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What I Have Learned Fill in the blanks by choosing and writing the correct answers. The first part is about meat and fish composition, while the second part is about fruits and vegetables composition. MEAT AND FISH 1. Adipose tissue contains little _; therefore, the fatter the animal, the lower the total water content of its carcass or cuts. 2. are naturally occurring complex nitrogenous compounds having very high molecular weight consisting of carbon, hydrogen, oxygen and most importantly, nitrogen. 3. Meat is rich in and iron which are not readily available in vegetarian diets. 4. are stored as glycogen in the liver and in muscles. 5. In fatty fish, the strips of dark muscle are much larger in proportion and contain higher concentrations of and certain vitamins. 6. All proteins, including those from fish, are chains of chemical units linked together to make one long molecule. These units, of which there are about twenty types, are called 7. In white fish, carbohydrates is usually less than 1 per cent, but in the dark muscle of some fatty species it may occasionally be up to 8. The average water content of the flesh of is about 70%.
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