Monk fish (Lophius piscatorius)
Monkfish lives on the ocean bottom in deep water, within the sand or mud
found on the bottom.
It's captured in the North-east Atlantic and from its arrival to port it's
immediately processed
and packed to guarantee the maximum freshness. ender offers fresh and frozen
monkfish (whole or tails).
Monkfish (Lophius piscatorius) is a lower-fat and low-calories white
fish, with high biological value proteins.
It's an excellent source of most essential amino acids and B-group vitamins keeping
the nervous system healthy,
increasing growth and digestion of carbohydrates and preventing placenta or birth
defects for pregnant women.
It also contains several minerals as iron (can help prevent anaemia),
magnesium (can help increase immunity and muscular work),
phosphorous (found in bones and teeth, can help improve muscular and nervous work)
and potassium
(can help improve the cell osmotic balance). It's a recommended food for a healthy,
balanced diet.
| Proteins | 15,8 g. |
| Fat |
0,1 g composed by: - Omega 3 (n-3): 0.02 g. |
| Carbohydrates | 0,0 g. |
| Vitamins |
Thiamine: 0,03 mg. Riboflavin: 0,06 mg. Niacin: 4,9 mg. B6: 0,2 mg. Folic acid: 12 µg. B12: 0,8 µg. A: 80 µg. D: 1 µg. E: 0,5 mg. |
| Minerals |
Calcium: 5 mg. Iron: 0,03 mg. Magnesium: 19 mg. |
|
* quantity per 100 gr of boneless monk fish
Source: Norwegian Seafood Council |
|