Bombay Duck

 
 

350.00

## Minimum 0.5 kg

Description

Bombil (Bombay Duck)

Most Famous Bombil/Bombay Duck Recipes are Bombay Duck Fry, Dry Bombay Duck Curry / Bengali Loitta Shutkir Jhal, Delicious Kebab With Bombay Duck / Loitta Macher Kebab, Bombay Duck Dry Curry/Bengali Loitta Macher Bharta (Jhuri), Bombil kalvan/curry, Bombil amti , Bombil Rassa.

Bombay Duck is native to the waters in Maharashtra, and a small number are also found in the Bay of Bengal. This fish is often dried and salted before it is consumed. Fresh fish are usually fried and served as a starter. In Mumbai, Konkan, and the western coastal areas in India, this dish is popularly known as “Bombil”.

Bombay ducks are high on protein. And, when they are dried, the protein content increases. Proteins play an important role in building and repairing the tissues in our body. The proteins in Bombay Ducks may be used in making hormones, enzymes, and other body chemicals for the effective function of our body. Consuming proper amounts of the fish can help reduce the risks of heart strokes. This is due to the substantial level of Omega 3 polyunsaturated fatty acids (commonly known as PUFA) in Bombay Ducks. The Omega 3 fatty acids help keeps blood platelets from becoming sticky and clumping together to form blood clots. Thus eating Bombay ducks frequently can help in preventing excessive blood clotting which is injurious for the heart. Dried Bombay ducks are excellent source of calcium. Bombay ducks help in maintaining the blood pressure levels. The high calcium content in the fish is responsible for controlled blood pressure levels. Studies have shown that the blood pressure levels among people who do not consume Bombay ducks, were comparatively higher than those who consume the fish, especially in its dried form.

Nutritional Data:

All figures below are expressed per 100g edible portion.

NUTRIENTS         AMOUNT
Energy (Calories) 283 Kcals/Calories
Water 16.7 g
Nitrogen 9.87 g
Protein 61.7 g
Fat 4.0 g
Carbohydrates 0.0 g

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