What Are the Various Nutritional Values of Fish
The fish is not only nutritious and easy to digest, so we all like to eat. However, what nutrition does each part of fish have?
Fish meat is rich in high quality of protein, which is easy to be digested and absorbed, and with low fat, and also contains calcium, phosphorus, potassium, iodine, zinc, selenium and other inorganic salts, as well as vitamin A, vitamin D and B vitamins and so on. Fish meat is divided into dark meat and white meat; dark meat contains more lipid, glycogen, vitamins, enzymes and so on, with heavy smell, such as tuna, and sardines; but white meat has mild smell, such as the large yellow croaker and halibut and so on.
Moreover, fisheye contains slightly higher vitamin B1 and DHA, due to fisheye is small, its nutritional value is little. Furthermore, fish scale contains choline, which can enhance memory. It also contains a variety of unsaturated fatty acids, which has a certain role in preventing and treatment atherosclerosis, high blood pressure and heart disease, and it can also be made into frozen food to consume. In addition, the fish scale of shad fish contains a certain amount of lipid and flavor ingredients, which can be steamed without removing scales; the fish scales of belt fish contains anticancer 6 – thioguanine, so we should not remove it when we eat.
Furthermore, the nutrition of the fishtail and fish bone is the same as the fish meat. But fish bone does have the effect of supplying calcium, and most people eat little; the fish bone of shark can be made into bone meal. In addition, fish lips mainly consist of the skin of the lips and associated organizations of sturgeon, sharks and manta, and the main component is collagen. Although it belongs to the rare dish, in fact, it does not have so much nutrition.
In addition, in the ancient, swimming bladder was called “marine ginseng,” which is as same as bird’s nest and shark’s fin. The swimming bladder contains biological macromolecules collagen protein, which can improve the organization of nutritional status, promote the growth and development, delay skin aging performance, and is the ideal high-protein, and low-fat food. The swimming bladder wall of saltwater fish is thicker, usually made to dry goods, known as maw. The dishes made from maw tastes smooth, delicate, and have strong sense.
At last, fish brain is rich in unsaturated fatty acid DHA which is multi-commonly known as “Brain Gold” and phospholipids substances, which contributes to infant brain development, and it also has a certain role for adjuvant treatment of Alzheimer’s disease. But the cholesterol content of the fish brain is higher, so we should control the intake.
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