From: Biological activities and biomedical potential of sea cucumber (Stichopus japonicus): a review
Water (%) | Protein (%) | Ash (%) | Lipid (%) | Carbohydrate (%) | Ref. |
---|---|---|---|---|---|
92 – 93a | 2.2–3.4a | 2.7–3.4a | 0.1–0.4a | – | (Dong et al. 2006) |
92.1–93.4a | 30.0–37.9b | 38.7–44.2b | 2.9–7.0b | – | (Okorie et al. 2008) |
92.1–92.9a | 29.9–32.8b | 39.5–47.8b | 2.8–5.4b | – | (Ko et al. 2009) |
92.3a | 3.1a | 3.6a | 0.3a | – | (Choi et al. 2009) |
– | 32 – 33b | 45 – 46b | 1.3–2.1b | – | (Seo et al. 2011) |
90.5–91.7a | 4.1–4.6a | 2.4–2.6a | 0.2a | 0.2a | (Jiang et al. 2013) |
80.2–91.5a | 1.1–4.0a | 2.5–6.9a | 0.1–2.2a | – | (Lee et al. 2012) |
89.0–91.9a | 3.5–5.4a | 2.9–3.4a | 0.1–0.5a | 0.2–0.6a | (Gao et al. 2011a) |
90.8–91.2a | 45.1–46.1b | 32.2–33.9b | 4.3–5.2b | – | (Wu et al. 2015) |
93.2–93.3a | 44.9–48.1b | 18.4–26.5b | 3.4–4.1b | – | (Yu al. 2015a) |
90.1–91.6a | 4.3–4.6a | 2.4–2.7a | 0.1–0.3a | – | (Xia et al. 2015) |