Sustainable diets and biodiversity

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Table 8. Nutrient composition of some protein foods per 100 g.

Food Moisture Protein Fat Ash Dietary CHO Calcium Iron

(g)(g)(g)(g) fibre (g) (g)(mg)(mg)

Legumes

Cowpea (black eye pea) 0 27 2.0 4.1 17.1 50 83 7.4

Pigeon pea 0 22 1.8 3 .9 23 .8 48 110 5 .0

African yam bean 0 22 2.1 3.1 19.1 54 46 4.7

Bambara nut 10 19 6.0 3 .4 61 62 12. 0

Lima bean 12.7 21 1.4 3 .4 61 11 4. 9

Soya bean 9. 534 18.0 5 .0 34183 6.1

Groundnut (dried) 6.5 23 45 2.5 23 49 3. 8

Groundnut (roasted) 1.8 23 51 2.4 22 42

Groundnut (boiled) 44.6 17 8.5 4.0 26 455 .1

Oil bean seed 8 26 40 20 190 16. 0

Pumpkin 5 28 52 3 .6 8 53 7. 3

Animal foods (meat)

Beef (moderate fat) 63 18 17.7 1.0 11 3 .6

Egg 79 11. 8 9. 6 1. 0 145 2.6

Goat Meat (moderate fat) 68 18.0 11.0 1.1 11 2. 3

Intestine (cattle) 76 14. 5 9. 3 0. 8 1103 .4

Liver (cattle) 70 19.0 4.7 1. 3 5810. 0

Pork (moderate fat) 46 12.4 40.5 1.0 11 1. 8

Chicken 72 20. 5 6. 5 1. 0 10 1.1

Fish and other sea foods

Crayfish 26 69. 5 4. 5 13 .6 660 155

Mackerel (raw) 64 19.0 16. 3 24 1. 0

Smoked fish (whole) 5 70.4 10.2 14.2 1 696 25

Crab (meat cooked) 12 31.2 77.0 39.5 10 1 2 80

Periwinkle (dried) 14 55 1.4 11.8 733 3 8.8

Prawn (dried) 16 70.8 6.0 2. 5 41 74 08. 0

Stockfish (raw) 70 21.8 5 .4 3 .0 1 696 25

Snail 78 12. 02. 0 41 5 00 8. 0

Okekeet al.(2008); Onimawo (1995); Oguntona and Akinyele (1995).