The flesh of these fishes is very low in fat and consists primarily of muscle and thin layers of connective tissue. The concentrations of most of the B vitamins are similar to those in mammalian lean meats, although fish may contain higher amounts of vitamins B6 and B12. The mineral levels are also similar, although the very fine bones that are eaten with the fish flesh can raise the calcium content; fish is also a significant source of iodine. These fishes accumulate oils only in their livers, which are a rich source of vitamin A (retinol), vitamin D, and long-chain PUFAs in their triacylglycerols (TAGs).
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