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Palometa ó “japuta”
(pieza entera)

21,52

Origin: Cantabrian.

Whole piece of approximately 1150 grams.

The pomfret or japuta has a meat of high nutritional value, very consistent and dark fat, which whitens quite a bit with culinary preparation.

Indeed, it is a fatty fish, given that its lipid content is 5 g per 100 g of edible portion. In addition, it has a high protein content, higher than that of many other fish.

Among the trace elements, the contributions of selenium, phosphorus, potassium and iodine stand out.

Regarding vitamins, vitamin B12 is once again the majority, with contents per average serving equivalent to six times the recommended daily intakes for said mineral (IR/day).

In pomfret, vitamin B12 is present in significant quantities that exceed those contained in eggs and a large part of meat, foods of animal origin, a natural source of this vitamin.

It is also a source of vitamin B6 and niacin. These three vitamins contribute to normal energy metabolism.

Among the fat-soluble ones, the content of vitamin D (maintenance of bones and teeth in normal conditions) and vitamin E (protection of cells against oxidative damage) stands out. One serving of pomfret covers 128% of the recommended vitamin D intakes for men and women aged 20 to 39 who engage in moderate physical activity.

Preparación

Filetes sin piel, Rodajas para cocer, Rodajas para rebozar, Trozos grandes, Trozos pequeños

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