Food of
animal origin are not essentially for an
adequate diet, but they are a useful complement to most diets especially
to those on developing counties
that are based mainly on a carbohydrate
rich staple food such as a cereal
vegetable which includes cannot, tomatoes and
pumplans fellows and
Hampton (1992) fish and meat
products all provides protein of high biological value which is often a good complement to the hunting amino
acid in plant foods consumed while the vegetable does not provision complete protein of high
biological value as
regards to them amino acid composition
Okaka et al (2006).
The non provided by meat and
fish
is easily absorbed and enhance the
absorption of corn from common staple foods
rice, wheat, maize. However, food of animal original are usually relatively expensive and not within the purchasing power of poorer
family, vegetable can easily be purchase by
and any family and obtain nutrient available in the vegetable
Williams (1995) . fish like meat are valuable in the diet because they provide a good quantity (usually 17
percent or more ) of protein
of high biological value ,
particularly sulphur containing amino acids,
gruff et al (1995)they are especially good as a complement to cassava diet, which provide little
problem, fish vary in fat content but generally has less fat than meat but more
than vegetable according to
tp ps,am et a; (2005) fish also
privides thiamine /rebaflavin, vitamie c
if ualen fresh fish offal is not consumed as part of any diet however, fish
liver and fish oils are very rich sources of the fat soluble vitamins A and D . the amount varies
usually with the age and species of fish
meat is usually define as the flesh(
mainly moseles and organs for example hire and kidney) of
animal an birds meat is sometimes times subdivided into red meat from cattle, sheep and white meat (PULTRY).
Meat contains about 19
percent protein excellent quality
and iron that is well absorbed. The amoni of fat demands on
animal that the meat coves from
and cut. The fat in meat is fairly high
in its content of satmate fathy acids
and cholesterol, it also provides useful amount riboflaom and niaan, a little thamine small quantity of iron,
zin and vitamin A and C offal
(organ) particularly liver, contain larger quantity it has a high level of cholesterol the food called vegetables includes some fruit (eg tomatoes), leaves
(CABLAGE) ROOTS (eg carrot), vegetable
are important part of diet . they are rich in carotene and vitamin
c and contain significant amount of calcum, iron and other mineral according to okaka et al (2006) their content of B vitamins is frequently small. They are usually provided only a little energy and very little
protein.
A large proportion of their Conant consists of indigestible resiche which adds bulkor fibre to the feaces vitamin c also enhance iron
absorption. These shown that human
being need fish, meat and
vegetable . the objective of this
work is to know the nutritive value
of fish as compared to meat and
vegetable. Therefore this work will show
the comparable or differences in nutritive
value of fish, meat and vegetable