AngiochefHake
Hake is the lean white fish of Spanish and Portuguese kitchens, mild and flaky, sold as fillets, loins or steaks. It provides high-quality protein, selenium and the omega-3 fats EPA and DHA, which contribute to the normal function of the heart. Poach it, steam it or cook it gently in a green sauce with garlic and parsley, and take it off the heat as soon as it turns opaque so the flesh stays moist. Choose certified sustainable European hake where you can.
Polyols
SorbitolNot a source
Source: Measured value (BLS 4.0)
What this means
This is hake's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Total fructoseNot a source
Excess fructoseNot a source
Source: Measured value (BLS 4.0)
What this means
These are hake's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.