Fish and seafood: Nutritional value
In: Allen, L.H. et al. (Ed.) (2013). Encyclopedia of human nutrition. Third Edition. Academic Press: London. ISBN 978-0-12-384885-7. 2190 pp., meer
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| Trefwoorden |
Acids > Organic compounds > Organic acids > Fatty acids
Fauna > Aquatic organisms > Aquatic animals > Fish
Fauna > Aquatic organisms > Aquatic animals > Shellfish
Food > Human food > Seafood
Molluscs
Cephalopoda [WoRMS]; Crustacea [WoRMS]
Marien/Kust |
| Author keywords |
Cephalopods; Crustaceans; Eicosapentaenoic (EPA) and docosahexaenoic (DHA); Finfish; Mediterranean diet; Methylmercury ; Omega-3 polyunsaturated fatty acids (PUFA); Scombroid fish poisoning |
| Auteurs | | Top |
- Ariño, A.
- Beltrán, J.A.
- Herrera, A.
- Roncalés, P.
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| Abstract |
Fish is a food of excellent nutritional value, providing high-quality protein rich in essential amino acids, and a wide variety of minerals, including phosphorus, magnesium, iron, zinc, and iodine in marine fish. Depending on their lipid content fish are classified as lean, semifatty, or fatty. Fish oils in fatty fish such as salmon, tuna, mackerel, and sardine are the richest source of polyunsaturated fatty acids such as eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6). Also, fish is generally a good source of the B vitamins and, in the case of fatty species, of A and D vitamins. Fish also has a nonprotein nitrogen fraction that plays a major role in fish quality. |
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