Nutritional Value of Puffer Fish

Besides its exceptionally fresh flavor, puffer fish also has a lot of little-known nutritional value and health effects. It is rich in protein, vitamins, amino acids, unsaturated fatty acids, trace elements, etc. In particular, the glutamic acid content in the edible parts is the highest in fish.

Research shows that: puffer fish is rich in protein (17.71% of farmed, wild 18.75 than the general fish higher than 2-3%); also contains 17 kinds of amino acids and taurine (see Table I), fish protein, collagen; and rich in trace elements such as selenium, zinc, selenium content of 41.25 micrograms of selenium in the muscle of the fish is the group of selenium 15.19 micrograms of selenium content/100 g, 2.7 times, zinc, zinc and other elements, the muscle of selenium content of 15.19 micrograms of selenium, zinc, zinc and other elements. Its muscle selenium content of 41.25 micrograms/100 grams is 2.7 times more than the selenium content of 15.19 micrograms/100 grams of the groupers, and its zinc content of 3.65 milligrams/100 grams is 1.58 times more than that of the groupers with 2.31 milligrams/100 grams. As for puffer fish skin, the protein content and selenium and zinc content were even higher.

Protein content of 23.7% is about 5% higher than that of general fish. The selenium content of left glazed winter is 63.78 mcg/g, and the zinc content of 12.15 mg/100g is 4.2 times and 5.28 times that of selenium and zinc content of groupers, respectively. Its unsaturated fatty acid content of more than 20%, of which DHA (platinum brain) accounted for 15.36%, EPA (brain gold) for 6.19%; 0.26 grams of carbohydrates, total calories 95.70kcal (1 cal = 4.18); vitamin A104 units, vitamin B1110 micrograms, vitamin B2100 micrograms, vitamin B32.5 mg, glutamic acid content is the highest among fish. The fat content is only 0.26 grams.