Fish Flashcards
1
Q
Classification of fish
A
White fish
Shell fish
Oily fish
2
Q
White fish
A
Cod, sole, haddock.
3
Q
Shell fish
A
Crab, lobster, mussels.
4
Q
Oily fish
A
Salmon, sardines, trout.
5
Q
Nutritive value
A
Protein Fat Vitamins Minerals Water
6
Q
Protein
A
HBV. Growth
7
Q
Fat
A
Unsaturated (oily) none(white). Provides energy and helps with brain developement. Good for skin
8
Q
Vitamins
A
Vitamin B (releases energy from food) Vitamin A (healthy eyes) Vitamin D (healthy teeth and bones)
9
Q
Minerals
A
Shellfish+tinned (soft boned) =calcium.
Iron in oily and shell fish.
Iodine in all fish. (Controls release of energy from food)
10
Q
Fish
A
Very healthy, low in fat.
11
Q
Carbohydrates
A
None
12
Q
Nutrutional Composition Percentages of White Fish
A
17-20% protein 0% fat 0 Carbs B vitamin group Iodine 70-80% water
13
Q
Percentages in oily fish
A
17-20% Protein 13% fat 0 carbs Vitamins ADB Iodine 65% water
14
Q
Percentages in shell fish
A
17-20% Protein 2.5% Fat 0 carbs B group vitamins Iodine+calcium 72% water
15
Q
Guidelines for buying fresh fish
A
Should have bright red gills
Bulging eyes
Clear markings
Shouldn’t smell really bad
