Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 2, Part A
Proximate chemical compositions and nutritional value of Fish: Review


Author(s): Hassan R Mohamed and Adel A El Lahamy

Abstract: The current study aims to give an overview of the chemical composition of fish; protein, lipids, vitamins and minerals also their nutritional value. The protein contents of most raw finfish flesh are in the range of 17–22%, with an average of 19/100 g, while the cooked portions may have as much as 35% protein. The amount of lipids in fish may vary widely from 0.2 to 24%, depending upon anatomical position, sex, and location in body, age, season, and diet. Fish oils are rich sources of vitamins A, D, and E. Vitamin A is concentrated mostly in fish liver oils. Seafood items are rich in important minerals and trace elements such as selenium and iodine, as compared with red meat.

Pages: 27-31 | Views: 215 | Downloads: 109

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How to cite this article:
Hassan R Mohamed, Adel A El Lahamy. Proximate chemical compositions and nutritional value of Fish: Review. J Curr Res Food Sci 2020;1(2):27-31.
Journal of Current Research in Food Science