Main Ref. |
Ersoy, B. and A. Özeren, 2009. The effect of cooking methods on mineral and vitamin contents of African catfish. Food Chemistry 115(2):419-422. |
Sample Form | muscle |
Sample Preparation Form |
wet |
Environment | freshwater |
Feeding Path | pelagic |
Feeding Path Level | species |
Nutrient (wet weight) |
Value |
Variance |
Sample Size |
Calcium (mg/100g) |
4.010 |
0.008 |
3 |
Iron (mg/100g) |
1.200 |
0.043 |
3 |
Protein (g/100g) |
16.2 |
0.7 |
3 |
Vitamin A (μg/100g) |
181.000 |
0.500 |
3 |
Zinc (mg/100g) |
0.348 |
0.016 |
3 |