Fish is the preferred food from humans. Today, when the ratio of people with cardiovascular disease, obesity, high blood pressure ... increases then the advice of health experts is that people should use the main food source for fish provide protein.
Fish offers more protein and amino acids, there are enough mineral salt with micronutrients important. Fat has many vitaminA and D, are very good for health. The amount of protein in fish relatively stable ranges from 16% to 17%, the number of proteins and lipids almost steadily for each kind of fish. Fish fat amounts as little as possible, and vice versa. The amount of fish in glucid negligible, below 1% in the form of glucogen.
Most types of fish contain omega-3 fatty acids, the most numerous are the salmon, mackerel and herring. ... Source: getty images.The nutritional analysis shows: in 100 g carp have 16 g protein, 3.6 g of lipids, calcium 17mg, 184mg non-phosphorus 0.9 mg of iron, vitaminA, and B1, B2 and vitamin PP. in 100 g cod 18.2 g of protein, lipid, calcium 50 mg g 10.3, 90mg 1.3 mg iron, phosphorus and vitaminA, B1, B2 ... The proteins in the albumin, the most important is globulinvà nucleoprotein. Compared to other meats, the amount of lysine, tyrosine, tryptophan, methionine and cystin in higher fish, also the amount of histidin, arginin left inferior.
In the type of fish, especially at the top of the fish contains more omega 3 have no yet fatty acid active high. Recent research shows fish, omega-3 fatty acids do not have the effect of lowering cholesterol but also reduce are triglycerides in people who have high are triglycerides, blood fats and prevents do lower blood pressure. Most types of fish contain omega-3 fatty acids, the most numerous are the salmon, mackerel and herring. Due to the many fatty acids yet no fat should not sustainable, easy to oxidize and easy to transform sensory properties.
Fish is an important source of vitamin. Fat, especially cod liver fat has more vitamin A and d. the amount of B vitamins in fish are similar in the meat but the amount of vitamin B in lower fish meat. In fish also have folic acid, vitamin B12, tocopherol, biotin and reverse cholinergic.
In addition the fish provides minerals for the development of the body, especially for children. The fish live in the Sea contains more minerals than the fish live in fresh water. Minerals in the fish contains many important microelements like Cu, Co, Zn, silica, ... in particular, the amount of silica, some kind of sea fish.
The fish in the food rapidly damaged due to the relatively high water content in the flesh. Micro-structure of fish not tight by the meat, so the fish susceptible to microbial contamination, ươn and prone to rot.
The fish is alive or dead, then in the flesh yet is there bacteria that, if not immediately, chilled fish susceptible to ươn. Chilled fish fresh while retaining the composition of nutrients. To note, the fish may be contaminated with the bacteria, parasites (Fasciola gigantica) and some viruses. Therefore, the need for attention to wash your hands, cutting board, knives tools, utensils, spoons, chopsticks ... be careful when processing fish.
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