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Properties and benefits: hake
Season: hake
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Cook with hake
Hake
Hake, or European hake, is a white fish that belongs to the Gadidae family. It is a large fish with a fibrous, slender and elongated body. Its skin is generally bluish-grey along the back, turning white towards the tail. The hake has a large, flattened head with a mouth full of sharp teeth.
As for its fins, on this fish we find two dorsal fins of different sizes, an anal fin, two pelvic fins (in front of the pectoral ones), two long and narrow pectoral fins and a large tail or tail fin. Hake, when they are younger and depending on their size, are also known by the name of whiting (specimens below two kilos).
Properties and benefits: hake
Some benefits you didn't know about taking hake
It is a white fish with no fat content, although its meat is rich in omega-3 acids. Hake stands out for its high proteins and mineral content, including selenium, phosphorus and potassium.
It also provides a significant amount of B vitamins, such as B3, B6 and B12, in addition to a small amount of E vitamins.
Nutritional composition: Calories: 89 kcal, Proteins: 15.9 g, Fat: 2.8 g, Water: 81.3 g, Calcium: 28 mg, Iron: 0.8 mg, Iodine: 2 mg, Magnesium: 23 mg, Zinc: 0.3 mg, Sodium: 74 mg, Potassium: 363mg, Phosphorus: 190 mg, Selenium: 36 mg, Niacin: 6 mg, Vitamin B6: 0.16 mg, Vitamin B12: 1 mg, Folates: 13 mg, Vitamin E: 0.35 mg
Nutritional values
89.0
Kcal
89.0
Kj
2.8 gr
Fat
0.0 gr
CHO
15.9 gr
Protein
0.0 gr
Salt
