What is pike?
The pike (Esox lucius) is a fish belonging to the family Esocidae. Widespread in most of Europe (particularly in the northern and north-eastern regions), it is a native species.
What are the nutritional properties of pike?
100 g of pike (edible portion, raw) provide 81 calories broken down roughly as follows:
- 93% proteins
- 7% lipids
In particular, 100 grams of pike contain approximately:
- 18.7 g protein
- 0.6 g lipids
- 0.1 g of available sugars
- 39 mg of cholesterol
- traces of vitamin C
- 1.7 mg Niacin
- 0.09 mg thiamine
- 0.07 mg of riboflavin
- 6 micrograms of vitamin a (retinol equivalent)
- 250 mg potassium
- 220 mg of phosphorus
- 20 mg calcium
- 63 mg sodium
- 1.1 mg iron
When should you not eat pike?
There are no known conditions in which the consumption of pike can interfere with medications or other substances. If in doubt it is good to seek advice from your doctor.
Possible benefits and drawbacks of pike
The pike is a fish low in saturated fatty acids, a type of lipid considered dangerous to cardiovascular health that according to the Guidelines for the Prevention of Atherosclerosis of the Ministry of Health should not be taken in quantities more than 10% of the calories introduced daily with food. It is also a good source of high quality protein, niacin and minerals. Among the latter, potassium helps control heart rate and blood pressure, while phosphorus is an ally of the health of bones and teeth, but also the kidneys, muscles and the heart, metabolism and nerve impulse transmission.
Unfortunately, however, the intake of cholesterol associated with pike consumption is not negligible and must be taken into account to comply with the maximum limit of consumption indicated by the Guidelines for the Prevention of Atherosclerosis (300 mg / day for healthy adults or 200 mg / die in the presence of cardiovascular problems).
Availability of pike
Pike fishing is allowed at different times depending on the region. In Lombardy it is prohibited from 1 February to 31 March, in Piedmont from 15 February to 15 March, in Veneto from 1 January to 31 March, in Trentino Alto Adige from 15 February to 15 March and in Emilia-Romagna from December 15 to May 15.
