ABSTRACT
Fish is a good source of readily digested, high quality animal protein. It is high in lysine and sulphur amino acids which makes it particularly suitable for complementing the high carbohydrate diets prevailing in many less developed countries. Fish provides preformed vitamin A and vitamin D if its oil is ingested. Fish is high in polyunsaturated fatty acids which can be important in lowering blood cholesterol levels. Apart from its energy and protein value, fish contains good amounts of vitamin A, iron, and iodine. Fatty fish eaten with green leafy vegetables can facilitate the metabolization of vitamin A from the vegetables. Increased fish consumption by children may be beneficial in areas where lactose intolerance is common or where milk is expensive or in short supply. Marine fish is particularly rich in iodine, and thus should be promoted in areas in which goiter is a problem, such as in central Java.
