This study presents comprehensive nutrient composition data for 24 commonly consumed marine fish species from the coastal waters of Tanzania and Mozambique, based on samples collected during the R/V Dr. Fridtjof Nansen ecosystem surveys in 2018 and 2023. The analysis covers macronutrients, fatty acids, and key micronutrients, including calcium, iron, iodine, zinc, vitamin A, folic acid, and vitamin B12, with fish prepared according to local consumption practices (whole, dressed, headed and gutted, or fillet). Results show that small fish species consumed whole provide substantially higher levels of essential micronutrients and omega-3 fatty acids (EPA and DHA) than fillets of large fish. Many small fish species contribute 15–100% or more of Codex nutrient reference values for calcium, vitamin B12, iodine, and EPA+DHA per 100 g portion. The findings highlight the critical role of whole small fish in addressing micronutrient deficiencies, particularly among women of reproductive age, and provide valuable data to strengthen national food composition tables and nutrition-sensitive food system policies in East Africa.
Resource type:
Peer review