All ocean fish are excellent sources of macro and trace minerals. The total contents of minerals such as sodium, potassium, calcium, magnesium and phosphorus and microelements such as selenium, fluorine, iodine, cobalt, manganese and molybdenum in raw marine fish muscle and inveterate are roughly in the range 0.6-1.5% wet weight.
The final concentration of these components in the ready dishes depends upon the addition of salt for preservation or sensory purposes, on the losses due to leakage, on the weight loss during culinary preparation, and on whether the final product is eaten together with the bony parts, e.g., canned sardine or sprats.
Saltwater fish and shellfish are rich in iodine, fluorine and cobalt. Herring, oysters and sardine contain vanadium and zinc.
Oysters, also rich in iron and copper.
Oysters, mussels and scallops can contain almost three times the amount of iron as most meats.
Sardines and canned salmon containing soft edible bones are a better source of calcium than milk.
Freshwater fish differ somewhat in nutritional value. They provide magnesium, phosphorus, iron and copper. They may be considered as moderately low sodium foods delivering approximately 140 mg sodium per serving.
Seafood sources of minerals
