Pangas

Pangas, also known as Pangasius, is a freshwater fish widely consumed in India and Southeast Asia. It is farmed extensively and appreciated for its mild flavor and versatility in cooking methods such as frying, steaming, and currying. This fish is a good source of high-quality protein and provides essential minerals like phosphorus, selenium, and chromium. Notably, pangas contains very high amounts of vitamin B6 and biotin, which are important vitamins involved in energy metabolism and skin health respectively. It contains moderate levels of vitamin E, a fat-soluble antioxidant. Being a fish, it fits into the non-vegetarian dietary category and is commonly available cooked and ready to eat. Pangas is suitable for lunch and dinner meal occasions.

• High in Vitamin B6 and Biotin
• Provides good amounts of Selenium and Phosphorus
• Contains significant Vitamin E and Chromium

This makes Pangas a nutritious seafood option for balanced diets. It contains no carbohydrates or sugars naturally, and its sodium content depends mainly on cooking methods. Those managing sodium intake should consider added salt during preparation.

Allergen note: As a fish, pangas is a potential allergen. Always ensure freshness and proper storage to maintain quality.