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Food name Side stream Component group Component Value Unit Description Reference
Bolti Bolti fish Inorganics Zinc 30.95 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Zinc 54.39 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Sodium 442.67 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Sodium 1411.75 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Phosphorus 1046.46 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Phosphorus 1322.23 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Manganese 0.37 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Manganese 12.39 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Magnesium 362.11 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Magnesium 396.8 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
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