Eel is rich in various nutrients, and has the effects of tonifying deficiency, nourishing blood, eliminating dampness and resisting tuberculosis. It is a good nutrition for patients with chronic diseases, weakness, anemia and tuberculosis. Eel contains very rare Xihe Locke protein, which has a good effect of strengthening essence and tonifying kidney, and is a health food for young couples and middle-aged and elderly people. Eel is a kind of aquatic product rich in calcium. Regular consumption can increase blood calcium and make the body strong. Eel liver is rich in vitamin A, which is an excellent food for night blindness patients.

The nutritional value of eel is not inferior to other fish and meat. Eel meat is rich in high-quality protein and a variety of essential amino acids.

Eel is rich in vitamin A and vitamin E, the contents of which are 60 times and 9 times that of common fish respectively. Among them, vitamin A is 100 times that of beef and more than 300 times that of pork. Rich in vitamin A and vitamin E, it is of great benefit to prevent vision deterioration, protect the liver and restore energy. Other vitamins such as vitamin B 1 and vitamin B2 are also very rich.

Eels are also rich in "good" fat. Phospholipids contained in it are indispensable nutrients for brain cells. In addition, eel also contains DHA and EPA (components of deep-sea fish oil, DHA is docosahexaenoic acid and EPA is eicosapentaenoic acid), which is higher than other seafood and meat. DHA and EPA have been proved to play an important role in preventing cardiovascular diseases. In addition, eels also contain a lot of calcium, which plays a certain role in preventing osteoporosis. What attracts ladies most is that the skin and meat of eel are rich in collagen, which can beauty beauty and delay aging, so it is called "edible cosmetics".

The only obvious nutritional defect of eel is that it contains almost no vitamin C. Eating eel with some vegetables can make up for this defect.