Food of
animal 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
pumpkins 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 nutrients 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 provides
thiamine /rebaflavin, vitamin 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 amino 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 calcium, 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.
HEALTH BENEFIT OF THE NUTRITIVE VALUE OF FISH, MEAT AND VEGETABLE
Fish: fish is
a low –fat high quality protein,
fish is filled with omega z fatty acids and vitamins such as D and B2 (RIBOFLAVIN). Fish is rich is
calcium and phosphorus and a great source of minerals, such as iron, zinc lodine , magnesium and potassium. The American heart association recommends eating
fish at least two time per
week as part of a health
diet fish is packed with problem,
vitamins and nutrients that can
lower blood pressure and help reduce the risk of a heart attack or stroke
Meat: there are innumerable health benefits
of eating meat it serves as a fabulous source of high quantity proteins, which a single
vegetarian food is not able to provide. It contains all the essential amino acids that the body requires. The red meat contain very high
quantities of iron, when compared with plant origin food 100
grains of liver contains 600mcgm of iron as against 325 –mc gm in
100 gram carrots (Bebewa 2008) . the
phosphorus content present in meat
get much more easily absorbed than that present in
cereals and legumes meat also serves as the main source for the
intake of vitamin B12
Vegetable: People
who eat vegetables as part of an overall healthy diet generally have a reduced risk of ironic diseases
potassium may help to maintain healthy
blood pressure. Dietary fiber form
vegetables helps reduce blood cholesterol levels and may lower risk of heart disease folate help the body
from red blood cell.