Pangasius — is one of the most popular types of fish. This freshwater inhabitant of rivers and water bodies, primarily widespread in Southeast Asia, has tender meat and contains many essential vitamins and minerals, such as B vitamins, selenium, and phosphorus.
The protein in pangasius is easily digestible and contains all necessary amino acids.
Additionally, pangasius contains beneficial fats, such as omega-3 and omega-6, which help improve cardiovascular function and reduce the level of inflammatory processes in the body.
No less important is the content of vitamins and minerals in pangasius.
It is rich in B vitamins, which support metabolism and contribute to the normal functioning of the nervous system. Pangasius also contains selenium and phosphorus, which are necessary for maintaining healthy bones and teeth.
Characteristics and species
Pangasius – is a genus of freshwater fish that belongs to the catfish family.
These fish inhabit the rivers and water bodies of Southeast Asia, especially in the Mekong.
Pangasius has several species, the most well-known of which are – common pangasius and pangasius hypothalamus. These species differ in size, coloration, and taste qualities.
The common pangasius can reach a length of up to 1.3 meters and weigh up to 44 kilograms, while the pangasius hypothalamus is usually smaller and does not exceed 1 meter in length.
These fish have a characteristic flat body and broad head, making them easily recognizable.
Nutritional value
Pangasius contains about 20-22 g of protein per 100 g. The fat content is approximately 4 g per 100 g, while carbohydrates are virtually absent.
The glycemic index of pangasius is 0.
