Nutrients, Calories, Benefits of Perch Stewed, 1-348

Published on: 01/06/2022

Calories in Perch Stewed, 1-348

Perch Stewed, 1-348 contains 109 kCal calories per 100g serving. The reference value of daily consumption of Perch Stewed, 1-348 for adults is 109 kCal.

The following foods have approximately equal amount of calories:

Minced Squirrel Meat (Alaska) (111kCal)
Moose (111kCal)
Goat (109kCal)
Bison, only meat (109kCal)
Bison, shoulder pulp, only meat (109kCal)
Edamame, boiled soybeans in pods, frozen, uncooked (109kCal)
Sukkotash (a mixture of corn and lima beans), boiled, with salt (111kCal)
Pigeon peas, unripe, boiled, with salt (111kCal)
Pigeon peas, unripe, boiled, without salt (111kCal)
Beans (fava beans), boiled, with salt (110kCal)

Proteins in Perch Stewed, 1-348

Perch Stewed, 1-348 contains 19.5 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Perch Stewed, 1-348

Perch Stewed, 1-348 contains 3.5 g fats per 100g serving. 3.5 g of fats are equal to 28 calories (kCal).

Vitamins and other nutrients in Perch Stewed, 1-348

Nutrient	Content	Reference
Calories	109kCal	109kCal
Proteins	19.5g	20g
Fats	3.5g	4g
Water	73.7g	74g
Ash	3.3g	3g
Vitamin A, RE	20mcg	20mcg
Retinol	0.02mg	0mg
Vitamin B1, thiamine	0.09mg	0mg
Vitamin B2, riboflavin	0.1mg	0mg
Vitamin C, ascorbic	1.1mg	1mg
Vitamin E, alpha tocopherol, TE	0.8mg	1mg
Vitamin PP, NE	4.9mg	5mg
Niacin	1.6mg	2mg
Potassium, K	251mg	251mg
Calcium, Ca	95mg	95mg
Magnesium, Mg	47mg	47mg
Sodium, Na	773mg	773mg
Phosphorus, P	169mg	169mg
Iron, Fe	1.2mg	1mg
Cholesterol	63mg	63mg
Saturated fatty acids	0.7g	1g

Nutrition Facts About Perch Stewed, 1-348

How To Cook Perch With Tomatoes - Recipe

Required products :

800 grams of perch fillet
1 teaspoon lemon juice
6 medium tomatoes
100 grams of bacon
4 tablespoons dry white wine
1 hard boiled egg
2 onions
100 grams of mayonnaise
3 tablespoons yogurt
4 teaspoons mustard

olives on request

oil
salt and ground black pepper to taste

Preparation :
Sprinkle the fish with lemon juice and add salt.
Cut 4 of the tomatoes into several pieces and add a little salt. Cut the other two tomatoes and remove the seeds.
Cut onion and bacon into small cubes.
Preheat oven to 200 degrees.
Pour a little oil in the dish in which you will prepare the dish, put in it the pieces of fillet and 4 tomatoes (not cleaned of seeds).
Melt the bacon, fry one onion in it and then add the peeled tomatoes and chopped olives.
Stir and pour the wine. Pour the sauce over the fish and place in the preheated oven for 10-15 minutes.
Finely chop the other onion and boiled egg, mix them with mayonnaise, yogurt and mustard. Serve the dish with the aromatic combination.
Enjoy your meal!

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