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The B vitamins are represented to varying extents, with the supply of thiamine, riboflavin and pyridoxine being the most significant nutritionally.
Also seafood is better known nutritionally for the dietary minerals they supply than for vitamins. This is because minerals such as iodine and selenium, which are supplied by seafood is not readily available at the same levels in many other non-marine foods. In general the balance between sodium and potassium is favourable in fish. Calcium levels are low in most seafood, though sprats, sardines and oysters are exceptions. Iron levels are also generally low, however iron is easily absorbed from white fish, and is therefore a useful dietary source...
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