NUTRITIVE VALUE OF FDH AS COMPARED TO MEAT AND VEGETABLE UNIT (WOG)


From  the table showed below: research shows that there is variation in  the nutritive value of fish as compared to meat and vegetable  has  the highest moisture content as compared to fish and met, while  fish has higher  moisture content than meat . meat  protein: the  biological value and  protein efficiency  ratio are  higher  for fish than for meat protein, while  the protein from fish  and meat are usually of  better biological value than  more  prom vegetable, okaka et al (2006)  . meat protein has   high level of saturated fat –particularly beef while fish lower fat level, many  sources of vegetable protein either  have very low fat or   contain no  fat  at all (ehow.com) fat:
the fat content found in meat are the poly-satureated  and statured fatty acid . the poly-unsaturated and saturated fatty acid in meat are  4-10%  and 40-45% respectively of the total fatty  acids present fish also valued as a source of omega -3 (n-3) fatty acid which are  critical for the development of the brain and retina, which may be  protective of some chrome disease elcosapentanoic  acid (EDA)  20,5n-3)  and  docosahexa  90% of  the  polyunsaturated fatty acid in fish species from the north  Atlantic and north panfic (Sabg, 1990) vegetable has  very fat –free food. However, some produce selection do contain fat, though the amount fat found in vegetables are  mono and poly unsahiraled fats

Carbohydrates (including fibre). Vegetable contain  high carbohydrate  because it contain starch /sugar which  are concohydrates while fish and carbohydrate contain very low content  of  carbohydrates.  There is no present of fibre in fish and meat  while vegetable contain high quantity of  dietary fibre.

Table  I  nutritive value of FDH  as  compared  to meat and vegetable unit  (WOG)    
Component
Fish
Meat
Vegetable
Misture (g)



Protein(g)



Fat (g)



Carbohydrate (g)



VIT Bi (mg)



Riboflavin /mg)



Nictines acid (mg)



Potassium (mg)



Calcium (mg)



Iron (mg)



Carotene(mg)



Cholesterol(mg)



Cholesterol (mg)



Ascorbic Acid (Mg)



Okaka et al,  2006

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