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KMS Publishing, October 2012
Seafood provides another category of high-protein or tissue-building food for the body. It includes the many varieties of fish, shellfish, shrimp, lobster and edible marine plants such as seaweed.
In general, the nutritional composition of seafood is similar to that of meat. Because of the close similarity between these two foods, fish is a very desirable substitute for meat.
Some varieties of seafood contain large quantities of fat while others contain very little, so the food value of the different kinds varies greatly. As in the case of meat, seafood is lacking in carbohydrate. Overall, their food value is comparatively high in protein and some forms of fat.
Seafood lend themselves admirably to a large variety of dishes, including soups, entrees, salads, and substitutes for meat dishes. They possess a great deal of distinctive flavor.
There is considerable danger, however, in using any varieties that are not perfectly fresh or freshly cooked. In the case of mollusks, or bivalves, much harm has resulted from the use of those which have been grown or bred in unsanitary surroundings. Because of these facts, it is of the utmost importance that great care be exercised in selecting and preparing seafood. Provided they are in good condition and are properly prepared, seafood is a very good source of nutrition with many health benefits.
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