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Composition & Food Value of Shell Fish
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Shell fish lend themselves admirably to
a large variety of dishes,
including soups, entrees, salads, and substitutes for meat dishes. They
possess a great deal of distinctive flavor, their food value is
comparatively high, and, provided they are in good condition and are
properly prepared, they are healthful and easily digested.
In composition, the
varieties of fish included under shell fish do not differ greatly from
fish proper. Most of them, however, contain more waste and less of the
food substances than fish, so that their food value is somewhat lower.
Table below will give you a good idea of the composition and food
value of the several varieties of shell fish.
Protein forms a very large proportion of the
food substance of shell fish. Also, they contain more carbohydrates than
fish, the amount ranging from .4 to 5.2 per cent., which is in the form
of sugar. Although this amount is too small to warrant much
consideration as a supply of carbohydrates, it is mentioned because it
is an interesting fact.
COMPOSITION AND FOOD VALUE OF SHELL FISH
| Name of Fish | Water | Protein | Fat | Total
Carbohydrates | Ash | Food Value
Per Pound
Calories |
| Clams, removed from shell | 80.8 | 10.6 | 1.1 | 5.2 | 2.3 | 340 |
| Crabs, whole | 77.1 | 16.6 | 2.0 | 1.2 | 3.1 | 415 |
| Lobsters, whole | 79.2 | 16.4 | 1.8 | .4 | 2.2 | 390 |
| Oysters, in shell | 86.9 | 6.2 | 1.2 | 3.7 | 2.0 | 235 |
| Scallops | 80.3 | 14.8 | .1 | 3.4 | 1.4 | 345 |
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