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    Home»Poultry & Seafoods»Scup fish facts and nutritional value
    Poultry & Seafoods

    Scup fish facts and nutritional value

    By s mJanuary 13, 2017Updated:June 18, 2017No Comments6 Mins Read
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    Scup fish (Stenotomus chrysops) also called Porgy, Northern porgy, Fair maid, Paugy and Scuppaug, do fish species that comprise the family Sparidae. They are usually found in Atlantic (from Massachusetts to South Carolina). Scup fishery is oldest in United States recording back to 1800. In 1929 the trawls was being started to use. Scup is caught with the use of otter trawl. It normally weighs about 4 lb (2 kg) measuring 18 inches (450 mm) long with compressed body which is ovate to elliptical. Its color ranges from dull silvery to iridescent with white belly. The head is concave dorsally and mark with dark patches. The mouth is covered with small, narrow elliptical to conical teeth. It has moderate dorsal fin having short fist spine and rounded rear corner. The fin usually fit in the groove with midline back.  The anal fins are long as soft part of dorsal but are shorter in comparison to others. It has long pectoral fins that reach under soft part of dorsal fin that is pointed sharply. The scales are attached firmly. Below pectorals, the pelvic fins are moderate sized. The diet consists of barnacles, worms, mollusks and invertebrates. Elasmobranchs and bony fishes are its predators.

    Nutritional value

    Cooked scup fish of 85 grams offers 58.16 grams of moisture, 115 calories, 20.58 grams of protein, 2.98 grams of total lipid fat and 1.32 grams of ash. The same amount serves 72.36% of selenium, 57.50% of cobalamine, 56.70% of isoleucine, 56.52% of lysine, 52.27% of tryptophan, 51.25% of threonine, 50.19% of valine, 49.19% of histidine, 45.24% of leucine, 41.16% of protein, 28.71% of phosphorus, 26.53% of niacin,  22.62% of pyridoxine and 14.70% of Vitamin B5.

    Health Benefits of Scup fish

    Scup fish is loaded with ample amounts of nutrients which is essential for the maintenance of healthy body. The moderate intake of fish provides numerous health benefits to all whereas its excessive consumption provides various health problems.

    1. Lowers fatigue

    The intake of fish helps to provide relief from weakness and fatigue. It promotes the stamina of the body to perform heavy work pressure.

    1. Treat Alzheimer’s

    Cobalamine helps to treat Alzheimer’s disease effectively which results in symptoms such as cognitive degeneration and confusion. The medical experts say that the patients of Alzheimer’s disease have low presence of Vitamin B12 in their body. (1)

    1. Signalize nerves

    Protein is essential for the function of nervous system. It triggers the nervous system to respond the appropriate reaction. Protein complex is contained in prompt response. Protein helps in nerve signal transmission in cells and regulate nervous system. (2)

    1. Skin health

    Protein is essential for mechanical support and strengthening tissues from skin’s wear and tear. The collagen is vital which helps to strengthen tissues, organs and cells. The study shows the positive results of collagen. It makes the skin wrinkle free and youthful appearance. (3) (4)

    1. Supports digestion

    Phosphorus is vital for stimulating digestion of niacin and riboflavin effectively. This vitamin is essential for metabolism of energy, emotional and neurological response systems. It also assists constipation, indigestion, tones digestive system and diarrhea. It also helps to eliminate toxins from the body. (5)

    1. Balance hormones

    Phosphorus is essential to balance hormones. It stimulates hormones for the reproductive health. It interacts endocrine glands and regulates the release of hormones. (6)

    1. Lowers cholesterol

    The high intake of niacin helps to lower the level of bad cholesterol and increase good cholesterol. It also prevent thickening of artery walls and health conditions such as atherosclerosis. (7)

    1. Kidney ailments

    Pyridoxine helps to control the fat level in heart and prevents the cardiac problems. Vitamin B6 prevents the formation of kidney stones and maintains its shape. (8)

    1. Reduce stress

    Pantothenic acid helps to lowers stress and mental ailments such as depression and anxiety. It ensures mind fitness and regulates hormones which are responsible for these conditions. (9)

    Precautions                                                                                                 

    • The people allergic to seafood should avoid it.
    • It should be consumed in moderate amounts.
    • Pregnant or breast feeding women should consult a doctor for its consumption.

    How to Eat         

    • It is eaten boiled, pan fried or baked.
    • It could be added to soups and stews.

    Scup fish facts

    Scup fish has short head, small mouth and harmless teeth. It has large scales which are attached firmly with iridescent purple tones. It is dull brownish to silver having distinct longitudinal bands on side. The above part is darker in comparison to below. It resembles freshwater sunfish showing a long spiny section with small soft dorsal fin. It has 12 to 15 faint vertical stripes. It measures upto 12 to 14 inches long and weighs 3 to 4 pounds.

    Scup fish facts and nutritional value Quick Facts
    Name: Scup fish facts and nutritional value
    Scientific Name: Stenotomus chrysops
    Origin It is found in Atlantic (from Massachusetts to South Carolina). Scup fishery is oldest in United States recording back to 1800. In 1929 the trawls was being started to use. Scup is caught with the use of otter trawl.
    Colors Dull silvery, iridescent
    Shapes Compressed body, ovate to elliptical, Length: 18 inches (450 mm)
    Taste Mild
    Calories 115 Kcal./cup
    Major nutrients Selenium (72.36%)
    Vitamin B-12 (57.50%)
    Isoleucine (56.70%)
    Lysine (56.52%)
    Tryptophan (52.27%)
    Health benefits Lowers fatigue, Treat Alzheimer's, Signalize nerves, Skin health, Supports digestion
    Name Scup fish facts and nutritional value
    Scientific Name Stenotomus chrysops
    Native It is found in Atlantic (from Massachusetts to South Carolina). Scup fishery is oldest in United States recording back to 1800. In 1929 the trawls was being started to use. Scup is caught with the use of otter trawl.
    Common/English Name Porgy, Northern porgy, Fair maid, Paugy, Scuppaug
    Name in Other Languages Danish: Nordlig skælfisk;
    French: Spare doré, Spare dorée;
    Polish: Skap;
    Portuguese: Sargo-da-América-do-Norte;
    Russian: Skayp (Скап);
    Spanish: Sargo de América del Norte
    Lifespan 20 years
    Head Concave dorsally, mark with dark patches
    Shape & size Compressed body, ovate to elliptical, Length: 18 inches (450 mm)
    Teeth Small, narrow elliptical, conical
    Weight 4 lb (2 kg)
    Color Dull silvery, iridescent
    Belly White
    Scales Iridescent
    Taste Mild
    Feed on Barnacles, worms, mollusks, invertebrates
    Predator Elasmobranchs, bony fishes
    Major Nutritions Selenium, Se 39.8 µg (72.36%)
    Vitamin B-12 (Cobalamine) 1.38 µg (57.50%)
    Isoleucine 0.948 g (56.70%)
    Lysine 1.89 g (56.52%)
    Tryptophan 0.23 g (52.27%)
    Threonine 0.902 g (51.25%)
    Valine 1.06 g (50.19%)
    Histidine 0.606 g (49.19%)
    Leucine 1.672 g (45.24%)
    Protein 20.58 g (41.16%)
    Health Benefits
    • Lowers fatigue
    • Treat Alzheimer’s
    • Signalize nerves
    • Skin health
    • Supports digestion
    • Balance hormones
    • Lowers cholesterol
    • Kidney ailments
    • Reduce stress
    Calories in 3 oz (85 gm) 115 Kcal.
    Precautions         
    • The people allergic to seafood should avoid its consumption.
    • One should consume it in moderate amounts.
    • The pregnant or breastfeeding women should consult a doctor for its usage.
    How to Eat
    • It is boiled, pan fried or baked.
    • It is also added to soups and stews.

     

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    Scup fish Scientific Classification

    Scientific Name: Brassica oleracea var. alboglabra

    Rank Scientific Name & (Common Name)
    Kingdom Animalia
    Subkingdom Bilateria
    Infrakingdom Deuterostomia
    Phylum Chordata
    Subphylum Vertebrata
    Infraphylum Gnathostomata
    Superorder Acanthopterygii
    Order Perciformes
    Suborder Percoidei
    Family Sparidae
    Genus Stenotomus
    Species Stenotomus chrysops
    Superclass Osteichthyes
    Class Actinopterygii
    Sub Class Neopterygii
    Infraclass Teleostei
    • Cooked
    • Raw
    Nutritional value of Fish, scup, cooked, dry heat
    Serving Size: 3 oz,  85 g

    Calories 115 Kcal. Calories from Fat 26.82 Kcal.

     

    Proximity Amount % DV
    Water 58.16 g N/D
    Energy 115 Kcal N/D
    Energy 480 kJ N/D
    Protein 20.58 g 41.16%
    Total Fat (lipid) 2.98 g 8.51%
    Ash 1.32 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 43 mg 4.30%
    Iron, Fe 0.58 mg 7.25%
    Magnesium, Mg 25 mg 5.95%
    Phosphorus, P 201 mg 28.71%
    Potassium, K 313 mg 6.66%
    Sodium, Na 46 mg 3.07%
    Zinc, Zn 0.53 mg 4.82%
    Copper, Cu 0.055 mg 6.11%
    Manganese, Mn 0.038 mg 1.65%
    Selenium, Se 39.8 µg 72.36%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.108 mg 9.00%
    Vitamin B2 (Riboflavin) 0.104 mg 8.00%
    Vitamin B3 (Niacin) 4.245 mg 26.53%
    Vitamin B5 (Pantothenic acid) 0.735 mg 14.70%
    Vitamin B6 (Pyridoxine) 0.294 mg 22.62%
    Vitamin B9 (Folate) 14 µg 3.50%
    Folic Acid 0 µg N/D
    Folate, food 14 µg N/D
    Folate, DEF 14 µg N/D
    Vitamin B-12 (Cobalamine) 1.38 µg 57.50%
    Fat soluble Vitamins
    Vitamin A, RAE 26 µg 3.71%
    Vitamin A, IU 88 IU N/D
    Retinol 26 µg N/D

     
    Lipids Amount % DV
    Cholesterol 57 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.23 g 52.27%
    Threonine 0.902 g 51.25%
    Isoleucine 0.948 g 56.70%
    Leucine 1.672 g 45.24%
    Lysine 1.89 g 56.52%
    Methionine 0.609 g N/D
    Cystine 0.22 g N/D
    Phenylalanine 0.803 g N/D
    Tyrosine 0.694 g N/D
    Valine 1.06 g 50.19%
    Arginine 1.231 g N/D
    Histidine 0.606 g 49.19%
    Alanine 1.244 g N/D
    Aspartic acid 2.107 g N/D
    Glutamic acid 3.071 g N/D
    Glycine 0.988 g N/D
    Proline 0.728 g N/D
    Serine 0.84 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Fish, scup, raw
    Serving Size: 1 cup, 166 g

    Calories 174 Kcal. Calories from Fat 40.77 Kcal.

     

    Proximity Amount % DV
    Water 125.11 g N/D
    Energy 174 Kcal N/D
    Energy 730 kJ N/D
    Protein 31.34 g 62.68%
    Total Fat (lipid) 4.53 g 12.94%
    Ash 2.01 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 66 mg 6.60%
    Iron, Fe 0.88 mg 11.00%
    Magnesium, Mg 38 mg 9.05%
    Phosphorus, P 307 mg 43.86%
    Potassium, K 476 mg 10.13%
    Sodium, Na 70 mg 4.67%
    Zinc, Zn 0.8 mg 7.27%
    Copper, Cu 0.085 mg 9.44%
    Manganese, Mn 0.058 mg 2.52%
    Selenium, Se 60.6 µg 110.18%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.183 mg 15.25%
    Vitamin B2 (Riboflavin) 0.166 mg 12.77%
    Vitamin B3 (Niacin) 6.806 mg 42.54%
    Vitamin B5 (Pantothenic acid) 1.245 mg 24.90%
    Vitamin B6 (Pyridoxine) 0.498 mg 38.31%
    Vitamin B9 (Folate) 25 µg 6.25%
    Folic Acid 0 µg N/D
    Folate, food 25 µg N/D
    Folate, DEF 25 µg N/D
    Choline 107.9 mg 19.62%
    Vitamin B-12 (Cobalamine) 2.32 µg 96.67%
    Fat soluble Vitamins
    Vitamin A, RAE 45 µg 6.43%
    Vitamin A, IU 149 IU N/D
    Retinol 45 µg N/D
    Vitamin E (alpha-tocopherol) 0.83 mg 5.53%
    Vitamin D (D2 + D3) 2  µg N/D
    Vitamin D3 (cholecalciferol) 2  µg N/D
    Vitamin D 78 IU N/D
    Vitamin K (phylloquinone) 0.2 µg 0.17%

     
    Lipids Amount % DV
    Fatty acids, total saturated 1.062 g N/D
    Fatty acids, total monounsaturated 0.93 g N/D
    Fatty acids, total polyunsaturated 1.71 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.065 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.013 g N/D
    18:04 0.03 g N/D
    20:4 undifferentiated 0.166 g N/D
    20:5 n-3 (EPA) 0.173 g N/D
    22:5 n-3 (DPA) 0.219 g N/D
    22:6 n-3 (DHA) 0.88 g N/D
    Cholesterol 86 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.35 g 79.55%
    Threonine 1.373 g 78.01%
    Isoleucine 1.444 g 86.36%
    Leucine 2.546 g 68.89%
    Lysine 2.877 g 86.03%
    Methionine 0.928 g N/D
    Cystine 0.335 g N/D
    Phenylalanine 1.223 g N/D
    Tyrosine 1.057 g N/D
    Valine 1.614 g 76.42%
    Arginine 1.874 g N/D
    Histidine 0.923 g 74.92%
    Alanine 1.896 g N/D
    Aspartic acid 3.209 g N/D
    Glutamic acid 4.678 g N/D
    Glycine 1.504 g N/D
    Proline 1.107 g N/D
    Serine 1.278 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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