Abalone
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Nutritional value (based on the US nutrition database): | 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. | + | 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 | + |
08:49 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.