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B-vitamins in fish and shellfish
Braekkan, O.R. (1962). B-vitamins in fish and shellfish, in: Heen, E. et al. Fish in nutrition. pp. 132-140
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more

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  • Braekkan, O.R.

    B-vitamins in fresh meat of fish and shellfish are here reviewed. The reliability of values reported in the literature, in relation to methods of sampling and analysis, is generally discussed. For the B-vitamins thiamine, riboflavin, niacin, vitamin B12, vitamin B6, pantothenic acid and biotin, min.-max. values from different studies are summarized. When the available data seemed to justify conclusions with regard to correct averages, such values are given. Compared with meat, fish and shellfish are found to be good dietary sources of B-vitamins. Thiamine, riboflavin and pantothenic acid are usually present in less concentration than in common meat. Lean fish and shellfish show relatively moderate values for niacin, while most other species may be considered good of even rich sources of this vitamin. Fish i~ a good source of vitamin B12; the fat fish and the molluscs are very rich sources. Studies made to date show fish to be good sources for vitamin B6 and biotin.

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