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Showing Food Freshwater eel

General Information
NameFreshwater eel
Scientific NameAnguilla anguilla
DescriptionFreshwater eel, Anguilla anguilla, is a fish native to Europe, Asia, and North Africa. (PMID: 38876440) It is widely consumed in Japan, where 70% of the global catch is eaten, as well as in England, Belgium, Korea, and Vietnam. Freshwater eels are commonly used in dishes such as unadon, unajuu, and Kabayaki in Japan, jellied eels in England, and Jangeo-gui in Korea. The fish has a soft, flaky texture and a mild, sweet flavor. It is a rich source of protein, fat, vitamin A, vitamin B12, and various other vitamins and minerals, providing several health benefits. The most notable chemical in freshwater eel is protein (PMID: 12481863). Freshwater eel has no known medicinal uses, but it is sometimes used as a food ingredient in traditional medicine. A peculiar aspect of preparing freshwater eel is that its blood is poisonous, but cooking and digestion destroy the toxic protein, making it safe for consumption.
Primary IDFOOD00357
Picture362
Classification
GroupAquatic foods
Sub-GroupFishes
Taxonomy
SuperkingdomEukaryota
KingdomMetazoa
PhylumChordata
ClassActinopteri
OrderAnguilliformes
FamilyAnguillidae
GenusAnguilla
Speciesanguilla
VarietyNot Available
ITIS ID161126
Wikipedia IDFreshwater_eel
Composition
CompoundsPreparation type: Raw

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Macronutrients
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Micronutrients
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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.