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Pangasius, flesh only, raw

Pangasius is a fish also known as Vietnamese river cobbler or basa. These figures describe its raw flesh only, based on frozen and chilled products. It mainly provides protein, with 15g per 100g, alongside 1.6g of fat, including 0.49g of saturated fat. Its salt content is 0.51g per 100g.

Protein is needed for the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, particularly if salt or salty sauces are added during preparation. Cooking methods and added ingredients can also change the energy and fat content of the finished dish. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

74 kcal

Energía

313 kJ

Grasa

1.6g

of which saturates

0.49g

Carbohydrate

0g

of which sugars

0g

Fibra

0g

Proteína

15g

Sal

0.51g

Agua

84g

Colesterol

36mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

1.4µg

Vitamina E

0.23mg

Vitamina C

Trace

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.06mg

Niacin (B3)

6.3mg

Vitamin B6

0.12mg

Vitamina B12

1µg

Ácido fólico

10µg

Calcio

10mg

Hierro

0.09mg

Magnesio

29mg

Phosphorus

166mg

Potasio

293mg

Sodio

204mg

Zinc

0.3mg

Cobre

0.02mg

Selenio

18µg

Iodine

3µg

Other types of pangasius

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pangasius, flesh only, baked

109 kcal

22g

2.3g

0g

Pangasius, flesh only, poached

102 kcal

21g

2.2g

0g

About these figures

Values are per 100g of the food as described (6 samples, 6 products, frozen and chilled. Also known as Vietnamese river cobbler and basa). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente