Eating fish is good for health, why?

Fish has a good source of protein with enough amino acids, in which the content of lysine, thirozin, tryptophan, systin, methionine is higher than meat. Protein of fresh fish is easier to digest, easier to absorb than meat. Fish fat consists of lipids and lipids. Lipid composition of fish is mainly unsaturated fatty acids. In addition to unsaturated fatty acids, fish lipids also contain important biological substances such as phosphatides, serebrorid, sterid ... Phosphatides are found throughout the cells of the body, concentrating primarily on the cytoplasmic surface of the fish. Involved in the process of cell metabolism (especially the membrane permeability). Phosphatid is also actively involved in the metabolism of fats, regulates the metabolism of cholesterol, prevents the accumulation of cholesterol, promotes the process of cholesterol excretion from the body.

Fish is an important source of vitamins. Fish fat, especially fish liver fat is high in vitamin A, vitamin D. The amount of vitamin B group (B1, B2, B12) in fish is similar to meat. Compared to meat, fish is a more precious mineral. For example, 100g of fish contains 70mg of calcium. This index is 90mg in fish, 109mg in flea and 527mg in fish oil. Calcium / phosphorus ratio in fish is more balanced than meat. In fish, trace elements such as copper, cobalt, zinc, iodine ... are also remarkable sources. In particular, the amount of iodine in some species of marine fish is very high. In addition, DHA plays an important role in the growth of brain and nervous system. Nutrition experts recommend that people should eat fish, eat 2-3 fish a week, sometimes eat small fish as bone.