The aim of this study was to analyse the centesimal composition as well as zinc, copper and iron contents of the five species from raw and cooked shellfishes: shrimp (Penaeus brasiliensis), crab (Ucides cordatus), lobster (Panulirus argus), oyster (Crassostrea rhizophorae) and mussel (Anomalocardia brasiliana). The edible samples were collected in the fish market of the Natal city. Shellfishes were considered an expressive source of the proteins and minerals, while quantities of lipids and calories were low. After the cooking process protein and ash concentration increased in most of shellfishes. Zinc analysis showed variable concentration in the species. Oyster was the food with the highest zinc values. Mussel was considered the best source of iron and copper but around 50% of the copper detected was lost after decoction. This behavior was not observed in crab samples. These results can contribute to food composition table and evaluation of the Brazilian diets.
food composition; minerals; shellfish; cooked food
