CHAPTER 28 



Nutritive Value and Quality 

 of Fish 



Kathryn L. Osterhaug, John Dassow, and 

 Maurice E. Stansby 



Nutritive Value of Fish 



Fish is as good a source of animal protein, vitamins, and inorganic 

 components as are other flesh foods such as meat and poultry. The amino 

 acid balance in the protein is unexcelled by that of any other foods. The 

 B vitamin content approximates that of meat, and the mineral content is 

 richer in iodine than that of any other foods. The calcium content of 

 canned fish containing softened bone is much higher than that of other 

 foods so that, if the bone is not removed before eating, such fish as canned 

 salmon and sardine represent the richest natural source of calcium. Those 

 species of fish falling in category A (see Chapter 26) having a low oil and 

 high protein content and which represent a majority of all species, contain 

 lower calorie content per unit of protein than do meats or poultry. Thus 

 these lean fish are an ideal source of animal protein for use in reducing 

 diets. 



On the other hand, fish having somewhat higher oil content in the 

 range of 5 to 15 per cent oil (category B, Chapter 26), while of medium 

 oil content for fish, correspond to an average lean meat with respect to 

 fat content. Furthermore, the fish contains up to ^ 3 of its oil in a highly 

 polyunsaturated form with four, five, and six double bonds per fatty acid. 



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