Nutritional value of cod fish

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Protein Content and Amino Acid Profile of Cod Fish

Cod fish is recognized for its high protein content, making it a valuable source of dietary protein. Studies show that cod contains about 13.3% protein, which is higher than some other similar fish species. This protein is of high quality, containing all essential amino acids, with glutamate and aspartate being particularly abundant. The amino acid composition of cod is well-balanced, supporting its high biological value and making it suitable for dietary nutrition and sports supplements. Protein hydrolysates derived from cod also demonstrate a high utility coefficient, indicating a strong ability to meet daily amino acid requirements 21047.

Fatty Acid Composition and Lipid Nutrition in Cod

Cod is classified as a lean fish, typically containing less than 4% fat. Despite its low fat content, cod provides a beneficial fatty acid profile, including saturated, monounsaturated, and polyunsaturated fatty acids. Notably, cod is a source of omega-3 fatty acids, which are important for heart and brain health. The atherogenicity and thrombogenicity indices of cod are favorable, indicating a heart-healthy lipid profile. Cod’s fatty acid composition can vary slightly depending on the species and processing, but it consistently offers a nutritious lipid profile compared to other fish 1249.

Micronutrients and Trace Elements in Cod Fish

Cod is also a good source of essential micronutrients. It contains significant amounts of iodine, which supports thyroid function, and other trace elements that help regulate metabolism. These micronutrients contribute to the overall nutritional value of cod, making it a beneficial addition to a balanced diet .

Nutritional Value of Cod Compared to Other Fish and Plant-Based Analogs

When compared to other fish, cod is less fatty but provides a complete protein profile and essential nutrients. Cod dishes are generally less caloric and more nutritionally complete than many plant-based or carbohydrate-rich dishes. Animal-based cod products often receive higher nutritional quality scores than plant-based fish analogs, mainly due to lower salt content and a more favorable nutrient balance 46.

Effects of Processing and Cooking on Cod’s Nutritional Value

Processing and cooking methods can influence the nutritional value of cod. For example, frying cod increases its fat content and alters its fatty acid profile, especially depending on the type of oil used. However, cod retains its high protein content and essential amino acids even after processing. The loin portion of cod fillets tends to have higher nutritional value and better storage stability compared to the tail 59.

Conclusion

Cod fish is a lean, high-protein food with a well-balanced amino acid profile and a heart-healthy fatty acid composition. It is rich in essential micronutrients like iodine and is suitable for a variety of diets, including those focused on health and fitness. Cod’s nutritional value is maintained across different processing methods, and it often compares favorably to both other fish species and plant-based alternatives. Overall, cod is a nutritious and versatile choice for a healthy diet.

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Most relevant research papers on this topic

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.

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.

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.

Justification of the application and regulatory regulation of the quality of fish dishes and products as a healthy food element

Fish dishes are a healthy, low-calorie, and complete source of essential amino acids, making them a more suitable dietary choice than mushroom and pasta dishes.

2023·

0citations

·I. V. Malova et al.

Quality changes in cod (Gadus morhua) and redfish (Sebastes marinus) loins and tails during frozen storage

Cod loins have more storage stability and higher nutritional value than tails, while redfish fillets show similar quality changes during frozen storage.

2024·

3citations

·Hang Thi Nguyen 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.

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.

Seasonal study of the nutritional composition of unexploited and low commercial value fish species from the Portuguese coast

Unexploited and low commercial value fish species from the Portuguese coast are good fat and protein sources, with potential to become commonly consumed fish in Portugal.

Observational Study

2022·

7citations

·A. M. Duarte et al.

Effect of fish and oil nature on frying process and nutritional product quality.

Fried cod with extra virgin olive oil has a higher omega-6/omega-3 ratio than fried salmon, while extra virgin olive oil reduces lipid oxidation intensity in cod but not in salmon.

Highly Cited

2010·

73citations

·D. Ansorena et al.

Evaluation of the nutritional value of freeze-dried hydrolysates obtained from fish skin

Freeze-dried hydrolysates from fish skin have high protein content and a balanced amino acid composition, indicating their potential use in sports nutrition products.

2024·

0citations

·V. S. Kazakova et al.

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