Fish is the favorite food of the people for a long time. Today, when the incidence of cardiovascular disease, high blood pressure, obesity … increased the advice of health experts is that people should use the fish as a food source to provide protein. You can read more at here amazing facts of science to learn more
Fish provide enough protein and amino acids, trace minerals with the matter. Fish fat and more vitamin A and vitamin D, are very good for health. Fish protein is relatively stable in the range from 16% to 17%, the amount of protein and lipid almost stable for each type of fish. The more fatty fish, the less amount of water, and vice versa. Glucide quantity of fish is negligible, less than 1% in the form of glycogen.
The nutritional analysis shows: In 100g carp 16g protein, 3.6g lipids, calcium 17mg, 184mg non-phosphate, 0.9 mg of iron and vitamin A and vitamin B1, B2, and vitamin PP. In mackerel 100g 18.2g protein, 10.3 g lipid, 50 mg calcium, 90 mg phosphorus, iron and 1.3mg of vitamin A and vitamin B1, B2 … The most important proteins in the albumen, globulinva nucleoprotein. Compared to other meats, lysine, tyrosine, tryptophan, cystine and methionine higher in fish, while the amount of histidine, arginine worse again. In fish, particularly fish head contains omega 3 polyunsaturated fatty acid with high biological activity. Fish Recent studies show that omega 3 fatty acids not only has the effect of lowering cholesterol but also reduce triglycerides in people with high triglycerides, thereby preventing blood lipid effects and hypotension. Most fish contain omega 3 fatty acids, not to mention most salmon, mackerel and herring … Because there are unsaturated fatty acids should not be sustainable fish fat, prone to oxidation and variable properties organoleptic. Fun Facts: If it is fun and interesting, it belongs here cat facts for kids!
Fish is an important source of vitamins. Fat fish, especially fatty fish liver vitamin A and B vitamins in fish D.Luong similar in flesh but in fishes vitamin B lower than meat. In fish also have folic acid, vitamin B12, tocopherol, biotin and choline.
Also fish also provides minerals for the development of the body, especially for children. Marine fish contains more minerals than freshwater fish. Fish contains minerals in trace important as Cu, Co, Zn, Iodine … which, iodine of a relatively high number of sea fish.
Fish of perishable foods by relatively high water content in the fish flesh. Microstructure of loose flesh fish, so the fish susceptible to microbial contamination, spoilage and decay-prone.
Alive or dead fish fresh fish is in no bacteria, if not chilled immediately, risk of spoilage. Fresh chilled fish while retaining nutrients ingredients. It should be noted, the fish can be contaminated with bacteria, parasites (flukes) and some viruses. Therefore, it should pay attention to wash hands, utensils knives cutting boards, dishes, spoons, chopsticks … careful when processing fish.
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