Fish is delicious, whether it is meat or soup, it is fresh and delicious, which is appetizing and 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 number of various nutrients. The nutritional value of fish is extremely high. Through research, it is found that children often eat fish, and their growth and development are faster, and their intelligence development is better. Moreover, eating fish often makes people's bodies stronger and their life span longer. The secret lies in the following nutritional characteristics of fish:

1. Fish contains vitamins such as folic acid, vitamin B2, vitamin B 12, etc. It has the effects of nourishing and invigorating the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, and stopping cough and lowering the breath, and is effective for all kinds of edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.

2. Eating fish has a good effect on fetal movement and gestational edema in 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, phosphorus, etc. Eating fish often has the effects of nourishing liver and blood, nourishing skin and nourishing hair.

5. Rich in complete protein. Fish contains a lot of protein, such as yellow croaker 17.6%, hairtail 18. 1%, mackerel10.4%, silver carp 18.6% and carp. Protein contained in fish is completely protein, and the amount and ratio of essential amino acids contained in protein are most suitable for human needs and are easily digested and absorbed by human body.

6. The fat content is low, and most of them are unsaturated fatty acids. The fat content of fish is generally low, and most of them are only1%-4%. For example, yellow croaker contains 0.8%, hairtail contains 3.8%, silver carp contains 4%, silver carp contains 4.3%, and carp contains 5%. Carassius auratus contains 1. 1%. The fat of fish is mostly composed of unsaturated fatty acids, which have a long carbon chain 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 niacin. 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 quality is fresh and tender, which is more tender to eat and easier to digest and absorb compared with the meat of livestock and poultry. Therefore, 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.