IMIS | Flanders Marine Institute

Flanders Marine Institute

Platform for marine research


Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ]basket (0): add | show Print this page

Fish and seafood: Nutritional value
Ariño, A.; Beltrán, J.A.; Herrera, A.; Roncalés, P. (2013). Fish and seafood: Nutritional value, in: Allen, L.H. et al. (Ed.) Encyclopedia of human nutrition. pp. 254-261.
In: Allen, L.H. et al. (Ed.) (2013). Encyclopedia of human nutrition. Third Edition. Academic Press: London. ISBN 978-0-12-384885-7. 2190 pp., more

Available in  Authors 

    Acids > Organic compounds > Organic acids > Fatty acids
    Fauna > Aquatic organisms > Aquatic animals > Fish
    Fauna > Aquatic organisms > Aquatic animals > Shellfish
    Food > Human food > Seafood
    Cephalopoda [WoRMS]; Crustacea [WoRMS]
Author keywords
    Cephalopods; Crustaceans; Eicosapentaenoic (EPA) and docosahexaenoic (DHA); Finfish; Mediterranean diet; Methylmercury ; Omega-3 polyunsaturated fatty acids (PUFA); Scombroid fish poisoning

Authors  Top 
  • Ariño, A.
  • Beltrán, J.A.
  • Herrera, A.
  • Roncalés, P.

    Fish is a food of excellent nutritional value, providing high-quality protein rich in essential amino acids, and a wide variety of minerals, including phosphorus, magnesium, iron, zinc, and iodine in marine fish. Depending on their lipid content fish are classified as lean, semifatty, or fatty. Fish oils in fatty fish such as salmon, tuna, mackerel, and sardine are the richest source of polyunsaturated fatty acids such as eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6). Also, fish is generally a good source of the B vitamins and, in the case of fatty species, of A and D vitamins. Fish also has a nonprotein nitrogen fraction that plays a major role in fish quality.

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors