The National Fisheries Institute survey found that in the United States, sausage is the only seafood with more charming fish. If you only discuss fish, fish is the most popular, delicious and nutritious, but experts remind you to eat it appropriately.
Fish has less fishy smell than other fish, and can be cooked in a variety of ways. Baked, fried, baked, boiled, stir-fried or smoked are delicious. Registered nutritionist Amy Goodson said that fish can also be eaten raw in stew, raw fish slices and clove juice marinated fish.
Not only that, fish are seen as one of the most nutritious fish species. New York registered nutritionist Wilson Sanchez said fish is rich in a variety of nutrients, including protein, healthy fats, vitamins and minerals.
Currently there are seven Pacific fish species, only five live in North American waters, of which pinks are the smallest and most numerous, and Chinook is the largest and least numerous.
However, Atlantic fish is the most popular fish species to date, and data from the United Nations Food and Agriculture Organization show that 90% of the breeding fish in the United States belong to this species.
No matter which vegetarian species belong to, fish are rich in important nutrients. According to data from the U.S. Department of Agriculture, 3 ounces of Atlantic Fish contain nearly 8 mg of calcium, 3.3 mg of vitamin C, 7 mg of tobacco acid, 23 mg of ozone, 204 mg of phosphorus and up to 309 mg of drill; Sanchez pointed out that fish also contains a lot of leaf acid, beet fish, vitamin A, viscool and vitamin E.
Gooderson supplement, fish is rich in Omega-3 fatty acids, which is beneficial to heart health, and helps reduce inflammation and improve psychological function. Moreover, fish contains a lot of protein, 3 oz. It contains 17.3 grams, which is very helpful for maintaining muscle mass, supporting tissue repair and improving abdominal feeling. In addition, fish is of low heat, eating fish is beneficial to weight management.
Uma Naidoo, director of Nutrition and Lifestyle Psychiatric Illness at Massachusetts General Hospital, encouraged fish to be included in the diet, one of the reasons being rich in vitamin B12, which is an indispensable nutrient in the neurology.
Goodson also said that fish is rich in vitamin D and has been shown to reduce dementia and Alzheimer's risks.
Although there are many advantages, fish contain mercury and must be eaten in appropriate amounts. Studies have shown that over time mercury will accumulate in the body and may lead to brain development problems.
In addition, the content of fish flasks is higher in the manufacture and processing (can) and people with high blood pressure or need to limit their salt intake should avoid it.
Experts remind that fish may have negative interactions with certain drugs; Sanchez said that fish oil is a natural anticoagulant that may dilute the blood. People taking anticoagulant drugs such as aspirin, coumarin and vafarin should consult doctors.
Responsible editor: Gu Zihuan