Fish can be eaten with carrots, coriander, bean sprouts, onions, green peppers, etc. It is rich in unsaturated fatty acids and high-quality protein, which can promote brain development, improve immunity, and enhance memory.

The fat content is low and mostly unsaturated fatty acids. The fat content of fish meat is generally relatively low, most of which are only 1 to 4. For example, yellow croaker contains 0.8, hairtail contains 3.8, mackerel contains 4, silver carp contains 4.3, carp contains 5, crucian carp contains 1.1, bighead carp only contains 0.9, and cuttlefish only contains 0.7. . The content of inorganic salts and vitamins is relatively high. Both seawater fish and freshwater fish are rich in sulfur, as well as inorganic salts such as phosphorus, calcium, and iron. Fish meat also contains a lot of vitamin A and vitamins.

Extended information:

The nutritional value of fish: rich in complete protein. Fish meat contains a large amount of protein, such as yellow croaker with 17.6, hairtail with 18.1, mackerel with 21.4, silver carp with 18.6, carp with 17.3, and crucian carp with 13.

Fish cannot be eaten with Ophiopogon japonicus and Adenophora japonicus. It should not be eaten with garlic, sugar, mustard greens, Adenophora japonicus, honey, pork liver, chicken, pheasant, and venison. People with yang deficiency and those with internal heat should not eat it. People who are prone to heat and sores should also avoid eating it. They should not eat more during colds and fever.

People's Daily Online - There are taboos on eating fish! Foods that cannot be paired with these eight kinds of fish