Where do trout live? Description of trout fish
Trout belongs to the salmon family. It has red meat, which looks very beautiful on the table. This is appreciated by professional chefs who love to delight their guests not only with the excellent taste of their dishes, but also with their appearance.
The fish caught usually ranges in size from 50 cm to 1 meter, so it can be served either whole or in portions. The color of fish meat depends on its habitat. Therefore, when choosing sea trout, pay attention to this indicator. If the meat is bright red, then the trout was caught in the sea, but light-colored meat is a sign that the fish was found in a river or lake.
Sea trout is a fairly popular fish due to its good taste, dietary content, and relatively low price compared to other salmonids.
History and geography of the product
There are marine and river trout. Marine has a richer red color and, accordingly, a richer taste. Sea trout has been used in cooking since ancient times, because fish was one of the main dishes of primitive ancestors. Sea trout appeared as a restaurant dish in the 15th century in France, and a special technology for breeding this fish appeared in the 19th century in Canada.There are sea trout everywhere globe, where there are corresponding bodies of water. Some farms breed sea trout and in artificial reservoirs, creating appropriate conditions.
Types and varieties
Trout can be sea, river, lake, or stream.Depending on where this fish is bred, it can be quite light and red, like salmon. The largest is the Pacific trout.
There are fatty and lean trout, which also differ in carcass size. Meat sea fish more fatty, respectively, and more calorie.
There are the following types and subspecies of sea trout:
Clark's Salmon.
Golden trout.
Trout Gil.
Mikizha.
Trout Biwa.
Caucasian.
Arizona.
Sevan.
Summer trout.
Marble.
Turkish.
Adriatic.
American palia.
Silver loach.
There are other types and varieties of fish, known topics who breeds sea trout.
Beneficial features
Trout meat has a high nutritional value, because it contains vitamins A, D, B12, amino acids. Depending on the method of preparation, sea trout can become part of a dietary, low-calorie, or national cuisine.Eating sea trout helps:
Fight depression.
Improve metabolism.
Prevent cancer.
Improve memory.
Reduce cholesterol.
Restore fat and protein metabolism.
Fish is also indicated to improve the absorption of glucose and the formation of red blood cells. Due to the fact that the fish is quite fatty, it is not recommended for people who have diseases. duodenum, liver, stomach ulcer. Also a contraindication is individual intolerance ( allergy to fish).
Taste and use in cooking
The taste of sea trout is quite pleasant and delicate. The addition of lemon, ginger, basil, and rosemary emphasizes it and helps to reveal it. The fish does not have a pungent odor, which appeals to particularly discerning gourmets.Trout can be called a universal fish, since in cooking it is smoked, salted, fried, and baked. It goes well with various side dishes and can also be served as a separate dish. Not only fresh carcasses can be used for cooking, but also frozen ones. Please note that it is not recommended to re-freeze the fish, since in this case it will taste properties may change.
As a separate dish, trout is prepared in the oven or on the grill, baked with lemon and herbs. For baking, you can use foil, which will preserve juicy taste. You can also bake fish on open fire. However, it will not fall apart. Some restaurants may offer you trout shish kebab cooked on the grill. Steamed trout can also be served as a separate dish. In this case, it will turn into a dietary dish. But it’s important to choose low-fat variety sea trout. When preparing this dish, you should not use spicy seasonings. Salt will be enough. When serving, trout can be sprinkled with lemon.
Trout goes well with leafy salads, savoy cabbage, raw, so it is often added to salads in salted, fried or steamed form. As a snack, this fish can also be served salted on sandwiches or canapés; it is also delicious in baskets. To improve the taste of trout, you can add butter and lemon. It is also appropriate to use black olives.
It is noteworthy that sea trout can be served cold in salads (usually this salty fish or boiled), and in warm ( baked or fried). Adding avocado, black or white peppercorns to the salad will highlight the taste of trout.
You can make a delicious fish soup from trout without any pungent odor. Delicate taste fish will make the dish quite pleasant if you add black pepper, oregano, and dill.
Rice, bulgur, and mashed potatoes are good as a side dish for trout. In this case, the fish can be fried or boiled. If you cook it with tomato or fried carrots, then you can choose buckwheat porridge or millet. In Italian cuisine, trout is served with pasta, in French - with rice and vegetables.
Delicious open and closed pies are also prepared with trout. Moreover, sea trout can be mixed with other types of fish. It is also used for preparing Japanese and Chinese dishes, in particular for sushi and rolls. In cooking, it serves as an excellent substitute for salmon. Trout is often used to prepare canned food in oil.
Sea trout is served with semi-dry white wine, pomegranate or grape juice.
Trout belongs to the order Salmonidae, the salmon family. Its body is elongated, slightly compressed laterally, and covered with small scales. A remarkable feature of this fish is that it takes on the color of the area in which it lives. Fish of the flounder family have the same feature. The dorsal fin of trout is short, the lateral line is well defined. Males are different from females large size head and number of teeth. The usual length of trout is 40–50 cm, weight is 1 kg.
Trout inhabits rivers, rivers, and streams, especially loving mountain ones with cool water. She feels good in water that is enriched with oxygen, fast, and with enough shelter. Prefers a hard bottom, rocky or pebbly.
Trout lay eggs directly on the ground, where they dig a small hole with their tail. The laid eggs are almost immediately fertilized by the male. The female then buries the nest.
And after 6 weeks, fry begin to emerge from the eggs.
Trout usually hides in depressions, holes, and in the shadows cast on the water by plants. She is very shy and cautious.
The color of trout meat varies: white, yellowish, pink. It is likely that it depends on the diet of the fish. Trout meat contains many vitamins (A, D, B12) and essential amino acids. This fish is quite fatty, so it turns out especially tasty when grilled. When choosing fillets, you need to remember that fresh salmon does not have a pronounced. In addition, high-quality fillet has a firm and elastic structure.
Useful properties of trout
salmon helps reduce cholesterol levels in the human body, helps brain function, strengthens nerves and arteries, and is recommended for heart disease, especially in ischemic, as well as in Alzheimer's disease. And vitamin B6, contained in salmon, is essential for women's health: It significantly improves the condition during PMS, pregnancy and menopause.
It also prevents some forms of cancer and stimulates metabolism. Men who regularly consume salmon find it easier to solve the problem of infertility, thanks to selenium (selenium increases sperm motility). In addition, selenium is a powerful antioxidant and protects against free radicals, slowing down the aging process. Due to the high content of vitamins and microelements (such as B1, B2, B6, B12, PP, selenium, magnesium, phosphorus and folic acid), salmon stimulates blood formation, prevents the formation of blood clots, activates metabolic processes, and has a beneficial effect on liver function , nervous, digestive and immune systems.
VITAMINS
Vitamin A - 10 mcg/100 g
Vitamin D - 32.9 mcg/100 g
Vitamin B12 - 5 mcg/100 g
Vitamin E - 2.7 mg/100 g
Riboflavin - 0.21 mg/100 g
Nicotinic acid - 5.2 mg/100 g
Pantothenic acid - 2 mg/100 g
Pyridoxine - 0.7 mg/100 g
AMINO ACIDS
Aspartic acid - 2 g/100 g
Glutamic acid - 3.1 g/100 g
Alanine - 1.4 g/100 g
Valine - 1 g/100 g
Leucine - 1.7 g/100 g
Phenylalanine - 1.1 g/100 g
Lysine - 1.7 g/100 g
Histidine - 0.8 g/100 g
Arginine - 1.3 g/100 g
MINERALS AND MICROELEMENTS
Sodium - 75 mg/100 g
Potassium - 417 mg/100 g
Calcium - 20 mg/100 g
Magnesium - 28 mg/100 g
Phosphorus - 244 mg/100 g
Cholesterol - 59 mg/100 g
FATTY ACIDS omega-3 and omega-6
Dangerous properties of trout Despite all beneficial features trout, doctors do not advise pregnant and nursing mothers to consume it, since some types of this fish contain mercury. This substance even in Not large quantities
, which are harmless to an adult, will be harmful to the embryo or baby. In addition, this oily fish People with liver diseases, ulcers and various complex gastrointestinal diseases should not get carried away, for which a diet with low content
fat Trout is a delicious and exquisite delicacy. This fish is characterized by good and contains many useful microelements. It is interesting that trout live exclusively in clean water.This is guaranteed to make the quality of its meat high.
General information about trout
Fish are united under the common name “trout” different types, which are members of the subfamily Salmonidae (salmon family).
What types of trout are there?
There are brook, lake, Adriatic, marbled, flathead, Sevan, and Amu Darya trout. Summer trout are found in nature.
The following types of trout live in the Pacific Ocean: Caucasian, Arizona, golden, Biwa trout, mykiss, Gil trout, and Clark salmon.
There are also various types of trout and char. So, for example, these include lake, silver and bighead loaches, American palia, as well as Dolly Varden.
Shape and color
Trout differs in appearance from other fish - it is impossible not to recognize it. This fish has a body compressed on all sides, as well as a short and truncated muzzle. Trout teeth are arranged in two rows. IN wildlife There are individuals about one meter long and weighing about twenty kilograms. Males are usually smaller than females, have more teeth, and larger heads.
Trout has variable colors. Usually its back is olive in color, its sides are green-yellow, and its belly is light, whitish in color. The color of the water where the fish lives affects its coloration. Thus, fish living in reservoirs with a peat bottom are usually more dark color than its relatives living in rivers and lakes with a calcareous bottom.
Trout usually spawn when they reach the age of two years. Trout spawn for a month, approaching the shore, choosing places with weak currents.
Distribution and breeding of trout
This fish is common in Western European countries. In Russia, trout can be found in the regions of the North-West, as well as. This fish is also found in ponds Central Asia, less often - in the tributaries of the Kama and the Volga.
Sea trout, in turn, are distinguished by their penchant for traveling - they can swim several hundred kilometers.
How to catch more fish?
Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:- Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
- More sensitive gear. Read the appropriate manuals for your specific gear type on the pages of my website.
- Lures based pheromones.
This delicious fish is often bred in fish farms - both fresh and sea water. However, such artificially bred fish, as a rule, refuse to spawn, so artificial insemination is used when breeding them.
Trout fishing
Hunting is usually carried out for brook or rainbow trout. This fish can be caught well with a spinning rod, and spinner spoons are used as bait. fishing brought the expected effect, the bait for the fish should be cast close to the trout.
Sometimes during fishing, this fish behaves quite playfully: it will either become interested in a spoon or wobbler, or suddenly swim away, only to return after a while. Trout can play this “game” with a fisherman for a long time.
Useful properties and composition of trout
Since trout lives exclusively in clean water, the quality of its meat is quite high.
Meat composition, vitamins and minerals
Trout contains:
- phosphorus,
- zinc,
- polyunsaturated fatty acid Omega-3 and Omega-6
- B vitamins, including B3 (niacin).
Calorie content
Great information for those who care about their figure. Trout is a low-calorie fish: one hundred grams contains only 88 kcal. This is almost half as much as, for example, salmon. Therefore, nutritionists actively recommend consuming trout.
Medical aspect
If you regularly eat the meat of this fish, your risk of getting cancer will be significantly reduced. Consumption of this fish helps combat increased blood pressure and will help improve memory and overcome depression. It helps improve brain function.
In addition, it takes a short amount of time to digest trout: no more than 2-3 hours.
Cosmetic benefits
Low-calorie trout is also perfect for those who are watching their weight and figure. In addition, each piece of this fish will give your body all the necessary vitamins and useful material, which will undoubtedly affect the quality of skin, hair, and teeth.
Contraindications for eating trout
Doctors do not recommend eating trout in large quantities for people suffering from duodenal and gastric ulcers and chronic liver diseases. Also, you should not eat this fish if you have an individual intolerance to it.
Sometimes unscrupulous sellers to give presentation may use dyes, growth hormones, or antibiotics. Therefore, try not to eat trout that has been farmed more than once every month.
How to choose trout when buying?
- pay attention to appearance fish - its skin should be slippery and elastic. This means the trout is fresh.
- If the fish has cloudy eyes, this indicates that the trout is old.
- Avoid trout with dark brown gills
- If the fish shines with an unnatural artificial shine, it means it is stuffed with various food additives, which significantly reduce the nutritional value of trout
- You shouldn’t choose fish just based on big belly– there may be milk inside, not caviar.
The most delicious trout recipes
Trout dishes are distinguished by their sophistication and excellent taste. This fish can be fried in a frying pan or over coals, cooked into fish soup or soup, baked, or boiled with vegetables. Below we present several recipes that are sure to please your taste.
Trout soup cooked on a campfire
What you will need:
- Trout carcass 400-600 grams.
- Potatoes - 500 grams
- Onions -2-3 pcs.
- Tomato – 1-2 pieces
- Carrots – 2-3 pieces
- Salt, spices and herbs to taste.
Cooking steps:
- Cut off the tail and head and cook the broth.
- When the water boils, add the onions and offal and bring to a boil again.
- Remove the onions and offal from the broth and discard
- Add finely chopped potatoes, carrots, spices and salt.
- add tomato and herbs. The soup is ready.
- It is best to cook this fish soup over charcoal.
Lightly salted trout for sandwiches
What you will need:
- Fresh trout carcass – 500 grams
- Lemon - half a piece
- Black pepper, salt - to taste
Cooking steps:
- Wash and clean the fish, remove all bones, cut into small pieces
- Cut the lemon into thin slices
- Salt and pepper the fish
- Place in a container, close the lid tightly and leave in the refrigerator overnight.
In the morning, delicious lightly salted trout for sandwiches is ready!
Char-grilled trout
What you will need:
- Trout fillet - 500 grams
- Vegetable oil - 4 tablespoons
- Lemon or lime - 1 piece
- Soy sauce - 3 tablespoons
- Granulated sugar - 1 teaspoon
- Dill - bunch
- A little hot red pepper
Cooking steps:
- Wash the fish and cut into pieces
- Prepare the marinade: mix lemon juice, soy sauce, vegetable oil, sugar and pepper. Add finely chopped dill.
- Soak the fish pieces in the marinade for half an hour
- Place the pieces on the grill and bake over coals until golden brown
Tasty dish ready!
Trout - this is the name of several species freshwater fish from the salmon family. It lives in the North-West of Russia, its Eurasian part, is found in the Black Sea rivers, in Western Europe and America.Description of trout fish
This beautiful fish with a dense and powerful body in the form of a spindle, a relatively small head with a truncated shape. Her eyes are light, almost transparent, her sharp vision makes it possible to see perfectly in the dark water depths. Feature trout - numerous motley spots on the body. It has dark dots on its dorsal fins and yellowish pelvic fins. The trout's body is covered with mucus and is slippery. The scales are small, denser on the abdomen.
Trout has unusual ability. She not only vigilantly looks out for prey, but also focuses with both eyes at the same time, looking at the same time in different directions.
Peculiarities
The trout's large body is slightly flattened on the sides; it has more than 60 vertebrae. The head is disproportionately small compared to its dimensions. The fin on the back is long and narrow, it has several ordinary rays and many branched ones.
Behind dorsal fin There is skin fold– adipose fin, often with a dark edge. The pelvic and pectoral fins of the fish consist of hundreds of rays, the anal fins of three hundred rays. IN caudal fin there are no more than two dozen of them.
Like other predatory fish, trout have teeth in the mouth in the form of bristles, they are arranged in two rows, and several more teeth are located on the oral bone. In males, the lower jaw has a curved edge; they surpass females in the number of teeth. The male's head is always larger than that of the female.
Color and size
Trout has variable colors. The back of the fish is olive in color, side part the body is greenish with yellowness, on the sides there are black, red or white round spots in a bluish halo. The belly is light with a yellowish tint. Gill covers have a golden color. Bright – red or pink gills.
There are dark-colored and very light-colored trout. In many ways, the color of a fish depends on its habitat, the color of the water, and its diet. In lakes with clear water trout is more silvery; if the bottom of the reservoir is covered with silt or it is peaty, the body of the fish acquires a dark color. Changes also occur during spawning, the trout becomes darker, the spots on its sides may disappear and then appear again.
This fish is female larger than males. Although trout usually does not grow more than 1 m, the weight of a well-fed fish easily reaches 15 kg, sometimes 20 kg. A medium-sized fish is usually less than 50 cm in length, its weight does not exceed 600 g. Trout lives 12 -20 years.
The Caspian trout has the largest weight. Fishing enthusiasts have reported specimens weighing 50 kg.
Known species
The name “trout” combines several species of salmon - char, noble and Pacific salmon. There are three types of fish in Russian reservoirs: brook trout, lake trout (called brown trout) and rainbow trout.
mountain streams and ordinary rivers with cool water – brook trout loves it. There are many such places in the Russian expanses - on the Kola Peninsula, on the Caspian Sea, in the Baltic, Black, White and Azov seas. It is found in the Dniester, in the Kuban River, and in Crimea.
Lake trout or brown trout are more often found in reservoirs of the North-Western region of Russia in rivers with strong currents or in lakes with cold springs. This type of fish has taken root well in the fast-moving Transcaucasian rivers with rocky bottom.
Rainbow, so named because of the bright stripe on its sides, is widespread in the European part of Russia. There are many such trout in Europe, where they were brought from North American reservoirs. It is usually bred in ponds. It also exists in rivers, where winter fishing enthusiasts readily catch it, choosing unfrozen areas of water for this.
Where do trout live?
A lover of cool and deep reservoirs, trout have become well accustomed to water spaces Kola Peninsula and the entire North-West of Russia. On Onega and Ladoga, lake trout lives in Karelian reservoirs. It also exists in the Urals, in the Caspian, Black, White Seas and in the Aral Sea. Mountain springs and lakes of the Caucasus and Transcaucasia - a paradise for brook trout who prefers clean rivers, cool streams and sandy bottom.
The fish is found in the rivers of Finland, Norway, the Baltic states, and Belarus. sea view trout lives in North America- in the waters Pacific Ocean, it's different large sizes and the red color of the meat.
In rivers and large lakes, the habitat of fish is usually near rapids, whirlpools, waterfalls, and is often located near bridges. Her favorite places are near oxygen-saturated springs or springs with cold water. It lives at depth, where there is a rocky bottom and cool springs. Small mountain rivers are considered the most trout places.
Trout settles in forest streams and rivulets and always looks for cool holes and pools. The fish is very careful; once you frighten it, it immediately hides in the gullies and among the snags under the shore.
What does a predator eat?
Trout go hunting at dawn and in the evening. Food for trout, as for others predatory inhabitants reservoirs, first of all, there are:
- smelt;
- gerbil;
- goby;
- dace;
- Siberian sculpin;
- minnow;
- various shellfish;
- crustaceans;
- insects;
- frogs;
- larvae;
- caviar of other fish;
- tadpoles;
- fry of their species.
The predator hunts more often in cool and cloudy weather. In summer, especially in the heat, trout descend to depth, stay closer to the bottom and stop searching for prey.
Trout, except for the usual one predatory fish food, eats bird chicks that have fallen into the water from nests on bushes and trees growing above the river. Its prey is small rodents, the same field mice that swim in rivers.
How do trout reproduce?
Spawning of this fish takes place in autumn and winter, and in a unique way and in several passes, it continues for a month. The trout rises to the surface of the water, swims quickly, rushes about, splashing its tail. This is what happens to her mating games. Then the young trout go to traditional habitats, and the adults begin to reproduce. Moreover, males’ milk matures only after the age of two years.
Spawning times for trout vary depending on the area. Known species Gatchina trout in the Izhora River ( Leningrad region) goes to spawn from the second half of September and in October. In Kuban, fish spawn in October, and in some places - only in December and January.
Trout Fish Spawning
During the spawning period, trout females change color, become darker, spots disappear from their bodies, unusually bright color is acquired by rainbow trout. Females are not very fertile. Younger fish can lay up to five hundred eggs, and fish that have reached five years old can lay a thousand. They spawn in shallow water with a rocky bottom, where there is no strong current. To do this, use the tail to form a hole at the bottom. After the male fertilizes the eggs with milt, the female camouflages the laying site by burying it with her tail to protect it from possible enemies that destroy the eggs.
Trout eggs are large, their diameter is up to 3 mm. They have a long incubation period. In some cases it lasts only a month, but sometimes it lasts up to 4 months. Only in spring do the larvae hatch. In the first month of life, they feed from a special pouch with which they are born, so they remain in the place where the eggs are laid for a long time. Only when the fry grow up and acquire skills adult to obtain food on their own, they move to their usual habitats. Young trout live in rivers for the first years of their lives, and only after reaching a length of 20 cm do they go to the seas.
Young trout grow faster in rivers where there is more food than in streams. Even in forest rivers, fish reach significant sizes due to the abundance of midges and other insects. Therefore, trout love places with banks overgrown with greenery. In bad weather, when strong wind and rain, insects fall into the water en masse, becoming prey for fish.
Dangerous Enemies
Trout has many enemies that destroy its young and eat the laid eggs. These are burbot, pike, grayling and even seals in cold waters. Fish that live in cool water are very sensitive to sudden climate change. A global warming is definitely a factor in reducing trout numbers.
Hydroelectric power structures lead to the destruction of trout small rivers. The presence of dams and overpasses can also become an obstacle to the movement of trout to spawning grounds. Pollution of water bodies and increased acidity of water leads to the rapid death of trout eggs. But most dangerous enemy trout become fishermen who actively catch this valuable fish. It is usually caught with a spinning rod or a float rod; the bait is a fly, a grasshopper, a worm, fish fry, larvae, pieces of meat, and frogs.
Population and species status
As a result of many unfavorable factors, the trout population in some rivers is sharply declining. Ichthyologists who conduct research in the habitats of valuable fish species often come to such conclusions. To restore the population, young trout raised in fish farms are released into such reservoirs.
There are always more trout in those rivers and lakes where there are a lot of small fish, serving as food for her.
Commercial value
The fish has high commercial value. Therefore, in fish farms, its cultivation in artificial reservoirs is very developed. These ponds are used for breeding brook and rainbow trout. The best way to raise trout is to place the fry in metal floating cages attached to the shore. Fish become adults in the fourth year of life.
IN hot weather the trout becomes numb, it freezes in place and during such periods it is easily caught out of the water simply by hand, without any devices or gear.
Usually cages are installed in ponds and rivers with clean water. They try to feed the fish with food that is natural to it. It takes up to one and a half years for a fish to gain a mass of 500 g. To obtain a valuable delicacy - red caviar, large females are raised as mother stock.
Taste qualities
Red trout meat is a delicacy recognized throughout the world, as is its caviar. Trout - useful product, its meat is rich in amino acids and vitamins A, B12 and D. Eating trout lowers cholesterol levels, normalizes metabolism, helps restore protein and fat balance, helps with anemia, and improves memory. 0
Trout is the common name for several species of fish that belong to the salmon family. However, it is often very difficult to distinguish some species of trout from each other.
Trout meat is a delicious product revered in the cuisine of many countries around the world. This meat has a very tender texture and pleasant aroma. It is quite oily, and the color can be not only white or red, but also cream.
Trout can be prepared in all known ways: this fish produces wonderful ear or soup, it is great for frying and smoking; raw trout sushi is also very popular. There are a great variety of trout dishes.
Sea and river trout
Sea trout and river trout differ in size and color of meat. The river meat is pinkish, and the sea meat is red. Trout from fresh water There are lakes and streams. The lake one is larger, and the stream one is smaller, it is also called “speckled”.
The most delicious river trout is considered to be from lakes Sevan (Armenia). Of the marine species, the most prized is the rainbow one, which lives off the coast of Norway.
Trout in cooking
Trout is widely used in dietary nutrition. It is best to use fresh or chilled fish. Most often, trout is baked, fried or salted. Trout is ideal for grilling. Its taste is well revealed by lemon and ginger.
Composition and properties
Trout meat contains many vitamins (A, D, B12) and essential amino acids. IN large quantities it contains omega-3 fatty acids. When there are enough of these substances in our food, the level of cholesterol in the blood will be normal, the blood vessels will be strong and elastic, and nervous system and the brain will work perfectly. Thus, according to the results of numerous studies, trout lovers are almost three times less likely to suffer oncological diseases, hypertension, they good memory, and depression practically never happens.
The calorie content of trout is almost two times lower than that of salmon - about 88 kcal per 100 grams. Trout meat contains vitamins A, B, E, D, minerals: potassium, calcium, phosphorus, nickel, copper and others.
A number of researchers claim that frequent consumption of red fish helps protect the skin from negative influence sun rays, protects against sunburn.
Composition of trout meat
in 100 grams of product
Essential elements | Vitamins | Minerals |
Water - 71.87 g Proteins - 20.48 g Fat - 3.46 g Carbohydrates - 0 g Ash - 1.31 g |
Vitamin A (retinol) - 19 mcg Vitamin B1 (thiamine) - 0.123 mg Vitamin B2 (riboflavin) - 0.105 mg Niacin (vitamin B3 or PP) - 5.384 mg Vitamin B5 (pantothenic acid) - 0.928 mg Vitamin B6 (pyridoxine) - 0.406 mg Folic acid(vitamin B9) - 12 mcg Vitamin B12 (cyanocobalamin) - 4.45 mcg |