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The study investigates the nutritive value of cultured white leg shrimp (Litopenaeus vannamei), revealing a proximate composition of 35.69% protein, 3.20% carbohydrates, and 19% lipids. It identifies essential and non-essential amino acids, with valine being the most abundant essential amino acid at 23.72%, and highlights the presence of significant polyunsaturated fatty acids. The mineral content analysis shows high levels of calcium, sodium, and potassium, confirming L. vannamei as a nutritious seafood op
- Author
- theb2203028
- Language
- EN