Cod nutritional value

Pro Research Analysisby

Searched over 200M research papers

Analyzed relevant papers

Protein Content and Amino Acid Profile in Cod

Cod is recognized for its high protein content and well-balanced amino acid profile, making it a valuable source of nutrition. Studies show that both fresh and desalted cod have high levels of essential amino acids such as glutamic acid, aspartic acid, leucine, and lysine, with histidine being the lowest among them. The protein content in cod is generally higher than in other similar fish species, and the amino acid composition remains robust even after processing, although some losses can occur during salting and desalting due to solubilization in brine and water 147. Atlantic cod, in particular, has been found to have a slightly higher protein content compared to Pacific cod, and Norwegian Atlantic cod displays the highest quality protein among the varieties studied .

Fatty Acid Composition and Lipid Nutrition in Cod

Cod contains a variety of fatty acids, including saturated, monounsaturated, and polyunsaturated types. Atlantic and Pacific cod, as well as related species like sablefish and silver cod, have favorable atherogenicity and thrombogenicity indices, indicating a healthier lipid profile. Notably, cod is a good source of omega-3 fatty acids, such as EPA and DHA, which are beneficial for heart health. Pacific cod tends to have slightly higher EPA and DHA content compared to Atlantic cod. The fatty acid composition can also be influenced by the species and the geographical area where the cod is harvested 257.

Nutritional Value of Cod By-Products

Cod by-products, such as offal and bones, also offer nutritional benefits. Cod offal contains significant amounts of protein, including collagen, and has a fatty acid profile similar to cod-liver oil. Hydrolysates made from cod bone proteins are highly digestible and have a high protein digestibility-corrected amino acid score (PDCAAS), making them suitable for use in functional foods and supplements 3610.

Impact of Processing on Cod Nutritional Quality

Processing methods, including drying, salting, and the use of additives like polyphosphates, can affect the nutritional quality of cod. While some amino acids may be lost during processing, the overall amino acid profile remains well-balanced in both fresh and desalted cod. The use of polyphosphates can further influence amino acid content, but the nutritional value of cod remains high, supporting its role in a healthy diet 14.

Comparison with Other Fish and Plant-Based Analogs

Compared to other fish such as pollock, cod generally maintains a higher protein content and a more favorable nutritional profile, especially outside the pre-spawning period when cod can be more depleted. When compared to plant-based fish analogs, animal-based cod products typically have a better Nutri-Score, mainly due to lower salt content and higher protein quality. However, there is considerable variability in the nutritional quality of both animal and plant-based cod products available on the market 89.

Conclusion

Cod is a highly nutritious fish, offering high-quality protein, a well-balanced amino acid profile, and beneficial fatty acids, particularly omega-3s. While processing can cause some nutrient loss, cod remains a valuable dietary choice. Its by-products also provide nutritional benefits, and cod generally compares favorably to both other fish species and plant-based analogs in terms of nutritional value.

Sources and full results

Most relevant research papers on this topic

The Nutritional Quality of Dried Salted Cod: the Effect of Processing and Polyphosphates Addition

Dried salted cod's nutritional quality varies throughout processing, with polyphosphates affecting amino acid contents and affecting the balance of essential amino acids.

2020·

4citations

·B. Teixeira et al.

Lipids Analysis and Rapid Identification of Cod Products

This study identifies 13 types of fatty acids in cod products, revealing higher nutritive value in Atlantic cod, Pacific cod, sablefish, silver cod, and oilfish, and a rapid identification method for oilfish.

2020·

3citations

·Heng Feng et al.

Chemical composition and nutritional value of processing discards of cod (Gadus morhua)

Cod offal from Atlantic species (Gadus morhua) during intense summer inshore fisheries has a similar fatty acid composition to cod-liver oil, with increased amino acid content and energy value.

1991·

39citations

·F. Shahidi et al.

Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis

Dried salted cod's amino acid profile can be used to distinguish between species and geographical areas of capture, with Norwegian cod showing higher amino acid contents and indispensable amino acids than Icelandic cod.

2023·

3citations

·M. Quaresma et al.

The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality

Dried salted cod from Atlantic and Pacific cod species show significant differences in fatty acid signatures and nutritional quality, with Pacific cod having higher EPA and DHA levels and higher -tocopherol content.

2023·

0citations

·M. Quaresma et al.

Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone.

Hydrolyzing cod bone proteins with flavourzyme yields better nutritional properties and a more attractive flavor than trypsin, with 97.39% protein content and high protein digestibility-corrected amino acid score.

2018·

43citations

·Xiaoyi Tan et al.

Proximate, Amino Acid and Fatty Acid Compositions of Three Species of Stock Fish Sold in Selected Markets of Bayelsa State, Nigeria

Stock fish species (cod, apama, and ramsi black cod) in Bayelsa State, Nigeria, are nutritious with high protein content, essential and non-essential amino acids, and various saturated, monounsaturated, and polyunsaturated fatty acids.

2024·

0citations

·Berezi, P.K. et al.

Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market

Plant-based fish and seafood analogs in Italy show large heterogeneity in nutritional quality, and reducing salt and sugar content may improve their nutritional value.

2025·

0citations

·Lara Chehade et al.

Comparative analysis of the output products of pollock and the main commercial cod fish species

Pollock products have a more stable nutritional value and are more economically viable than cod products, with pollock being more rationally processed during pre-spawning periods.

2022·

1citation

·E. Kharenko et al.

Enzymatic hydrolysis of by‐products from the fish‐filleting industry; chemical characterisation and nutritional evaluation

Fish protein hydrolysate (FPH) from cod treated with alcalase and pepsin shows higher nutritional value compared to higher inclusion levels of FPH-N in rats.

Highly Cited

2000·

198citations

·Bjoern Liaset et al.

Try another search

rotational motion in physics

dextrocardia

natural supplements for lowering cholesterol

airway size differences between men and women

peanut butter health benefits

omega-3 fatty acids in fish