Nutritional components of fish Many people like to eat fish. There are many kinds of fish, and different kinds of fish have different nutritional values. When we eat fish, we should choose the fish that suits us, and don't eat blindly. Let's know about the nutritional composition of fish.

The nutritional composition of fish is 1 1. Fish mainly contains protein, inorganic salts, unsaturated fatty acids, folic acid, nicotinic acid and trace elements such as iron, sodium, calcium and phosphorus, as well as vitamins A, B2, B 12, D and E.

2. The umami taste of fish mainly comes from protein, which is different from protein. The protein structure of fish is loose, the water content is high, and the meat is tender, so it can be better absorbed by the human body. Proper consumption can supplement the nutrients needed by the human body to some extent.

3. Fish generally refers to the meat of fish. Fish can be divided into freshwater fish and saltwater fish. In daily life, most people eat freshwater fish, such as carp, grass carp, crucian carp and mandarin fish. Generally speaking, fish can be cooked by frying, roasting, frying, boiling and steaming.

Fish has high nutritional value. Fish can supplement nutrients such as protein, fatty acids, vitamin A and vitamin D.

1 protein

Protein content of fish is relatively rich, about 15%-25%. The composition of essential amino acids in protein is very close to that of human protein, and it belongs to high-quality protein, in which methionine and lysine are rich in content and have high nutritional value. The protein structure of fish is soft, and the muscle fiber of fish is short, which is easy to digest and absorb. It can replenish abundant protein for the body and improve the immunity of the body.

2. Fatty acids

Fish contains less saturated fatty acids and lower relative total fat content. Deep-sea fish also contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which have obvious effects of reducing blood lipid and preventing atherosclerosis.

3. vitamin a and vitamin d.

Fish is rich in vitamin A and vitamin D, and it is also a good source of vitamin B2. Proper consumption has obvious effects on bone metabolism and vision maintenance. "

Nutritional components of fish 2 What are the nutritional values of fish?

1, fish contains folic acid, vitamin B2, vitamin B 12 and other vitamins. It has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and asthma, and is effective for various 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 also has the effects of nourishing the liver and nourishing blood, caring skin and protecting hair.

5. Rich in complete protein. Fish contains a lot of protein, such as yellow croaker17,6%, hairtail/kloc-0,8,/kloc-0,4%, mackerel 2/kloc-0,8,6% and carp/carp. 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, which are easily digested and absorbed by human body.

6. Low fat content and mostly unsaturated fatty acids. The fat content of fish is generally low, and most of them are only 65,438+0%-4%. For example, yellow croaker contains 0.8%, hairtail 3.8%, mackerel 4%, silver carp 4.3%, carp 5%, and crucian carp 65,438+0 and 65,438+0%. The fat of fish 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. 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 fresh and tender. Compared with the meat of livestock and poultry, it tastes tender and is easier to digest and absorb. It can be seen that fish has the advantages of high protein, low fat, rich vitamins and minerals, good taste and easy digestion and absorption.

Nutritional composition of fish 3 What kind of fish is the most nutritious?

Carassius auratus 1

Crucian carp has the functions of benefiting qi and strengthening spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation.

2. Carp

Has effects in invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials.

3. Silver carp

It has the functions of warming middle warmer, benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.

4. herring

Has the effects of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, dispelling pathogenic wind and relieving vexation. The trace elements such as zinc and selenium contained in it help to fight cancer.

5, snakehead

Invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney.

6, cuttlefish

Has the effects of nourishing liver and kidney, nourishing qi and blood, clearing stomach and removing heat. This is a health food for women.

7. Grass carp

It has the functions of warming the stomach, calming the liver and expelling wind, and is a good product for warming the middle warmer, tonifying the deficiency and preserving health.

8.turbot

Tonify kidney, strengthen yang, nourish skin and enter liver, spleen and kidney. Rich and tender muscles, high content of glial protein, delicious taste, rich nutrition, good skin care and beauty effects, can tonify kidney and brain, and help yang to refresh; It is eaten by steaming and stewing, which is also a good material for sashimi. Its fish head, bones, skin and fins can also be used to make soup.

Eating more sardines can effectively help us to supplement the protein and unsaturated acids needed by the body, which can greatly increase our chances of suffering from rheumatic orthopedic diseases. In particular, some female friends can also achieve the effect of beauty and skin care by eating more sardines. Everyone can have a try.

How can fish be nutritious?

The nutritional value of boile fish will decrease.

Boiled fish is not cooked with boiling water. Indeed, very fresh fish are starched and cooked in boiling water, and then cooked in a lot of hot oil.

The first half of its cooking method meets the needs of nutrition and health, but the key steps behind it are out of order. A small portion of boiled fish is boiled with two catties of oil, and more with four catties of oil, and with excessive peppers, peppers and other Chinese herbal spices. Roughly speaking, the cost of this oil is by no means cheaper than that of fish, which is why many restaurants do not include boiled fish oil.

So, how to deal with so much boiled fish oil? The remaining oil will be heated and then reused.

There may not be too many bacteria and viruses in the oil repeatedly treated at high temperature, and it will not be infected with diseases, but there will be a lot of carcinogenic oxidized polymers in this oil, especially 3,4-benzopyrene. Therefore, originally very healthy and nutritious fish were spoiled.

Then the popular grilled fish. Not to mention that many grilled fish are actually not roasted, but fried and fired. Even if they are cooked and fired, they are not very healthy.

When meat food is baked, protein will be seriously denatured due to heat, and harmful sulfide will be produced, which is even difficult to digest and absorb. Moreover, the high-quality fatty acids in fish will also produce many harmful substances after high temperature. This grilled fish soup is too oily and very spicy. This stimulating food is very popular for friends who have high work pressure, often eat meat and have a tasteless diet, but it has lost the nutritional function of fish.

Low-oil cooking can ensure that nutrients are not lost.

So, which methods of fish are more nutritious? For example, steamed fish, braised fish balls, casserole stewed tofu fish head, stewed fish (not fried), braised fish, pickled pepper fish, unicorn fish, fried fish balls and steamed fish cakes are all good choices. The sashimi of fresh fish such as salmon and tuna is much stronger than that of boiled fish and grilled fish. However, although this way of eating has less nutritional loss, it may not be absorbed in the body, especially for friends with poor gastrointestinal tract.

Therefore, it is ok to do it once in a while, and don't indulge in food.

Finally, we also need to know which foods fish should match reasonably. As we all know, fish is a high protein food. Based on the principle of balanced nutrition, we must combine high-protein foods such as fish with low-protein foods, such as staple foods rich in carbohydrates or potatoes and miscellaneous grains.

There should also be fresh vegetables, bacteria and algae foods rich in dietary fiber, minerals and vitamins. It is better to replace some meat with bean products, which can not only reduce the intake of cholesterol, but also supplement amino acids and increase the biological utilization value of protein.

We can find many problems from a single fish food, as well as other foods. As long as we master the dietary principle of "balanced nutrition, reasonable collocation and low temperature cooking", we can give full play to the food on our table.