Fish and its nutritional properties
By Manachef CI.
In addition to being rich in healthy fats, vitamins and minerals, fish is lighter than meat, so it is better metabolized and its digestion is easier.
Nutritionists indicate that a balanced diet should contain three weekly intakes of fish. This is because it is one of the dishes of animal origin with the highest amount of protein and vitamins. Learn about the benefits of eating fish in this article.
What does fish contribute to the body?
Fish provides protein and also nourishes the brain. Fish has excellent nutritional value, provides high-quality protein and a wide variety of vitamins and minerals, such as vitamins A and D, phosphorus, magnesium, selenium, and iodine in the case of sea fish.
What are the properties of fish?
- Source of proteins and various vitamins, among which are vitamin A, D, and those of group B, mainly B1, B2, B3 and B12.
- Low calorie content.
- Food rich in minerals: potassium, phosphorus, magnesium and iron, in addition to iodine.
- Rich in linoleic acid and Omega 3 that help to lower cholesterol and triglyceride levels in the blood.
- Oily fish has properties of high nutritional and nutritional value, which makes it a fundamental food for a healthy and balanced diet, recommended for all ages and physiological stages.
- In addition, its consumption can improve the symptoms of some diseases and contribute to the prevention of others, especially cardiovascular ones.
- It is easy to digest: its consistency, color, flavor, preservation and digestibility are outstanding. Fish has less collagen than meat, so it is recommended for people suffering from ulcers, gastritis, reflux or dyspepsia, as long as too many oils, sauces or seasonings are not added in the preparation.