Which fish is the healthiest: rules for choosing and cooking
Red, white, river, sea, frozen, lightly salted, fresh...
Everyone knows about the potential benefits of fish.
However, the consumption of meat far exceeds the consumption of fish.
More details!
Fish is primarily a source of high-quality protein.
Fish affects not only your waistline, but also other body organs and functions, including your liver, brain, and even sleep.
Fish is rich in omega-3 fatty acids and vitamins such as D and B2 (riboflavin).
Fish is rich in calcium and phosphorus, as well as an excellent source of minerals such as iron, zinc, iodine, magnesium and potassium.
The recommended intake of fish is at least twice a week as part of a healthy diet.
Healthy heart and brain
Fish is an important source of omega-3 fatty acids, which keep our hearts and brains healthy. Our bodies do not produce omega-3 fatty acids, so we must get them from food.
They are found in all types of fish, but especially in fatty fish (salmon, trout, sardines, herring, mackerel, tuna).
Eating fish will help:
- Maintain heart health by lowering blood pressure, reducing the risk of sudden death, heart attack, heart rhythm disorders and stroke.
- support healthy brain function and the development of the visual apparatus and nervous system in the baby during pregnancy.
- reduce the risk of depression, Alzheimer's disease, dementia and diabetes.
- prevent inflammation and reduce the risk of arthritis.
- with premenstrual symptoms in women.
Important!
The nutritional value of the product may vary depending on the method of preparation and serving.
Therefore, it is recommended not to fry to black crusts to prevent the formation of glycation products - the main culprits of aging.
Aren't we all here to stay young and healthy longer?
Pregnant women should avoid eating raw fish (tartare, sushi).
We take care of you!