Nutritional value of fish meat

Fish is very tasty, whether braised, steamed or in soup, it is sweet and tasty and appetizing. Since ancient times, fish is one of the most popular foods on people's tables, there are many types of fish and different taste characteristics, but the nutritional value of fish is actually roughly the same. Whether it is seawater fish or freshwater fish, the nutritional content is very rich, and the difference in nutritional value of different fish is only the amount of different components. What exactly are the benefits of fish to the human body?

1, fish is rich in complete protein. Yellow croaker contains 17.6%, scallop 18.1%, mackerel 21.4%, silver carp 18.6%, carp 17.3%, carp 13%. The amount and ratio of essential amino acids contained in these proteins are most suitable for human needs and are easily digested and absorbed by the body.

2, the fat content of fish is low, and most of them are unsaturated fatty acids. Unsaturated fatty acids have a long carbon chain, which has the effect of lowering cholesterol.

3, fish is rich in vitamin A, iron, calcium, phosphorus, etc., so often eat fish and nourish the liver and blood, skin and hair.

4, fish is rich in magnesium, the right amount of magnesium supplement to the cardiovascular system has a good protective effect, is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases.

5, fish contains folic acid, vitamin B2, vitamin B12 and other vitamins, has a tonic stomach, water, swelling, lactation, detoxification of heat, cough down the efficacy.

6, eat fish for pregnant women and fetus are very good, pregnant women fetal restlessness, pregnancy edema and other symptoms can be regulated by eating fish.

7, fish rich in taurine also has a role in promoting brain development, it can directly affect the proliferation and maturation of brain cells, but also indirectly stimulate the absorption and utilization of zinc, copper, iron and other 16 kinds of free amino acids.