296 



MARINE PRODUCTS OF COMMERCE 



Table 75. Iodine Content of Sea Foods. (Continued) 



Fresh substance 



Kind of sea food 



Drum, fresh-water ( Aplodinotus grunniens ) 

 Gar pike (Lepisosteus osseus) 

 Gizzard shad (Dorosoma cepedmnum) 

 Spotted sucker (Minytrema melanopes) 

 White crappie (Pomoxis annularis) 

 Marine mammal: Whale steak, canned 



Mg I per 

 kUogram 



2 



.01 

 .01 



.01 



Parts per 

 billion 



3 



10 

 10 



3 



10 



Water-free sub 

 stance 



Mg I per 

 kilogram 



Parts per 

 billion 



.04 



.04 



i 



.03 



40 

 40 



30 



^ Same as Ostrea virginica. 

 2 Less than 0.01. 



^ Less than 40. 



^ Less than 10. 

 *Less than 0.04. 



Source: Tressler, D. K., and Wells, A, W., "Iodine Content of Sea Foods," U. S. 

 Bureau of Fisheries, Doc, 967 (1924). 



The data concerning the mineral content of Crustacea and shellfish obtained 

 by Nilson and Coulson (1939) are presented in Table 76. 



Table 76. The Mineral Content of Shellfish and Crustacea. 

 (Per Cent by Weight of the Fresh Edible Portion). 



No. Dry 



Species 



Oysters, 



Eastern (Os- 

 trea virginica ) 



Oysters, Paci- 

 fic natives 

 (Ostrea lurida) 



Oysters, Pacific, 

 Japanese (Os- 

 trea gigas) 



Shrimp, raw (Pe- 

 neus brasiliensis) 



Shrimp, boiled 



Blue crab, white 

 meat (Callinec- 

 tes sapidus) 



Blue crab, claw 

 meat 



sam- 

 ples 



mat- 

 ter^ 



Cal- 

 cium 



Mag- Phos- 

 nesium phorus 



Iron Copper Iodine 



4 15.0 0.0579 0.0320 0.1121 0.006100 0.003730 0.000049 



2 17.9 .0632 .0242 .1540 .004940 .001240 .000030 



2 21.4 .0628 .0480 .1922 .007510 .001230 .000036 



20.0 

 28.7 



.0542 

 .0614 



.0421 

 .0509 



.2285 

 .2432 



.002188 

 .003973 



.000331 

 .000302 



.000023 

 .000021 



4 21.1 .1028 .0336 .2052 .002262 .001582 .000042 

 3 20.4 .0706 .0345 .1796 .000746 .000368 .000015 



° Samples first dried on steam bath and finished in electric air oven at 80° C. 



Source: Nilson, H. W., and Coulson, E. J., "The Mineral Content of the Edible 

 Portions of Some American Fishery Products," U. S. Bureau of Fisheries, Investigational 

 Rept.,41 (1939). 



Their figures indicate that oysters, shrimp, and crabs contain approximately half 

 as much calcium, five times as much magnesium, and more phosphorus than an 

 equal quantity of milk. In addition these shellfish and Crustacea are particularly 

 good sources of iron, copper, and iodine. 



