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Fish introduction
1⃣ The main fish, cetaceans, crustaceans, molluscs and turtles that can be eaten by humans and have edible value are mainly fish.
▶️ By fish life: marine fish (herring, cod) and freshwater fish (carp, salmon);
▶️ By body shape: round (cod) and flat (Pacific flounder)
2⃣ Nutritional value of fish
▶️ Carbohydrates: low in content, 1.5%, the main form of presence is glycogen;
▶️ Protein: fish protein content averages 18%;
▶️ Lipids: the fat content averages 5%, mostly distributed under the skin and around the organs; Mostly composed of unsaturated fatty acids, omega-3 series (ePA eicosapentaenoic acid, docosahexaenoic acid DHA);
▶️ Vitamins: Fish oil and cod liver oil are important sources of VA and VD, as well as a general source of VE (tocopherol); High content of B1, B2, niacin;
▶️ Minerals: content of 1-2%, zinc content is extremely rich, calcium, sodium, chlorine, potassium, magnesium content; Marine fish are rich in iodine;
#Nutrition #Health# #鱼 #
