.......| 20.6 | 1.7 | 443 | 373 |
Bluefish...........| 19.4 | 1.2 | 401 | 352 |
Carp...............| 17.4 | 2.6 | 421 | 315 |
Catfish............| 14.4 | 20.6 | 1,102 | 262 |
Halibut steak......| 18.6 | 5.2 | 550 | 337 |
Lake trout.........| 17.8 | 1.0 | 363 | 323 |
Red snapper........| 19.2 | 1.0 | 389 | 348 |
Salmon (canned)....| 21.8 | 12.1 | 888 | 396 |
Whitefish..........| 22.9 | 6.5 | 680 | 415 |
| | | | |
_Meat_: | | | | |
Beef, round, | | | | |
medium fat.......| 20.3 | 13.6 | 895 | 368 |
Chicken, broilers..| 21.5 | 2.5 | 492 | 390 |
Fowl...............| 19.3 | 16.3 | 1,016 | 350 |
Lamb, leg..........| 19.2 | 16.5 | 870 | 348 |
Pork chops.........| 16.6 | 30.1 | 1,455 | 301 |
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12. A study of this table will show that on the whole the percentage of
protein in the various kinds of fish is as much as that in meat, while
in a few instances, it is greater. This proves that so far as the
quantity of protein is concerned, these two foods are equally valuable
in their tissue-forming and tissue-building qualities.
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