NUTRITIVE VALUE OF FISH MEAT COMPARATIVE TO SOME ANIMALS MEAT

Abstract

Fish has always been seen as a food necessary for good health - since ancient times fish was recognized as being a 'brain food', a reference to its importance in the development of a healthy brain. Research over the past few decades has confirmed the importance of the nutritional components of fish in brain development and reproduction and highlighted a role for fish in a variety of other functions in the body. There is strong evidence that fish plays a major role in protecting against heart disease and may also play a role in the prevention of other illnesses. Components of fish are also important in the development and maintenance of the eyes, skin and nervous system. The chemical composition of fish varies greatly from one species and one individual to another depending on age, sex, environment and season. Fish has between 13 and 25% protein, which accounts for 80 to 90% of the energy content of the fish. The protein found in fish is of high biological value, which means that fish can be used as the sole source of protein in the diet. Fish proteins contain all the essential amino-acids for the human organism.