Comparative study on nutritional composition of fish available in Portugal

Abstract

Purpose The Mediterranean diet is one of the healthiest eating patterns and relies much on the regular consumption of fish, which is a source of unsaturated fatty acids, protein, vitamins and minerals. The purpose of this study was to describe and compare the macronutrients and micronutrients profile of 24 commercial fish species available in the Portuguese market. Design/methodology/approach A comparative study was undertaken based on nutritional datasheets provided by laboratories and based on the database of the Portuguese National Health Institute Doutor Ricardo Jorge. Findings The results obtained showed that while most of the fish species are low-fat, gilthead and salmon are considered high in fat, with salmon presenting significant amounts of unsaturated fatty acids. The blue shark shows the highest amounts of protein, whereas codfish shows significantly high levels of salt content. Sardine is much richer in terms of vitamins than the other species. With respect to minerals, there is a lot of variation among species. It is worth noticing the skate, with high amounts of sodium, calcium and phosphorous. Statistical analysis evidenced some relations between the properties evaluated, and it was possible to establish two distinct groups of fish through cluster analysis. Practical implications The species evaluated revealed a highly important nutritional value that should be an incentive to their regular consumption. Moreover, a lack of nutritional information about some micronutrients was found in several fish species, which should be studied in future studies. Originality/value This paper fulfils an identified need to compare nutritional composition of fish available in Portugal.