|B-vitamins in some fish products|
Braekkan, O.R. (1962). B-vitamins in some fish products, in: Heen, E. et al. Fish in nutrition. pp. 141-145
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more
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VLIZ: Biological Resources 
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B-vitamins in some fish products are here reviewed, and summarized values are given for the B-vitamines thiamine, riboflavin, niacin, vitamin B12, vitamin B6, pantothenic acid and biotin. Weight-by-weight cured fish products usually show higher values than the corresponding fillets. Canned products usually show weight-by-weight values of the same order as for the corresponding fresh tish. Smoked and canned products of herring, mackerel, tuna and salmon are found fairly good sources of B-vitamins. They usually contain high amounts of niacin, in some cases much higher than common meat products. Canned shellfish show generally low values for the B-vitamins; but products which include the viscera are good sources of vitamin B12. Molluscs generally contain very high concentrations of vitamin B12 . Canned products of cod liver and roe and of herring roe are judged good dietary sources of B-vitamins. In general, fish products compare favourably with other major protein foods as sources of B-vitamins.