Main Features and Benefits of Fish
Of all the varieties of meat, fish has gained prestige. It is synonymous with healthy eating for their health benefits infinitives. We will now see the main benefits and properties of fish.
Classification due to its fat content:
- Blue: with a fat content less than 10 percent (eel, eel, sword or emperor, tuna and salmon).
- Lean or white, low fat, ie less than 5 percent (whiting, hake, monkfish, sole, chicken and cod).
Intermediate range: 5 percent fat (sardine, herring, mackerel, anchovy).
High nutritional value
Equivalent nutritional value to meat, but with greater health benefits. Their protein content is 18 to 20 per cent, fish protein of high biological value. The mineral content of phosphorus, iodine and calcium is remarkable.
The benefit of fat
The most abundant type of fat is unsaturated and blues abound fatty acids omega-3 series. This acid in the formation of cell membranes and hormones. It also improves the functioning of the immune system, neurons and chemical transmissions. On the other hand, several studies have argued that lower cholesterol and prevent cardiovascular diseases.
Seafood
Among them are shellfish (lobster, shrimp, prawn, Pecora and crab) and molluscs (oysters, mussels, clams and snails) of sea.
The former include the small quantity of fat, while the mollusks have a 5 percent carbohydrates and large amounts of cholesterol, which are highly recommended. dice.