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Pangasius, flesh only, raw

Pangasius is a fish also known as Vietnamese river cobbler or basa. These figures describe its raw flesh only, based on frozen and chilled products. It mainly provides protein, with 15g per 100g, alongside 1.6g of fat, including 0.49g of saturated fat. Its salt content is 0.51g per 100g.

Protein is needed for the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, particularly if salt or salty sauces are added during preparation. Cooking methods and added ingredients can also change the energy and fat content of the finished dish. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

74 kcal

Energy

313 kJ

Graisse

1.6g

of which saturates

0.49g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

Protéines

15g

Sel

0.51g

Eau

84g

Cholestérol

36mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

1.4µg

Vitamine E

0.23mg

Vitamine C

Trace

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.06mg

Niacin (B3)

6.3mg

Vitamine B6

0.12mg

Vitamine B12

1µg

Folate

10µg

Calcium

10mg

Fer

0.09mg

Magnésium

29mg

Phosphorus

166mg

Potassium

293mg

Sodium

204mg

Zinc

0.3mg

Copper

0.02mg

Sélénium

18µg

Iodine

3µg

Other types of pangasius

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pangasius, flesh only, baked

109 kcal

22g

2.3g

0g

Pangasius, flesh only, poached

102 kcal

21g

2.2g

0g

About these figures

Values are per 100g of the food as described (6 samples, 6 products, frozen and chilled. Also known as Vietnamese river cobbler and basa). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine