There are many nutritional components of fish, specific examples are:

1, fish containing protein 15% to 20%, high nutritional value. Fish fiber is short, easy to be digested and absorbed by the body, the absorption rate of up to 87% to 98%. Fish tissue contains collagen, after cooling will become frozen, very good for the skin.

2, fish contains fat 1% to 10%, most fish only 1% to 3%. Fish fat is mostly composed of unsaturated fatty acids, so it is easy to be digested and absorbed, and the absorption rate can reach about 95%.

3, fish contain inorganic salt 1% to 2%, higher than pork and other meat content. Seafood fish is rich in iodine, containing 500 to 1000 micrograms per kilogram. Fish is also rich in calcium and phosphorus, if made into crispy fish or sweet and sour fish, is conducive to the absorption of calcium and phosphorus. Fish also contains a certain amount of iron. These are essential inorganic salts.

4, fish fat, especially fish liver fat, rich in vitamin A and vitamin D, but also contains a certain amount of niacin and vitamin B1.

Edible Fish Introduction:

Edible Fish that can be used as food fish.

China is one of the countries in the world with more freshwater water surface, freshwater area of about 300 million mu, of which about 75 million mu of water surface available for fish, most of China is located in the temperate zone or subtropical, mild climate, abundant rainfall, suitable for the growth of fish, but also grass, silver carp, bighead carp, green, pangolin, carp, carp, crucian carp, group of pomfrets and other fine fish.