Skip to main content
1120 views
Download
Fish Sticks (Breaded and Pre-fried), Fried in Rapeseed Oil
1 / 1

Fish Sticks (Breaded and Pre-fried), Fried in Rapeseed Oil

g Rapeseed Oil Fried Rapeseed Oil Breaded Pan-Fried Fried
298 KCAL KCAL / 100g
16g Protein
18.6g Fat
16.6g Carbohydrates
Rapeseed Oil Fried Rapeseed Oil Breaded Pan-Fried Fried

Fish Sticks (Breaded and Pre-fried), Fried in Rapeseed Oil

298 KCAL / 100g
16g Protein
18.6g Fat
16.6g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alanine 0.9 g
Arginine 1 g
Ash 1.5 g
Aspartic acid 1.4 g
Calcium 11 mg
Carbohydrate 16.6 g
Carotene Beta 1 mg
Chloride 400 mg
Chlorine 670 mg
Cholesterol 51 mg
Chromium 0.01 µg
Copper 0.08 mg
Cysteine 0.15 g
Fat 18.6 g
Fatty monounsaturated 12 g
Fatty polyunsaturated 4.3 g
Fatty saturated 1.4 g
Fatty trans 0.2 g
Fiber 1.2 g
Fluoride 0.01 mg
Glutamic acid 2.2 g
Glycine 0.8 g
Histidine 0.3 g
Hydroxyproline 0.1 g
Iodine 97 µg
Iron 0.4 mg
Isoleucine 0.6 g
Leucine 1.1 g
Lysine 1.3 g
Magnesium 19 mg
Manganese 0.05 mg
Methionine 0.4 g
Molybdenum 0 µg
Natron 230 g
Omega 3 0.5 g
Omega 6 4.1 g
Phenylalanine 0.6 g
Phosphorus 140 mg
Potassium 220 mg
Proline 0.7 g
Protein 16 g
Protein Animal 16 g
Retinol 2 µg
Salt 0.6 g
Selenium 15 µg
Serine 0.6 g
Sodium 230 mg
Starch 12 g
Sugar 0.1 g
Sugar added 0.1 g
Sulfur 180 mg
Taurine 20 mg
Threonine 0.7 g
Tryptophan 0.2 g
Tyrosine 0.5 g
Valine 0.7 g
Vitamin A 2 µg
Vitamin ARE 2 µg
Vitamin B1 (Thiamin) 0.06 mg
Vitamin B12 (Cobalamin) 0.86 µg
Vitamin B2 (Riboflavin) 0.04 mg
Vitamin B3 (Niacin) 1.4 mg
Vitamin B4 (Choline) 60 mg
Vitamin B5 (Pantothenic acid) 0.25 mg
Vitamin B6 (Pyridoxine) 0.11 mg
Vitamin B7 (Biotin) 0.5 mg
Vitamin B9 (Folate) 7.4 µg
Vitamin C (Ascorbic acid) 0.5 mg
Vitamin D 0.8 µg
Vitamin E 1.2 mg
Vitamin K 280 µg
Water 48.1 g
Witamine B8 (Inositol) 10 mg
Zinc 0.5 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

The traditional culinary art of Japan: distinctive traits and regional classic dishes

To most of us, Japanese culinary culture is inextricably linked with the delicately prepared sushi, yet this nation harbors a far richer spectrum of flavors and cooking techniques. A typical meal in Japan is not merely rice served in a wooden bowl accompanied by green tea as an indispensable complement—it is, above all, a harmony of simplicity, seasonal ingredient selection, and meticulous attention to detail. Rice, serving as the foundation for most dishes, is not just a staple but also a cultural symbol deeply rooted in millennia-old traditions. What is particularly fascinating, however, is the immense culinary diversity across the archipelago’s regions. From the bold, aromatic soups of Hokkaido to the subtle flavors of Kyoto and the robust dishes of Okinawa, each prefecture boasts its own unique recipes, cooking methods, and local ingredients that have shaped its culinary identity for centuries. It is worth noting that Japanese cuisine is not merely a collection of dishes but also a philosophy that emphasizes balance among the five fundamental tastes: sweet, sour, salty, bitter, and umami. The latter, often overlooked in Western cuisines, plays a pivotal role here, lending depth and complexity to the dishes. Equally significant are the preparation methods—from raw *sashimi* to simmered *nimono* and deep-fried *tempura*—each demanding not only skill but also a profound understanding of the ingredients and their seasonal availability.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code