CHEMICAL COMPOSITION OF LOBSTERS
The nutritive value of a fishery product is of considerable interest to the consumer. Some years ago, Prof. W. O. Atwater, of Middletown, Connecticut, made a series of careful analyses of the composition of the flesh of three lobsters from the coasts of Maine and Massachusetts, and the figures given below represent the results:
| Per cent. | |
| Proportions of edible portion and shell: | |
| Total edible portion | 39.77 |
| Shell | 57.47 |
| Loss in cleaning | 2.76 |
| Proportions of water and dry substance in edible portion: | |
| Water | 82.73 |
| Dry substance | 17.27 |
| Chemical analysis calculated on dry substance: | |
| Nitrogen | 12.54 |
| Albuminoids (nitrogen × 6.25) | 78.37 |
| Fat | 11.43 |
| Crude ash | 10.06 |
| Phosphorus (calculated as P2O6) | 2.24 |
| Sulfur (calculated as SO3) | 2.47 |
| Chlorine | 3.46 |
| Chemical analysis calculated on fresh substance in flesh: | |
| Water | 82.73 |
| Nitrogen | 2.17 |
| Albuminoids (nitrogen × 6.25) | 13.57 |
| Fat | 1.97 |
| Crude ash | 1.74 |
| Phosphorus (calculated as P2O6) | .39 |
| Sulfur (calculated as SO3) | .43 |
| Chlorine | .59 |
| Nutritive value of flesh of lobsters
compared with beef as a standard and reckoned at 100 | 61.97 |