Crustaceans

“In these population groups, the consumption of crustaceans and molluscs was 270.3, 259.9 and 279.3 g/week, respectively.”

average consumption of crustaceans and molluscs → is → 259.9 g/week

“In these population groups, the consumption of crustaceans and molluscs was 270.3, 259.9 and 279.3 g/week, respectively.”

average consumption of crustaceans and molluscs → is → 279.3 g/week

“In these population groups, the consumption of crustaceans and molluscs was 270.3, 259.9 and 279.3 g/week, respectively.”

average consumption of crustaceans and molluscs → is → 270.3 g/week

“The sources include aquatic (fish, crustaceans, and mollusks), animal sources (meat, egg, and milk), plant sources including 20 plants, most of which were weeds having a good amount of LC-PUFA, fruits, herbs, and seeds; cyanobacteria; and microorganisms (bacteria, fungi, microalgae, and diatoms).”

sources of AA, EPA, and DHA → include → aquatic (fish, crustaceans, and mollusks), animal sources (meat, egg, and milk), plant sources including 20 plants, most of which were weeds having a good amount of LC-PUFA, fruits, herbs, and seeds; cyanobacteria; and microorganisms (bacteria, fungi, microalgae, and diatoms)

“Besides the amino acids glycine, L-proline, and L-alanine, the characteristic seafood-like sweet profile was found to be due to the sweet modulatory action of quaternary ammonium compounds”

glycine, L-proline, L-alanine → contribute to → sweet profile of cooked crustaceans