Fish roe (caviar), red
The majority of nutrients were derived from a composite of 6 samples of red-coloured caviar purchased from Adelaide in 1986. Total measured nitrogen reduced by 12% to account for purine nitrogen in calculation of protein content. Folates and iodine were borrowed from the Danish tables, record 0118, Caviar, danish (roe, lump-sucker). Fibre was imputed. Note low sum of proximates - data should be used with caution.
Seafood and Seafood Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.18 |
| Omega-3 | 0.1 |
| Protein | 0.1 |
| Total Fat | 8.2 |
| Total Fructose | 0.0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Seafood and Seafood Products
Crustacea And Molluscs, Processed Fish
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”http://davidgillespie.org/product/fish-roe-caviar-red/?redir=/product_list” description=”Fish roe (caviar), red”][/sharing]
