Nutrients, Calories, Benefits of Pollock, Alaska

Published on: 01/06/2022

Calories in Pollock, Alaska

Pollock, Alaska contains 76 kCal calories per 100g serving. The reference value of daily consumption of Pollock, Alaska for adults is 76 kCal.

The following foods have approximately equal amount of calories:

Lamb's kidneys (77kCal)
Beans black eye (cow peas, Chinese cowpea), ripe, canned (77kCal)
White Navy beans, sprouted, boiled with salt (78kCal)
White Navy beans, sprouted, cooked without salt (78kCal)
Tofu, raw, plain, 8% protein, cooked with calcium sulfate (76kCal)
Tofu, flesh, cooked with calcium sulphate and magnesium chloride (nigari) (78kCal)
Tofu, okara (soybean cake) (76kCal)
Sukkotash (a mixture of corn and lima beans), with crushed corn grains, canned (77kCal)
Winged beans (asparagus peas, square peas), leaves, raw (74kCal)
Green peas, frozen, boiled, with salt (78kCal)

Proteins in Pollock, Alaska

Pollock, Alaska contains 17.17 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 Pollock, Alaska

Pollock, Alaska contains 0.82 g fats per 100g serving. 0.82 g of fats are equal to 6.56 calories (kCal).

Vitamins and other nutrients in Pollock, Alaska

Nutrient	Content	Reference
Calories	76kCal	76kCal
Proteins	17.17g	17g
Fats	0.82g	1g
Water	81.99g	82g
Ash	1.34g	1g
Potassium, K	331mg	331mg
Calcium, Ca	12mg	12mg
Magnesium, Mg	34mg	34mg
Sodium, Na	159mg	159mg
Sera, S	171.7mg	172mg
Phosphorus, P	190mg	190mg
Iron, Fe	0.27mg	0mg
Manganese, Mn	0.011mg	0mg
Copper, Cu	41mcg	41mcg
Zinc, Zn	0.4mg	0mg
Cholesterol	61mg	61mg
Trans fats	0.003g	0g
monounsaturated trans fats	0.003g	0g
Saturated fatty acids	0.148g	0g
14: 0 Myristinova	0.009g	0g
15: 0 Pentadecane	0.001g	0g
16: 0 Palmitic	0.117g	0g
18: 0 Stearin	0.021g	0g
Monounsaturated fatty acids	0.095g	0g
16: 1 Palmitoleic	0.008g	0g
16: 1 cis	0.008g	0g
18: 1 Olein (omega-9)	0.056g	0g
18: 1 cis	0.053g	0g
18: 1 trans	0.003g	0g
20: 1 Gadolein (omega-9)	0.027g	0g
22: 1 Eruga (omega-9)	0.002g	0g
22: 1 cis	0.002g	0g
24: 1 Nervous, cis (omega-9)	0.002g	0g
Polyunsaturated fatty acids	0.261g	0g
18: 2 Linoleum	0.009g	0g
18: 2 Omega-6, cis, cis	0.009g	0g
18: 4 Steroid Omega-3	0.002g	0g
20: 3 Eicosatriene	0.002g	0g
20: 3 Omega-6	0.002g	0g
20: 4 Arachidon	0.004g	0g
20: 5 Eicosapentaenoic (EPA), Omega-3	0.075g	0g
Omega-3 fatty acids	0.246g	0g
22: 5 Docosapentaenoic (DPC), Omega-3	0.009g	0g
22: 6 Docosahexaenoic (DHA), Omega-3	0.16g	0g
Omega-6 fatty acids	0.015g	0g

Nutrition Facts About Pollock, Alaska

How To Cook Alaska Ice Cream Cake - Recipe

Necessary products:

for strawberry ice cream

250 milliliters of whipping cream
150 grams of creamy condensed milk
100 grams of liquid white chocolate
100 grams of chopped fresh strawberries

for banana ice cream

250 milliliters of whipping cream
150 grams of condensed creamy milk
2 mashed bananas

for the cream layer

150 milliliters of whipping cream
4 broken proteins
1 teaspoon sugar

for swamps

2 teaspoons flour
4 eggs
100 grams of sugar
1 tablespoon natural cocoa
10 grams of baking powder
pinch of salt
50 grams of melted butter

Method of preparation:

First make the ice cream, for this purpose prepare a large glass bowl and cover it with enough stretch foil so that it stays out of the dish. Whip the cream, add the condensed milk, chocolate and strawberries.

Stir until smooth and pour the mixture into the bowl. Cool for 30 minutes, during which time prepare the banana ice cream. In another bowl, beat the cream, milk and bananas. Pour them over the strawberry layer and lightly smooth.

Beat the egg whites with the sugar, add the cream and beat until thick. Cover both types of ice cream with part of it, wrap the edges of the foil and freeze for 4-5 hours. Make marshmallows by mixing eggs with sugar and beating them, then add the butter.

Put the flour, baking powder, salt and cocoa in a bowl. Combine the two mixtures, pour the dough into a parchment-lined cake pan. Preheat the oven to 180 degrees and bake the marshmallows for 40 minutes.

Cool and place it on the layered ice cream.

Carefully turn the cake on a tray, decorate with the remaining whipped cream and bake the sides with a burner.

Cut, serve and enjoy the taste.

Bon appetit and have fun!

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