In fact, the contents of most nutrients in all kinds of meat are not much different, and they can provide the human body with high-quality protein and various micronutrients, such as vitamin A, vitamin B2, vitamin B6, nicotinic acid, iron, zinc and selenium. Only the fat content and fatty acid composition are quite different, and the impact on health is slightly different.

Aquatic products such as fish, shrimp, crab, shellfish and poultry such as chicken, duck and goose contain relatively little fat, and the aquatic products are rich in unsaturated fatty acids, and some fish are also rich in EPA and DHA, which has a certain effect on preventing cardiovascular diseases.

Although the meat of pigs, cows, sheep and other livestock is high in fat and mostly saturated fatty acids, excessive intake may increase the risk of obesity and cardiovascular diseases, but you can try to eat lean meat, which is not only relatively low in fat content, but also contains heme iron with high digestion and absorption rate.

Therefore, each kind of meat has its own advantages. According to the recommendation of Dietary Guidelines for China Residents (20 16), we should eat fish, poultry, eggs and lean meat in moderation, and eat 280-525g of fish and 280-525g of livestock and poultry meat every week, giving priority to aquatic products, followed by poultry, and eating less fat, smoked and pickled meat products.