Nutritional Value of Fish and Health Benefits

Nutritional value of fish and health benefits, Fish is not only delicious, but also has a high nutritional value. It is rich in protein and other important nutrients. In 100 grams of fish, it contains one-third of the protein that adults need every day. Moreover, the protein in the fish is more easily digested and absorbed by the human body than the meat of other poultry.

Nutritional Value of Fish and Health Benefits

Fish nutrition

Fish also contains free amino acids, small molecular compounds, rich vitamin B12 and iodine that can be quickly absorbed by the body. Vitamin B12 is an essential nutrient for nervous system health, and iodine is an important element in maintaining thyroid function. People who lack sufficient iodine can easily have a "big neck bubble."

The value of fish oil Fish with a

Lot of fat is generally darker in color and contains twice as much calorie as oil with less fat and white meat. In recent years, studies have found that eating fish regularly can prevent heart disease and stroke. The reason may be that fish oil is different from meat oil, mainly unsaturated fat, which is not so easy to produce cholesterol. Therefore, people who eat more oily fish a week have a lower incidence of stroke and heart disease.

Precautions for eating

Fish Excessive intake of fish oil (more than 10% of the total calories that should be ingested) is also harmful to the body. Because the unsaturated fat in fish oil is easily turned into a carcinogenic free radical by oxidation, it has a bad effect on the human body.

Eat more fish to protect your heart health

How often do you eat fish once? If you care about your heart, consider eating more fish. Because the fish contain Omega 3 fatty acids, it helps the heart.

Beneficial Omega 3 Fatty Acids

Fish is not only one of the most direct sources of protein, but also contains Omega 3 fatty acids that give the cardiovascular system many benefits. According to the study, the Eskimos have allowed incidence of heart disease despite eating high-fat foods a day (including a pound of fat-containing fish and whale meat). The key is that the type of fat they eat is a polyunsaturated fatty acid, which is Omega 3 fatty acid.

Eating fish is good for the heart.

Studies have shown that eating fish regularly can have the following benefits:

• Lowering blood fat levels Omega 3 fatty acids can reduce the amount of triglyceride in the blood. Triglyceride is a kind of blood fat that provides energy. When it is too much, it will become fat stored in the body. Long-term absorption of excess triglycerides increases the risk of coronary artery disease.
• Reduces the risk of blood agglomeration Omega 3 fatty acids act as natural anticoagulants, reducing platelet viscosity in the blood while reducing platelet agglomeration.
• Lowering blood pressure many studies have shown that Omega 3 fatty acids can help lower blood pressure. Compared with vegetarians, people who eat fish have a lower chance of developing hypertension.

Put the fish on the table quickly.

To be good for the heart, nutritionists recommend eating fish at least twice a week. Fresh fish or unprocessed frozen fish are the best choice. Fat-containing cold-water fish (such as salmon, Atlantic salmon, halibut, herring) contain more Omega3 fatty acids than other fish, making it the best choice for heart health. But avoid choosing fried foods coated with cream batter, such as fried fish sticks.

Omega 3 fatty acids can also be found in foods such as green leafy vegetables, soybeans and nuts, but at a lower level.

The fish will be smart truth

Old people often say that children will be smarter when they eat more fish. This truth has now been confirmed by modern science.

It turns out that there is a nutrient called Omega 3 fatty acid in the fat of fish. The study found that Omega 3 fatty acids in fish fat help prevent thrombosis, improve blood circulation in small blood vessels, and help prevent heart disease and a variety of cardiovascular diseases. Nutrition experts believe that 0.5 to 1 gram per day (3.5 to 7 grams per week) is better for cardiovascular protection.

Among the nutritional supplements on the market, I believe that everyone will not be too strange to the chemical term DHA. DHA is an element of Omega 3 fatty acids that contributes to brain development and is important for eye health and brain development. Pregnant women who absorb enough DHA during pregnancy can enhance the brain growth of the fetus.

Frequent eating of high-fat fish (e.g. salmon) can eliminate certain conditions of psoriasis, which may be related to the large amount of Omega 3 fatty acids and vitamin D in this type of fish. The cultured fish is not much different from the nutrients of wild sea fish.

Eat seafood to prevent food poisoning

Fish on the sea, not only delicious, but also rich in nutrients. However, in the past decade, the seas around the world have been seriously polluted. If you accidentally eat contaminated seafood, food poisoning will result in death.

You should buy seafood in a reliable store. When purchasing frozen seafood, you should pay attention to the frozen equipment and storage methods of the store. Before eating seafood, you may wish to refer to the following precautions for preventing seafood poisoning:

Fish and shrimp crab

• Buy seafood as much as possible, because seafood is spoiled quickly. Especially to buy crabs, it is best not to buy dead crabs.
• Do not eat if cooked lobster has astringency. Fresh lobster should not have astringency.
• Chilled seafood may have begun to deteriorate if it has a strong astringency.
• Don't eat the green "lobster liver" in lobster. Although some people find it delicious, these organs (liver) store toxins that may cause food poisoning.

Shellfish

• For seafood such as oysters, clams, clams, clams, etc., check if their shells are still closed before cooking, otherwise they will be thrown away.
• For seafood with carapace, wash the outer shell with water before cooking.
• Buy fresh abalone, scorpion or geo duck, etc., you can touch it with your hand and choose live and move.
• Before shellfish are cooked, soak them in light salt water for about an hour and let it spit out the sand. The soaking time should not be too long; otherwise the original fresh seafood will be contaminated by some of the dead.

The danger of crustaceans

Crustaceans and shellfish are prone to spoilage and growth of bacteria, which are slightly stale, and may cause digestive problems such as diarrhea and vomiting after eating. Shellfish (such as mites and mites) are filter-feeding animals and are particularly susceptible to contamination.

1. Perishable

Because crustaceans and shellfish are prone to spoilage and bacteria, it is best to eat fresh and live. If you can't eat it right away, you should also raise it with water until it is slaughtered and cleaned before cooking. If it cannot be maintained, it should be cut and stored in a refrigerator at 0 to 5 ° C and consumed in one or two days.

2. Vulnerable to pollution

Shellfish (such as sputum and sputum) are water-filtered animals, filtering up to 90 liters of water per day. If the water quality it survives is contaminated, the risk will be higher than that of fish, and the concentration of pollutants will be higher than in water because heavy metals and bacteria in the water will accumulate in their tissues. Once eaten into the body, it will accumulate in the human body and will not be easily discharged. So don't buy shellfish caught in polluted waters, and don't take shellfish from the beach home.

Who should not eat crustaceans?

Sensitive patients
Crustaceans and shellfish are more susceptible to allergic reactions than fish and meat. Therefore, people who are sensitive to sensitive food may trigger diseases such as urticaria.

Gout patients with
gout should not eat more crustaceans and shellfish, because it contains strontium, this substance can increase the uric acid content in the blood, aggravating the patient's condition.

Nutritional ingredients and functions of shellfish

Shellfish include oysters, clams, abalone, scallops, etc.; crustaceans include shrimp, crab, lobster, etc. They are low in fat and low in calories and are nutritious foods. Shellfish and crustacean seafood are rich in protein, vitamins and minerals, and other important nutrients.

Main nutritional analysis of shellfish

nutrition	Features
Vitamin B12	Making red blood cells and maintaining the nervous system
Zinc	From protein, wound healing and reproductive organ development, prevent heart disease
Selenium and Vitamin E	Promote normal human growth and maintain fertility.
selenium	Antioxidant, anti-cancer effect; eliminates toxicity of toxic metals such as mercury and cadmium
Fatty acids (FFAs)	Prevent heart and circulatory diseases; help brain cell membrane and eye retina

Of course, in addition to the above-mentioned nutrients, crustaceans and shellfish also contain a variety of other vitamins and minerals, including vitamins B1, B2, and niacin, magnesium and iodine.

Harmful ingredients of
shellfish seafood Crustaceans and shellfish contain cockroaches, which are more likely to cause allergic reactions than fish and meat. People with sensitive ailments can cause skin urticaria. Gout patients eat, can increase the uric acid content in the blood, aggravating the condition.

Click here for more knowledgeable information.