| the effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the arabian gulf. | this study analyzed eight cooked species of fish and one species of shrimps (grilled, curried, fried and cooked in rice) commonly consumed in bahrain for their proximate, mineral and heavy metal content. the results reveled that the protein content was in the range of 22.8-29.2 g/100 g, while the fat content was between 2.9-11.9 g/100 g. the energy content was the highest in the fried scomberomorus commerson being 894.2 kj/100 g, followed by scomberomorus commerson cooked in rice (867.3 kj/100 g ... | 2008 | 18589580 |
| chemical composition of raw fish consumed in bahrain. | nine species (seriolina nigrofasciata, siganus canaliculatus, rhabdosargus haffara, scomberomorus commerson, liza alata, epinephelus areolatus, plectorhinchus sordidus, lethrinus nebulosus and penaeus semislcatus) of raw fish commonly consumed in bahrain were analyzed for their proximate, mineral and heavy metal content. the protein content ranged from 17.9-21.8 g/100 g, fat content from 0.80-16.1 g/100 g and energy content from 87.1-216.7 kcal/100 g. the raw fish also had high levels of sodium ... | 2008 | 18819593 |