Abstract
The moisture, protein, total lipid, carbohydrate, total ash and calcium, sodium, and potassium contents of cod, plaice, haddock, shrimp, crab and lobster (raw or processed) were determined. These values were compared to nutrition tables in the Agriculture Handbook No. 8–15 (USDA) and in the Canadian Nutrient File of Health and Welfare Canada. Energy values, ranging from 279.3 kJ for canned crab to 461.9 kJ for boiled shrimps, are relatively constant but are higher in species with higher fat content. Differences in lipid contents were observed for all seafoods with the exception of haddock fillets. Differences in mineral contents were also observed. The new data obtained may more accurately reflect the nutritional values of foods produced and consumed in the province of Quebec, and are important factors in the marketing of fishery products and in more accurate meal planning in institutional use.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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