1 serving (100 grams) contains 200 calories, 20.0 grams of protein, 12.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
476.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 36% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 142.9 mg | 47% | |
| Sodium | 1904.8 mg | 82% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 47.6 g | 95% | |
| Vitamin D | 476.2 mcg | 2381% | |
| Calcium | 47.6 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 714.3 mg | 15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Shimesaba
Shimesaba, or cured mackerel, is a popular dish in Japanese cuisine known for its bold flavor and smooth texture. Made by curing fresh mackerel fillets with salt and marinating them in rice vinegar, Shimesaba enhances the fish's natural oils while preserving its freshness. Rich in omega-3 fatty acids, it supports heart and brain health, making it a nutritious option. Mackerel is also a good source of protein, vitamin D, and essential minerals like selenium. While nutrient-dense, Shimesaba is relatively high in sodium due to the curing process, so moderation is key for those monitoring salt intake. Its tangy, savory profile pairs well with sushi rice or as a standalone appetizer. A staple of Japanese dining, Shimesaba highlights the balance between taste and nutrition inherent in traditional cuisine.
