FOOD VALUE OF FISH.
"Many people who will be eating fish instead of meat 011 Good Friday," .writes a modical correspondent in a London paper, "havo a fixed idea : that there is little real nutriment in fish. ' They would bo surprised to know that there is very little difference in tho chemical make-up of tho two foods. "To comparo beefsteak with fish fro,ni the standpoint of tho sustcnanco they can afford to tho body may seem absurd, but tho following tablo shows thoir similarity: In 100 Parts. Bcefstoak. White Fish. Water 75 78 Proteids 20 18 Fats •. 3.5 3 Salts 1.5 . 1, 100 100 "The most nutritious of our fish are tho salmon, turbot, and brill. Tho most easily digested are solos, plaice, whiting, and haddocks Tho invalid who might revolt at tho thought of a piece of beefsteak or a chop would probably cat and enjoy a little boiled sole or turbot, gaining, practically tho same amount of nutriment with a greatly reduced tax on his digestive organs."
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https://paperspast.natlib.govt.nz/newspapers/DOM19080613.2.97
Bibliographic details
Dominion, Volume 1, Issue 223, 13 June 1908, Page 11
Word Count
169FOOD VALUE OF FISH. Dominion, Volume 1, Issue 223, 13 June 1908, Page 11
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