THE COMPARABLE OR DIFFERENCES IN NUTRITIVE VALUE OF FISH, MEAT AND VEGETABLE

Food of animal  origin 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  pumplans 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  non 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 privides thiamine /rebaflavin,  vitamie 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 amoni 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  calcum, 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