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| cannondale fatty , system_internal: item_type_news, excercise, hispanic economy, media relations, liver, the street, mercury, cfs, ergogenics, eicosaoentaenoic acid, business to business marketing, aging, fat girls , retirement, noticias en espanol, fat girls xxx , senior citizen, fatty acids, | Fish and shellfish are excellent sources of protein that are low archives in fat. A 100 gram serving of most archives fish and shellfish provides about 20 grams of protein, or about a third of the average daily recommended protein intake. The protein in fish is of high quality, containing an abundance of essential amino acids, and is very digestible for people of all ages. Seafood is also generally lower in fat and calories than beef, poultry or pork archives and contain about the same or slightly less cholesterol. The fat content of fish varies depending on the type of fish and season. Shellfish and white fish have very low fat containing less than 5% fat (e.g: shrimps, lobster, mussels, squid, haddock, cod, plaice, sole). Oil-rich fish fat content ranges from 5-25%; sardine and tuna (5-10%), kippers, anchovies, mackerel, salmon (10-20%) and eel (25%). Although oily fish contains quite some fat, the fat is mainly unsaturated. |
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| The following chart provides a general overview of fish and their omega-3 fat content. Omega-3 Content of Fish and Shellfish (Amounts are in grams per 100g portion*) Salmon, Atlantic, farmed, cooked, dry heat 1.8 Anchovy, European, cfs canned in oil, drained 1.7 Sardine, cfs Pacific, canned in tomato sauce, drained solid with bone 1.4 Herring, Atlantic, pickled 1.2 Mackerel, Atlantic, cooked, dry heat 1.0 Trout, rainbow, farmed, cooked, dry heat 1.0 Swordfish, cooked, dry heat 0.7 Tuna, white, canned in water, drained solids 0.7 Pollock, cfs Atlantic, cooked, dry heat 0.5 Flatfish (flounder and sole species), cooked, dry heat 0.4 Halibut, Atlantic and Pacific, cooked, dry heat 0.4 Haddock, cooked, dry heat 0.2 Cod, Atlantic, cooked, dry heat 0.1 Mussel, blue, cooked, moist heat 0.7 Oyster, Eastern, wild, cooked, dry heat 0.5 Scallop, mixed species, cooked, dry heat 0.3 Clam, mixed species, cooked, moist heat 0.2 Shrimp, mixed species, cooked, moist heat 0.3 Source: USDA Nutrient Database for Standard Reference Nutritionally, how does fish compare with meat? |
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