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      Pacific Mackerel

      English name: Pacific Mackerel
       
      Latin name: Scomber japonicus
       
      Japanese: Mackerel (さば)
       
      Available specifications: 15/20,21/25,26/30,21/35,36/40,41/45,46/50,51/60,60/80,80/100,100/120
       
      Freezing treatment: block frozen
       
      Packing: 10 kg/carton or according to customer requirements
       
      Freezing method: ship freezing/land freezing
       
      Warranty date: 540 days
       
      made in China

      Food nutrition

      Carbohydrate About the content per 100 grams of food
      Fat 202 kcal
      Saturated fatty acids 20.7 g
      Monovalent unsaturated fatty acids 12.1 g
      Polyunsaturated fatty acids 64 g
      Protein 9 g
      Vitamin A equivalent 3.3 g
      Thiamine 1.9 g
      Riboflavin 3.6 g
      Niacin 66 g
      Pantothenic acid 0.3 g
      Vitamin B6 1.2 g
      Folic acid (B9) 12 μg
      Vitamin (B12) 0.9 mg
      Vitamin C 140 mg
      Vitamin D 32 mg
      Vitamin E 230 mg
      Potassium 320 mg
      Calcium 9 mg
      Manganese 0.01 mg
      Iron 1.1 mg
      Copper 0.1 mg
      Zinc 1 mg
      Vitamin A 24 μg
      Vitamin B1 (thiamine) 0.15 mg
      Vitamin B2 (riboflavin) 0.28 mg
      Niacin (niacinamide) 10.4 mg
      Pantothenic acid 0.76 mg
      Vitamin B6 0.51 mg
      Vitamin B12 10.6 μg
      Vitamin D 11 μg
      Vitamin E 0.9 mg
      Vitamin K 5 μg

      Features and value

             Herring meat is firm and tastes good, and can be sold fresh, marinated and canned. The meat is flat, sweet, nourishing and strong.
             The testis can be used to produce protamine, and the pancreas can be used as the raw material for refining insulin; the fatty acids contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are better for extracting EPA and DHA from fish oil for pharmaceuticals Raw material; fish eggs can be made into lecithin. It is rich in fat and can be refined into artificial butter; liver is rich in vitamin A, which can be used to make cod liver oil.

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