Category Fishes

Substitute of fish. It is produced by mincing the muscle of whitefish, mainly pollock and other species such as cod, haddock, plaice and mackerel. Then rice starch, vegetal oils, egg white,soy protein, and natural scent of eel are added to the mince, and cuttlefish ink is used to draw the line in the back.

They have a nice texture and all the benefits of fish: 10-12% of high-quality proteins, almost no fats or cholesterol, maybe some vegetal oil, sucrose and sorbitol, and about 160 calories per 100 g.

Nutritional information (0.1 kg)
Fiber 2.0 g
Saturates 1.1 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 35.0 mg
Calcium 13.0 mg
Iron 0.8 mg
Zinc 0.3 mg
Vitamin A 10.0 ug
Vitamin C 0.0 g
Folic acid 1.0 ug
Salt (Sodium) 2500.0 mg
Sugars 1.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.