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Advantages of eating fish
Fish are rich in high quality proteins. Aminoacids are not produced by our organism, fish contain proteins with nutricional values superior to those in red meat.The proteins which are contained within fish are easily digested by our body therefore our digestion process facilitates.
In general fish contain less fat than most of meat
In general fish contain less fat than most meat such as pork and veal. The percentage of fat found in fish is between 0,2 e 23,7%. The percentage varies between specie, sex, age, type of food, depending on the season and other factors. They are classified as follows:
Low – less than 2% (Fat)
Medium – Between 2 and 5% (Fat)
High – Above 5% (Fat)
Types of Fish which are rich in Omega3
The type of fat found in fish is poly-saturated, where as red meat contains a hugh portion of saturated fat, when consumed in large quantities, satured fat can be harmful to the heart. Between the types of poly-saturated fat, Omega3 stands out, which is a great benefit to our health such as minimizing the risk of heart disease and stroke, reduces artery pressure and the colesterol level in our body. It is also an anti-inflamatory.
Fish are an excellent source of vitamins and minerals
Fish contain a good concentration of lipidssolve vitamins (soluble in fats) with A,E and particulary D. Fish is also high in hydrosolve vitamins (soluble in water) present in chemical reactions of energy released in our body. There are also acids which are essencial in our protein metabolism such as carbohydrates, and fats. There also important minerals present such as : potassium, magnesium, calcium, iron, sodium, phosphorus, iodine, flourine, selenium, maganese and cobalt.
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