Cod (food)
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 469 kJ (112 kcal) |
|
0.0 g
|
|
| Dietary fiber | 0.0 g |
|
0.93 g
|
|
|
24.24 g
|
|
| Vitamins | |
| Thiamine (B1) |
(3%)
0.040 mg |
| Riboflavin (B2) |
(4%)
0.045 mg |
| Niacin (B3) |
(31%)
4.632 mg |
| Pantothenic acid (B5) |
(3%)
0.150 mg |
| Vitamin B6 |
(27%)
0.346 mg |
| Folate (B9) |
(3%)
13 μg |
| Vitamin C |
(0%)
0.00 mg |
| Minerals | |
| Calcium |
(4%)
42 mg |
| Iron |
(10%)
1.35 mg |
| Magnesium |
(14%)
50 mg |
| Phosphorus |
(34%)
241 mg |
| Potassium |
(8%)
399 mg |
| Zinc |
(5%)
0.48 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock and whiting, regarded as food.
Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.
Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and, to a small extent, canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips.
Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (fiskeboller).
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Wikipedia