The chemical structure of goose and duck meat is very close to olive oil. Regular consumption can reduce cholesterol in human blood, which is very beneficial to heart health care. Fish has a high protein absorption rate, so it is especially suitable for middle-aged and elderly people, especially those who are weak.
Song Xin especially reminded that eat small fish or shrimp should be eaten with head and tail. Fish head is rich in phospholipids and other essential nutrients, and fish oil in fish belly is an unsaturated fatty acid beneficial to the body.
In addition, compared with fish, the content of calcium and magnesium in shrimp is richer, and astaxanthin unique to shrimp has antioxidant and anti-aging effects.
Second, the lighter the meat, the better the nutrition. Meat can be divided into three categories according to color depth: the first category is bright red or dark red, such as pork, beef and mutton. The second category is flesh-colored or tender white, such as chicken, duck, goose, rabbit and fish. The third category is almost colorless, mainly aquatic shellfish meat, such as mussel meat, oyster meat, crab meat and so on.
Song Xin explained that the saturated fat and cholesterol content of light-colored and colorless meat is obviously lower than that of red meat. It is precisely the smaller the animal, the lighter the flesh color, which once again shows that the smaller the animal, the more nutritious it is. It is suggested that everyone should focus on small fish, shrimp and shellfish in their daily diet.