Food Biochemistry and Food Processing

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Table 16.4.Vitamin Content of Fish and Shellfish per 100 grams of Edible Fish or Shellfish
(Raw Unless Otherwise Stated)

Vitamins

Seafood A D E B 1 B 2 B 6

g gmgmgmgmg
Fish
Cod 1–3 0.5–1 0.2–0.5 0.02–0.05 0.03–0.06 0.15–0.20
Haddock 0.02–0.04 0.02–0.04 0.3–0.5 0.03–0.06 0.05–0.08 0.3–0.5
Herring 39–50 17–21 0.5–0.9 0.0–0.02 0.18–0.30 0.30–0.50
Mackerel 40–50 3–6 0.3–0.6 0.08–0.16 0.22–0.30 0.3–0.5
Salmon, Atlantic 11–15 6–10 1.7–2.0 0.21–0.30 0.09–0.15 0.6–0.9
Trout, Rainbow 45–55 8–11 0.5–0.9 0.1–0.3 0.05–0.15 0.3–0.5
Tuna 20–30 6–9 trace 0.05–0.15 0.1–0.2 0.2–0.5
Crustacean
Crab trace trace trace 0.05–0.10 0.7–0.9 0.05–0.20
Lobster (boiled) trace trace 1.0–1.6 0.05–0.10 0.5–1.0 0.01–0.10
Prawns trace trace 2–3 0.0–0.7 0.05–0.20 0.02–0.07
Shrimp (boiled) trace trace trace trace trace 0.05–1.0
Mollusk
Mussel trace trace 0.6–0.9 trace 0.2–0.4 0.00–1.0
Oyster 60–80 0.5–1.5 0.5–1.0 0.1–0.3 0.1–0.3 0.1–0.2

Table 16.5.Mineral Content of Fish and Shellfish per 100 grams of Edible Fish or Shellfish

(Raw Unless Otherwise Stated)

Minerals

Seafood Sodium Potassium Calcium Iron Zinc Iodine Selenium

mg mg mg mg mg g g

Fish

Cod 50–70 300–400 5–10 0.0–0.2 0.2–0.5 100–110 20–32

Haddock 50–70 350–400 10–18 0.0–0.2 0.2–0.5 200–250 25–30

Herring 119–130 300–350 50–70 0.9–1.5 0.5–1.3 25–35 30–40

Mackerel 60–70 270–320 9–13 0.6–1.0 0.4–0.8 120–160 25–35

Salmon, Atlantic 40–50 350–370 19–23 0.5–1.0 0.5–1.5 70–82 20–30

Trout (Rainbow) 40–50 400–450 15–20 0.1–0.5 0.3–0.8 10–16 15–20

Tuna 45–50 350–450 12–20 1.0–1.6 0.5–1.0 25–35 55–60

Crustacean

Crab 400–450 230–280 trace 1.3–1.8 5,0–6,0 trace 15–20

Lobster (boiled) 300–350 250–280 60–70 0.5–1.0 2.0–3.0 95–105 120–140

Shrimp (boiled) 3500–3900 350–450 300–350 1.5–2.0 2.0–2.5 90–110 40–50

Prawn 150–220 300–400 75–80 1–2 1–2 1–3 10–20

Mollusk

Mussel 250–310 300–350 30–42 5–7 2–3 120–160 45–55

Oyster 500–550 250–300 120–160 5–7 55–65 55–65 20–30