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Increasing production of aquatic foods a win-win for people and planet
Harvard T.H. Chan School of Public Health Fisheries & Aquaculture
To better understand the nutritional benefits of the full spectrum of aquatic foods, Harvard T.H. Chan School of Public Health’s Christopher Golden and colleagues created individual nutrient profiles for more than 3,750 species, ranging from water spinach to clams and cockles to sockeye salmon.
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