1, fish is delicious, both meat and soup are delicious and appetizing, and it is a favorite food in people's daily diet. There are many kinds of fish, which can be roughly divided into two categories: marine fish and freshwater fish. However, whether it is marine fish or freshwater fish, the nutrients they contain are roughly the same, and the only difference is the amount of various nutrients. The nutritional value of fish is extremely high. Through research, it is found that children often eat fish, which leads to faster growth and better intellectual development. Moreover, eating fish often will make people stronger and live longer. The secret lies in the following nutritional characteristics of fish.

2. Rich in whole protein. Fish contains a lot of protein, such as yellow croaker 17.6%, hairtail 18. 1%, mackerel 2 1.4%, silver carp 18.6% and carp/kloc-. Protein contained in fish is completely protein, and the quantity and proportion of essential amino acids contained in protein are most suitable for human needs and are easily digested and absorbed by human body.

3. Low fat content, mostly unsaturated fatty acids. The fat content of fish is as low as 1, and most of them are only 1%-(4)%, such as yellow croaker 0.8%, hairtail 3.8%, mackerel 4%, silver carp 4.3%, carp 5% and crucian carp1./kloc- The fat of fish is mostly composed of unsaturated fatty acids, and the carbon chain of unsaturated fatty acids is long, which can lower cholesterol.

4. The content of inorganic salts and vitamins is high. Both marine fish and freshwater fish are rich in sulfur and also contain inorganic salts such as phosphorus, calcium and iron. Fish also contains a lot of vitamin A, vitamin D, vitamin B 1 and nicotinic acid. These are all nutrients that the human body needs. In addition, the muscle fiber of fish is relatively short, the protein tissue structure is loose, and the water content is relatively high. Therefore, the meat is tender, more tender than the meat of livestock and poultry, and easier to digest and absorb. It can be seen that fish has the advantages of high protein, low fat, rich in vitamins and minerals, good taste and easy digestion and absorption.