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nutritional properties of fish
Moderately eating fish is a very healthy choice.
Protein: fish proteins have a high biological value because their amino acids are more appropriate for our body that quantities of plant origin. The fish has less protein than meat, but they are a healthier option for various reasons. It contains less saturated fat and more abundance of essential fatty acids, which are the most beneficial for cardiovascular health and overall health. Moreover, the fish meat is more digestible, leaves less waste and requires less effort from our body energy and enzyme levels.
Essential fatty acids: the most interesting feature of consumption of different types of fish is rich in essential fatty acids called Omega-3 and Omega-6. These polyunsaturated fatty acids are much needed in our body to perform various metabolic reactions, but mostly to keep our arteries and our cardiovascular system in good condition.
Vitamins and Minerals: Fish are also an important source of vitamins, especially the group A, B, and D and minerals such as magnesium, phosphorus, iron and other trace elements.
Benefits of eating fish
Nutritional value: moderate consumption of fish provides high biological value proteins and unsaturated fatty acids very beneficial to health.
Cardiovascular Health: Omega-3 and Omega-6 fatty acids are extremely interesting when it comes to keeping the heart in good condition, and all blue fish are rich in polyunsaturated fats such.
Contains little cholesterol: for those with high cholesterol levels, for whatever reason, can not follow a vegetarian diet, fish is a great alternative to meat because it contains less saturated fat and rich in polyunsaturated fats favors the health of the arteries. Seafood do have high amounts of cholesterol.
Slimline: to contain little saturated fat and cholesterol, fish is a food that gives us important nutrients without risk of accumulating unwanted fats.
Digestible: fish is digested better than meat because the protein concentration is lower and it contains less connective tissue. Fish is a healthy choice especially for people with any type of gastrointestinal problems.
conclusions
Eating fish once or twice a week provides an excellent supply of high biological value protein and very beneficial for the body essential fatty acids.
Best fish meat when a vegetarian diet is not followed, it has lower protein concentration, is better digested and contains less saturated fat and cholesterol.
Avoid contaminated fish, particularly those from the area nearest sea coast, or have large, such as tuna or swordfish.
Consume preferably oily fish rich in essential fatty acids, and choose species such as salmon or sardines.
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