Sea fish contains a lot of protein, vitamins, trace elements and minerals, especially containing lecithin and a variety of unsaturated fatty acids.

Lecithin has the role of removing plaque from the blood vessel wall;

and unsaturated fatty acids have the function of lowering blood lipids, improving blood clotting mechanism, increasing high-density lipoproteins but not increasing triglycerides, thus reducing the formation of cardiovascular and cerebrovascular thrombosis and preventing atherosclerosis.

Therefore, hypertensive patients should eat more sea fish.

There are many ways to make sea fish, from a nutritional point of view, sea fish is most suitable for steaming and stewing, to ensure that all the nutrients in the sea fish is not easy to lose, and the flavor is delicious.

Try not to eat fried sea fish, because cooking oil in high temperature processing, will be the original cooking oil in the unsaturated fatty acids into saturated fatty acids.

Saturated fatty acids are the raw material for the formation of cardiovascular thrombosis and plaque on the blood vessel wall.