Herring (food)
 |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 158 kcal (660 kJ) |
|
0.0 g
|
|
| Sugars | 0.00 |
| Dietary fiber | 0.0 g |
|
9.04 g
|
|
|
17.96 g
|
|
| Vitamins | |
| Thiamine (B1) |
(8%)
0.092 mg |
| Riboflavin (B2) |
(19%)
0.233 mg |
| Niacin (B3) |
(21%)
3.217 mg |
| Vitamin B6 |
(23%)
0.302 mg |
| Folate (B9) |
(0%)
0.302 μg |
| Vitamin C |
(1%)
0.7 mg |
| Minerals | |
| Calcium |
(6%)
57 mg |
| Iron |
(8%)
1.10 mg |
| Magnesium |
(9%)
32 mg |
| Phosphorus |
(34%)
236 mg |
| Potassium |
(7%)
327 mg |
| Sodium |
(6%)
90 mg |
| Zinc |
(10%)
0.99 mg |
| Other constituents | |
| Water | 17.96 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Herrings are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized. The main taxa, the Atlantic herring, accounts for over half the world's commercial capture of herrings.
Herrings played a pivotal role in the history of marine fisheries in Europe, and early in the twentieth century their study was fundamental to evolution of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.
Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA. They are a source of vitamin D.
Water pollution influences the amount of herring that may be safely consumed. For example, large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin, although some sources point out that cancer-reducing effect of omega-3 fatty acids is statistically stronger than the cancer-causing effect of PCBs and dioxins. The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely.Mercury in fish also influences the amount of fish that women who are pregnant or planning to be pregnant within the next one or two years may safely eat.
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Wikipedia