The nutritive value of a fishery product is of considerable interest
to the consumer. Some years ago, Prof. W. O. Atwater, of Middletown,
Connecticut, made a series of careful analyses of the composition of
the flesh of three lobsters from the coasts of Maine and
Massachusetts, and the figures given below represent the results:
Per cent.
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Proportions of edible portion and shell:
Total edible portion 39.77
Shell 57.47
Loss in cleaning 2.76
Proportions of water and dry substance
in edible portion:
Water 82.73
Dry substance 17.27
Chemical analysis calculated on dry substance:
Nitrogen 12.54
Albuminoids (nitrogen x 6.25) 78.37
Fat 11.43
Crude ash 10.06
Phosphorus (calculated as P2 O6) 2.24
Sulfur (calculated as SO3) 2.47
Chlorine 3.46
Chemical analysis calculated on
fresh substance in flesh:
Water 82.73
Nitrogen 2.17
Albuminoids (nitrogen x 6.25) 13.57
Fat 1.97
Crude ash 1.74
Phosphorus (calculated as P2 06) .39
Sulphur (calculated as SO3) .43
Chlorine .59
Nutritive value of flesh of lobsters
compared with beef as a standard and
reckoned at 100. 61.97