Food of animal are not essentially for an adequate diet, but they are a useful complement to most diets especially to those on developing counties that are based mainly on a carbohydrate rich staple food such as a cereal vegetable which includes cannot, tomatoes and pumpkins fellows and Hampton (1992) fish and meat products all provides protein of high biological value which is often a good complement to the hunting amino acid in plant foods consumed while the vegetable does not provision complete protein of high biological value as regards to them amino acid composition Okaka et al (2006). The nutrients provided by meat and fish is
easily absorbed and enhance the absorption of corn from common staple foods rice, wheat, maize. However, food of animal original are usually relatively expensive and not within the purchasing power of poorer family, vegetable can easily be purchase by and any family and obtain nutrient available in the vegetable
Williams (1995) . fish like meat are valuable in the diet because they provide a good quantity (usually 17 percent or more ) of protein of high biological value , particularly sulphur containing amino acids, gruff et al (1995) they are especially good as a complement to cassava diet, which provide little problem, fish vary in fat content but generally has less fat than meat but more than vegetable according to tp ps,am et a; (2005) fish also provides thiamine /rebaflavin, vitamin c if ualen fresh fish offal is not consumed as part of any diet however, fish liver and fish oils are very rich sources of the fat soluble vitamins A and D . the amount varies usually with the age and species of fish meat is usually define as the flesh (mainly moseles and organs for example hire and kidney) of animal an birds meat is sometimes times subdivided into red meat from cattle, sheep and white meat (PULTRY). Meat contains about 19 percent protein excellent quality and iron that is well absorbed. The amino of fat demands on animal that the meat coves from and cut. The fat in meat is fairly high in its content of satmate fathy acids and cholesterol, it also provides useful amount riboflaom and niaan, a little thamine small quantity of iron, zin and vitamin A and C offal (organ) particularly liver, contain larger quantity it has a high level of cholesterol the food called vegetables includes some fruit (eg tomatoes), leaves (CABLAGE) ROOTS (eg carrot), vegetable are important part of diet . they are rich in carotene and vitamin c and contain significant amount of calcium, iron and other mineral according to okaka et al (2006) their content of B vitamins is frequently small. They are usually provided only a little energy and very little protein. A large proportion of their Conant consists of indigestible resiche which adds bulkor fibre to the feaces, vitamin c also enhance iron absorption. These shown that human being need fish, meat and vegetable . the objective of this work is to know the nutritive value of fish as compared to meat and vegetable. Therefore this work will show the comparable or differences in nutritive value of fish, meat and vegetable.
HEALTH BENEFIT OF THE NUTRITIVE VALUE OF FISH, MEAT AND VEGETABLE
Fish: fish is a low –fat high quality protein, fish is filled with omega z fatty acids and vitamins such as D and B2 (RIBOFLAVIN). Fish is rich is calcium and phosphorus and a great source of minerals, such as iron, zinc lodine , magnesium and potassium. The American heart association recommends eating fish at least two time per week as part of a health diet fish is packed with problem, vitamins and nutrients that can lower blood pressure and help reduce the risk of a heart attack or stroke
Meat: there are innumerable health benefits of eating meat it serves as a fabulous source of high quantity proteins, which a single vegetarian food is not able to provide. It contains all the essential amino acids that the body requires. The red meat contain very high quantities of iron, when compared with plant origin food 100 grains of liver contains 600mcgm of iron as against 325 –mc gm in 100 gram carrots (Bebewa 2008) . the phosphorus content present in meat get much more easily absorbed than that present in cereals and legumes meat also serves as the main source for the intake of vitamin B12
Vegetable: People who eat vegetables as part of an overall healthy diet generally have a reduced risk of ironic diseases potassium may help to maintain healthy blood pressure. Dietary fiber form vegetables helps reduce blood cholesterol levels and may lower risk of heart disease folate help the body from red blood cell.
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