Nutrient analysis of fish and fish products

Transcription

1 Nutrient analysis of fish and fish products Analytical Report 1

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3 Prepared by the Institute of Food Research Authors: Mark Roe* Susan Church Hannah Pinchen* Paul Finglas* *Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA Independent Nutritionist, Surrey, UK Crown copyright 2013 First published March 2013 Published to DH website, in electronic PDF format only. 3

4 Contents Contents... 4 Executive summary... 6 Methods... 7 Composite sample list... 8 Analysis and Results Notes Relating to Analysis Evaluation of Data Fish and fish products survey: Analytical Results Sample 1: Cod, raw, flesh only Sample 2: Cod, baked, flesh only Sample 3: Cod, microwaved, flesh only Sample 4: Haddock, raw, flesh only Sample 5: Haddock, grilled, flesh only Sample 6: Haddock, steamed, flesh only Sample 7: Alaskan pollock, raw, flesh only Sample 8: Sole, raw, flesh only Sample 9: Sole, grilled, flesh only Sample 10: Plaice, raw, flesh only Sample 11: Pangasius, raw, flesh only Sample 12: Coley, raw, flesh only Sample 13: Sea bass, raw, flesh only Sample 14: Sea bass, baked, flesh only Sample 15: Prawns, cold-water (Pandalus borealis), purchased cooked Sample 16: Prawns, king, warm-water (Penaeus vannamei), raw Sample 17: Prawns, king, warm-water (Penaeus vannamei), grilled from raw Sample 18: Prawns, king, warm-water (Penaeus vannamei), purchased cooked Sample 19: Mussels, purchased cooked Sample 20: Crab, brown meat, purchased cooked Sample 21: Crab, white meat, purchased cooked Sample 22: Mackerel, raw, flesh only Sample 23: Mackerel, grilled, flesh only Sample 24: Trout, rainbow, raw, flesh only Sample 25: Trout, rainbow, baked, flesh only Sample 26: Kippers (analysed without butter), grilled, flesh only Sample 27: Kippers, boil in the bag, with butter, cooked Sample 28: Tuna, raw, flesh only Sample 29: Tuna, baked, flesh only Sample 30: Sardines, raw, flesh only Sample 31: Haddock, smoked, poached Sample 32: Plaice, coated in breadcrumbs, baked Sample 33: Calamari, coated in batter, baked Sample 34: Fish fingers, cod, grilled/baked Sample 35: Fish fingers, cod, fried Sample 36: Fish fingers, salmon, grilled/baked Sample 37: Cod, coated in batter, fried Sample 38: Fishcakes, white fish, coated in breadcrumbs, baked Sample 39: Fishcakes, salmon, coated in breadcrumbs, baked

5 Sample 40: Scampi, coated in breadcrumbs, baked Sample 41: Scampi, coated in breadcrumbs, fried Sample 42: Fish pie, white fish, retail, baked Sample 43: Mussels in white wine sauce, cooked Sample 44: Salmon, smoked (cold-smoked) Sample 45: Salmon, smoked (hot-smoked) Sample 46: Mackerel, smoked Sample 47: Seafood sticks Sample 48: Tuna, canned in brine Sample 49: Tuna, canned in sunflower oil Sample 50: Salmon, red, canned Sample 51: Salmon, red, canned, skinless and boneless Sample 52: Salmon, pink, canned Sample 53: Mackerel, canned in brine Sample 54: Sardines, canned in tomato sauce, whole contents Sample 55: Sardines, canned in brine Sample 56: Langoustine, boiled Analytical Methods Quality Assurance References

6 Executive summary The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable, up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nation s diet. Therefore, these nutrient surveys need to provide a single, robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food. As a result, composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands, and a generic name is given to each composite. The aim of this survey was to provide up-to-date nutrient composition data for a range of fish and fish products, reflecting the increasing range of commonly consumed fish and fish products and new species which are growing in popularity (such as pangasius), as well as changes in production methods since fish and fish products were last analysed. The results from this analytical survey will update and extend the data currently held by the Department of Health 1 and will be incorporated into the nutrient databank that supports dietary surveys and also disseminated via the authoritative UK food composition tables, McCance and Widdowson s The Composition of Foods. This project analysed 56 composite samples that were each made up of between 4 and 15 sub-samples. An additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only. Samples were purchased from retail outlets and prepared for analysis between November 2010 and February This analytical report gives results for each of the 56 composite samples analysed. Results for individual fatty acids are reported separately in electronic format. Details of sampling procedures and the results of investigations on the additional 6 composites for weight loss on cooking are contained in a separate report. 6

7 Methods A list of composite samples to be analysed was determined by reviewing consumption and market share, including consideration of fish for which the market is growing. Consumption was determined based on data from year 1 of the National Diet and Nutrition Survey Rolling Programme and market share information was provided by Seafish UK. Availability and applicability of existing analytical data and data from recent surveys in the Nordic countries was also considered. The composite list was finalised following consultation with expert users of the data (including representatives from the food industry, academia, catering suppliers, nutritionists and dietitians). Market share information was then used (where available), and industry consulted, to determine which sub-samples were included within each composite sample. Analysis of langoustine was funded by the Shellfish Association of Great Britain. Food samples were purchased from retail outlets in the Norwich area and were prepared for analysis between November 2010 and February The retail outlets included supermarkets, independent retailers and catering suppliers. Food samples were combined into 56 composite samples for analysis. Each composite was made up of between 4 and 15 subsamples, combined on an equal weight basis. This process allows a single, robust set of nutrient values to be derived for each product type, covering an appropriate cross-section of products available. Samples requiring preparation/cooking were prepared using normal domestic practices and in accordance with manufacturers instructions. A full list of the composite food samples analysed is given on page 8. 7

8 Composite sample list Full details of sub-samples are in the project sampling report, available as a separate document. This table lists the 56 composite samples prepared and analysed. Sample Number Sample Name Description 1 Cod, raw, flesh only 11 samples, 11 products, frozen and chilled 2 Cod, baked, flesh only 11 samples, 11 products, frozen and chilled 3 Cod, microwaved, flesh only 11 samples, 11 products, frozen and chilled 4 Haddock, raw, flesh only 11 samples, 11 products, frozen and chilled 5 Haddock, grilled, flesh only 11 samples, 11 products, frozen and chilled 6 Haddock, steamed, flesh only 11 samples, 11 products, frozen and chilled 7 Alaskan pollock, raw, flesh only 9 samples, 8 products, frozen and chilled 8 Sole, raw, flesh only 7 samples, 6 products, frozen and chilled 9 Sole, grilled, flesh only 7 samples, 6 products, frozen and chilled 10 Plaice, raw, flesh only 10 samples, 9 products, frozen and chilled 11 Pangasius, raw, flesh only 6 samples, 6 products, frozen and chilled 12 Coley, raw, flesh only 8 samples, 8 products, frozen and chilled 13 Sea bass, raw, flesh only 10 samples, 10 products, frozen and chilled 14 Sea bass, baked, flesh only 10 samples, 10 products, frozen and chilled 15 Prawns, cold-water (Pandalus borealis), purchased cooked 16 Prawns, king, warm-water (Penaeus vannamei), raw 17 Prawns, king, warm-water (Penaeus vannamei), grilled from raw 15 samples, 15 products 9 samples, 9 products, frozen and chilled 9 samples, 9 products, frozen and chilled 8

9 Prawns, king, warm-water (Penaeus vannamei), purchased cooked Mussels, purchased cooked Crab, brown meat, purchased cooked Crab, white meat, purchased cooked Mackerel, raw, flesh only Mackerel, grilled, flesh only Trout, rainbow, raw, flesh only Trout, rainbow, baked, flesh only Kippers (analysed without butter), grilled, flesh only Kippers, boil in the bag, with butter, cooked Tuna, raw, flesh only Tuna, baked, flesh only Sardines, raw, flesh only Haddock, smoked, poached Plaice, coated in breadcrumbs, baked Calamari, coated in batter, baked Fish fingers, cod, grilled/baked Fish fingers, cod, fried Fish fingers, salmon, grilled/baked Cod, coated in batter, fried Fishcakes, white fish, coated in breadcrumbs, baked 11 samples, 11 products 7 samples, 6 products 7 samples, 6 products 7 samples, 6 products 7 samples, 7 products, frozen and chilled 7 samples, 7 products, frozen and chilled 9 samples, 9 products, frozen and chilled 9 samples, 9 products, frozen and chilled 7 samples, 7 products, frozen and chilled 9 samples, 7 products, frozen and chilled 9 samples, 9 products, frozen and chilled 9 samples, 9 products, frozen and chilled 6 samples, 5 products, frozen and chilled 10 samples, 10 products, frozen and chilled 6 samples, 6 products 5 samples, 2 products 10 samples, 7 products 10 samples, 7 products 5 samples, 2 products 10 samples, 8 products 12 samples, 12 products 9

10 39 Fishcakes, salmon, coated in 8 samples, 8 products breadcrumbs, baked 40 Scampi, coated in breadcrumbs, 11 samples, 11 products baked 41 Scampi, coated in 11 samples, 11 products breadcrumbs, fried 42 Fish pie, white fish, retail, baked 9 samples, 9 products 43 Mussels in white wine sauce, 6 samples, 6 products cooked 44 Salmon, smoked (cold-smoked) 11 samples, 11 products 45 Salmon, smoked (hot-smoked) 7 samples, 7 products 46 Mackerel, smoked 11 samples, 11 products 47 Seafood sticks 8 samples, 7 products 48 Tuna, canned in brine 11 samples, 10 products 49 Tuna, canned in sunflower oil 11 samples, 10 products 50 Salmon, red, canned 10 samples, 10 products 51 Salmon, red, canned, skinless and 4 samples, 3 products boneless 52 Salmon, pink, canned 9 samples, 7 products 53 Mackerel, canned in brine 4 samples, 3 products 54 Sardines, canned in tomato sauce, 9 samples, 8 products whole contents 55 Sardines, canned in brine 6 samples, 5 products 56 Langoustine, boiled Small, medium and large from 3 fishing areas 10

11 Analysis and Results Notes Relating to Analysis Available carbohydrate, starch, total sugars and individual sugars are reported as monosaccharide equivalents. The following factors were used to convert from carbohydrate weights to monosaccharide equivalents. o Monosaccharides: no conversion o Disaccharides: x 1.05 o Oligosaccharides Trisaccharides x 1.07 Tetrasaccharides x 1.08 Pentasaccharides x 1.09 o Starch: x 1.10 Total carbohydrate was reported as available carbohydrate calculated from the sum of free sugars (glucose, fructose, sucrose, maltose, lactose, galactose and oligosaccharides) and complex carbohydrates (dextrins, starch) Protein is calculated from total nitrogen using the nitrogen conversion factors shown. The values given for fat refer to total fat and not just triglycerides Metabolisable energy is given in kilocalories (kcal) and kilojoules (kj). These values have been calculated from protein, fat and carbohydrate using the following energy conversion factors: kcal/g kj/g o Protein 4 17 o Fat 9 37 o Available carbohydrate Saturated, cis-monounsaturated, cis-polyunsaturated, and trans fatty acids have been calculated from summations of individual fatty acids and are shown as food. A conversion factor has been used to allow for the non-triglyceride fraction of the lipid and 11

12 calculate fatty acids food from fatty acid methyl esters. The conversion factors used depend on the main fat source of the food and are taken from the tables given in the 6th Summary edition of McCance and Widdowson s The Composition of Foods Results for individual fatty acids are available separately in electronic format. Total vitamin A is calculated as retinol equivalents and is equal to all-trans retinol + (betacarotene equivalents/6) Retinol is calculated as all trans retinol + (0.75 x 13-cis retinol) Total carotene is expressed as beta-carotene equivalents and is calculated as betacarotene + (alpha-carotene + beta-cryptoxanthin)/2 Beta-carotene is expressed as the sum of trans and cis-beta carotene Total vitamin D is calculated as vitamin D3 + (25OH vitamin D3 * 5) Total vitamin E is expressed as a-tocopherol equivalents and is calculated using the following conversion factors for vitamin E activity: α-tocopherol x 1.00 β-tocopherol x 0.40 δ-tocopherol x 0.01 γ-tocopherol x 0.10 α-tocotrienol x 0.30 β-tocotrienol X 0.05 γ-tocotrienol x 0.01 Some values are reported as < meaning that the result was below the analytical limit of quantification (LOQ) or limit of detection (LOD). There is no distinction between < and not detected Proximate analysis and analysis of individual fatty acids was performed by Eurofins laboratories between March and June Analysis of inorganics and vitamins was performed by LGC between March and July

13 Evaluation of Data Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation. Where possible, analytical values were compared to other sources of comparable data. Sources used included UK Food Composition tables, other food composition tables and information from manufacturers and retailers. Where applicable, ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples. Where analytical values appeared incorrect or questionable, data was checked against original laboratory reports and re-analysed if necessary. Results for all composite samples are given below: 13

14 Fish and fish products survey: Analytical Results Sample 1: Cod, raw, flesh only Water 81.6 Sodium (Na) 91 m Total Nitrogen 2.80 Potassium (K) 322 m Nitrogen conversion factor 6.25 Calcium (Ca) 12 m Protein 17.5 Magnesium (Mg) 25 m Fat 0.6 Phosphorus (P) 169 m Ash 1.1 Iron (Fe) 0.10 m Energy (kcal) 75 Copper (Cu) 0.02 m Energy (kj) 320 Zinc (Zn) 0.34 m Cholesterol 52 m Chloride (Cl) 165 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 196 µ Selenium (Se) 23 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.06 m Galactose Riboflavin 0.08 m Starch Niacin 2.3 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 7 µ Pantothenic acid 0.25 m FATTY ACIDS Biotin 1.3 µ m Saturated 0.16 cis-monounsaturated 0.14 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.08 cis n-6 polyunsaturated 0.03 Retinol (all-trans + 13-cis) 2 µ cis polyunsaturated 0.11 Beta - carotene µ Trans <0.01 Total vitamin A 2 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 0.66 m 14

15 Sample 2: Cod, baked, flesh only Water 76.9 Sodium (Na) 91 m Total Nitrogen 3.82 Potassium (K) 367 m Nitrogen conversion factor 6.25 Calcium (Ca) 18 m Protein 23.9 Magnesium (Mg) 30 m Fat 0.5 Phosphorus (P) 189 m Ash 1.2 Iron (Fe) 0.15 m Energy (kcal) 100 Copper (Cu) 0.02 m Energy (kj) 425 Zinc (Zn) 0.57 m Cholesterol m Chloride (Cl) 130 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 161 µ Selenium (Se) 44 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.10 m Galactose Riboflavin 0.09 m Starch Niacin 2.0 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 8 µ Pantothenic acid 0.30 m FATTY ACIDS Biotin 0.9 µ m Saturated 0.12 cis-monounsaturated 0.08 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.13 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) 2 µ cis polyunsaturated 0.16 Beta - carotene µ Trans <0.01 Total vitamin A 2 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 0.95 m 15

16 Sample 3: Cod, microwaved, flesh only Water 77.2 Sodium (Na) 108 m Total Nitrogen 3.76 Potassium (K) 427 m Nitrogen conversion factor 6.25 Calcium (Ca) 16 m Protein 23.5 Magnesium (Mg) 32 m Fat 0.4 Phosphorus (P) 216 m Ash 1.2 Iron (Fe) 0.16 m Energy (kcal) 98 Copper (Cu) 0.02 m Energy (kj) 414 Zinc (Zn) 0.53 m Cholesterol m Chloride (Cl) 168 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 44 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.08 m Galactose Riboflavin 0.10 m Starch Niacin 1.8 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 8 µ Pantothenic acid 0.28 m FATTY ACIDS Biotin 0.7 µ m Saturated 0.08 cis-monounsaturated 0.08 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.09 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.11 Beta - carotene µ Trans <0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.86 m 16

17 Sample 4: Haddock, raw, flesh only Water 81.7 Sodium (Na) 68 m Total Nitrogen 2.85 Potassium (K) 315 m Nitrogen conversion factor 6.25 Calcium (Ca) 11 m Protein 17.8 Magnesium (Mg) 25 m Fat 0.4 Phosphorus (P) 163 m Ash 1.0 Iron (Fe) 0.12 m Energy (kcal) 75 Copper (Cu) 0.02 m Energy (kj) 317 Zinc (Zn) 0.31 m Cholesterol 49 m Chloride (Cl) 110 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 320 µ Selenium (Se) 34 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.13 m Galactose Riboflavin 0.15 m Starch Niacin 4.9 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 10 µ Pantothenic acid 0.27 m FATTY ACIDS Biotin 2.0 µ m Saturated 0.09 cis-monounsaturated 0.08 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.09 cis n-6 polyunsaturated 0.01 Retinol (all-trans + 13-cis) 1 µ cis polyunsaturated 0.10 Beta - carotene µ Trans <0.01 Total vitamin A 1 Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.49 m 17

18 Sample 5: Haddock, grilled, flesh only Water 75.9 Sodium (Na) 92 m Total Nitrogen 3.82 Potassium (K) 433 m Nitrogen conversion factor 6.25 Calcium (Ca) 20 m Protein 23.9 Magnesium (Mg) 33 m Fat 0.3 Phosphorus (P) 232 m Ash 1.3 Iron (Fe) 0.17 m Energy (kcal) 98 Copper (Cu) 0.02 m Energy (kj) 417 Zinc (Zn) 0.50 m Cholesterol m Chloride (Cl) 130 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 48 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.09 m Galactose Riboflavin 0.14 m Starch Niacin 4.0 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 6 µ Pantothenic acid 0.28 m FATTY ACIDS Biotin 1.7 µ m Saturated 0.06 cis-monounsaturated 0.05 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.10 cis n-6 polyunsaturated 0.01 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.11 Beta - carotene µ Trans <0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.52 m 18

19 Sample 6: Haddock, steamed, flesh only Water 78.2 Sodium (Na) 84 m Total Nitrogen 3.49 Potassium (K) 376 m Nitrogen conversion factor 6.25 Calcium (Ca) 14 m Protein 21.8 Magnesium (Mg) 28 m Fat 0.6 Phosphorus (P) 199 m Ash 1.3 Iron (Fe) 0.16 m Energy (kcal) 93 Copper (Cu) 0.03 m Energy (kj) 393 Zinc (Zn) 0.42 m Cholesterol m Chloride (Cl) 120 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 51 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.07 m Galactose Riboflavin 0.11 m Starch Niacin 3.9 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 9 µ Pantothenic acid 0.29 m FATTY ACIDS Biotin 1.6 µ m Saturated 0.12 cis-monounsaturated 0.09 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.19 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.22 Beta - carotene µ Trans <0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.57 m 19

20 Sample 7: Alaskan pollock, raw, flesh only Water 83.7 Sodium (Na) 68 m Total Nitrogen 2.62 Potassium (K) 216 m Nitrogen conversion factor 6.25 Calcium (Ca) 12 m Protein 16.4 Magnesium (Mg) 30 m Fat 0.7 Phosphorus (P) 120 m Ash 0.8 Iron (Fe) 0.18 m Energy (kcal) 72 Copper (Cu) 0.03 m Energy (kj) 305 Zinc (Zn) 0.39 m Cholesterol 49 m Chloride (Cl) 100 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 56 µ Selenium (Se) 27 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.03 m Galactose Riboflavin 0.09 m Starch Niacin 2.6 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 5 µ Pantothenic acid 0.22 m FATTY ACIDS Biotin 1.3 µ m Saturated 0.14 cis-monounsaturated 0.17 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.14 cis n-6 polyunsaturated 0.01 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.16 Beta - carotene µ Trans 0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.60 m 20

21 Sample 8: Sole, raw, flesh only Water 82.7 Sodium (Na) 115 m Total Nitrogen 2.67 Potassium (K) 177 m Nitrogen conversion factor 6.25 Calcium (Ca) 17 m Protein 16.7 Magnesium (Mg) 26 m Fat 0.7 Phosphorus (P) 124 m Ash 0.9 Iron (Fe) 0.12 m Energy (kcal) 73 Copper (Cu) <0.01 m Energy (kj) 310 Zinc (Zn) 0.31 m Cholesterol 47 m Chloride (Cl) 178 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 23 µ Selenium (Se) 50 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.15 m Galactose Riboflavin 0.08 m Starch Niacin 4.3 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 13 µ Pantothenic acid 0.30 m FATTY ACIDS Biotin 4.3 µ m Saturated 0.16 cis-monounsaturated 0.14 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.14 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.16 Beta - carotene µ Trans <0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.73 m 21

22 Sample 9: Sole, grilled, flesh only Water 76.8 Sodium (Na) 151 m Total Nitrogen 3.44 Potassium (K) 260 m Nitrogen conversion factor 6.25 Calcium (Ca) 28 m Protein 21.5 Magnesium (Mg) 26 m Fat 0.6 Phosphorus (P) 163 m Ash 1.1 Iron (Fe) 0.50 m Energy (kcal) 91 Copper (Cu) 0.01 m Energy (kj) 388 Zinc (Zn) 0.45 m Cholesterol m Chloride (Cl) 160 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 83 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.12 m Galactose Riboflavin 0.10 m Starch Niacin 3.7 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 10 µ Pantothenic acid 0.29 m FATTY ACIDS Biotin 4.5 µ m Saturated 0.16 cis-monounsaturated 0.08 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.13 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.16 Beta - carotene µ Trans <0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.85 m 22

23 Sample 10: Plaice, raw, flesh only Water 80.4 Sodium (Na) 147 m Total Nitrogen 2.62 Potassium (K) 226 m Nitrogen conversion factor 6.25 Calcium (Ca) 17 m Protein 16.4 Magnesium (Mg) 21 m Fat 1.2 Phosphorus (P) 157 m Ash 1.0 Iron (Fe) 0.10 m Energy (kcal) 76 Copper (Cu) 0.01 m Energy (kj) 323 Zinc (Zn) 0.45 m Cholesterol 66 m Chloride (Cl) 180 m Manganese (Mn) <0.01 m CARBOHYDRATES Iodine (I) 31 µ Selenium (Se) 35 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.33 m Galactose Riboflavin 0.14 m Starch Niacin 2.5 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 12 µ Pantothenic acid 0.77 m FATTY ACIDS Biotin 35.5 µ m Saturated 0.22 cis-monounsaturated 0.25 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.22 cis n-6 polyunsaturated 0.03 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.25 Beta - carotene µ Trans 0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.57 m 23

24 Sample 11: Pangasius, raw, flesh only Water 83.7 Sodium (Na) 204 m Total Nitrogen 2.38 Potassium (K) 293 m Nitrogen conversion factor 6.25 Calcium (Ca) 10 m Protein 14.9 Magnesium (Mg) 29 m Fat 1.6 Phosphorus (P) 166 m Ash 1.2 Iron (Fe) 0.09 m Energy (kcal) 74 Copper (Cu) 0.02 m Energy (kj) 313 Zinc (Zn) 0.32 m Cholesterol 36 m Chloride (Cl) 190 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 3 µ Selenium (Se) 18 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.02 m Galactose Riboflavin 0.06 m Starch Niacin 6.3 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 10 µ Pantothenic acid 0.66 m FATTY ACIDS Biotin 37.9 µ m Saturated 0.49 cis-monounsaturated 0.44 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.02 cis n-6 polyunsaturated 0.15 Retinol (all-trans + 13-cis) <0.1 µ cis polyunsaturated 0.17 Beta - carotene µ Trans <0.01 Total vitamin A <0.1 Ret Equiv 1.35 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D 1.35 µ 0.23 m 24

25 Sample 12: Coley, raw, flesh only Water 81.9 Sodium (Na) 68 m Total Nitrogen 2.88 Potassium (K) 303 m Nitrogen conversion factor 6.25 Calcium (Ca) 7 m Protein 18.0 Magnesium (Mg) 32 m Fat 1.1 Phosphorus (P) 171 m Ash 1.2 Iron (Fe) 0.27 m Energy (kcal) 82 Copper (Cu) 0.04 m Energy (kj) 347 Zinc (Zn) 0.43 m Cholesterol 47 m Chloride (Cl) 130 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 111 µ Selenium (Se) 33 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.23 m Galactose Riboflavin 0.17 m Starch Niacin 2.6 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 5 µ Pantothenic acid 0.33 m FATTY ACIDS Biotin 3.7 µ m Saturated 0.20 cis-monounsaturated 0.26 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.25 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.27 Beta - carotene µ Trans <0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.57 m 25

26 Sample 13: Sea bass, raw, flesh only Water 69.4 Sodium (Na) 72 m Total Nitrogen 3.20 Potassium (K) 370 m Nitrogen conversion factor 6.25 Calcium (Ca) 14 m Protein 20.0 Magnesium (Mg) 30 m Fat 9.8 Phosphorus (P) 202 m Ash 1.1 Iron (Fe) 0.27 m Energy (kcal) 168 Copper (Cu) 0.04 m Energy (kj) 703 Zinc (Zn) 0.62 m Cholesterol 71 m Chloride (Cl) 90 m Manganese (Mn) 0.02 m CARBOHYDRATES Iodine (I) 8 µ Selenium (Se) 29 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.39 m Galactose Riboflavin 0.20 m Starch Niacin 3.0 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 5 µ Pantothenic acid 0.73 m FATTY ACIDS Biotin 2.5 µ m Saturated 2.16 cis-monounsaturated 3.40 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 1.71 cis n-6 polyunsaturated 1.20 Retinol (all-trans + 13-cis) 34 µ cis polyunsaturated 2.91 Beta - carotene µ Trans 0.02 Total vitamin A 34 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 0.48 m 26

27 Sample 14: Sea bass, baked, flesh only Water 69.0 Sodium (Na) 80 m Total Nitrogen 3.71 Potassium (K) 390 m Nitrogen conversion factor 6.25 Calcium (Ca) 31 m Protein 23.2 Magnesium (Mg) 35 m Fat 6.8 Phosphorus (P) 231 m Ash 1.2 Iron (Fe) 0.27 m Energy (kcal) 154 Copper (Cu) 0.04 m Energy (kj) 646 Zinc (Zn) 0.75 m Cholesterol m Chloride (Cl) 100 m Manganese (Mn) 0.03 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 24 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.19 m Galactose Riboflavin 0.18 m Starch Niacin 2.6 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 4 µ Pantothenic acid 0.63 m FATTY ACIDS Biotin 2.5 µ m Saturated 1.47 cis-monounsaturated 2.29 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 1.23 cis n-6 polyunsaturated 0.85 Retinol (all-trans + 13-cis) µ cis polyunsaturated 2.09 Beta - carotene µ Trans 0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ m 27

28 Sample 15: Prawns, cold-water (Pandalus borealis), purchased cooked Water 84.0 Sodium (Na) 588 m Total Nitrogen 2.46 Potassium (K) 74 m Nitrogen conversion factor 6.25 Calcium (Ca) 65 m Protein 15.4 Magnesium (Mg) 36 m Fat 0.9 Phosphorus (P) 127 m Ash 2.0 Iron (Fe) 1.00 m Energy (kcal) 70 Copper (Cu) 0.28 m Energy (kj) 295 Zinc (Zn) 1.02 m Cholesterol 143 m Chloride (Cl) 770 m Manganese (Mn) 0.02 m CARBOHYDRATES Iodine (I) 13 µ Selenium (Se) 30 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin <0.01 m Galactose Riboflavin 0.05 m Starch Niacin <0.1 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 10 µ Pantothenic acid 0.14 m FATTY ACIDS Biotin 4.0 µ m Saturated 0.15 cis-monounsaturated 0.19 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.20 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) <0.1 µ cis polyunsaturated 0.22 Beta - carotene µ Trans <0.01 Total vitamin A <0.1 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 3.63 m 28

29 Sample 16: Prawns, king, warm-water (Penaeus vannamei), raw Water 81.9 Sodium (Na) 215 m Total Nitrogen 2.82 Potassium (K) 126 m Nitrogen conversion factor 6.25 Calcium (Ca) 44 m Protein 17.6 Magnesium (Mg) 28 m Fat 0.7 Phosphorus (P) 155 m Ash 1.0 Iron (Fe) 0.70 m Energy (kcal) 77 Copper (Cu) 0.21 m Energy (kj) 325 Zinc (Zn) 1.16 m Cholesterol 150 m Chloride (Cl) 260 m Manganese (Mn) 0.04 m CARBOHYDRATES Iodine (I) 5 µ Selenium (Se) 34 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin <0.01 m Galactose Riboflavin 0.05 m Starch Niacin 0.1 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 11 µ Pantothenic acid 0.16 m FATTY ACIDS Biotin 3.9 µ m Saturated 0.17 cis-monounsaturated 0.08 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.12 cis n-6 polyunsaturated 0.09 Retinol (all-trans + 13-cis) <0.1 µ cis polyunsaturated 0.22 Beta - carotene µ Trans <0.01 Total vitamin A <0.1 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 1.80 m 29

30 Sample 17: Prawns, king, warm-water (Penaeus vannamei), grilled from raw Water 73.8 Sodium (Na) 305 m Total Nitrogen 3.76 Potassium (K) 181 m Nitrogen conversion factor 6.25 Calcium (Ca) 59 m Protein 23.5 Magnesium (Mg) 37 m Fat 0.9 Phosphorus (P) 209 m Ash 1.3 Iron (Fe) 0.43 m Energy (kcal) 102 Copper (Cu) 0.35 m Energy (kj) 433 Zinc (Zn) 1.58 m Cholesterol m Chloride (Cl) 310 m Manganese (Mn) 0.05 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 41 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin m Galactose Riboflavin m Starch Niacin m Total sugars Tryptophan/60 m Available carbohydrate Vitamin B 6 m Fibre (Englyst) Vitamin B 12 µ Fibre (AOAC) Folate µ Pantothenic acid m FATTY ACIDS Biotin µ m Saturated 0.20 cis-monounsaturated 0.10 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.14 cis n-6 polyunsaturated 0.11 Retinol (all-trans + 13-cis) µ cis polyunsaturated 0.25 Beta - carotene µ Trans <0.01 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ m 30

31 Sample 18: Prawns, king, warm-water (Penaeus vannamei), purchased cooked Water 82.4 Sodium (Na) 643 m Total Nitrogen 2.59 Potassium (K) 65 m Nitrogen conversion factor 6.25 Calcium (Ca) 49 m Protein 16.2 Magnesium (Mg) 21 m Fat 0.4 Phosphorus (P) 125 m Ash 1.9 Iron (Fe) 0.27 m Energy (kcal) 68 Copper (Cu) 0.23 m Energy (kj) 290 Zinc (Zn) 1.04 m Cholesterol 162 m Chloride (Cl) 740 m Manganese (Mn) 0.03 m CARBOHYDRATES Iodine (I) 12 µ Selenium (Se) 30 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin <0.01 m Galactose Riboflavin 0.05 m Starch Niacin 0.1 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 10 µ Pantothenic acid 0.20 m FATTY ACIDS Biotin 4.3 µ m Saturated 0.10 cis-monounsaturated 0.05 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.07 cis n-6 polyunsaturated 0.05 Retinol (all-trans + 13-cis) <0.1 µ cis polyunsaturated 0.13 Beta - carotene µ Trans <0.01 Total vitamin A <0.1 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 1.64 m 31

32 Sample 19: Mussels, purchased cooked Water 75.5 Sodium (Na) 401 m Total Nitrogen 2.83 Potassium (K) 116 m Nitrogen conversion factor 6.25 Calcium (Ca) 40 m Protein 17.7 Magnesium (Mg) 50 m Fat 2.2 Phosphorus (P) 258 m Ash 1.8 Iron (Fe) 3.25 m 1 Energy (kcal) 104 Copper (Cu) 0.17 m 1 Energy (kj) 438 Zinc (Zn) 3.39 m Cholesterol 45 m Chloride (Cl) 700 m Manganese (Mn) 0.18 m CARBOHYDRATES Iodine (I) 247 µ Selenium (Se) 66 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.02 m Galactose Riboflavin 0.26 m Starch Niacin 1.0 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 25 µ Pantothenic acid 0.32 m FATTY ACIDS Biotin 11.0 µ m Saturated 0.34 cis-monounsaturated 0.26 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.54 cis n-6 polyunsaturated 0.08 Retinol (all-trans + 13-cis) 117 µ cis polyunsaturated 0.62 Beta - carotene µ Trans <0.01 Total vitamin A 117 Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 1.72 m 1 Energy calculated assuming that mussels contain 3.5g carbohydrate as glycogen (data from mussels boiled (16-256), Fish and Fish Products supplement) 32

33 Sample 20: Crab, brown meat, purchased cooked Water 66.5 Sodium (Na) 351 m Total Nitrogen 3.01 Potassium (K) 167 m Nitrogen conversion factor 6.25 Calcium (Ca) 366 m Protein 18.8 Magnesium (Mg) 49 m Fat 7.8 Phosphorus (P) 488 m Ash 2.5 Iron (Fe) 2.46 m Energy (kcal) 145 Copper (Cu) 2.49 m Energy (kj) 608 Zinc (Zn) 5.90 m Cholesterol 271 m Chloride (Cl) 550 m Manganese (Mn) 0.33 m CARBOHYDRATES Iodine (I) 333 µ Selenium (Se) 225 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.06 m Galactose Riboflavin 1.50 m Starch Niacin 1.0 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 19 µ Pantothenic acid 1.22 m FATTY ACIDS Biotin 6.0 µ <0.1 m Saturated 1.26 cis-monounsaturated 1.74 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 1.30 cis n-6 polyunsaturated 0.29 Retinol (all-trans + 13-cis) 6 µ cis polyunsaturated 1.60 Beta - carotene µ Trans 0.04 Total vitamin A 6 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 7.33 m 33

34 Sample 21: Crab, white meat, purchased cooked Water 77.6 Sodium (Na) 322 m Total Nitrogen 3.28 Potassium (K) 240 m Nitrogen conversion factor 6.25 Calcium (Ca) 86 m Protein 20.5 Magnesium (Mg) 34 m Fat 0.3 Phosphorus (P) 147 m Ash 1.6 Iron (Fe) 0.53 m Energy (kcal) 85 Copper (Cu) 0.95 m Energy (kj) 360 Zinc (Zn) 7.23 m Cholesterol 66 m Chloride (Cl) 480 m Manganese (Mn) 0.04 m CARBOHYDRATES Iodine (I) 103 µ Selenium (Se) 87 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.03 m Galactose Riboflavin 0.25 m Starch Niacin 0.5 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 6 µ Pantothenic acid 1.99 m FATTY ACIDS Biotin 11.4 µ <0.1 m Saturated 0.04 cis-monounsaturated 0.07 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.07 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) <0.1 µ cis polyunsaturated 0.08 Beta - carotene µ Trans <0.01 Total vitamin A <0.1 Ret Equiv <0.1 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D <0.1 µ 2.12 m 34

35 Sample 22: Mackerel, raw, flesh only Water 61.9 Sodium (Na) 153 m Total Nitrogen 2.88 Potassium (K) 335 m Nitrogen conversion factor 6.25 Calcium (Ca) 20 m Protein 18.0 Magnesium (Mg) 37 m Fat 17.9 Phosphorus (P) 220 m Ash 1.2 Iron (Fe) 0.98 m Energy (kcal) 233 Copper (Cu) 0.08 m Energy (kj) 968 Zinc (Zn) 0.51 m Cholesterol 60 m Chloride (Cl) 250 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 29 µ Selenium (Se) 42 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.17 m Galactose Riboflavin 0.30 m Starch Niacin 11.3 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 1 µ Pantothenic acid 0.63 m FATTY ACIDS Biotin 5.8 µ m Saturated 3.85 cis-monounsaturated 6.68 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 4.05 cis n-6 polyunsaturated 0.41 Retinol (all-trans + 13-cis) 54 µ cis polyunsaturated 4.46 Beta - carotene µ Trans 0.02 Total vitamin A 54 Ret Equiv 8.00 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D 8.00 µ 0.43 m 35

36 Sample 23: Mackerel, grilled, flesh only Water 53.8 Sodium (Na) 163 m Total Nitrogen 3.25 Potassium (K) 349 m Nitrogen conversion factor 6.25 Calcium (Ca) 17 m Protein 20.3 Magnesium (Mg) 38 m Fat 22.4 Phosphorus (P) 236 m Ash 1.3 Iron (Fe) 1.28 m Energy (kcal) 283 Copper (Cu) 0.10 m Energy (kj) 1174 Zinc (Zn) 0.79 m Cholesterol m Chloride (Cl) 290 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 60 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.14 m Galactose Riboflavin 0.37 m Starch Niacin 11.1 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 1 µ Pantothenic acid 0.57 m FATTY ACIDS Biotin 5.2 µ m Saturated 5.10 cis-monounsaturated 8.30 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 4.83 cis n-6 polyunsaturated 0.53 Retinol (all-trans + 13-cis) 61 µ cis polyunsaturated 5.36 Beta - carotene µ Trans 0.02 Total vitamin A 61 Ret Equiv 8.50 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D 8.50 µ 0.46 m 36

37 Sample 24: Trout, rainbow, raw, flesh only Water 76.1 Sodium (Na) 110 m Total Nitrogen 3.18 Potassium (K) 383 m Nitrogen conversion factor 6.25 Calcium (Ca) 21 m Protein 19.9 Magnesium (Mg) 26 m Fat 5.3 Phosphorus (P) 228 m Ash 1.2 Iron (Fe) 0.28 m Energy (kcal) 127 Copper (Cu) 0.04 m Energy (kj) 534 Zinc (Zn) 0.47 m Cholesterol 60 m Chloride (Cl) 150 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 5 µ Selenium (Se) 19 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.16 m Galactose Riboflavin 0.12 m Starch Niacin 7.3 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 9 µ Pantothenic acid 1.23 m FATTY ACIDS Biotin 3.2 µ m Saturated 1.21 cis-monounsaturated 1.44 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 1.41 cis n-6 polyunsaturated 0.40 Retinol (all-trans + 13-cis) 25 µ cis polyunsaturated 1.80 Beta - carotene µ Trans 0.01 Total vitamin A 25 Ret Equiv 6.99 µ 25-hydroxy vitamin D µ Total vitamin D 7.89 µ 0.44 m 37

38 Sample 25: Trout, rainbow, baked, flesh only Water 70.1 Sodium (Na) 93 m Total Nitrogen 3.81 Potassium (K) 434 m Nitrogen conversion factor 6.25 Calcium (Ca) 19 m Protein 23.8 Magnesium (Mg) 29 m Fat 6.1 Phosphorus (P) 254 m Ash 1.3 Iron (Fe) 0.40 m Energy (kcal) 150 Copper (Cu) 0.05 m Energy (kj) 630 Zinc (Zn) 0.56 m Cholesterol m Chloride (Cl) 160 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 23 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.13 m Galactose Riboflavin 0.13 m Starch Niacin 6.4 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 11 µ Pantothenic acid 1.11 m FATTY ACIDS Biotin 3.8 µ m Saturated 1.44 cis-monounsaturated 1.55 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 1.72 cis n-6 polyunsaturated 0.44 Retinol (all-trans + 13-cis) 44 µ cis polyunsaturated 2.16 Beta - carotene µ Trans 0.01 Total vitamin A 44 Ret Equiv 7.19 µ 25-hydroxy vitamin D µ Total vitamin D 8.19 µ 0.89 m 38

39 Sample 26: Kippers (analysed without butter), grilled, flesh only Water 58.6 Sodium (Na) 947 m Total Nitrogen 3.47 Potassium (K) 384 m Nitrogen conversion factor 6.25 Calcium (Ca) 39 m Protein 21.7 Magnesium (Mg) 47 m Fat 17.6 Phosphorus (P) 270 m Ash 3.3 Iron (Fe) 1.51 m Energy (kcal) 245 Copper (Cu) 0.11 m Energy (kj) 1020 Zinc (Zn) 1.07 m Cholesterol 65 m Chloride (Cl) 1360 m Manganese (Mn) 0.02 m CARBOHYDRATES Iodine (I) 24 µ Selenium (Se) 57 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin <0.01 m Galactose Riboflavin 0.27 m Starch Niacin 5.1 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 3 µ Pantothenic acid 0.81 m FATTY ACIDS Biotin 6.1 µ m Saturated 3.74 cis-monounsaturated 7.38 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 3.35 cis n-6 polyunsaturated 0.32 Retinol (all-trans + 13-cis) 26 µ cis polyunsaturated 3.66 Beta - carotene µ Trans 0.01 Total vitamin A 26 Ret Equiv 8.64 µ 25-hydroxy vitamin D µ Total vitamin D µ 0.47 m 39

40 Sample 27: Kippers, boil in the bag, with butter, cooked Water 63.6 Sodium (Na) 860 m Total Nitrogen 2.98 Potassium (K) 254 m Nitrogen conversion factor 6.25 Calcium (Ca) 47 m Protein 18.6 Magnesium (Mg) 38 m Fat 13.2 Phosphorus (P) 208 m Ash 2.9 Iron (Fe) 1.11 m Energy (kcal) 193 Copper (Cu) 0.12 m Energy (kj) 805 Zinc (Zn) 1.47 m Cholesterol 71 m Chloride (Cl) 1220 m Manganese (Mn) 0.03 m CARBOHYDRATES Iodine (I) 13 µ Selenium (Se) 40 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.01 m Galactose Riboflavin 0.24 m Starch Niacin 4.2 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 3 µ Pantothenic acid 0.57 m FATTY ACIDS Biotin 5.5 µ m Saturated 2.96 cis-monounsaturated 5.79 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 2.19 cis n-6 polyunsaturated 0.23 Retinol (all-trans + 13-cis) 30 µ cis polyunsaturated 2.42 Beta - carotene µ Trans 0.02 Total vitamin A 30 Ret Equiv 9.50 µ 25-hydroxy vitamin D µ Total vitamin D µ 0.23 m 40

41 Sample 28: Tuna, raw, flesh only Water 74.9 Sodium (Na) 66 m Total Nitrogen 4.03 Potassium (K) 444 m Nitrogen conversion factor 6.25 Calcium (Ca) 4 m Protein 25.2 Magnesium (Mg) 39 m Fat 0.7 Phosphorus (P) 266 m Ash 1.4 Iron (Fe) 0.72 m Energy (kcal) 107 Copper (Cu) 0.03 m Energy (kj) 454 Zinc (Zn) 0.39 m Cholesterol 35 m Chloride (Cl) 120 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 18 µ Selenium (Se) 93 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.13 m Galactose Riboflavin 0.07 m Starch Niacin 21.9 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 4 µ Pantothenic acid 0.23 m FATTY ACIDS Biotin 2.8 µ m Saturated 0.21 cis-monounsaturated 0.19 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.09 cis n-6 polyunsaturated 0.04 Retinol (all-trans + 13-cis) 76 µ cis polyunsaturated 0.13 Beta - carotene µ Trans <0.01 Total vitamin A 76 Ret Equiv 3.20 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D 3.20 µ 0.04 m 41

42 Sample 29: Tuna, baked, flesh only Water 68.2 Sodium (Na) 63 m Total Nitrogen 5.17 Potassium (K) 450 m Nitrogen conversion factor 6.25 Calcium (Ca) 11 m Protein 32.3 Magnesium (Mg) 41 m Fat 0.8 Phosphorus (P) 290 m Ash 1.2 Iron (Fe) 0.93 m Energy (kcal) 136 Copper (Cu) 0.03 m Energy (kj) 579 Zinc (Zn) 0.52 m Cholesterol m Chloride (Cl) 130 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) µ Selenium (Se) 92 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.12 m Galactose Riboflavin 0.07 m Starch Niacin 17.4 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 5 µ Pantothenic acid 0.21 m FATTY ACIDS Biotin 2.9 µ m Saturated 0.29 cis-monounsaturated 0.24 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.11 cis n-6 polyunsaturated 0.05 Retinol (all-trans + 13-cis) 78 µ cis polyunsaturated 0.16 Beta - carotene µ Trans <0.01 Total vitamin A 78 Ret Equiv 3.10 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D 3.10 µ 0.13 m 42

43 Sample 30: Sardines, raw, flesh only Water 74.4 Sodium (Na) 136 m Total Nitrogen 3.17 Potassium (K) 387 m Nitrogen conversion factor 6.25 Calcium (Ca) 50 m Protein 19.8 Magnesium (Mg) 32 m Fat 6.1 Phosphorus (P) 257 m Ash 1.4 Iron (Fe) 1.55 m Energy (kcal) 134 Copper (Cu) 0.13 m Energy (kj) 562 Zinc (Zn) 0.71 m Cholesterol 51 m Chloride (Cl) 200 m Manganese (Mn) 0.03 m CARBOHYDRATES Iodine (I) 79 µ Selenium (Se) 51 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin <0.01 m Galactose Riboflavin 0.34 m Starch Niacin 10.1 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 7 µ Pantothenic acid 0.69 m FATTY ACIDS Biotin 9.7 µ m Saturated 1.83 cis-monounsaturated 1.80 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 1.32 cis n-6 polyunsaturated 0.24 Retinol (all-trans + 13-cis) 10 µ cis polyunsaturated 1.56 Beta - carotene µ Trans 0.01 Total vitamin A 10 Ret Equiv 3.95 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D 3.95 µ 0.31 m 43

44 Sample 31: Haddock, smoked, poached Water 76.0 Sodium (Na) 464 m Total Nitrogen 3.49 Potassium (K) 265 m Nitrogen conversion factor 6.25 Calcium (Ca) 24 m Protein 21.8 Magnesium (Mg) 25 m Fat 0.5 Phosphorus (P) 164 m Ash 1.9 Iron (Fe) 0.17 m Energy (kcal) 92 Copper (Cu) 0.02 m Energy (kj) 389 Zinc (Zn) 0.45 m Cholesterol 65 m Chloride (Cl) 640 m Manganese (Mn) 0.01 m CARBOHYDRATES Iodine (I) 217 µ Selenium (Se) 42 µ Glucose Fructose Sucrose WATER SOLUBLE VITAMINS Maltose Lactose Thiamin 0.11 m Galactose Riboflavin 0.14 m Starch Niacin 6.3 m Total sugars Tryptophan/ m Available carbohydrate Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 8 µ Pantothenic acid 0.28 m FATTY ACIDS Biotin 1.5 µ m Saturated 0.09 cis-monounsaturated 0.07 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.19 cis n-6 polyunsaturated 0.02 Retinol (all-trans + 13-cis) 2 µ cis polyunsaturated 0.21 Alpha -carotene <1 µ Trans <0.01 Beta -carotene <1 µ Beta-cryptoxanthin <1 µ Zeaxanthin <1 µ Lutein <1 µ Lycopene <1 µ Total vitamin A 2 Ret Equiv 2.00 µ 25-hydroxy vitamin D 3 <0.1 µ Total vitamin D 2.00 µ 0.77 m 44

45 Sample 32: Plaice, coated in breadcrumbs, baked Water 52.8 Sodium (Na) 275 m Total Nitrogen 2.30 Potassium (K) 178 m Nitrogen conversion factor 6.25 Calcium (Ca) 61 m Protein 14.4 Magnesium (Mg) 22 m Fat 11.6 Phosphorus (P) 126 m Ash 1.2 Iron (Fe) 0.77 m Energy (kcal) 243 Copper (Cu) 0.05 m Energy (kj) 1018 Zinc (Zn) 0.63 m Cholesterol 39 m Chloride (Cl) 390 m Manganese (Mn) 0.19 m CARBOHYDRATES Iodine (I) 16 µ Selenium (Se) 30 µ Glucose 0.2 Fructose <0.1 Sucrose <0.1 WATER SOLUBLE VITAMINS Maltose 1.1 Lactose <0.1 Thiamin 0.32 m Galactose <0.1 Riboflavin 0.14 m Starch 20.2 Niacin 2.3 m Total sugars 1.3 Tryptophan/ m Available carbohydrate 21.5 Vitamin B m Fibre (Englyst) 0.5 Vitamin B µ Fibre (AOAC) 1.5 Folate 9 µ Pantothenic acid 0.43 m FATTY ACIDS Biotin 35.0 µ m Saturated 1.23 cis-monounsaturated 5.62 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.76 cis n-6 polyunsaturated 3.19 Retinol (all-trans + 13-cis) µ cis polyunsaturated 3.95 Beta - carotene µ Trans 0.02 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 3.32 m 45

46 Sample 33: Calamari, coated in batter, baked Water 42.1 Sodium (Na) 1182 m Total Nitrogen 1.36 Potassium (K) 88 m Nitrogen conversion factor 6.25 Calcium (Ca) 41 m Protein 8.5 Magnesium (Mg) 33 m Fat 17.5 Phosphorus (P) 259 m Ash 3.4 Iron (Fe) 0.52 m Energy (kcal) 288 Copper (Cu) 0.12 m Energy (kj) 1206 Zinc (Zn) 0.81 m Cholesterol 85 m Chloride (Cl) 1280 m Manganese (Mn) 0.19 m CARBOHYDRATES Iodine (I) 3 µ Selenium (Se) 17 µ Glucose <0.1 Fructose <0.1 Sucrose <0.1 WATER SOLUBLE VITAMINS Maltose <0.1 Lactose <0.1 Thiamin 0.05 m Galactose <0.1 Riboflavin 0.40 m Starch 25.9 Niacin 1.2 m Total sugars <0.1 Tryptophan/ m Available carbohydrate 25.9 Vitamin B m Fibre (Englyst) 0.4 Vitamin B µ Fibre (AOAC) 1.9 Folate 3 µ Pantothenic acid 0.68 m FATTY ACIDS Biotin 2.5 µ m Saturated 2.07 cis-monounsaturated 4.66 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.25 cis n-6 polyunsaturated 9.51 Retinol (all-trans + 13-cis) 64 µ cis polyunsaturated 9.76 Beta - carotene µ Trans 0.02 Total vitamin A 64 Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 0.75 m 46

47 Sample 34: Fish fingers, cod, grilled/baked Water 54.5 Sodium (Na) 317 m Total Nitrogen 2.29 Potassium (K) 254 m Nitrogen conversion factor 6.25 Calcium (Ca) 32 m Protein 14.3 Magnesium (Mg) 25 m Fat 9.2 Phosphorus (P) 142 m Ash 1.4 Iron (Fe) 0.57 m Energy (kcal) 223 Copper (Cu) 0.05 m Energy (kj) 936 Zinc (Zn) 0.50 m Cholesterol 36 m Chloride (Cl) 460 m Manganese (Mn) 0.20 m CARBOHYDRATES Iodine (I) 117 µ Selenium (Se) 18 µ Glucose <0.1 Fructose <0.1 Sucrose 0.2 WATER SOLUBLE VITAMINS Maltose 1.3 Lactose <0.1 Thiamin 0.17 m Galactose <0.1 Riboflavin 0.08 m Starch 20.6 Niacin 1.2 m Total sugars 1.5 Tryptophan/ m Available carbohydrate 22.0 Vitamin B m Fibre (Englyst) Vitamin B µ Fibre (AOAC) Folate 9 µ Pantothenic acid 0.24 m FATTY ACIDS Biotin 1.2 µ m Saturated 1.19 cis-monounsaturated 4.40 FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 0.42 cis n-6 polyunsaturated 2.61 Retinol (all-trans + 13-cis) µ cis polyunsaturated 3.04 Beta - carotene µ Trans 0.02 Total vitamin A Ret Equiv µ 25-hydroxy vitamin D 3 µ Total vitamin D µ 2.75 m 47