Fish is a food rich in protein, with low fat content and mostly 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 long carbon chains, and have the functions of reducing blood lipid, preventing and treating arteriosclerosis and resisting cancer. Fish is low in carbohydrates. Therefore, eating fish will not gain weight.

Extended data:

Fish belongs to lean meat type,100g fish contains less than 2g fat, while100g sausage contains more fat than10g. Even the greasiest Norwegian salmon contains half as many calories as pork chops. Fish is also a high-sodium food, which is beneficial to the balance of minerals in the human body. Fish provides selenium, iodine and fluorine to human body in a natural way. Fish tastes delicious, whether it is meat or soup, it is fresh and delicious and appetizing.

References:

Fish-Baidu Encyclopedia