Fish is delicious, both meat and soup are fresh 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:

1. Fish contains vitamins, such as folic acid, vitamin B2 and vitamin B 12. It has the effects of nourishing stomach, promoting diuresis, relieving swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and asthma, and is effective for edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.

2. Eating fish has a good effect on fetal movement and pregnancy edema of pregnant women;

3. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish often has the effects of nourishing liver blood, skin and hair.

5. 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.

6. Low fat content, mostly unsaturated fatty acids. The fat content of fish is generally low, 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%, crucian carp 1. 1% (bighead carp Fish fat is mostly composed of unsaturated fatty acids, which have long carbon chains and can lower cholesterol.

7. The content of inorganic salts and vitamins is high. 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.