Fish

Ventral

Ventral pangasius fillet meat is lower-side flesh—sometimes slightly softer or fattier by species. Handle gently; good for moist methods and mince if thin. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Fine GrainLeanPortionPrep ReadyVentral

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 125

Amount per 100 g

Total Fat 5.05 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 1.89 g
Cholesterol 52.5 mg
Sodium 82.9 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.8 g
Water 69.7 g

Detailed nutrients

Energy 125 kcal
Water 69.7 g
Protein 19.8 g
Fat 5.05 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.89 g
  - Omega-3 0.76 g
Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.61 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.51 mg
- Vitamin K 0.4 µg
Minerals 440 mg
- Major Minerals 439 mg
  - Calcium 38 mg
  - Sodium 82.9 mg
  - Potassium 318 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 52.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.61 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.4 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.89 · Potassium: 318 · Calcium: 38 · Iron: 1.5 ·

Ventral of Pangasius: composition reflects this culinary part relative to the whole ingredient.

History

1000 BCE

Coastal fisheries and markets sold pangasius whole and in pieces long before industrial freezing, including named ventral portions.

1800

Ice, rail and trawler fleets moved pangasius inland as everyday protein, including named ventral portions.

2000