Fish and shellfish: what are their nutritional intake?

Fish contain proteins, fluorine and iodine. Their oils are rich in vitamins A and D. The fish are recommended because they contain omega-3, virtuous agency and provider of energy.

Fish and shellfish

They have the same composition in protein as meat, but are generally less fat than the latter. In addition, their fats are formed, in part, of polyunsaturated fatty acids. They are healthier, because this variety of lipids has a protective effect against cardiovascular diseases.

The few fatty fish include salmon, eel, lamprey, anchovies, sardines, tuna, mackerel, not to mention kippers.
The crustaceans are a little less generous in protein than fish, but still show a rate of 15%. 

If you are looking for recipe ideas, why not check out our recipes for fish

Omega 3

The fish are recommended because they contain omega-3 fatty acids. In this family, we differentiate the acid alpha-linolenic acid (ALA), which are formed from two essential fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), encountered at rates high in oily fish.

Omega 3 have an important role in the cardiovascular system, mood, vision and have a role in the treatment of many degenerative diseases such as certain cancers, asthma, rheumatoid arthritis or macular degeneration of the retina. Omega would have anti-inflammatory and antioxidant.

There are mainly omega 3 in fish like salmon, anchovies, mackerel, sardines and trout, and in certain plants such as green leafy vegetables (spinach, green beans). Oils rich in omega 3 are rapeseed oil, seeds and flax oil, and to a lesser extent, soybean oil. We can meet in some meats, especially in animals whose diet was enriched with flaxseed.