Abalone

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abalone [[鲍鱼]]［Holiotis gigantea］ abalone [[鲍鱼]]［Holiotis gigantea］
 +
 +
 +
 +Latin name : Haliotis spp. (Haliotis means sea ear, referring to the flattened shape of the shell)
 +
 +Synonyms : Awabi (Japan), muttonfish (Australia), ormer (English Channel), paua (New Zealand), loco
 +
 +Origin :Pacific coasts (California to Chile), Indo-Pacific coasts (Asia, Japan, Africa), English Channel, Mediterranean Sea
 +
 +Description : A large, ear-shaped univalve mollusk with iridescent shell protecting body and foothlike adductor muscle with which it moves and cling to rocks. Abalone ranges from 5-25 cm in length and weighs up to 3 kg.
 +
 +Edible parts : Only the adductor muscle is edible. The mild, sweet-flavoured white meat must be tenderized to soften the naturally tough, rubbery texture.
 +
 +Sold as : Fresh steaks; frozen steaks (from Mexico); canned, either minced or cubed (from Japan); dried; salted; dried and shredded (called kaiho; from Japan); dried and powdered (called meiho; from Japan)
 +
 +Best cooking : It is essential to gently tenderize the meat by with a rolling pin or mallet. Abalone can be eaten raw, cubed or cut into strips and prepared as a salad. It is often briefly sautéed in butter (20 to 30 seconds per side), or seasoned and lightly coated with flour and egg and pan-fried. Try to avoid overcooking, which toughens the meat.
 +
 +Buying tips : Abalone is best purchased alive, with an adductor muscle that moves when touched. Choose small specimens that smell sweet rather than fishy. Refrigerate as soon as possible after purchase; cook within 24 hours.
 +
 +Unopened canned abalone can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.
 +
 +Nutritional value (based on the US nutrition database):
 +
 +Beware : as with all fish and shellfish, the nutritional value varies among (sub)species, place of origin, freshness and size. The data below thus are provided as indication only.
 +
 +Nutrient
 + Units
 + Value per
 +100 grams
 +
 +Proximates
 +
 +
 +
 +Water
 + g
 + 74.56
 +
 +Energy
 + kcal
 + 105
 +
 +Energy
 + kj
 + 439
 +
 +Protein
 + g
 + 17.10
 +
 +Total lipid (fat)
 + g
 + 0.76
 +
 +Ash
 + g
 + 1.57
 +
 +Carbohydrate, by difference
 + g
 + 6.01
 +
 +Fiber, total dietary
 + g
 + 0.0
 +
 +Sugars, total
 + g
 + 0.00
 +
 +Minerals
 +
 +
 +
 +Calcium, Ca
 + mg
 + 31
 +
 +Iron, Fe
 + mg
 + 3.19
 +
 +Magnesium, Mg
 + mg
 + 48
 +
 +Phosphorus, P
 + mg
 + 190
 +
 +Potassium, K
 + mg
 + 250
 +
 +Sodium, Na
 + mg
 + 301
 +
 +Zinc, Zn
 + mg
 + 0.82
 +
 +Copper, Cu
 + mg
 + 0.196
 +
 +Manganese, Mn
 + mg
 + 0.040
 +
 +Selenium, Se
 + mcg
 + 44.8
 +
 +Vitamins
 +
 +
 +
 +Vitamin C, total ascorbic acid
 + mg
 + 2.0
 +
 +Thiamin
 + mg
 + 0.190
 +
 +Riboflavin
 + mg
 + 0.100
 +
 +Niacin
 + mg
 + 1.500
 +
 +Pantothenic acid
 + mg
 + 3.000
 +
 +Vitamin B-6
 + mg
 + 0.150
 +
 +Folate, total
 + mcg
 + 5
 +
 +Folic acid
 + mcg
 + 0
 +
 +Folate, food
 + mcg
 + 5
 +
 +Folate, DFE
 + mcg_DFE
 + 5
 +
 +Vitamin B-12
 + mcg
 + 0.73
 +
 +Vitamin B-12, added
 + mcg
 + 0.00
 +
 +Vitamin A, IU
 + IU
 + 7
 +
 +Vitamin A, RAE
 + mcg_RAE
 + 2
 +
 +Retinol
 + mcg
 + 2
 +
 +Vitamin E (alpha-tocopherol)
 + mg
 + 4.00
 +
 +Vitamin E, added
 + mg
 + 0.00
 +
 +Vitamin K (phylloquinone)
 + mcg
 + 23.0
 +
 +Lipids
 +
 +
 +
 +Fatty acids, total saturated
 + g
 + 0.149
 +
 +4:0
 + g
 + 0.000
 +
 +6:0
 + g
 + 0.000
 +
 +8:0
 + g
 + 0.000
 +
 +10:0
 + g
 + 0.000
 +
 +12:0
 + g
 + 0.000
 +
 +14:0
 + g
 + 0.023
 +
 +16:0
 + g
 + 0.103
 +
 +18:0
 + g
 + 0.021
 +
 +Fatty acids, total monounsaturated
 + g
 + 0.107
 +
 +16:1 undifferentiated
 + g
 + 0.020
 +
 +18:1 undifferentiated
 + g
 + 0.087
 +
 +20:1
 + g
 + 0.000
 +
 +22:1 undifferentiated
 + g
 + 0.000
 +
 +Fatty acids, total polyunsaturated
 + g
 + 0.104
 +
 +18:2 undifferentiated
 + g
 + 0.007
 +
 +18:3 undifferentiated
 + g
 + 0.000
 +
 +18:4
 + g
 + 0.006
 +
 +20:4 undifferentiated
 + g
 + 0.000
 +
 +20:5 n-3
 + g
 + 0.049
 +
 +22:5 n-3
 + g
 + 0.041
 +
 +22:6 n-3
 + g
 + 0.000
 +
 +Cholesterol
 + mg
 + 85
 +
 +Amino acids
 +
 +
 +
 +Tryptophan
 + g
 + 0.192
 +
 +Threonine
 + g
 + 0.736
 +
 +Isoleucine
 + g
 + 0.744
 +
 +Leucine
 + g
 + 1.204
 +
 +Lysine
 + g
 + 1.278
 +
 +Methionine
 + g
 + 0.386
 +
 +Cystine
 + g
 + 0.224
 +
 +Phenylalanine
 + g
 + 0.613
 +
 +Tyrosine
 + g
 + 0.547
 +
 +Valine
 + g
 + 0.747
 +
 +Arginine
 + g
 + 1.248
 +
 +Histidine
 + g
 + 0.328
 +
 +Alanine
 + g
 + 1.034
 +
 +Aspartic acid
 + g
 + 1.650
 +
 +Glutamic acid
 + g
 + 2.326
 +
 +Glycine
 + g
 + 1.070
 +
 +Proline
 + g
 + 0.698
 +
 +Serine
 + g
 + 0.766
 +
 +Other
 +
 +
 +
 +Alcohol, ethyl
 + g
 + 0.0
 +
 +Caffeine
 + mg
 + 0
 +
 +Theobromine
 + mg
 + 0
 +
 +Carotene, beta
 + mcg
 + 0
 +
 +Carotene, alpha
 + mcg
 + 0
 +
 +Cryptoxanthin, beta
 + mcg
 + 0
 +
 +Lycopene
 + mcg
 + 0
 +
 +Lutein + zeaxanthin
 + mcg
 + 0

08:48 2007年11月10日的修订版本

abalone 鲍鱼［Holiotis gigantea］


Latin name : Haliotis spp. (Haliotis means sea ear, referring to the flattened shape of the shell)

Synonyms : Awabi (Japan), muttonfish (Australia), ormer (English Channel), paua (New Zealand), loco

Origin :Pacific coasts (California to Chile), Indo-Pacific coasts (Asia, Japan, Africa), English Channel, Mediterranean Sea

Description : A large, ear-shaped univalve mollusk with iridescent shell protecting body and foothlike adductor muscle with which it moves and cling to rocks. Abalone ranges from 5-25 cm in length and weighs up to 3 kg.

Edible parts : Only the adductor muscle is edible. The mild, sweet-flavoured white meat must be tenderized to soften the naturally tough, rubbery texture.

Sold as : Fresh steaks; frozen steaks (from Mexico); canned, either minced or cubed (from Japan); dried; salted; dried and shredded (called kaiho; from Japan); dried and powdered (called meiho; from Japan)

Best cooking : It is essential to gently tenderize the meat by with a rolling pin or mallet. Abalone can be eaten raw, cubed or cut into strips and prepared as a salad. It is often briefly sautéed in butter (20 to 30 seconds per side), or seasoned and lightly coated with flour and egg and pan-fried. Try to avoid overcooking, which toughens the meat.

Buying tips : Abalone is best purchased alive, with an adductor muscle that moves when touched. Choose small specimens that smell sweet rather than fishy. Refrigerate as soon as possible after purchase; cook within 24 hours.

Unopened canned abalone can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.

Nutritional value (based on the US nutrition database):

Beware : as with all fish and shellfish, the nutritional value varies among (sub)species, place of origin, freshness and size. The data below thus are provided as indication only.

Nutrient 

Units 
Value per

100 grams

Proximates


Water 

g 
74.56

Energy 

kcal 
105

Energy 

kj 
439

Protein 

g 
17.10

Total lipid (fat) 

g 
0.76

Ash 

g 
1.57

Carbohydrate, by difference 

g 
6.01

Fiber, total dietary 

g 
0.0

Sugars, total 

g 
0.00

Minerals


Calcium, Ca 

mg 
31

Iron, Fe 

mg 
3.19

Magnesium, Mg 

mg 
48

Phosphorus, P 

mg 
190

Potassium, K 

mg 
250

Sodium, Na 

mg 
301

Zinc, Zn 

mg 
0.82

Copper, Cu 

mg 
0.196

Manganese, Mn 

mg 
0.040

Selenium, Se 

mcg 
44.8

Vitamins


Vitamin C, total ascorbic acid 

mg 
2.0

Thiamin 

mg 
0.190

Riboflavin 

mg 
0.100

Niacin 

mg 
1.500

Pantothenic acid 

mg 
3.000

Vitamin B-6 

mg 
0.150

Folate, total 

mcg 
5

Folic acid 

mcg 
0

Folate, food 

mcg 
5

Folate, DFE 

mcg_DFE 
5

Vitamin B-12 

mcg 
0.73

Vitamin B-12, added 

mcg 
0.00

Vitamin A, IU 

IU 
7

Vitamin A, RAE 

mcg_RAE 
2

Retinol 

mcg 
2

Vitamin E (alpha-tocopherol) 

mg 
4.00

Vitamin E, added 

mg 
0.00

Vitamin K (phylloquinone) 

mcg 
23.0

Lipids


Fatty acids, total saturated 

g 
0.149

4:0 

g 
0.000

6:0 

g 
0.000

8:0 

g 
0.000

10:0 

g 
0.000

12:0 

g 
0.000

14:0 

g 
0.023

16:0 

g 
0.103

18:0 

g 
0.021

Fatty acids, total monounsaturated 

g 
0.107

16:1 undifferentiated 

g 
0.020

18:1 undifferentiated 

g 
0.087

20:1 

g 
0.000

22:1 undifferentiated 

g 
0.000

Fatty acids, total polyunsaturated 

g 
0.104

18:2 undifferentiated 

g 
0.007

18:3 undifferentiated 

g 
0.000

18:4 

g 
0.006

20:4 undifferentiated 

g 
0.000

20:5 n-3 

g 
0.049

22:5 n-3 

g 
0.041

22:6 n-3 

g 
0.000

Cholesterol 

mg 
85

Amino acids


Tryptophan 

g 
0.192

Threonine 

g 
0.736

Isoleucine 

g 
0.744

Leucine 

g 
1.204

Lysine 

g 
1.278

Methionine 

g 
0.386

Cystine 

g 
0.224

Phenylalanine 

g 
0.613

Tyrosine 

g 
0.547

Valine 

g 
0.747

Arginine 

g 
1.248

Histidine 

g 
0.328

Alanine 

g 
1.034

Aspartic acid 

g 
1.650

Glutamic acid 

g 
2.326

Glycine 

g 
1.070

Proline 

g 
0.698

Serine 

g 
0.766

Other


Alcohol, ethyl 

g 
0.0

Caffeine 

mg 
0

Theobromine 

mg 
0

Carotene, beta 

mcg 
0

Carotene, alpha 

mcg 
0

Cryptoxanthin, beta 

mcg 
0

Lycopene 

mcg 
0

Lutein + zeaxanthin 

mcg 
0
取自"http://www.foodbk.com/wiki/Abalone"
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