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FISHINGFISH CONSUMPTION BENEFITS15 OCTOBER 2019

FISH CONSUMPTION BENEFITS

Gastronomía

 

Fish is one of the basic foods for a complete healthy diet, combining oily fish and white fish. 2 or 4 portions of fish a week is recommended, since the fish consumption is really important especially for pregnant women, who breastfeed, and for children, who are continuously growing up.

On the other hand, fish is essential for the traditional cuisine and customs in coastal areas. It is a food offering the following benefits: 

  • Proteins: all kinds of amino acids necessary for the good functioning of our body. 

  • Omega 3: fatty acids which increase the amount of "good" cholesterol and reduce the "bad" cholesterol and triglycerids, at the same time preventing the heart diseases. These acids are contained mainly in oily fish such as tuna, sardine, salmon, mackerel, bonito, etc.  

  • Low in fats: the most healthy fats, being unsaturated. 

  • High content of minerals and trace elements: necessary for the good functioning of our brain and nervous system. 

  • Vitamines A, D, E, B6 and B12: indispensable for our body, especially for those growing up.

  • Low in sodium: indispensable for diets low in salt.

  • Easy to digest: avoiding physical discomfort or malaise after eating.

  • Longer life expectancy: a healthy, balanced diet rich in fish along with regular exercising makes people have better health conditons and a longer life. 

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