Protein formed the highest percentage both in raw and steamed samples with the mean values of 47.61 g/100 g and 46.04 g/100 g respectively. The total mineral content was higher in raw sample (237.40 mg 100 g−1) than in steamed sample (201.05 mg 100 g−1), in the decreasing order of phosphorus > sodium > calcium > potassium > magnesium. Raw sample had the highest proportion of energy contribution, which was from protein (PEP = 53.1%), while the least energy contribution was from fat (PEF = 3.1%) in steamed sample. The cholesterol content of raw T. fuscatus var radula was 0.15 ± 0.01 mg/100 g, being reduced by steaming to 0.12 ± 0.02 mg/100 g, while a nonsignificantly lower percentage of...
