The nutritional value and efficacy of fish is mainly reflected in the following aspects:
One, fish: rich in high-quality protein, easy to digest and absorb, low fat content, but also contains calcium, phosphorus, potassium, iodine, zinc, selenium and other inorganic salts, as well as vitamin A, vitamin D and B vitamins. Fish have dark, white meat, dark meat contains more lipids, glycogen, vitamins, enzymes, etc., taste fishy, such as tuna, sardines, etc.; white meat fishy taste lighter, such as rhubarb, halibut, etc..
Two, fish brain: rich in polyunsaturated fatty acids commonly known as "brain gold" DHA, as well as phospholipid substances, help infants brain development, to assist in the treatment of Alzheimer's disease also has a certain role. But fish brain cholesterol content is high, should control the amount of food.
Three, fish swim bladder: in ancient times, there is a "marine ginseng", and bird's nests, shark fins, and the same name. Fish bladder contains biological macromolecules collagen protein, improve the nutritional status of the organization, promote growth and development, slow down the effectiveness of skin aging, is the ideal high protein low-fat food. The swim bladder of marine fish has a thicker wall and is usually made into a dried product called fish maw. The dishes made of fish maw have a smooth, delicate flavor and a thick sense of taste.
Four, fish scales: contains choline, can enhance memory. Also contains a variety of unsaturated fatty acids, on the prevention and treatment of arteriosclerosis, hypertension and heart disease have a certain role, can be made into fish scale jelly to eat. In addition, anchovies and herring fish scales contain certain lipids and flavor components, cooking can not be scaled directly steamed; scallop scales contain anti-cancer 6-thioguanine, eat also do not have to scrape.
Fifth, the fish tail and fish bones fish tail: nutrition and fish body meat almost. Fish bones do have the effect of calcium, but generally people eat very little, shark bones can be made into fish bone powder.
Six, fish lips: mostly sturgeon, shark, skate upper lip skin and associated tissues dried, the main ingredient is collagen.
seven, fish eyes: slightly higher content of vitamin B1 and DHA.
Extended information:
Five kinds of people should eat less fish
One, gout patients. Fish, shrimp, shellfish and other foods rich in purine, and gout is due to abnormal metabolism of purine in the human body, therefore, gout patients acute attack to ban all meat and high purine-containing foods. In remission, you should eat quantitatively fish and meat food, forbidden to consume too much at one time.
Two, bleeding disease patients. Fish fat contains eicosapentaenoic acid, with the role of preventing cholesterol adherence to the wall of the blood vessel, for atherosclerosis is very beneficial. However, too much intake will inhibit platelet aggregation, easy to aggravate the bleeding symptoms of patients with bleeding disorders, the condition of the recovery is not favorable.
Three, the liver and kidney function serious damage. Fish food protein content, excessive intake will increase the burden on the liver and kidneys, liver and kidney function severe damage should be under the guidance of the physician, quantitative fish.
Four, people taking certain drugs. Paracetamol, phenylephrine and other histamine receptor antagonists, and fish and shrimp and other histidine-rich foods in the body can be converted to histamine, if the above antihistamines with which to eat will inhibit histamine decomposition, resulting in the accumulation of histamine, induced dizziness, headache, panic and other symptoms.
Finally, it should be reminded that allergic people, especially those who have had skin allergies due to eating fish and shrimp food should be careful to eat fish, so as not to re-trigger the allergy.
People's Daily Online - Fish scales enhance memory? Dissecting the full nutritional value of a fish