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There are two types of fish commonly called pollock available in United States markets: Atlantic pollock and Alaska—or walleye—pollock. Although related, the two fish are not of the same genus, and they have different spawning and fishing grounds.
Pollock is a gray- or white-fleshed fish, with a somewhat more distinctive taste than cod and haddock. Alaska pollock is milder and whiter than the Atlantic variety.
Pollock has grown in popularity as other white fish have been subject to overfishing.
The Alaska pollock fishery is strictly managed, although Greenpeace has now put Alaska pollock on its list of endangered fish.
Pollock is one of the lowest-mercury fish, so it is safe to eat frequently. Like many similar fish, pollock is very low in saturated fat and a very good source of protein, vitamin B12, phosphorus, and selenium. It provides substantial riboflavin, niacin, vitamin B6, magnesium, and potassium.
Nutritional Facts :
(atlantic pollock) Three ounces of Atlantic pollock cooked by dry heat provides 100 calories, 0 g carbohydrate, 21.2 g protein, 1.1 g fat, 0 g dietary fiber, 77 mg cholesterol, 34 IU vitamin A, 3.4 mg niacin, 3.1 mcg vitamin B12, 3 mcg folic acid, 388 mg potassium, 94 mg sodium, 241 mg phosphorus, 65 mg calcium, and 73 mg magnesium.
(alaska pollock) Three ounces of Alaska (walleye) pollock cooked by dry heat provides 96 calories, 0 g carbohydrate, 20 g protein, 0.95 g fat, 0 g dietary fiber, 82 mg cholesterol, 71 IU vitamin A, 1.4 mg niacin, 3.6 mcg vitamin B12, 3 mcg folic acid, 329 mg potassium, 99 mg sodium, 410 mg phosphorus, 5 mg calcium, and 62 mg magnesium.
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