Pangasius nutritional value
The most significant contribution to the nutritional value of pangasius is the amount of protein (18 g approx per 100 g) and cholesterol (58 mg). The pangasius does not provide significant amounts of vitamins or carbohydrates.
Also, pangasius is a relatively fatty fish. Its flavor is adaptable, and any carbohydrate can accompany it. To achieve a correct balance of macronutrients, it is recommended to attend it with pseudo-cereals such as quinoa, amaranth, or buckwheat.
Pangasius: Nutritional information 100 g
A complete nutritional table is presented to detail the macronutrients, carbohydrates, proteins, and fats that make up this type of meat.
Nutritional information for pangasius (100 g of fillet)
Pangasius meat does not stand out as a food with high nutritional value. Choosing other protein sources such as salmon, eggs, or low-fat cheeses is recommended. Although the amino acid profile of pangasius is good, the price-quality ratio of this type of fish is low compared to other foods.
Protein in a pangasius fillet is lower than in other fish. For example, a salmon fillet provides 24 g against the 18 g provided by panga.
The main factor in its low nutritional value is its high water content. Salts are often added to pangasius to increase the hydration of the meat. Regarding the nutritional value of its fatty acids, pangasius is high in saturated fat and relatively low in Omega-3 fatty acids—a well-known essential oil for metabolism.
On the other hand, in a study carried out by the FAO, (3) pesticide and hormone residues have been found in specific pangasius productions. As well as acceptable but existing concentrations of mercury and other heavy metals. (2)