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