The nutritional value of eel is mainly:

1, eel is rich in vitamin A and vitamin E, for the prevention of vision degradation, protect the liver, and restore the energy of a lot of benefits .

2, eel also contains a lot of calcium, for the prevention of osteoporosis also has a certain effect.

3, eel skin and meat are rich in collagen, can be beauty, slow aging.

4, eel is also known as "brain gold" DHA and EPA, an important role in the prevention of cardiovascular disease.

Expanded information:

Eel food value

Japanese cuisine is often used in the freshwater eel (うなぎ; unagi) and saltwater eel (Conger eel; Conger eel, anago). Eel is also used in Cantonese and Shanghai cuisine. In Europe, America and elsewhere, European eels and other freshwater eels are eaten. A traditional London dish is jellied eels.

Japanese people often eat fragrant grilled eel on rice in winter to ward off the cold and keep their energy up. In Taiwan, the Chung Yeung Festival is celebrated as the Eel Eating Festival to tell people that eels are a symbol of longevity and that eating eels promotes a long and healthy life.

According to Nursing News, eel is much more nutritious than sea bass, chicken and beef, and its vitamin, mineral and trace element content is incomparable to that of land animals. Scientific studies have shown that eel is one of the highest-containing fish with EPA and DHA, which can not only lower blood lipids, anti-atherosclerosis, anti-thrombosis, but also supplement the brain with essential nutrients.

DHA can promote adolescent brain development, enhance memory, but also help the elderly to prevent brain function decline and Alzheimer's disease. Medical experts have also found that eel has the beneficial components of both fish oil and vegetable oil, making it an ideal food for supplementing essential fatty acids and amino acids. Eel's zinc content, highly unsaturated fatty acid content and vitamin E content are very high, can assist in the prevention of aging and atherosclerosis, thus having a skin care and beauty effects.

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