Nutrients, Calories, Benefits of Trout, All Kinds, Raw

Published on: 01/06/2022

Calories in Trout, All Kinds, Raw

Trout, All Kinds, Raw contains 104 kCal calories per 100g serving. The reference value of daily consumption of Trout, All Kinds, Raw for adults is 104 kCal.

The following foods have approximately equal amount of calories:

Chili with beans, canned (103kCal)
Lentils sprouted, raw (106kCal)
Beans, baked, canned, with pork, with sweet sauce (105kCal)
Beans, baked, canned, with pork (106kCal)
Mash black (urd, or mai), boiled, without salt (105kCal)
Mash (mung beans), boiled, with ext. salts (105kCal)
Lima beans, small, unripe, frozen, boiled, with salt (105kCal)
Lima beans, small, unripe, frozen, boiled, without salt (105kCal)
Ford Hook lime beans, unripe, frozen, boiled with salt (103kCal)
Ford Hook lime beans, unripe, frozen, cooked without salt (103kCal)

Proteins in Trout, All Kinds, Raw

Trout, All Kinds, Raw contains 16.74 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 Trout, All Kinds, Raw

Trout, All Kinds, Raw contains 3.61 g fats per 100g serving. 3.61 g of fats are equal to 28.88 calories (kCal).

Vitamins and other nutrients in Trout, All Kinds, Raw

Nutrient	Content	Reference
Calories	104kCal	104kCal
Proteins	16.74g	17g
Fats	3.61g	4g
Water	78.09g	78g
Ash	1.26g	1g
Vitamin A, RE	30mcg	30mcg
Retinol	0.03mg	0mg
Vitamin B1, thiamine	0.06mg	0mg
Vitamin B2, riboflavin	0.17mg	0mg
Vitamin B5, pantothenic	0.75mg	1mg
Vitamin B6, pyridoxine	0.4mg	0mg
Vitamin B9, folate	5mcg	5mcg
Vitamin B12, cobalamin	3mcg	3mcg
Vitamin PP, NE	2.4mg	2mg
Potassium, K	341mg	341mg
Calcium, Ca	17mg	17mg
Magnesium, Mg	31mg	31mg
Sodium, Na	58mg	58mg
Sera, S	167.4mg	167mg
Phosphorus, P	250mg	250mg
Iron, Fe	0.27mg	0mg
Manganese, Mn	0.015mg	0mg
Copper, Cu	30mcg	30mcg
Selenium, Se	36.5mcg	37mcg
Zinc, Zn	0.45mg	0mg
Arginine	1.002g	1g
Valin	0.863g	1g
Histidine	0.493g	0g
Isoleucine	0.772g	1g
Leucine	1.361g	1g
Lysine	1.538g	2g
Methionine	0.496g	0g
Threonine	0.734g	1g
Tryptophan	0.188g	0g
Phenylalanine	0.654g	1g
Alanine	1.013g	1g
Aspartic acid	1.715g	2g
Glycine	0.804g	1g
Glutamic acid	2.5g	3g
Proline	0.592g	1g
Serine	0.683g	1g
Tyrosine	0.565g	1g
Cysteine	0.179g	0g
Cholesterol	83mg	83mg
Saturated fatty acids	1.009g	1g
14: 0 Myristinova	0.074g	0g
16: 0 Palmitic	0.64g	1g
18: 0 Stearin	0.167g	0g
Monounsaturated fatty acids	0.884g	1g
16: 1 Palmitoleic	0.362g	0g
18: 1 Olein (omega-9)	0.47g	0g
20: 1 Gadolein (omega-9)	0.05g	0g
Polyunsaturated fatty acids	0.725g	1g
18: 2 Linoleum	0.069g	0g
18: 3 Linolenic	0.004g	0g
18: 4 Steroid Omega-3	0.008g	0g
20: 4 Arachidon	0.193g	0g
20: 5 Eicosapentaenoic (EPA), Omega-3	0.165g	0g
Omega-3 fatty acids	0.46g	0g
22: 5 Docosapentaenoic (DPC), Omega-3	0.076g	0g
22: 6 Docosahexaenoic (DHA), Omega-3	0.207g	0g
Omega-6 fatty acids	0.262g	0g

Nutrition Facts About Trout, All Kinds, Raw

How To Cook Baskets With Trout, Spinach And Cheese - Recipe

Necessary products

For the dough:

200 grams of flour
100 grams of butter
5 tablespoons water a
pinch of salt

For the stuffing:

150 grams of liquid cream
spinach to taste (can frozen)
100 grams of yellow cheese
2 eggs
1 trout fillet
1 teaspoon nutmeg
salt to taste

Method of preparation :

First make the dough for the baskets.

Sift the flour with a pinch of salt directly on the kitchen counter. Put the butter (just taken out of the fridge) on top and cut it with a knife, mixing with the flour to get crumbs the size of a pea. Transfer to a bowl, pour 5 tablespoons of ice water and quickly knead the dough. Shape like a ball.

At the bottom of large cupcake tins, place a piece of dough, distribute it evenly inside, covering the walls, then store the dishes in the refrigerator.

Clean the fillet and cut it into thin strips.

Mix the liquid cream with the eggs, add the grated nutmeg, add the spinach (if you use frozen, thaw it first and drain the excess liquid) and the grated yellow cheese.

Mix everything and distribute the mixture in the dough baskets. On top of each put a strip of trout, which you rolled into a roll. Press the fish lightly so that it can enter the filling a little.

Bake the tartlets in the oven at 180 degrees until done (about 50 minutes).

Garnish with lettuce leaves and serve.

Enjoy your meal!

Potato baskets with delicious stuffing
Crispy pastry crust baskets with meat filling
Fresh salad with arugula and cherry tomatoes, served in a basket of yellow cheese
Salty baskets with mascarpone and roasted tomatoes

How To Cook Lasagna With Trout, Tomatoes And Mozzarella - Recipe

Required products :

500-600 grams of trout
8-10 lasagna leaves
salt and pepper to taste
100 grams of mozzarella
150 grams of parmesan
1-2 tablespoons lemon juice
50 grams of flour
50 grams of butter
700-800 milliliters of milk
a pinch of nutmeg

Method of preparation :

Cut the trout into small pieces, season with salt and pepper, sprinkle with lemon juice and refrigerate until it's time to "assemble" the lasagna.

Make bechamel sauce by melting the butter in a pan, then pour the flour into it and stir. Start gradually pouring the milk, let the mixture boil and cook for 5-7 minutes. Season with black pepper, salt and a pinch of nutmeg.

Grease a baking dish (with approximate dimensions 20x20 cm) with sauce, put a few lasagna leaves, cover them with béchamel, followed by fish pieces, parmesan (grated), mozzarella (cut into cubes). Repeat the rows of products once more in the same sequence and finish with the lasagna crusts. Spread them with sauce, arrange tomato rings, pieces of mozzarella and sprinkle with Parmesan.

Place the pan in the oven preheated to 200 degrees. It takes about 30-40 minutes to bake for the lasagna to be fully cooked.

Enjoy your meal!