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Properties and benefits: mackerel
Season: mackerel
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Cook with mackerel
Mackerel
Mackerel is an oily fish that belongs to the Scombridae family. It has a rounded yet elongated body, featuring a blue-green back with black transverse lines, metallic sides and a white belly.
Its scales are very small and it has two dorsal fins fairly far apart, supported by two small keels on each side of the caudal axis, with a fairly open tail.
Properties and benefits: mackerel
Some benefits you didn't know about taking mackerel
Mackerel can be considered a fatty fish due to its content of fatty acids and omega-3s. Regarding its mineral content, this species is a source of selenium, phosphorus and potassium. Among its vitamins we find a significant amount of D and E vitamins, along with B3 and B12.
This fish is also a great source of riboflavin, which helps the proper functioning of the nervous system.
Nutritional composition: Calories: 150 kcal, Proteins: 15 g, Fat: 10 g, Water: 75 g, Calcium: 17 mg, Iron: 1 mg, Iodine: 10 mg, Magnesium: 31 mg, Sodium: 130 mg, Potassium: 360 mg, Phosphorus: 239 mg, Selenium: 30 mg, Niacin: 9 mg, Vitamin B6: 0.7 mg, Folates: 1.2 mg, Vitamin A: 36 mg, Vitamin D: 16 mg, Vitamin E: 1.31 mg
Nutritional values
150.0
Kcal
150.0
Kj
10.0 gr
Fat
0.0 gr
CHO
15.0 gr
Protein
0.0 gr
Salt