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crop-fish systems
Protein (g) 8 25
Fat (g) <1 >25
Saturated f.a. (g) <0.5 >5
PUFA (g) < 0.5 >12
Calcium (mg) 20 200 1,000
Iron (mg) <0.5 >10 9-20
Thiamin (mg) <0.01 >0.4 1.1
Biodiversity and Nutrient Content -
variations in essential fatty acid
content of selected aquatic species:
Saturated Monounsaturate Polyunsaturat
Species – 100g
Fats (g) d Fats (g) ed Fats (g)
Cod - steamed, flesh only 0.1 0.4 0.4
Haddock - steamed, flesh only 0.1 0.1 0.2
Whiting - steamed, flesh only 0.1 0.3 0.2
Herring - grilled, flesh and skin 2.8 4.7 2.3
Mackerel - grilled, flesh and 3.5 8.5 3.5
skin
Trout (Rainbow) - grilled flesh 1.1 2.0 1.7
Salmon - smoked 0.8 1.8 1.3
Salmon - steamed, flesh only 2.0 4.7 3.3
Salmon (Pink) - tinned in brine 1.3 2.4 1.9
Tuna - tinned in brine 0.2 0.1 0.2
Mussel 0.5 0.4 1.0
Rice Cultivar Differences in Nutrient
Content