeding Path Level | species |
Nutrient (wet weight) |
Value |
Variance |
Sample Size |
Calcium (mg/100g) |
14.000 |
4.210 |
1 |
Iron (mg/100g) |
0.100 |
0.030 |
1 |
Total Omega-3 PUFA (g/100g) |
0.211 |
0.010 |
1 |
Protein (g/100g) |
15.7 |
- |
1 |
Zinc (mg/100g) |
0.500 |
0.090 |
1 |