10. FACTORS DETERMINING FOOD VALUE.--The total food value of fish, as
has been shown, is high or low, varying with the food substances it
contains. Therefore, since, weight for weight, the food value of fat is
much higher than that of protein, it follows that the fish containing
the most fat has the highest food value. Fat and protein, as is well
known, do not serve the same function in the body, but each has its
purpose and is valuable and necessary in the diet. Some varieties of
fish contain fat that is strong in flavor, and from these the fat should
be removed before cooking, especially if the flavor is disagreeable.
This procedure of course reduces the total food value of the fish, but
it should be done if it increases the palatability.
11. RELATIVE NUTRITIVE VALUE OF FISH AND MEAT.--When fish and meat are
compared, it will be observed that some kinds of fish have a higher food
value than meat, particularly if the fish contains much fat and the meat
is lean. When the average of each of these foods is compared, however,
meat will be found to have a higher food value than fish. To show how
fish compares with meat and fowl, the composition and food value of
several varieties of each food are given in Table I, which is taken from
a United States government bulletin.