Table 1
Proximate composition of sea cucumber Stichopus japonicus in the various papers

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)