Nutritionists recommend regular consumption of fish emphasizing how healthy is she, but although fish is not often on the menu in many families.
1. Fish has great nutritional value, is recommended for all ages and is equally useful for healthy and sick people. A wide range of different types of fish it determines the different way of preparing fish.
2. The fish has a low calorific value compared to other meats. Calorific value varies from white fish (70-200 calories per 100 grams) to blue fish (from 120-200 calories per 100 grams), it is ideal in the diet for those who are struggling with excess weight. As with other products, the final caloric value before consumption depends on the brewing method. If the fish is fried or lust, the content of fats and calories will significantly grow.
While cooking and digestion are healthier option with a lower calorie intake.
3. The proteins in the fish contain all the essential amino acids necessary for growth and development and proper functioning of the human organism.
4. Type of fatty acid that is abundant in blue fish protects the heart and arteries. Unlike other kinds of meat, fish contains polyunsaturated fatty acids such as omega-6 and omega-3 fatty acid.
Omega-3 fatty acids found in fish have a role in the prevention and treatment of cardiovascular diseases such as myocardial infarction and cerebrovascular disorders.
In most cases the mentioned diseases arise as a result of atherosclerosis, which is a build up of fatty deposits on the walls of blood vessels and loss of their elasticity. Eating fish increases “good” cholesterol (HDL) and reduces “bad” cholesterol (LDL) and triglycerides.
5. The various nutrients that are found in fish assist in the prevention of diseases of joints and bones, and thyroid. Eating smaller fish that are eaten with bones (eg, sardines) is a good source of calcium.
It provides healthier bones, while its lack leads to osteoporosis. Sea fish and shellfish are an excellent source of iodine, which is essential for the proper functioning of the thyroid gland. The best source of iodine are: shellfish, salmon, cod, cans with tuna, sardines and clams.
6. In the fish are found all the nutrients that necessarily included in the process of growth and development, such as protein, omega-3 fatty acids, calcium, zinc, iodine, vitamins B, A, D and E.
7. Fish is extremely easy to digest. This is due to the structure of its muscle fibers and low content of collagen.
As such is an ideal in the diet for patients of gastritis, ulcerative colitis, dyspepsia or gastroesophageal reflux disease (GERD).
8. Recent studies have shown if at least once a week we eat fish it will help us to preserve the gray matter in the brain, which is responsible for memory and cognitive function, which reduces the chance of getting Alzheimer’s disease.
9. Frequent consumption of fish undoubtedly prolongs life and improves its quality.