General Information
NameRoe
Scientific NameNot Available
DescriptionRoe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The term soft roe or white roe denotes fish milt. [Wikipedia]
Primary IDFOOD00698
Picture722
Classification
GroupAquatic foods
Sub-GroupRoe
Taxonomy
Lineage
ITIS IDNot Available
Wikipedia IDRoe
Composition
Compounds
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CompoundStructureContent Range AverageReference
CompoundReference
Nutrients
NutrientContent Range AverageReference
NutrientReference
References
Content Reference— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.