Pike perch: what is the value of dietary fish, what is its calorie content and cooking rules?

Pike perch is considered a fairly common fish in the eastern part of Europe. It is valuable for its white tender meat, which is full of beneficial properties and has low fat content. Belongs to the Okunev family and is a natural predator.

It is usually only found in warm, clear waters in the northern hemisphere. Outwardly, it is easy to recognize: a fish with an elongated body that has a swamp-green tint, its fins have spiky edges, and its jaw has powerful teeth that look more like fangs.

Pike perch is sold fresh, frozen, smoked and dried. The meat of this fish is often used in cooking, and caviar is often used in cosmetology.

How is pike perch fish useful, what is its calorie content (how many calories are fresh, fried, boiled, baked), what are the beneficial and dangerous properties of the fish, what are the benefits and harms of its caviar (punched, salted, lightly salted)? First things first!

Calorie content Boiled pike perch caviar. Chemical composition and nutritional value.

Nutritional value and chemical composition of “boiled pike-perch caviar”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	94.9 kcal	1684 kcal	5.6%	5.9%	1774 g
Squirrels	20.3 g	76 g	26.7%	28.1%	374 g
Fats	1.5 g	56 g	2.7%	2.8%	3733 g
Carbohydrates	0.1 g	219 g	219000 g

The energy value of boiled pike perch caviar is 94.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Beneficial features

Regular consumption of pike perch meat, due to its chemical composition, contributes to:

• normalization of metabolism;
• improving brain activity;
• increasing visual acuity;
• harmonious development of the child;
• normal functioning of the gastrointestinal tract;
• functioning of the endocrine system (adrenal glands, thyroid gland, insulin apparatus of the pancreas, gonads);
• stimulation of the immune system;
• decreased blood viscosity;
• hematopoietic processes;
• reducing blood glucose and cholesterol levels;
• restoration processes in tissues;
• improving the condition of skin, hair and nails.

There is little fat in pike perch, which makes it possible to prepare dietary dishes from it:

• for those losing weight;
• for diabetes mellitus;
• for diseases of the digestive system;
• during or after severe infectious diseases;
• for chronic kidney diseases.

The high content of natural antioxidants in combination with the minerals necessary for their action determines the antitumor effect of pike perch meat.

Pike perch, like any other fish, is a perishable product. Its meat spoils quickly because:

1. Pike perch is a skinny fish. Adipose tissue inhibits putrefactive processes. Since there is practically no fat in pike perch meat, putrefactive microflora quickly spreads through the connective tissue partitions throughout the muscles of the fish.
2. Pike perch meat contains a lot of water. Water is a favorable factor for the development of microorganisms.
3. There are no carbohydrates in pike perch. The lack of carbohydrates means that little lactic acid is produced during the spoilage process. As a result, the acidity of the meat of this fish has a neutral or slightly alkaline reaction, which promotes the development of microflora.

Pike perch is contraindicated in case of phenylketonuria - a hereditary fermentopathy in which the amino acid phenylalanine cannot be absorbed by people. Pike perch meat is rich in phenylalanine, so its consumption in case of phenylketonuria is fraught with toxic damage to the central nervous system.

Pike perch can be a source of toxic infections, parasitic worms (helminths), and pathogenic microorganisms that enter its meat from the water.

The most dangerous toxic infection that you can get from eating pike perch is botulism. Botulism is caused by botulinum toxin, a specific toxic substance produced by clostridia botulinum. Clostridia in pike perch are found in the form of cysts, from which they are released when the fish becomes ill, injured or dies.

For active reproduction of clostridia and their release of botulinum toxin, anaerobic conditions are required, which are created by improper salting, smoking, drying or preservation of fish. Mortality from botulism is high: with untimely administration of anti-botulinum serum, up to 60% of patients die. Death occurs due to paralysis of the respiratory muscles.

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The meat of freshwater fish, which includes pike perch, can become a source of 40 helminthic infestations. The most common of them include:

• wide tapeworm;
• cat fluke;
• Chinese fluke;
• hookworm;
• roundworm;
• anisakid;
• Trichinella.

The most common and dangerous worms found in pike perch include tapeworm and cat fluke.

Broad tapeworm enters the human body with pike perch meat or caviar, causing diphyllobothriasis. Several of these parasites can live in the intestines of one person at the same time. For a long time (often for several years), diphyllobothriasis is clinically manifested only by various kinds of ailments, to which a person may not pay attention.

• inhibit the hematopoietic function of the bone marrow;
• disrupt sensitivity in peripheral tissues;
• have hepato- and splenotoxic effects, as a result of which the liver and spleen increase in size;
• cause severe allergic reactions.

The cat fluke, the causative agent of opisthorchiasis, also enters the human body from fish meat. From the human intestine, the parasite penetrates the bile ducts and pancreatic ducts, where it attaches itself to their walls. During their life, flukes secrete toxic substances and also physically block the bile ducts, causing obstructive jaundice. Chronic opisthorchiasis can provoke the development of liver cancer.

In addition to pathogenic microorganisms, the water in which pike perch lives may contain harmful and dangerous substances (contaminants):

• salts of heavy metals;
• radionuclides;
• pesticides;
• fertilizers;
• carcinogens.

Living in polluted water bodies of pike perch leads to the accumulation of contaminants in its meat. Eating pike perch caught in such water is dangerous due to intoxication and poisoning.

Boiled pike perch, calorie content, recipe step by step with photos

How to cook boiled pike perch

Almost all types of fish are low-calorie. But sometimes there is a need to reduce the calorie content of fish to a minimum. To do this, the fish is either steamed or boiled. This is necessary when there is a need to adhere to a strict diet. In many sanatoriums, hospitals and other organizations where you need to monitor your diet, they serve boiled fish.

At first glance, you will think that boiled fish cannot be tasty, since it is devoid of grace, richness of taste, and aroma. But in fact, if you cook boiled fish correctly, adhering to a strict recipe, then you will eat such fish with pleasure.

Today you will learn how to properly cook pike perch. This is a river fish, rich in amino acids and beneficial vitamins and minerals. If you regularly eat boiled pike perch, you will be able to normalize some processes in your body. We are talking about metabolism, the nervous and digestive systems. So that you don’t get tired of constantly eating boiled fish, you can combine it with all kinds of side dishes, preferably with vegetables. This fish will appeal not only to you, but also to your family. It is especially useful for children to eat it.

How to choose pike perch for boiling? You will need a large fish, and it will not be difficult to find them, since walleyes are usually sold in large sizes. You will need to rinse and clean it thoroughly. You shouldn’t have any problems with cleaning, since pike perch has large scales that easily come off.

Clean the pike perch, add salt and place in cold water with 2 onions, parsley, celery, bay leaf and peppercorns. In addition to parsley, we recommend taking the root, which has a pleasant aroma during cooking. The fish will completely absorb this aroma and will taste less bland.

Place on high heat. There is no need to close the lid.

When it boils, move aside and simmer over low heat for 15 minutes. At the same time, constantly remove the scale.

Carefully transfer to a platter and serve with white base sauce, mushroom sauce or hollandaise sauce.

The fish is served with boiled potatoes and cauliflower.

Enjoy your meal!

You can also cook according to our recipe - perch in the oven

Possible danger and contraindications

This fish variety has few contraindications for use and inclusion in the diet:

• it should not be used by people suffering from individual intolerance to this product;
• It is prohibited for use by those who suffer from allergic reactions of food origin.

You should also not forget about basic safety rules: carefully inspect the product before purchasing, be sure to subject the product to sufficient heat treatment.

It is also believed that river varieties of fish are the main carriers of opisthorchiasis (these are flatworms that usually settle in the bodies of fish).

Fishermen say that this does not apply to predatory fish, but doctors have a different opinion about this. Buy fish from trusted people , and during cooking, subject it to thorough heat treatment to reduce the risk of infection.

Pike perch can also suffer from a kind of peptic ulcer. On the body of the fish you can see white tumors, which can reach up to 8-10 cm in diameter. The ulcers have a round shape. Such pike perch is dangerous for humans.

Usually, after detecting at least one sick individual in the waters of its habitat, disinfection is carried out to eliminate the risk of spreading the problem. But it is still worth inspecting each fish before purchasing and eating.

A few more facts about pike perch and the rules for preparing it in this video:

Recipe for boiled pike perch with vegetables. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Boiled pike perch with vegetables.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	80.9 kcal	1684 kcal	4.8%	5.9%	2082 g
Squirrels	17.7 g	76 g	23.3%	28.8%	429 g
Fats	1.1 g	56 g	2%	2.5%	5091 g
Water	82 g	2273 g	3.6%	4.4%	2772 g
Ash	0.6047 g	~
Vitamins
Vitamin A, RE	10.6 mcg	900 mcg	1.2%	1.5%	8491 g
Retinol	0.007 mg	~
Vitamin B1, thiamine	0.047 mg	1.5 mg	3.1%	3.8%	3191 g
Vitamin B2, riboflavin	0.07 mg	1.8 mg	3.9%	4.8%	2571 g
Vitamin B6, pyridoxine	0.201 mg	2 mg	10.1%	12.5%	995 g
Vitamin B9, folates	20.086 mcg	400 mcg	5%	6.2%	1991
Vitamin C, ascorbic acid	1.43 mg	90 mg	1.6%	2%	6294 g
Vitamin E, alpha tocopherol, TE	1.903 mg	15 mg	12.7%	15.7%	788 g
Vitamin RR, NE	5.3914 mg	20 mg	27%	33.4%	371 g
Niacin	1.48 mg	~
Macronutrients
Potassium, K	162.8 mg	2500 mg	6.5%	8%	1536 g
Calcium, Ca	26.27 mg	1000 mg	2.6%	3.2%	3807 g
Magnesium, Mg	16.91 mg	400 mg	4.2%	5.2%	2365 g
Sodium, Na	14.8 mg	1300 mg	1.1%	1.4%	8784 g
Sera, S	198.74 mg	1000 mg	19.9%	24.6%	503 g
Phosphorus, Ph	170.2 mg	800 mg	21.3%	26.3%	470 g
Chlorine, Cl	52.86 mg	2300 mg	2.3%	2.8%	4351 g
Microelements
Iron, Fe	0.365 mg	18 mg	2%	2.5%	4932 g
Yod, I	5.29 mcg	150 mcg	3.5%	4.3%	2836 g
Cobalt, Co	21.143 mcg	10 mcg	211.4%	261.3%	47 g
Manganese, Mn	0.0529 mg	2 mg	2.6%	3.2%	3781 g
Copper, Cu	116.29 mcg	1000 mcg	11.6%	14.3%	860 g
Molybdenum, Mo	4.229 mcg	70 mcg	6%	7.4%	1655 g
Nickel, Ni	6.343 mcg	~
Fluorine, F	31.71 mcg	4000 mcg	0.8%	1%	12614 g
Chromium, Cr	58.14 mcg	50 mcg	116.3%	143.8%	86 g
Zinc, Zn	0.74 mg	12 mg	6.2%	7.7%	1622 g
Essential amino acids
Arginine*	1.0889 g	~
Valin	1.036 g	~
Histidine*	0.4229 g	~
Isoleucine	0.9937 g	~
Leucine	1.48 g	~
Lysine	1.7126 g	~
Methionine	0.5603 g	~
Methionine + Cysteine	0.8351 g	~
Threonine	0.8351 g	~
Tryptophan	0.1903 g	~
Phenylalanine	0.7189 g	~
Phenylalanine+Tyrosine	1.2474 g	~
Nonessential amino acids
Alanin	1.3743 g	~
Aspartic acid	1.7126 g	~
Glycine	1.0677 g	~
Glutamic acid	2.4737 g	~
Proline	1.184 g	~
Serin	0.6026 g	~
Tyrosine	0.5286 g	~
Cysteine	0.2749 g	~
Sterols (sterols)
Cholesterol	63.43 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	0.2 g	max 18.7 g
14:0 Miristinovaya	0.0211 g	~
16:0 Palmitinaya	0.1903 g	~
17:0 Margarine	0.0106 g	~
18:0 Stearic	0.0423 g	~
Monounsaturated fatty acids	0.3911 g	min 16.8 g	2.3%	2.8%
16:1 Palmitoleic	0.0846 g	~
18:1 Oleic (omega-9)	0.2643 g	~
20:1 Gadoleic (omega-9)	0.0317 g	~
22:1 Erucic (omega-9)	0.0106 g	~
Polyunsaturated fatty acids	0.1374 g	from 11.2 to 20.6 g	1.2%	1.5%
18:2 Linolevaya	0.0211 g	~
18:3 Linolenic	0.0106 g	~
20:4 Arachidonic	0.0211 g	~
20:5 Eicosapentaenoic acid (EPA), Omega-3	0.0211 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	13.7%
22:5 Docosapentaenoic acid (DPA), Omega-3	0.0211 g	~
22:6 Docosahexaenoic acid (DHA), Omega-3	0.0423 g	~

The energy value of boiled pike perch with vegetables is 80.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How best to store

It is better to cook fresh or chilled fish immediately after purchase. If you need to store it for some time, then you need to do this in the refrigerator or freezer. Before storage, it is imperative to gut the carcass, clean, rinse and dry. Place the fish in a container, sprinkle with a little salt and cover with cling film.

Pike perch can be stored:

• in the refrigerator at a temperature of 4°C - no more than 48 hours;
• in the freezer at a temperature of -5°C – no more than 2 weeks;
• in the freezer at a temperature of -18°C – no more than six months.

Freshwater fish usually smell like mud. Before preparing pike perch dishes, you need to get rid of this unpleasant odor. To do this, you should gut, clean, wash the carcass and place it in a container in which it fits entirely. After this, you can use one of the following methods:

1. Squeeze lemon juice and dilute it with water in a 1:1 ratio. Pour the lemon solution over the inside and outside of the carcass, and place the lemon peels on top. Cover the container with cling film and put it in the refrigerator for a couple of hours.
2. Dissolve one glass of coarse table salt in a three-liter jar of water. Pour this salt solution over the fish and leave it covered in film in the refrigerator for 30 minutes.
3. In a two-liter container, dilute two tablespoons of table vinegar, add a tablespoon of salt, peppercorns, and bay leaf. Pour this marinade over the pike perch carcass, cover with film and refrigerate for 1 hour.

Recipe for pike perch in Korean. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Korean-style pike perch.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	81.9 kcal	1684 kcal	4.9%	6%	2056 g
Squirrels	11.1 g	76 g	14.6%	17.8%	685 g
Fats	0.7 g	56 g	1.3%	1.6%	8000 g
Carbohydrates	7.7 g	219 g	3.5%	4.3%	2844 g
Alimentary fiber	0.8 g	20 g	4%	4.9%	2500 g
Water	75 g	2273 g	3.3%	4%	3031 g
Vitamins
Vitamin A, RE	25.3 mcg	900 mcg	2.8%	3.4%	3557 g
beta carotene	0.127 mg	5 mg	2.5%	3.1%	3937 g
Vitamin B1, thiamine	0.063 mg	1.5 mg	4.2%	5.1%	2381 g
Vitamin B2, riboflavin	0.07 mg	1.8 mg	3.9%	4.8%	2571 g
Vitamin B4, choline	0.39 mg	500 mg	0.1%	0.1%	128205 g
Vitamin B5, pantothenic	0.042 mg	5 mg	0.8%	1%	11905 g
Vitamin B6, pyridoxine	0.148 mg	2 mg	7.4%	9%	1351 g
Vitamin B9, folates	14.283 mcg	400 mcg	3.6%	4.4%	2801 g
Vitamin C, ascorbic acid	5.69 mg	90 mg	6.3%	7.7%	1582 g
Vitamin E, alpha tocopherol, TE	1.14 mg	15 mg	7.6%	9.3%	1316 g
Vitamin H, biotin	0.198 mcg	50 mcg	0.4%	0.5%	25253 g
Vitamin K, phylloquinone	16.2 mcg	120 mcg	13.5%	16.5%	741 g
Vitamin RR, NE	3.1099 mg	20 mg	15.5%	18.9%	643 g
Macronutrients
Potassium, K	221.59 mg	2500 mg	8.9%	10.9%	1128 g
Calcium, Ca	37.04 mg	1000 mg	3.7%	4.5%	2700 g
Magnesium, Mg	20.88 mg	400 mg	5.2%	6.3%	1916
Sodium, Na	499.2 mg	1300 mg	38.4%	46.9%	260 g
Sera, S	122.43 mg	1000 mg	12.2%	14.9%	817 g
Phosphorus, Ph	149.1 mg	800 mg	18.6%	22.7%	537 g
Chlorine, Cl	488.28 mg	2300 mg	21.2%	25.9%	471 g
Microelements
Bor, B	52 mcg	~
Vanadium, V	4.68 mcg	~
Iron, Fe	0.626 mg	18 mg	3.5%	4.3%	2875 g
Yod, I	3.79 mcg	150 mcg	2.5%	3.1%	3958 g
Cobalt, Co	12.698 mcg	10 mcg	127%	155.1%	79 g
Manganese, Mn	0.1033 mg	2 mg	5.2%	6.3%	1936
Copper, Cu	92.18 mcg	1000 mcg	9.2%	11.2%	1085 g
Molybdenum, Mo	4.045 mcg	70 mcg	5.8%	7.1%	1731
Selenium, Se	0.193 mcg	55 mcg	0.4%	0.5%	28497 g
Fluorine, F	26.21 mcg	4000 mcg	0.7%	0.9%	15261 g
Chromium, Cr	31.76 mcg	50 mcg	63.5%	77.5%	157 g
Zinc, Zn	0.6322 mg	12 mg	5.3%	6.5%	1898
Sterols (sterols)
Cholesterol	34 mg	max 300 mg

The energy value of Korean pike perch is 81.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to choose

You can catch pike perch yourself while fishing, buy it in a store or at the market. In the retail chain it can be found fresh, chilled or frozen.

To choose the right fresh or chilled pike perch, you must adhere to some rules when choosing it:

1. You can only buy fish in specialized stores, supermarkets or official markets. This way you can be sure that the pike perch has passed a veterinary and sanitary examination.
2. If possible, you should buy live fish from an aquarium. If this is not possible, you only need to buy whole fish.
3. We need to inspect the carcass. There should be no stains, mucus, or wounds unusual for pike perch on its surface. Pike perch scales should be clean and shiny. The fish's eyes should be clear and protruding.
4. You should definitely look at the gills. They should be red and shiny.
5. Then you need to smell the fish. It shouldn't smell bad. Only a slight smell of mud is acceptable. A strong fishy smell is a sign of spoilage.
6. After inspection, you need to press on the fish carcass. On fresh fish, the hole quickly levels out after pressing.

Frozen pike perch is rarely sold whole. Most often, already filleted meat is frozen. To buy high-quality frozen pike perch fillets, you should:

1. Study the label. It should contain information about the manufacturer, weight, date of catch and freezing. If the fillet is glazed, the water content (as a percentage of weight) must be indicated on the packaging.
2. Inspect the packaging. The fillet must be sealed. If the integrity of the packaging is damaged, you should refuse the purchase.
3. Assess the color of the fillet. It should be white. Yellowness is a sign of repeated freezing or age of the fish.
4. The glaze should cover the entire product, and the fillet should be visible through it. If the glaze layer is too thick, this may indicate improper storage of the product or dishonesty of the manufacturer.

Recipe Jellied fish (pike perch). Calorie, chemical composition and nutritional value.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	68.1 kcal	1684 kcal	4%	5.9%	2473 g
Squirrels	12.6 g	76 g	16.6%	24.4%	603 g
Fats	1.4 g	56 g	2.5%	3.7%	4000 g
Carbohydrates	1.2 g	219 g	0.5%	0.7%	18250 g
Alimentary fiber	0.5 g	20 g	2.5%	3.7%	4000 g
Water	100.2 g	2273 g	4.4%	6.5%	2268 g
Ash	0.579 g	~
Vitamins
Vitamin A, RE	120.2 mcg	900 mcg	13.4%	19.7%	749 g
Retinol	0.014 mg	~
beta carotene	0.634 mg	5 mg	12.7%	18.6%	789 g
Lutein + Zeaxanthin	0.154 mcg	~
Vitamin B1, thiamine	0.036 mg	1.5 mg	2.4%	3.5%	4167 g
Vitamin B2, riboflavin	0.059 mg	1.8 mg	3.3%	4.8%	3051 g
Vitamin B4, choline	11.96 mg	500 mg	2.4%	3.5%	4181 g
Vitamin B5, pantothenic	0.071 mg	5 mg	1.4%	2.1%	7042 g
Vitamin B6, pyridoxine	0.072 mg	2 mg	3.6%	5.3%	2778 g
Vitamin B9, folates	7.031 mcg	400 mcg	1.8%	2.6%	5689 g
Vitamin B12, cobalamin	0.024 mcg	3 mcg	0.8%	1.2%	12500 g
Vitamin C, ascorbic acid	1.86 mg	90 mg	2.1%	3.1%	4839 g
Vitamin D, calciferol	0.103 mcg	10 mcg	1%	1.5%	9709 g
Vitamin E, alpha tocopherol, TE	0.568 mg	15 mg	3.8%	5.6%	2641 g
Vitamin H, biotin	1.022 mcg	50 mcg	2%	2.9%	4892 g
Vitamin RR, NE	2.7555 mg	20 mg	13.8%	20.3%	726 g
Niacin	0.655 mg	~
Macronutrients
Potassium, K	107.34 mg	2500 mg	4.3%	6.3%	2329 g
Calcium, Ca	28.67 mg	1000 mg	2.9%	4.3%	3488 g
Silicon, Si	0.641 mg	30 mg	2.1%	3.1%	4680 g
Magnesium, Mg	12.44 mg	400 mg	3.1%	4.6%	3215 g
Sodium, Na	35.82 mg	1300 mg	2.8%	4.1%	3629 g
Sera, S	62.96 mg	1000 mg	6.3%	9.3%	1588 g
Phosphorus, Ph	86.9 mg	800 mg	10.9%	16%	921 g
Chlorine, Cl	51.05 mg	2300 mg	2.2%	3.2%	4505 g
Microelements
Aluminium, Al	1.7 mcg	~
Bor, B	6.1 mcg	~
Vanadium, V	1.16 mcg	~
Iron, Fe	0.374 mg	18 mg	2.1%	3.1%	4813 g
Yod, I	2.39 mcg	150 mcg	1.6%	2.3%	6276 g
Cobalt, Co	6.225 mcg	10 mcg	62.3%	91.5%	161 g
Manganese, Mn	0.0344 mg	2 mg	1.7%	2.5%	5814 g
Copper, Cu	72.68 mcg	1000 mcg	7.3%	10.7%	1376 g
Molybdenum, Mo	2.726 mcg	70 mcg	3.9%	5.7%	2568 g
Nickel, Ni	2.718 mcg	~
Rubidium, Rb	2.1 mcg	~
Selenium, Se	1.598 mcg	55 mcg	2.9%	4.3%	3442 g
Fluorine, F	85.72 mcg	4000 mcg	2.1%	3.1%	4666 g
Chromium, Cr	25.3 mcg	50 mcg	50.6%	74.3%	198 g
Zinc, Zn	0.4152 mg	12 mg	3.5%	5.1%	2890 g
Digestible carbohydrates
Starch and dextrins	0.207 g	~
Mono- and disaccharides (sugars)	0.8 g	max 100 g
Glucose (dextrose)	0.084 g	~
Sucrose	0.042 g	~
Fructose	0.055 g	~
Essential amino acids
Arginine*	0.444 g	~
Valin	0.32 g	~
Histidine*	0.138 g	~
Isoleucine	0.296 g	~
Leucine	0.456 g	~
Lysine	0.545 g	~
Methionine	0.154 g	~
Methionine + Cysteine	0.229 g	~
Threonine	0.257 g	~
Tryptophan	0.054 g	~
Phenylalanine	0.23 g	~
Phenylalanine+Tyrosine	0.381 g	~
Nonessential amino acids
Alanin	0.5 g	~
Aspartic acid	0.564 g	~
Glycine	0.658 g	~
Glutamic acid	0.858 g	~
Proline	0.588 g	~
Serin	0.218 g	~
Tyrosine	0.153 g	~
Cysteine	0.076 g	~
Sterols (sterols)
Cholesterol	43.5 mg	max 300 mg
Phytosterols	0.692 mg	~
Saturated fatty acids
Saturated fatty acids	0.2 g	max 18.7 g
14:0 Miristinovaya	0.006 g	~
16:0 Palmitinaya	0.052 g	~
17:0 Margarine	0.003 g	~
18:0 Stearic	0.011 g	~
Monounsaturated fatty acids	0.105 g	min 16.8 g	0.6%	0.9%
16:1 Palmitoleic	0.023 g	~
18:1 Oleic (omega-9)	0.072 g	~
20:1 Gadoleic (omega-9)	0.008 g	~
22:1 Erucic (omega-9)	0.003 g	~
Polyunsaturated fatty acids	0.039 g	from 11.2 to 20.6 g	0.3%	0.4%
18:2 Linolevaya	0.008 g	~
18:3 Linolenic	0.003 g	~
20:4 Arachidonic	0.006 g	~
20:5 Eicosapentaenoic acid (EPA), Omega-3	0.006 g	~
22:5 Docosapentaenoic acid (DPA), Omega-3	0.006 g	~
22:6 Docosahexaenoic acid (DHA), Omega-3	0.011 g	~

Recipe for pike perch broth. Calorie, chemical composition and nutritional value.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	14.6 kcal	1684 kcal	0.9%	6.2%	11534 g
Squirrels	3 g	76 g	3.9%	26.7%	2533 g
Fats	0.2 g	56 g	0.4%	2.7%	28000 g
Carbohydrates	0.2 g	219 g	0.1%	0.7%	109500 g
Alimentary fiber	0.1 g	20 g	0.5%	3.4%	20000 g
Water	96.3 g	2273 g	4.2%	28.8%	2360 g
Ash	0.255 g	~
Vitamins
Vitamin A, RE	24.2 mcg	900 mcg	2.7%	18.5%	3719 g
Retinol	0.002 mg	~
alpha carotene	0.223 mcg	~
beta carotene	0.147 mg	5 mg	2.9%	19.9%	3401 g
beta Cryptoxanthin	1.25 mcg	~
Lutein + Zeaxanthin	5.353 mcg	~
Vitamin B1, thiamine	0.014 mg	1.5 mg	0.9%	6.2%	10714 g
Vitamin B2, riboflavin	0.021 mg	1.8 mg	1.2%	8.2%	8571 g
Vitamin B4, choline	0.38 mg	500 mg	0.1%	0.7%	131579 g
Vitamin B5, pantothenic	0.126 mg	5 mg	2.5%	17.1%	3968 g
Vitamin B6, pyridoxine	0.036 mg	2 mg	1.8%	12.3%	5556 g
Vitamin B9, folates	5.145 mcg	400 mcg	1.3%	8.9%	7775 g
Vitamin B12, cobalamin	0.317 mcg	3 mcg	10.6%	72.6%	946 g
Vitamin C, ascorbic acid	3.49 mg	90 mg	3.9%	26.7%	2579 g
Vitamin E, alpha tocopherol, TE	0.346 mg	15 mg	2.3%	15.8%	4335 g
Vitamin H, biotin	0.019 mcg	50 mcg	263158 g
Vitamin K, phylloquinone	24.7 mcg	120 mcg	20.6%	141.1%	486 g
Vitamin RR, NE	0.8495 mg	20 mg	4.2%	28.8%	2354 g
Niacin	0.333 mg	~
Macronutrients
Potassium, K	62.76 mg	2500 mg	2.5%	17.1%	3983 g
Calcium, Ca	15.23 mg	1000 mg	1.5%	10.3%	6566 g
Silicon, Si	0.257 mg	30 mg	0.9%	6.2%	11673 g
Magnesium, Mg	6.63 mg	400 mg	1.7%	11.6%	6033 g
Sodium, Na	7.36 mg	1300 mg	0.6%	4.1%	17663 g
Sera, S	31.47 mg	1000 mg	3.1%	21.2%	3178 g
Phosphorus, Ph	38.8 mg	800 mg	4.9%	33.6%	2062 g
Chlorine, Cl	12.05 mg	2300 mg	0.5%	3.4%	19087
Microelements
Aluminium, Al	11.5 mcg	~
Bor, B	3.7 mcg	~
Vanadium, V	0.5 mcg	~
Iron, Fe	0.137 mg	18 mg	0.8%	5.5%	13139 g
Yod, I	0.88 mcg	150 mcg	0.6%	4.1%	17045 g
Cobalt, Co	3.327 mcg	10 mcg	33.3%	228.1%	301 g
Lithium, Li	0.347 mcg	~
Manganese, Mn	0.0241 mg	2 mg	1.2%	8.2%	8299 g
Copper, Cu	23.19 mcg	1000 mcg	2.3%	15.8%	4312 g
Molybdenum, Mo	2.249 mcg	70 mcg	3.2%	21.9%	3112 g
Nickel, Ni	1.138 mcg	~
Rubidium, Rb	6.2 mcg	~
Selenium, Se	2.026 mcg	55 mcg	3.7%	25.3%	2715 g
Strontium, Sr	1.08 mcg	~
Fluorine, F	89.02 mcg	4000 mcg	2.2%	15.1%	4493 g
Chromium, Cr	8.96 mcg	50 mcg	17.9%	122.6%	558 g
Zinc, Zn	0.1366 mg	12 mg	1.1%	7.5%	8785 g
Digestible carbohydrates
Starch and dextrins	0.017 g	~
Mono- and disaccharides (sugars)	0.2 g	max 100 g
Essential amino acids
Arginine*	0.163 g	~
Valin	0.155 g	~
Histidine*	0.063 g	~
Isoleucine	0.149 g	~
Leucine	0.222 g	~
Lysine	0.257 g	~
Methionine	0.084 g	~
Methionine + Cysteine	0.125 g	~
Threonine	0.125 g	~
Tryptophan	0.029 g	~
Phenylalanine	0.108 g	~
Phenylalanine+Tyrosine	0.187 g	~
Nonessential amino acids
Alanin	0.206 g	~
Aspartic acid	0.257 g	~
Glycine	0.16 g	~
Glutamic acid	0.371 g	~
Proline	0.177 g	~
Serin	0.09 g	~
Tyrosine	0.079 g	~
Cysteine	0.041 g	~
Sterols (sterols)
Cholesterol	9.5 mg	max 300 mg
Phytosterols	0.031 mg	~
Stigmasterol	0.019 mg	~
beta sitosterol	0.012 mg	~
Saturated fatty acids
14:0 Miristinovaya	0.003 g	~
16:0 Palmitinaya	0.029 g	~
17:0 Margarine	0.002 g	~
18:0 Stearic	0.006 g	~
Monounsaturated fatty acids	0.06 g	min 16.8 g	0.4%	2.7%
16:1 Palmitoleic	0.013 g	~
18:1 Oleic (omega-9)	0.041 g	~
20:1 Gadoleic (omega-9)	0.005 g	~
22:1 Erucic (omega-9)	0.002 g	~
Polyunsaturated fatty acids	0.021 g	from 11.2 to 20.6 g	0.2%	1.4%
18:2 Linolevaya	0.003 g	~
18:3 Linolenic	0.002 g	~
20:4 Arachidonic	0.003 g	~
20:5 Eicosapentaenoic acid (EPA), Omega-3	0.003 g	~
22:5 Docosapentaenoic acid (DPA), Omega-3	0.003 g	~
22:6 Docosahexaenoic acid (DHA), Omega-3	0.006 g	~

Boiled pike perch calories per 100 grams

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Calorie content of pike perch depending on preparation

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Exceeding the norm of the energy component of food is common, and fish in the diet helps reduce calories. Here pike perch is just a godsend: it contains only 84 kcal per 100 grams of raw product. Cooking changes everything.

Energy value of the prepared dish:

How to increase your fish catch?

Over 7 years of active fishing, I have found dozens of ways to improve the bite. Here are the most effective ones:

• Bite activator . This pheromone additive attracts fish most strongly in cold and warm water. Discussion of the bite activator “Hungry Fish”.
• Increased gear sensitivity. Read the appropriate manuals for your specific type of gear.
• Pheromone -based lures .

1. Pike perch baked on fire or in foil. The indicator is minimal - 86 kcal per 100 g. The ratio of nutrients, “authentic” taste and smell of the product are also preserved here.
2. Fried pike perch. The crispy fillet exudes an incredible aroma, but the calorie content doubles - up to 176-190 kcal. This method is contraindicated for weight loss.
3. Boiled or steamed pike perch. Calorie content is 86-96 kcal per 100g. ready dish. Nutritional value and taste depend on technology. During rapid boiling, part of the BJU goes into the broth (including fats), the structure of the fish is loose. The result will be excellent fish soup, but for second courses it is better to steam it.
4. Smoked pike perch (hot/cold method). Smoking increases the calorie content slightly - within 90 kcal, but such fish cannot be classified as dietary products. The abundance of salt loads the kidneys, causing the development of hypertension and heart disease.

In case of gastrointestinal pathologies or tumor processes, fish should not be fried in oil. In therapeutic and dietary nutrition, cooking, steaming, and baking in foil are ideal.

Choosing a good product

Usually, when choosing any seafood, pay attention to the obvious external signs of product quality:

Composition of zander

Pike perch is a healthy dietary product from which many dishes can be prepared. The fish is baked in the oven, fried, boiled, and prepared into soups and aspics. One of the features of this protein-rich product is its ease of digestibility. To make it easier to obtain information about calorie content, use the abbreviation KBZHU, which stands for as follows:

• K - calories;
• B - proteins;
• F - fats;
• U - carbohydrates.

Depending on the method of preparation, the KBZHU per 100 grams of pike perch is:

• raw: 84 Kcal; 18.5 g protein; 1.0 g fat and 75.0 g unsaturated fatty acids;
• fried: 185.9 kcal, 16.8 g protein; 5.3 g fat; 2.5 g carbohydrates;
• dried: 84.0 Kcal; 18.0 g protein; 1.0 g fat; 0 g carbohydrates;
• boiled: 94.9 Kcal; 20.3 g protein; 1.5 g fat; 0.1 g carbohydrates;
• baked: 91.6 Kcal; 15.5 g protein; 3.8 g fat; 0.6 g carbohydrates.

General information

Pike perch is difficult to confuse with other fish.
Its body is long, elongated, its head is elongated, and its jaws have many large teeth. The body has a greenish-gray color, on which dark transverse stripes are clearly visible, the abdomen is silvery. On the back of this fish there are two fins with hard rays that end in sharp spines. The shell of the pike perch's eyes is orange. Pike perch lives in deep water in clean fresh waters with a clay or sandy bottom and a coastal zone overgrown with vegetation. It feeds mainly on small fish of low value, sometimes the remains of frogs and crayfish shells are found in its stomach.

https://www.youtube.com/watch?v=ytcopyrightru

Over the course of a year, pike perch gains up to one kilogram in weight, and over its entire life - up to 15-20 kg, reaching a length of up to one meter. Mature females are very fertile: during the spawning period they lay up to a million eggs. The male protects the offspring. Knowing this, many species of fish lay their eggs in pike perch nests.