FOOD COMPOSITION TABLE FOR USE IN AFRICA

10.FISH AND SHELLFISH: (contd.)

Item No.	Food and Description	French Name	Composition in Terms of 100 Grams Edible Portion
Item No.	Food and Description	French Name	Food Energy	Moisture	Protein	Fat	Carbohydrate, total (incl. fiber)	Fiber	Ash	Calcium	Phosphorus	Iron	Retional	B-carotene Equivalent	Thiamine	Riboflavin	Niacin	Tryptophan	Ascorbic acid	Refuse in as purchased
1224.	Auxide; frigate mackerel	Auxide;
	(Auxis thazard)	melva
1225.	Balli; alsan (Heterotis niloticus)	Heterotis
1226.	Barbel; yellow fish	Barbeau
	(Barbus spp.)
1227.	Barbel-eel (Plotosus anguillaris), raw	Plotosus	87	78.6	19.0	.7	0	0	1.7
				(1)	(1)	(1)			(1)
	Barracuda; sea-pike (Sphyraena spp.):	Brochet de mer;
1228.	Raw	bécune;	94	77.8	19.7	1.1	0	0	1.4	27	190	.8			.12	.09	4.1			36
		barracouda		(4)	(4)	(4)			(3)	(3)	(3)	(3)			(1)	(1)	(1)			(2)
				76.9–78.6	19.2–20.5	.5–2.1			1.0–1.8	25–30	49–317	.2–1.7								30–41
1229.	Smoked, whole		284	24.1	58.4	3.8	0	0	13.7	2,732
				(1)	(1)	(1)			(1)	(1)
1230.	Barred-half-beak	Balaou;
	(Hemirhamphus spp.), raw	aiguillette	98	76.1	21.6	.6	0	0	1.7
				(2)	(2)	(2)			(1)
				75.7–76.5	21.4–21.8	.6–.7
	Bass. See Sea-bass.
	Bayad. See Catfish.
1231.	Black-bass (Micropterus spp.), boiled	Black-bass	86	79.5	18.0	1.0	0	0	1.5											49
				(1)	(1)	(1)			(1)											(1)
	Blolo. See Catfish.
	Bluefish; elft; mayas	Tassergal;
	(Pomatomus saltatrix; Temnodon saltator):	“bar”
1232.	Raw		106	76.0	18.6	3.0	0	0	2.4	59	436	5.2			.15	.15	8.0			40
				(5)	(5)	(5)			(4)	(3)	(2)	(2)			(1)	(1)	(1)			(2)
				72.5–78.3	15.1–20.9	.8–6.6			1.4–3.9	12–132	310–561	2.1–8.3								31–49
1233.	Dried, salted		272	12.0	58.9 ?	2.3	0	0	26.8						.19	.40	13.2	705
				(1)	(1)	(1)			(1)						(1)	(1)	(1)	(1)
	Bonito, Atlantic; belted bonito; pelamid (Sarda sarda):	Pélamide; bonite à dos rayé;
1234.	Raw	sarde	151	69.4	22.6	6.0	0	0	2.0
				(2)	(2)	(3)			(1)
				65.0–71.5	22.1–23.0	2.2–9.3
1235.	Dried, salted
1236.	Dried, fermented
1237.	Canned
	Bonito, striped bellied; skipjack (Euthynnus pelamys):	Listao; bonite à ventre rayé
1238.	Raw	Pélamide	171	68.5	22.0	8.5	0	0	1.0
				(1)	(1)	(1)			(1)
1239.	Dried, salted		289	12.4	56.6	5.3	0	0	25.7						.19	.12	23.3	678
				(1)	(1)	(1)			(1)						(1)	(1)	(1)	(1)
	Bottle-nose (Mormyrus spp.):	Mormyrus
1240.	Raw		91	79.1	18.6	1.3	0	0	1.0	123	268		185	40						48
				(2)	(2)	(2)			(2)	(1)	(1)		(1)	(1)						(1)
				--	16.3–20.9	.4–2.2			--
1241.	Pickled												15	5
													(1)	(1)
	Bouri. See Mullet.
	Brachydeuterus (Brachydeuterus auritus):	Pelon
1242.	Raw
1243.	Dried, salted, whole		214	33.3	41.6	4.0	0	0	21.1	3,420
				(2)	(2)	(2)			(2)	(2)
				--	41.0–42.2	4.0–4.1			20.5– 21.7	3,044– 3,796
1244.	Smoked, whole		260	24.3	50.9	4.7	0	0	20.1	4,857
				(1)	(1)	(1)			(1)	(1)
1245.	Bream (Serranochromis spp.; Haplochromis spp.), raw	“Brême”
1246.	Bream, gilt-head	Daurade
	(Chrysophrys aurata), raw		92	78.8	18.4	1.5	0	0	1.3
				(1)	(1)	(1)			(1)
	Bull-dog (Gnathonemus spp.):	Gnathonemus
1247.	Raw		107	76.5	19.4	2.7	0	0	1.4
				(4)	(4)	(4)			(4)
				74.5–79.0	18.5–20.5	.8–5.5			1.2–1.5
1248.	Dried		447	7.3	66.3	18.2	0	0	8.2	600		9.2						700
				(2)	(2)	(2)			(2)	(2)		(2)						(1)
				--	62.4–70.2	13.5–22.8			7.2–9.3	330–870		8.0–10.3
	Butter-fish; butter-barbel	Silure;
	(Schilbe spp.):	poisson-
1249.	Raw	chat	85	79.1	19.1	.4	0	0	1.4
				(1)	(1)	(1)			(1)
1250.	Dried		453	5.2	75.5	14.5	0	0	4.8	420		9.6
				(1)	(1)	(1)			(1)	(1)		(1)
	Cape-hake. See Stockfish.
1251.	Carp (Cyprinus carpio), boiled	Carpemiroir	128	76.2	16.2	6.5	0	0	1.1											48
				(2)	(2)	(2)			(2)											(2)
				73.0–77.0	16.0–16.5	5.0–8.0			1.0–1.2											45–50
	Carp, African; rhino-fish; mud-sucker (Labeo spp.):	“Carpes” africaines
1252.	Raw		86	78.9	18.8	.7	0	0	1.6
				(2)	(2)	(2)			(2)
				78.1–79.7	18.6–19.1	.2–1.2			1.5–1.6
1253.	Dried		374	8.0	74.0	6.4	0	0	11.6	2,700	2,800	11.8
				(2)	(2)	(2)			(2)	(2)	(1)	(2)
				6.8–9.7	71.9–76.2	2.8–10.1			6.9–16.2	1,000– 4,400		6.7–17.0
1254.	Dried, smoked		351	14.9	79.2	1.4	0	0	4.5
				(1)	(1)	(1)			(1)
	Catfish; mudfish; bayad; blolo (Synodontis spp.; Arius spp.; Clarias spp.; Eutropius spp.), flesh:	Silure; poissonchat
1255.	Raw		90	79.6	17.6	1.6	0	0	1.2	61	197	1.2								37
				(21)	(21)	(20)			(20)	(7)	(6)	(4)								(3)
				75.0–82.8	15.4–21.3	.3–6.3			.6–1.8	5–121	21–358	.2–2.4								29–46
1256.	Dried		362	20.9	64.8	9.5	0	0	4.8	194	600
				(2)	(2)	(2)			(2)	(2)	(2)
				--	64.5–65.0	8.9–10.1			4.5–5.0	122–266	525–675
	Whole:
1257.	Dried		324	20.6	62.5	6.3	0	0	10.6	1,370	440	3.6
				(1)	(1)	(1)			(1)	(1)	(1)	(1)
1258.	Very dry		433	7.1	71.1	14.4	0	0	7.4	2,990	2,120	6.1
				(3)	(3)	(3)			(3)	(1)	(1)	(3)
				6.4–7.8	66.2–73.9	13.0–16.2			3.5–12.4			3.8–9.0
1259.	Salted		209	36.0	37.6	5.4	0	0	21.0
				(1)	(1)	(1)			(1)
1260.	Smoked		317	42.8	32.9	19.6 ?	0	0	4.7	1,066
				(1)	(1)	(1)			(1)	(1)
1261.	Dried, smoked		404	11.5	77.6	8.0	0	0	2.9
				(1)	(1)	(1)			(1)
1262.	Catfish, electric (Malapterurus electricus), raw	Poisson électrique	85	79.7	18.1	.9			1.3
				(1)	(1)	(1)			(1)
1263.	“Churchill” (Petrocephalus spp.)	“Churchill”
	Cichlids; St. Peter's fish; “breams” (Tilapia spp.):	Tilapia; “carpes”
1264.	Raw		101	77.4	19.7	1.9	0	0	1.0	112	344	3.2			.03	.05	1.5			49
				(15)	(15)	(13)			(11)	(13)	(11)	(12)			(1)	(1)	(1)			(2)
				72.5–80.4	15.6–26.9	.6–5.0			.9–1.4	50–235	60–472	.9–9.3								40–58
1265.	Dried		334	23.7	54.3	11.3	0	0	10.7	2,406	1,766	10.4			.08	.61	5.8	750		20
				(4)	(8)	(8)			(6)	(8)	(4)	(7)			(3)	(3)	(2)	(1)		(2)
				15.9–27.4	46.2–62.6	1.6–16.7			2.4–13.1	180– 3,859	778– 2,096	3.5–17.5			.05–.10	.10–1.4	5.5–6.0			10–30
1266.	Smoked		307	20.3	53.1	9.0	0	0	17.6
				(2)	(2)	(2)			(2)
				--	--	7.2–10.9			--
1267.	Dried, smoked		403	10.6	77.0	8.2	0	0	4.2
				(1)	(1)	(1)			(1)
1268.	Fried in palm oil		524	8.2	39.4	39.4	0	0	13.0	5,051
				(3)	(3)	(3)			(3)	(2)
				7.1–9.5	36.6–42.0	36.0–42.1			12.4–13.4	4,956–
1269.	Boiled		119	74.2	22.0	2.8	0	0	1.0
				(2)	(2)	(2)			(2)
				70.0–76.0	18.0–26.0	1.5–4.0			.8–1.2
	Citharinus; lianga	Citharinus
	(Citharinus spp.):
1270.	Raw		135	70.3	23.8	3.7	0	0	2.2	37	39									53
				(10)	(10)	(10)			(1)	(9)	(9)									(9)
				--	17.4–24.5	.5–5.5				--	--									--
1271.	Dried, smoked		372	14.4	75.1	5.7	0	0	4.8
				(1)	(1)	(1)			(1)
	Calm (Cardium sp.):	Coque
1272.	Raw
1273.	Sun-dried		313	19.8	51.7	1.6	19.0	0	7.9	432	374				.08	.30	5.0
				(1)	(1)	(1)				(1)	(1)				(1)	(1)	(1)
	Calm, giant (Tridacna spp.):	Bénitier
1274.	Raw
1275.	Dried
1276.	Climbing-perch	Ctenopoma
	(Ctenopoma spp.; Anabas spp.), raw		103	76.4	20.0	2.0	0	0	1.6
				(2)	(2)	(2)			(2)
				75.4–77.4	19.9–20.1	1.2–2.8			1.5–1.7
	Cod (Gadus spp.):	Morue
1277.	Raw		96	77.7	17.8	2.2	0	0	2.3
				(2)	(2)	(2)			(2)
				--	17.5–18.0	2.1–2.3			2.1–2.5
1278.	Dried, salted		196	31.9	42.5	1.6			24.0
				(1)	(1)	(1)			(1)
	Conger-eel (Conger conger):	Congre
1279.	Raw		122	73.2	21.0	3.6	0	0	2.2	90	390
				(2)	(2)	(2)			(2)	(1)	(1)
				66.0–78.3	19.5–22.4	.5–6.7			1.5–2.8
1280.	Dried, fermented.
1281.	Cornish-jack; taraza (Mormyrops spp.), raw	Mormyrops	87	79.7	18.1	1.1	0	0	1.1
				(3)	(3)	(3)			(3)
				77.8–82.4	16.3–19.7	.1–2.7			1.0–1.3
	Crab (Ocypode spp.; Cardisoma spp.; Grapsus spp.):	Crabe
1282.	Meat, raw
1283.	Meal		242	12.0	31.2	7.7	9.6	0	39.5	1,280	803
				(1)	(1)	(1)			(1)	(1)	(1)
	Croaker; cassava fish	Ombrine;
	(Otolithus spp.):	“capitaine”;
1284.	Raw	“bar”	88	76.3	17.4	1.5	0	0	4.8	12	248	.7			.09	.07	4.8			44
		“maigre”		(40)	(40)	(40)			(40)	(2)	(2)	(2)			(1)	(1)	(1)			(1)
				76.2–79.0	17.3–19.6	.6–1.5			1.2–5.0	6–18	157–338	.1–1.3
1285.	Dried, salted fillet		234	23.9	48.8	2.9	0	0	24.4						.09	.03	8.8	535
				(1)	(1)	(1)			(1)						(1)	(1)	(1)	(1)
	Distichodus (Distichodus spp.):	Saumon d'Afrique
1286.	Raw		82	80.0	18.1	.5	0	0	1.4
				(4)	(4)	(4)			(4)
				79.2–82.1	15.9–19.2	.1–1.0			1.3–1.4
1287.	Dried, whole		392	9.9	75.2	7.9	0	0	7.0	1,810		12.0
				(1)	(1)	(1)			(1)
1288.	Dried, smoked		340	14.2	73.1	3.1	0	0	9.6
				(1)	(1)	(1)			(1)
1289.	Dogfish (Mustelus spp.) raw	Chien de mer	106	74.8	21.4	1.6	0	0	2.2
				(4)	(4)	(4)			(4)
				71.8–76.0	20.6–21.9	.4–2.9			2.0–2.6
	Dog's teeth (Dentex spp.)	Dentés;
1290.	Raw	“daurades”	92	78.3	18.8	1.3	0	0	1.6	28	117	1.3			.16	.05				33
				(4)	(4)	(4)			(4)	(4)	(4)	(4)			(1)	(1)				(4)
				76.0–80.0	17.0–20.0	.6–2.2			1.4–2.6	21–44	36–330	.8–2.1								25–52
1291.	Dried		317	23.4	64.0	4.9	0	0	7.7	150	780				.03	.04	6.8	496
				(2)	(2)	(2)			(2)	(1)	(1)				(1)	(1)	(1)	(1)
				18.9–28.0	60.6–67.4	4.8–5.0			6.6–8.7
1292.	Drum; corb (Umbrina spp.), raw	Ombrine; chevrette	101	77.7	18.8	2.3	0	0	1.2	57	25	1.1								37
				(1)	(1)	(1)			(1)	(1)	(1)	(1)								(1)
	Eel (Anguilla spp.)	Anguille
1293.	Raw		261	63.7	11.9	23.3	0	0	1.1	90	403	2.4								29
				(3)	(3)	(3)			(3)	(1)	(1)	(1)								(1)
				61.4–65.0	10.6–14.0	22.1–25.4			.8–1.6
	Cooked:
1294.	Lean		145	73.8	17.0	8.0	0	0	1.2											35
				(1)	(1)	(1)			(1)											(1)
1295.	Fat		344	54.2	13.0	32.0	0	0	.8											25
				(1)	(1)	(1)			(1)											(1)
1296.	Dried, salted		398	20.0	35.0	27.5	0	0	17.5											(15)
				(1)	(1)	(1)			(1)											(1)
1297.	Dried, smoked		452	24.0	42.5	30.0	0	0	3.5											15
				(1)	(1)	(1)			(1)											(1)
	Fish, average of all kinds Raw:	Poisson, diverses
1298.	Fillet	espèces	119	74.6	21.6	3.0	0	0	.8	32	113	1.7	tr.		.05	.08	2.8		0	48
				(2)	(2)	(2)			(1)	(2)	(2)	(1)	(1)		(1)	(1)	(1)		(1)	(1)
				72.5–76.7	18.7–24.4	1.4–4.5				24–41	39–187
1299.	Whole		103	73.7	18.8	2.5	0	0	5.0	794	350	2.3			.05	.10	3.0
				(2)	(2)	(2)			(2)	(2)	(1)	(2)			(1)	(1)	(1)
				72.4–75.0	17.0–20.6	2.0–3.0			--	7..–888		1.6–3.0
1300.	Dried, salted, whole.		269	13.8	47.3	7.4	0	0	31.5	1,018	749	4.9	0		.07	.33	6.2		0
				(36)	(36)	(35)			(33)	(20)	(19)	(13)	(12)		(13)	(13)	(13)		(12)
				4.3–40.0	26.9–78.1	1.0–40.7			14.3–55.3	500–	163–	3.6–8.0	--		.06–.08	.24–.45	3.8–10.4		--
										3,660	1,370
	Fish, average of all kinds--
1301.	Dried, fermented	Guedj	267	34.9	52.5	4.8	0	0	7.8	161	698	6.1			.08	.18	10.2			42
		(Sénégal)		(21)	(21)	(18)			(13)	(10)	(10)	(10)			(9)	(10)	(10)			(9)
				11.3–42.4	31.9–77.3	.3–11.4			3.0–12.0	57–332	615–895	4.0–9.0			.02–.21	.08–.32	5.6–15.5			35–52
1302.	Boiled		74	82.1	16.6	.3	0	0	1.0	14		.9			.01	.10	2.5
				(1)	(1)	(1)			(1)	(1)		(1)			(1)	(1)	(1)
	Fish flour made from:	Farine de
1303.	Fillet	poisson	338	17.4	73.8	2.6	0	0	6.2	740					.58	1.20
				(2)	(2)	(2)			(1)	(1)					(1)	(1)
				--	70.0–77.5	2.2–3.0
1304.	Whole fish		317	16.1	60.3	6.6	0	0	17.0	4,572	2,685
				(1)	(41)	(36)			(41)	(5)	(5)
					53.9–67.4	1.4–17.6			13.4–20.8	3,863– 5,203	2,404– 2,963
1305.	Fish sauce (nuoc-mam)⁶	Nuoc-mam	61	62.1	12.8	.7	0	0	24.4	14	102	.9			.02	.09	4.4
		(sauce de poisson)		(3)	(3)	(1)			(3)	(1)	(1)	(1)			(2)	(1)	(1)
				59.0–65.0	10.8–14.0				22.4–26.2						.01–.03
	Frigate mackerel. See Auxide.
	Gambusia (Gambusia holbrooki):	Poissonmillion
1306.	Whole, boiled		98	78.0	13.5	4.5	0	0	4.0
				(1)	(1)	(1)			(1)
1307.	Whole, mixed with other small fishes, dried.		304	24.5	50.0	10.0	0	0	15.5	2,700	1,500
				(1)	(1)	(1)			(1)	(1)	(1)
1308.	Garfish (Tylosurus crocodilus), raw	Aiguille	96	77.2	21.1	.6	0	0	1.1
				(1)	(1)	(1)			(1)
	Garrick; palometa; pampano (Trachinotus spp.; Lichia spp.):	Trachinote; liche; palomine
1309.	Raw		106	76.3	19.9	2.3	0	0	1.5	68	130	.8								26
				(2)	(2)	(2)			(2)	(2)	(2)	(2)								(1)
				76.2–76.4	19.5–20.3	2.1–2.5			1.0–2.0	40–95	68–193	.4–1.3
1310.	Dried, salted		278	17.9	57.0	3.8	0	0	21.3						.30	.11	12.8	612
				(1)	(2)	(2)			(2)						(2)	(2)	(2)	(2)
					56.0–58.0	2.6–5.1			19.9–22.8						.20–.40	.05–.18	9.5–16.0	581–643
1311.	Genyomyrus, sp.	Mbesa
	(Genyomyrus donyi), raw	(Congo)	93	77.6	19.8	.9	0	0	1.7
				(1)	(1)	(1)			(1)
1312.	Gerres(Gerres app.), raw.	Grogneur	101	76.2	21.2	1.2	0	0	1.4
				(1)	(1)	(1)			(1)
1313.	Globe-fish (Tetraodon spp.), raw	Poissonballon	89	78.3	19.5	.06	0	0	1.6
				(1)	(1)	(1)			(1)
1314.	Gnathobagrus, sp.	Nkama
	(Gnathobagrus depressus), raw	(Congo)	79	80.1	18.1	.2	0	0	1.6
				(1)	(1)	(1)			(1)
1315.	Goat-fish (Upeneus spp.), raw	Rouget de roche;	96	77.6	20.4	1.0	0	0	1.0
		rouget		(1)	(1)	(1)			(1)
		barbet
	Gobies (Gobius spp.):	Gobies
1316.	Raw		92	80.4	16.3	2.5	0	0	.8
				(4)	(4)	(4)			(1)
				78.8–83.0	14.4–18.3	2.1–3.1
1317.	Boiled		90	78.2	19.0	1.0	0	0	1.8
				(1)	(1)	(1)			(1)
1318.	Gold-fish (Carassius auratus), boiled	Poisson rouge	144	73.4	18.0	7.5	0	0	1.1
				(1)	(1)	(1)			(1)
	Grouper. See Sea-perch.
	Grunter (Pomadasys spp.; Pristipoma spp.):	Perche de mer; crocro;
1319.	Raw	ronfleur;	104	72.4	19.6	2.3	0	0	5.7	36	222	1.4			.09	.13	5.5
		dorade grise;		(50)	(50)	(50)			(49)	(3)	(3)	(3)			(1)	(1)	(1)
		“carpes”		71.9–80.8	16.0–21.0	.8–2.4			1.4–6.0	31–42	45–379	1.0–1.8
1320.	Dried
1321.	Smoked
1322.	Gurnard (Trigla spp.), raw	Grondins	102	76.8	18.0	2.8	0	0	2.4
				(4)	(4)	(4)			(1)
				74.0–80.0	17.3–18.6	2.3–3.0
1323.	Gurnard, armed	Malarmat
	(Peristedion cataphractum), raw		163	70.3	19.5	8.8	0	0	1.4
				(2)	(2)	(2)			(2)
				--	19.0–20.0	8.3–9.3			1.3–1.5
	Hake. See Stockfish.
1324.	“Herring” (Elops spp.), whole fish, smoked	“Hareng”	171	61.8	26.7	6.3	0	0	5.2	2,023
				(1)	(1)	(1)			(1)	(1)
	Horse-mackerel	Saurel
	(Trachurus spp.):
1325.	Raw		143	66.8	25.0	4.0	0	0	4.2
				(1)	(1)	(1)			(1)
1326.	Dried, salted		309	8.3	60.9	5.4	0	0	25.4						.13	.16	10.8	498
				(1)	(1)	(1)			(1)						(1)	(1)	(1)	(1)
	Jack (Caranx spp.):	Carangue
1327.	Raw		99	76.5	20.0	1.5	0	0	2.0	49	226	1.3			.12	.14	6.8			53
				(10)	(10)	(10)			(5)	(5)	(5)	(5)			(2)	(2)	(2)			(1)
				75.0–77.2	17.3–22.2	.6–2.6			1.4–3.7	21–130	52–390	.8–2.0			.04–.20	.12–.15	6.4–7.1
1328.	Dried, fillet			12.5	52.1													363
				(1)	(1)													(1)
1329.	John-Dory (Zeus faber), raw	Saint-Pierre	119	73.8	21.0	3.3	0	0	1.9
				(1)	(1)	(1)			(1)
	Kabeljaauw; meagre (Sciaena spp.):	Maigre
1330.	Raw.		101	78.1	18.6	2.4	0	0	.9	66	306	2.2								36
				(2)	(2)	(2)			(2)	(2)	(2)	(2)								(1)
				75.5–79.1	18.1–19.2	.9–4.0			.8–1.0	41–92	177–434	1.4–3.0
1331.	Dried, salted		302	6.8	57.2	6.4	0	0	29.6						.08	.04	10.4	440
				(1)	(1)	(1)			(1)						(1)	(1)	(1)	(1)
1332.	Karmout (Clarias lazerae) raw	Silure	77	82.2	15.7	1.1	0	0	1.0	95	206	1.9								40
				(1)	(1)	(1)			(1)	(1)	(1)	(1)								(1)
1333.	Kingfish (Scomberomorus commerson; Cybium commersoni)	Maquereaubonite
1334.	Leiognathus, sp. (Leiognathus equulus), raw	Salelo (Madagascar)	94	78.3	19.6	1.1	0	0	1.0
				(1)	(1)	(1)			(1)
1335.	Lobster (Jasus spp.; Panulirus spp.; Nephrops spp.; Palinurus, spp.)	Homard; langoustine; langouste
	Lung-fish (Protopterus spp.):	Protoptère
1336.	Raw		72	82.2	16.4	.2	0	0	1.2
				(2)	(2)	(2)			(2)
				81.7–82.7	16.1–16.7	.1–.3			1.1–1.3
1337.	Smoked, dried.		376	10.7	82.1	2.8	0	0	4.4
				(1)	(1)	(1)			(1)
	Mackerel, Atlantic	Maquereau
	(Scomber scombrus):